A bagel isn’t simply bread with a hole in the middle.
At least, we don’t think it should be.
There are a few things that make a traditional bagel different from most other breads, and they also explain the texture, crust and chew people expect when they bite into one.
It starts with the dough
At Rise & Bagel, our dough goes through a long cold fermentation before the bagels are made.
Time matters.
Fermentation allows the dough to develop before we start shaping it. There are faster ways to make bread, but speed isn’t what we’re after.
Then we roll them by hand
Every Rise & Bagel bagel is hand rolled.
That means they won’t all look as though they came out of a mould — because they didn’t.
We like that.
There are hands involved in making breakfast here.
A bagel gets boiled
This is one of the defining steps.
Before our bagels ever reach the oven, they go into boiling water. That boil helps create the exterior and characteristic chew that distinguish a bagel from an ordinary round piece of bread.
Only after that are they ready to bake.
Then comes the heat
Our bagels begin their bake on traditional-style bagel boards before finishing directly on a hot baking stone.
The result is what we're looking for every morning: a properly baked exterior with the chew and texture of a real bagel.
None of these steps is particularly complicated on its own.
Together, though, they make a difference.
Cold fermented. Hand rolled. Boiled. Baked.
That’s how we make bagels at Rise & Bagel.
And then we bring them to your front door.
Made Here. Shared Here.
Please visit us at: www.riseandbagel.com