11/07/2026
When the bagel was first born in 17th-century Poland, it didn’t look or taste like the soft, pillowy, commercial bread-with-a-hole-in-it we often see today.
Before commercial yeast existed, traditional bagels were a labor of time. They relied entirely on wild yeast cultures, a minimalist lean dough, and an overnight cold-fermentation to build that unmistakable, dense, satisfying chew.
By stepping back from our original enriched recipe and focusing solely on a Honey-Lean Sourdough line, we aren’t just adjusting to dietary requests. We are returning the bagel to its authentic, historical roots.
No dairy. No eggs. No processed white sugar. Just flour, water, salt, our wild sourdough starter, and a touch of wild honey to feed the fermentation and caramelize the crust.
We are letting history and slow time do the heavy lifting. One master dough, five straightforward variations, launching in two weeks.✨
