Why Our Bagels Are Great!
First we start with the best possible ingredients, like powdered barley malt, not the less expensive liquid malt or no malt at all, like our competition. The bagels are then allowed to rest for 12 hours on fermentation boards giving them a deep flavor and crust. After the 12 hours, our bagels are ready for kettle boiling. The bagels are then hearth baked creating a true NYC style bagel that is crusty on the outside and chewy on the inside.
"Our Bagels are Simply Delicious! Enjoy them with any of our homemade spreads or try one as a delicious deli sandwich!"