The Hole Truth: Form That Improves Flavor
Why a hole matters: heat, handling, seed coverage, and that perfect ratio of crust to crumb.
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.
NY vs. Montreal: Two Iconic Bagel Styles
A friendly comparison of New York and Montreal bagels—ingredients, methods, and the experiences they create.
The Boil Matters: Why We Kettle Our Bagels
We don’t skip the kettle. Learn how a short simmer creates the bagel texture you crave.
From Kettle to Crust: The Bagel Origin Story
A brief history of bagels, from immigrant handcarts to your neighborhood counter—and how boiling made the legend.
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.
Is It the Water? Debunking the NYC Bagel Myth
The secret to NYC bagels isn’t magic water—it’s time, tension, and a shiny kettle boil.
Boil, Bake, Shine: The Science Behind Real NYC Chew
Why a quick boil and a hot bake create that unmistakable New York chew—and how we dial it in daily.
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