HOW WE DO IT.

What kind of flour do you use?
We source organic high-protein bread flour (approximately 50% of the grain) from farms in Eastern Washington state. 

Why do your bagels have a slight tang to them?
We take the crucial step of using a sourdough culture leavening agent. 

Does that mean your bagel is a SOURDOUGH bagel?

Yes and no. YES, we use sourdough as our natural leavening agent, and yes there’s a deeper flavor to the dough rather than just instant yeast. NO, in that the sour is not strong, and only serves to make better flavored, better structured dough, and a better-for-you bagel.

How long do your bagels last on the shelf?
Our preparation and baking process will allow bagels to remain fresh on your counter for 3 full days after you bring them home. If refrigerated, you will be able to toast them and enjoy for another 3 days!

Why are your bagels so moist and chewy on the inside?
Using a sour dough culture, and our long-fermenting process (at least 24 hours!) yields a very special and complex dough.  

Why do your bagels have such an attractive sheen and appetizing aroma?
It’s a secret! Hint: We use a dilute solution of water and food-grade lye (the same kind used in pretzel production)

Why don’t your bagels flatten-out or look burned? 
We bake using traditional bagel boards set on a stone hearth. 

Why do you set such high standards for your bagels? 
We believe every careful step provides an end result that is truly love-able. 

What’s the best way to serve your bagels at home?
At our home, we keep the bagels in a paper bag on the counter (not plastic). We have two methods (which we sometimes combine), that are our favorites:
1) Split open and toast to your desired setting
2) If you have a toaster oven, pop the bagel UNCUT, on toast or at
360˚ for about 6 - 7 minutes. This will re-steam the interior, and
an almost just out of the oven experience.

How should I store my bagels?
If just for a few days, just keep on your counter. If you purchase
Sea Salt bagels, we might suggest freezing if not eating in a day to
preserve the salt crystals. Otherwise, for long term, place in a zip lock and freeze. You can then take them out of the freezer, and reheat using your toaster oven at 360˚ for 10 minutes. Split open and toast again if you’d like. NEVER MICROWAVE!

Sourdough born. Long-fermented. Hand-rolled. Kettle boiled.
Stone hearth baked.