Bagels are best when fresh-baked, which is why we bake bagels on the premises all day long. If the bagels are to be kept overnight, they should be placed in a plastic bag. Do not refrigerate. If you want to keep your bagels longer than 2 or 3 days, they should be frozen in plastic bags (cut bagels before freezing). Note: bagels are not microwave friendly. After freezing they may be toasted without thawing.
Bagel Making 101
We're proud of our bagels! We make them daily, using all natural ingredients and the traditional method of "kettling" or boiling - before baking. The result is a wonderfully flavorful bagel with no cholesterol, no preservatives, very low fat, and low sodium. We'd like to walk you through some of the steps involved in the making of our homemade bagels.
Prior to the baking process, the bagels hang out in baking racks to get ready for the journey from dough to perfection. Most bagels begin as "plain" flavored, but might later have seasonings added to make them one of our many varieties of bagels.
Our bagels are then "kettle-boiled" for about 1-2 minutes. This is what makes the bagels unique to the "store bought" bagels and a much healthier alternative. It's important to know that the kettle boil is filled with water: no grease, no oil, and no fat!
After a brief swim in the kettle boil, the bagels are skimmed out of the water and rushed to dry land to get prepared for the oven. To prevent the bagels from getting burned or stuck to the oven, they are placed on racks covered with burlap sheets prior to entering the oven.
After the boiled bagels are organized on the burlap sheets, the baker will add seasonings to make the delicious flavors available. Seasonings are heavily distributed to ensure even coverage in every bite. Some bagels have the flavors mixed into the dough, such as blueberry and cinnamon raisin, where others have the seasonings added right before going into the oven.
Halfway through the baking process the bagels are flipped off the burlap and placed directly on the oven rack to finish cooking. This helps get the bagels crispy on the outside, but soft on the inside. The ovens used to bake our bagels have six racks that rotate to allow us to keep an eye on all of the bagels in the oven.
The final step is our favorite, taking the bagels straight from the oven, and dumping them straight into the bagel racks you see behind the counter while ordering.