Classic Bagels

Authentic New York style bagels, made with barley malt syrup and cold fermented for at least 30 hours to develop complex flavors not found at grocery stores. Our bagels are boiled (never steamed), baked on stone, and individually hand turned to create rounded tops and bottoms. They are crisp on the outside, soft and chewy on the inside. Baked fresh the morning of any event or market by committed bakers who wake well before dawn to work in a commercial kitchen in Chantilly. These are the real deal.