"12 moon cycles every year and 12 bagels in a dozen"... a coincidence? Dozen New York Style Bagels made in small batches and using the most premium ingredients available. Our process follows traditional methods starting with a 24-48 hour fermentation to develop the wheaty, slightly sweet & slightly sour flavor. Then, boiled to gelatinize the starches in the surface, and hearth baked on a rotating deck oven to perfection for a dense, soft, chewy center and a crisp, crackly crust. Our bagels are â“‹egan!
