You won’t find anything plain about our Plain Bagel. It’s the foundation of all our bagel products and is made using The Sponge Method – a starter dough made with a combination of unbleached and unbromated flour, water, and yeast which is allowed to ferment until ripe – patience is key. This method lends itself to creating a bagel superb in flavor, texture and appearance.
Barely Malt Syrup and Sea Salt are added to the final dough, hand shaped into bagels and exposed to a long, slow and cold proofing process. Finally, the formed bagels are kettle boiled to gelatinize the surface and oven baked to create a caramelized chewy crust and a soft creamy crumb.