Our bagels are made using the traditional “New York Bagel” protocol with the addition of small amounts of oil, malt syrup, and sourdough starter, long dough fermentation times before boiling (our bagel dough rises for about 24 hours), and baking on a stone hearth (or deck) at about 475 degrees. The bagels that result are crusty when fresh or toasted and are satisfyingly chewy. They freeze well and benefit from toasting when day-old.
Plain Bagel
Organic wheat flour (bread flour and high gluten flour), organic semolina flour, water, malt syrup, yeast, salt
Sesame Bagel
Organic wheat flour (bread flour and high gluten flour), organic semolina flour, water, malt syrup, yeast, salt, sesame seeds
Everything Bagel
Organic wheat flour (bread flour and high gluten flour), organic semolina flour, water, malt syrup, yeast, salt, sesame seeds, poppy seeds, minced onion, caraway seeds, coarse sea salt
Cinnamon-Raisin Bagel
Organic wheat flour (bread flour and high gluten flour), organic semolina flour, water, malt syrup, yeast, salt, golden raisins, cinnamon, cane sugar