Good bread begins long before the oven. At Go Bagels, our dough rests. It breathes. It becomes. Slow fermentation—often overnight—lets natural yeast work at a gentler pace, building flavor molecule by molecule. The result is that deep, slightly tangy aroma and the golden crust that breaks before it gives way to a soft, structured interior.
Here’s what that means for you:
- Flavor: Time develops complexity. Think subtle sweetness without added sugar and a rounded finish that begs for another bite.
- Texture: Gas bubbles formed slowly create an even crumb and that quintessential bagel chew—sturdy enough for generous toppings.
- Digestibility: Slow fermentation can reduce certain compounds in flour, making the final bagel easier on some bellies.
We also kettle-boil each bagel before baking. That quick dunk sets the outer starches, sealing in moisture and giving the crust its shine. Then we bake hot for color and character.
Could we make bagels faster? Sure. Would they be Go Bagels? Absolutely not. We’re committed to the kind of time you can taste—because your morning deserves more than hurry.
