We begin with our naturally leavened, fermented dough which is hand-shaped, and boiled in honey water. The addition of honey makes them slightly sweeter and chewier than other bagels. Another key ingredient is malt, which we source from local farmers in Pennsylvania.

During the early morning hours, we build our fires in an authentic brick oven. After the flames have leveled, we begin the baking process. The pleasant texture and mouth-feel, and subtle crunch are attributes that can only be achieved with a skilled pair of hands.

There are no timers involved with our baking process. Once they meet the high standards of our bakers, they move on to become so much more. We work with all of our purveyors, forming trusted partnerships to continually produce bagels to the highest of standards.