One of the questions we get asked is what makes our bagels different.
There are a few things, but one of the biggest is time.
Our dough is cold fermented for 24 hours before we bake it.
Could we make bagels faster?
Absolutely.
We could mix the dough, rush it along and have bagels coming out of the oven considerably sooner.
We just don't think they'd be as good.
Giving the dough time to ferment slowly changes both the flavour and the texture. There is a depth to a properly fermented dough that you simply don't get by rushing it.
It also means that when we're baking your bagels early in the morning, the process actually started the day before.
That's one of the things we've come to love about making bagels. There aren't many shortcuts available if you want to do it properly.
Flour. Spring water. Salt. Yeast.
And time.
Time might actually be the most important ingredient we use.