The Bagels

Every bagel at Exodus is made from a quick sour starter (6 hours) that then gets built in to a bin of dough that makes roughly ten dozen bagels.

Quick sour starter.

Quick sour starter.

A bin of fully risen dough.

A bin of fully risen dough.

The dough is then portioned, balled, shaped and proofed before the bagels are put to rest in cold fermentation for at least 8 hours.

Friday Night Ballers

Friday Night Ballers

From cold fermentation, the bagels are kettled in boiling water mixed with malt syrup. They are then dressed with seeds and baked until golden.

A rack of bagels waiting to be consumed.

A rack of bagels waiting to be consumed.