Eight bagels. All of them will change your mind about bagels.
We start with a dough that ferments overnight in the cold, boil it in honey water and bake it until it is glossy, gently chewy and toasted brown around the edges. Then we fill it with things we would eat ourselves.
All eight bagels.
Salmon Bagel
Smoked or lightly cured salmon, Philadelphia cream cheese, fresh onions and spinach.
Tuna Truffle Bagel
Tuna salad with truffle aroma, Philadelphia cream cheese, fresh onions and spinach.
Chicken Classic Bagel
Juicy chicken, pickles, spinach, fresh onions, honey mustard and Philadelphia cream cheese.
Chicken, pineapple & cheddar
Juicy chicken, sweet pineapple, cheddar, spinach, fresh onions, honey mustard and cream cheese.
Pastrami Bagel
Pastrami with black pepper and rosemary, cheddar, fresh tomato and cucumber, pickles, onions, spinach, Philadelphia cream cheese.
Mozzarella Bagel
Fresh mozzarella, Philadelphia cream cheese, nutty pesto, balsamic glaze and ripe tomato. Vegetarian.
Cream Cheese Bagel
A perfectly baked bagel with melted Philadelphia cream cheese. Vegetarian.
Sweet Bagel
Warm bagel filled with pear, salted caramel or Nutella. Vegetarian.
A two-day process for every bagel.
Day 1 · evening. We mix flour, water, yeast, salt and a touch of honey. No additives or improvers — there is nothing else here all week long. The dough rests in the cold for 14 hours.
Day 2 · morning. We shape the rings by hand. Each one is slightly different — that is how it should be. Into boiling water with honey for 30 seconds, then into a tray with sunflower or sesame seeds, and into the oven.
Day 2 · every 90 minutes. At this point the oven is empty, and we begin the next batch. The customer gets a bagel that is hot. That is the whole secret.