Each morning, we mix our dough in small batches and hand-roll every bagel on site. Hand rolling preserves the dough’s structure and density, creating the foundation for the chew and texture that machine-made bagels simply can’t replicate.
Cold fermentation is the process of letting freshly shaped bagels rest in a refrigerated environment for several hours or overnight. This slow proofing develops deeper flavor, improves texture, and helps create the classic chewy interior and crisp crust of authentic New York–style bagels.
Before baking, our bagels are kettle-boiled—a critical step that seals the exterior and locks in moisture. This traditional process is the hallmark of an authentic New York–style bagel and is what creates the distinctive crust and chewy interior that modern steam ovens attempt—but fail—to imitate.
We season both sides of every bagel, then bake them on wooden boards wrapped in burlap—an old-school method that requires an enormous rotating rack oven that allows the seeds to adhere properly while the crust develops its golden color. The result is a crisp exterior and a chewy interior that stands on its own.
Before you ask for your bagel toasted—try it untoasted first.
The natural crust and chew you’ll experience come from time-tested techniques that can’t be duplicated by automated rolling or modern steam ovens.
