All of our bagels and bialy’s are made with 100% organic flour. Generally speaking, the dough is produced with flour, salt, malt and a teeny part commercial yeast. All of our bagels and bialys are sourdough bagels. That means a significant percentage of the dough is built using a sourdough culture. The commercial yeast is just insurance incase our starter is sleepy. Our dough is fermented a minimum of 24 hours and up to 48 hours when possible.

All of our bagels are hand shaped. Sometimes it’s over 3,000 a day!