Malt Magic: The Flavor Behind the Shine
Why malt matters in dough and kettle, and how a little goes a long way in crust, color, and aroma.
Flour, Water, Time: The DNA of a Great Bagel
Four ingredients, infinite nuance. Here’s how we build our signature crumb and crust from the ground up.
Malt Matters: The Sweet Science Behind Color and Crust
A small ingredient with a big job—how barley malt shapes bagel flavor, color, and that signature shine.
Flour, Water, Time: Sourcing and Standards at Go Bagels
Short ingredient list, long standards—how careful sourcing and patient timing shape every bagel we bake.
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