What is your baking process?

We bake our bagels daily. We use a mother dough as a starter for every batch and allow each batch to ferment for 24 hours (6x longer than the traditional rest time). 

After they are shaped, our bagels are boiled in NYC water and honey (a trick from our Montreal roots). 

Once they’re ready for the oven, bagels are baked in a hearth oven which requires our team members to patiently watch and rotate bagels often until they are perfectly golden brown.