Made the same way as my classic sourdough bread. The 15-hour fermenting process gives these bagels a nice yeasty flavor.
My process is old school! After the 15-hour fermenting process, I place them in a boiling bath than bake them. They are chewy with a crisp crust. Simply a classic!
I’m offering 4 flavors right now; Plain, Everything, Sea Salted, and Cinnamon Raisin Crisp.