Great bagels don’t hide behind long ingredient lists. Ours start simple: unbleached, unbromated flour; filtered water; sea salt; a touch of barley malt; and yeast. The difference is in choosing reliable suppliers, storing with care, and letting time do its quiet, essential work.
We test flour lots for consistency—protein matters for structure and chew. Water is filtered for clarity and taste. Salt and malt are measured to the gram to keep color, crust, and flavor dialed. Then we lean into patience: cool ferments to develop complexity, bench rests so dough relaxes for clean hand-rolling, and a proof that stops at the sweet spot between lift and strength.
We label clearly for our guests. Vegan schmears are dairy-free and herb-forward. Our gluten-free bagels use a dedicated mix and bake on dedicated trays to reduce cross-contact. Different dough, same standards: clean flavor, honest texture, and a satisfying toast.
Standards also mean service you can trust—consistent bake windows, friendly answers to allergen questions, and an easy local pickup flow so your bagels are warm when you arrive. Simple inputs, careful steps, better mornings.