Crafting Taste and Texture:
The Art of Slow-Rise Baking.
There is nothing like the smell and taste of freshly baked bagels. A freshly baked bagel is a satisfying experience for the senses. The warm, toasty smell of doughy goodness fills the air, the bagel’s crust is perfectly browned and crackles delicately under your first bite, and the soft, pillowy interior adds another layer to the taste experience. The texture is dense, but not too dense; it offers just the right amount of "chew" to make each bite satisfying.

You too can experience that same feeling at DoughBenders, where our bagels are "Baked fresh for you!"

"Slow-rise" is one way of saying that the doughs we mix and the bagels we bake owe much of their texture and taste to the mellow leavening action of our sourdough starter. The process of producing a batch of our bagels takes approximately 36 hours, from kneading to final fermentation. That long, slow development results in delicious, nutritious, and easy-to-digest bagels. When bagels are made with wild yeast, the slow-rise period enhances their flavor, releases the nutritional value locked in the wheat flour, and breaks down the complex carbohydrates into their more easily digested components.