These sourdough rye bagels have a chewy sweet crust with a softer centre, and a good amount of toasted sunflower seeds inside. Hand rolled, cold fermented overnight, then boiled in a molasses and honey bath before dipping in poppy seeds and baking.
These bagels freeze well and are excellent toasted, paired with smoked salmon and cream cheese.
Sourdough Seedy Rye Bagel
Our bagels are made once per week, and delivered fresh. Let us know what you're interested in buying and we will put you into the next available bake cycle.
Wheat flour, rye flour, water, levain, sunflower seeds, poppy seeds, sugar, egg, olive oil, cornmeal, caraway seeds, maple syrup, honey, molasses, salt, yeast.
*As we are a small home-based artisanal kitchen, all products may have come in contact with other allergens that we use in the kitchen such as wheat flour, dairy, eggs, tree nuts, peanuts, and seeds.