Bigger Holes, Better Crust, Bigger Flavor
The demise of the old fashioned bagel was lamented left and right. Bagel traditionalists all over the country complained they couldn’t get the sort of crusty, chewy bagels they used to buy in days of yore. In 2001, we put real bagels back on board.
Our bagels are made the old fashioned way. We start with great ingredients, give lots of time for the dough to ferment, and use traditional boiling and stone hearth baking. 1610 was the first year there was a written record of bagels. We think it’s a perfect name for the traditional flavor. This is the most versatile bagel—good alone, lovely toasted with butter, and a great vehicle for the classic lox and cream cheese fixin’s.
