The Classic Bagels

A tight, perfect crumb. Honor it with a smear of cream cheese, a layer of lox, and a thick slice of a juicy, ripe tomato. Be sure to use instant or quick-rise yeast (Leran The Process)

1

 

Our dough is hand-rolled to form the bagel (aprx 90 grams)

2

 

The Bagels are then transferred to the boiler, where they will begin to develop a sweet crust using Honey water

3

The bagels are placed on 2 wooden baking planks and layered with seeds

4

The bagels are moved into the oven, where they will be flipped and moved around depending on the heat of the oven.

5

Once the bagels have developed a golden exterior, they are taken out and ready to serve

Contact Us

Contact us any time for your enquiries. Fill the form and we will contact you as soon as possible.

Send us an email at: info@thebagelhouse.com