Bagels made the traditional way

Many places have moved away from traditional methods to cut costs. They ship in frozen dough. They don't boil. They don't use a stone lined oven. They make a smaller bagel with less seeds.

We believe in offering the best product to our customers. This means artisan bakers and dough makers on site using the highest quality ingredients every day.

It all starts with a fresh mixed dough

Flour, salt, sugar, yeast, water. Never any preservatives. Some varieties have additional ingredients, like the raisins and cinnamon swirl in the pictured dough.

Next the dough is formed into bagels

They're not ready yet, like most bread it's important to let bagel dough rise.

Before baking, the bagels are boiled in a large kettle, seeded, and placed on boards

This step is what creates the signature crust of a New York bagel.

Finally, the bagels are baked at 500°

As you can see, we use plenty of seeds.