At The Bagel Factory
we make our bagels the old fashioned way. Yes, for you purists, our bagels are "water
bagels." They are kettled (boiled) and then they go onto the burlap covered redwood
boards where they are loaded into the oven. After a short while, the bagels are 'flipped'
off of the boards and onto the tray where they are baked. Our bakers do not use timers or
anything of the sort. We watch our bagels and know when to pull them out. The boiling
process gives the bagels a thin, crusty shine.
Keeping one very important fact in mind, we do things the "old fashioned way." Our bakers make the dough fresh from scratch, form the bagels in the end by hand, and boil and bake these creations with the skill and training of the old school. Our bakers are not dependent upon timers going off to tell them what to do, or devices that pre-measure every ingredient. When we make a dough, we make it from scratch. We do not use any 'starters' or 'sponges.' We use oil, salt, water, Hi-Gluten Flour, sugar and yeast. While some people are quick to claim 'no preservatives,' they are only playing games. Our bakers make each dough fresh, letting it rise and ferment properly, and we store it at a temperature just above freezing.
The Bagel Factory bakes up 27 different flavors
of bagels every morning and throughout the day. While many bagel places claim to have as
many as 20 flavors, the usual number of flavors baked daily averages between 12 and 18. At
The Bagel Factory, we have 20 different doughs being made all of the time. Twenty, because
the Plain dough is used for Plain, Salt, Sesame, Poppy, Garlic, ET and Onion. We use real
Eggs in our Egg dough. We have a separate Rye and Pumpernickel dough. Our Blueberry,
Strawberry, Apple Cinnamon and Hawaiian bagels have real fruit in them. We do not purchase
a mix from named companies whereupon it is added to flour to create Blueberry, Sundried
Tomato and other exotic flavors. We make up our own creations, from scratch. That is why
we have the Bagel of the Month where we introduce a new creation 12 times a year.
Presently, we have over 47 different recipes.
We are not a chain or a franchise. For this
reason we believe that we can serve a better product. We make our own dough right next to
where we bake it. The same folks who make the dough bake the bagels. Our bagels are 35%
larger than the average 3.0 oz. bagel.
