We are thrilled to bring our organic hand-rolled sourdough bagels to the Mad River Valley!

Sourdough bagels bring a little something extra to the table. The slow fermentation process imparts a beautiful depth of flavor, makes more nutrients available for your body to absorb, and breaks down gluten bonds—which makes sourdough bagels easier to digest, even for our friends with gluten sensitivities.

“Hansel,” our 10-year-old sourdough starter, is the heart and soul of each and every one of our bagels. To make the bagel dough, we mix sourdough starter with organic hi-gluten flour from King Arthur Baking Company, malted barley syrup, water, and salt. Next, we roll and shape each bagel by hand. The unbaked bagels spend 48 hours fermenting in the refrigerator, giving the sourdough plenty of time to work its magic. Finally, the bagels get boiled, topped, and baked to perfection!

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