At The Bagel Bakery, we pride ourselves on producing only the best hand rolled and authentic bagels. Each bagel is hand formed by our master bakers and is then refrigerated for 24 hours prior to being boiled and then baked on wooden paddles. We have been baking our bagels this way for the past 30 years ensuring the highest quality bagel which has a firm outer crust yet soft and slightly chewy centre.
A lot of thought has been given to the quality of the ingredients we use, from the type of flour to the addition of the seeds and grains which increase the nutritional value. Only the finest ingredients are selected and, where possible, they are natural and organic. All our products are free from additives and preservatives.
Bagels are one of the fastest growing bakery products on UK menus. Our bakery focuses on the supply of our products to quality distributors, retailers, cafés and restaurants.
We supply freshly baked bagels 7 days a week in a range of sizes and flavours. Our products can be purchased in loose form or in retail ready packaging. Please contact us for further information. We also specialise in hand rolled pretzels and artisan speciality breads and we can deliver to the customer dependant on location within London.
Our bakery operates following a HACCP system and we are accredited under the SALSA Safe and Local Supplier Approval scheme which ensures the highest product safety and quality.
History of Bagels …
A bagel (Yiddish: בײגל beygl; Polish: bajgiel), is a bread product originating in the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy or sesame seeds. Some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain or rye. Bagels are eaten toasted or untoasted.
Though the origins of bagels are somewhat obscure, it is known that they were widely consumed by Ashkenazi Jews from the 17th century. The first known mention of the bagel, in 1610, was in Jewish community ordinances in Kraków, Poland.
Bagels are now a popular bread product in North America, especially in cities with a large Jewish population, many with alternative ways of making them.
The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing more even cooking and baking of the dough: The hole could be used to thread string or dowels through groups of bagels, allowing easier handling and transportation and more appealing seller displays.
