If our bakery had a heartbeat, it would be the kettle—steady, steaming, and absolutely essential. But the music starts even earlier, with a mixer tuned to the right tempo. Flour, water, malt, yeast, and salt rotate into a smooth, elastic dough. The goal is alignment: enough gluten development for structure without toughening the crumb. We rest the dough so it relaxes, then portion and hand-roll. That hand work sets surface tension and the seam that will all but vanish in the bake.
Enter the kettle: a gentle simmer, never a rolling boil. A minute in this bath gelatinizes surface starches, creating a thin shell that traps moisture and gives seeds something to cling to. A touch of barley malt in the water coaxes the burnished color and subtle sweetness you associate with a true NYC bagel. When the screen lifts, bagels flash glossy—that’s the moment we live for.
Oven time seals the deal. High, even heat lifts the interior and crisps the exterior. We rotate by color and sound (yes, bagels sing) and stagger bakes so the shelf stays in its “best bite” window through the morning. Sesame and everything go first for early birds; whole wheat follows; specials slot in as the rush ebbs.
Vegan and gluten-free matter in this symphony. Our vegan schmears whip in separate bowls with dedicated utensils. Gluten-free dough follows its own path—separate mix, proof on lined trays, bake on dedicated racks. We slice GF on a color-coded board and can warm it without shared toasters on request.
When you pre-order for local pickup, your bagel has already danced through mixer, kettle, and oven at just the right moments. You’re not just grabbing breakfast—you’re catching the beat at its peak.
