When we first started developing our bagel recipe, we had strict criteria for how they should taste. We loved the chewy texture and the subtle sweet n' sour flavor that natural leaven and molasses provide.  Because we opted use a more natural rising agent, our bagels need to sit overnight in the fridge, making them a two-day process.  This not only retards the rise, but also allows for a more extensive flavor profile.  

The bread baker preps and forms the bagels in the afternoon and the pastry ladies boil and bake them in the wee hours the following morning.  They come out of the oven ready to go, hot and delicious! 

Our homemade bagels can be found in the bakery case everyday.  We use them as a base for our breakfast sandwiches and love them toasted with cream cheese or butter! 

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