Our own bagels recipe
Back in the day, when cars still had four legs (and even Bagels & Beans didn’t exist), bakers sold their goods door-to-door on a stick. So they kneaded dough into a ring, let it rise on the stick and then dipped it briefly into boiling water before baking. The resulting protective layer from the boiling water not only preserved the shape during baking, but also made the inside less likely to dry out. People back then were really practical.
In the mid-1990s, we fell in love with that roll-with-a-hole. We saw the gap in the market and wanted to bring the taste of bagels to the whole country. Not long after, the first ones rolled over the counter. They might not pass a wheel test, but what they do have is character. Bagels are far from perfect and that makes them all unique. Just like people. It is precisely that mix of sizes, shapes and flavors that gives life colour.
Anti-herd behaviour further fuels our bagel passion every day. Meanwhile, the menu shows off the whole wheat bagel, veggie bagel and, for those who don’t want to choose, the all-purpose bagel. All organic. But that bagel passion goes even further. The quirky oathie and gluten-free also shine in this range. They may be made slightly differently from the original bagel, but they are unique, nutritious and have a hole. And that’s why in our AntiHerd World they may be called bagels. And more varieties and flavors are sure to follow from our high bagel hat. Because once you view life through the hole of a bagel, your senses are amazed. Then it’s no longer just a see-through sandwich, it’s a way of life.
