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Using old school methods, the bagels are made with no-additives flours, mixed and shaped the night before. The next day they are boiled in malted water, seeded or left plain and baked upside down for the first few minutes then flipped over and baked till golden brown. These methods, make for a flavorful and round bagel. Don't be fooled by bakers that just over steam their ovens and call their steamed bread - bagels. Those steamed breads will never get the shiny, malted, chewy crust that only a boiled bagel will have.