I am a Navy veteran and engineer that loves making bagels. I wake up at 3AM on Saturday mornings to boil and bake bagels to sell at Chicagoland farmers markets.

My bagels are authentic water bagels made with unbleached, non-bromated, high-gluten flour, water, barley malt, salt and yeast. I mix the dough, hand roll, and cold-ferment the bagels days in advance of kettle boiling and hearth baking. No secrets, just dedication to traditional methods for making delicious bagels!

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