Aside from using scratch recipes and individually hand topping their bagels, what sets them apart from the rest is that they kettle boil all of their bagels before they go into the oven. While it may sound strange to drop a ring of dough into a kettle of boiling water, this gives the crisp, outer shell that is essential to a bagel. This traditional method also helps seal the moisture in the dough, giving the inside of the bagel a chewy, dense pull-a-part texture.
Their flour is farmed and mil
Aside from using scratch recipes and individually hand topping their bagels, what sets them apart from the rest is that they kettle boil all of their bagels before they go into the oven. While it may sound strange to drop a ring of dough into a kettle of boiling water, this gives the crisp, outer shell that is essential to a bagel. This traditional method also helps seal the moisture in the dough, giving the inside of the bagel a chewy, dense pull-a-part texture.
Their flour is farmed and milled in Washington by Shepherd’s Grain, a co-op of 33 family farmers. Each farm uses sustainable farming techniques and is certified by the Food Alliance Association. Eco-friendly, sustainable and leaves the soil ready to produce for decades to come, and the best quality flour around for the best bagels around!
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