begins with a slow, controlled mix, ensuring that the dough will properly proof and have that perfect, bagel consistency. After being removed from the mixer, the dough is cut into strips and meticulously hand-rolled by one of our master rollers. Following a slow, low-temperature proofing session that ranges anywhere from 12-14 hours, the bagels are briefly boiled in a high-temperature kettle. After seeds and other toppings are added, the bagels begin their 500 °F bake on wooden planks, being flipped off the planks halfway through the baking process and finishing on hot baking stones. The result is a true, hand-rolled, kettle-boiled, authentic bagel.