At Bagel-Lab, we believe that a truly great bagel starts long before it hits the oven. From the choice of high-quality flour to the exact boiling time, every detail matters. Our bagels are hand-rolled, kettle-boiled, and baked fresh every morning to achieve the perfect contrast — a crisp golden crust on the outside and a soft, chewy interior.
This method is not just tradition — it's science, perfected over years. In this article, we’ll share the behind-the-scenes craftsmanship that makes every Bagel-Lab bagel truly one-of-a-kind.