Boiled, Baked, and Cedar Planked
Our bagels are hand made using traditional methods. We’ve worked hard to make our process as efficient as possible without cutting any corners when we bake. So even though we make a lot of bagels, each one is sure to be as good as the next. Along its journey to you, the dough is separated into sets and we let it rise. When it’s ready we add any mix-ins that they need. Fresh garlic, home grown herbs, local fruits and veggies, nuts, or other spices are kneaded in before we form them into bagels using our custom bagel making machines.. our own hands!
After a second rise, the bagels are boiled just like a good bagel should be. Then it’s out of the water and onto our topping rack where many of them get their finishing touches of onions, seeds, sea salt, or cheese. We use organic polenta to make sure they don’t stick to the oven surface. Most of the bagels are placed upside down on a cedar board covered in burlap and put into the oven. After a few minutes when the bottom of the planked bagels have dried out a bit, started to toughen up its skin, they get flipped off of the board and onto the hot oven stone. For our cheesy bagels, they aren’t planked but instead are placed on a perforated tray where they are baked until the bottoms dry up a bit. Then they are slid off to spend the rest of their time on the stone too!
There they bake until they’re all done and we pull them out and put them on a cooling rack where they wait until they are bagged for the market or direct orders!
– The Bagel Lady