An Interview with Mike Fowler, Co-Founder of Real Bagels
Lauren: Let’s start with the name. Real Bagels. It’s bold, almost defiant. Why that name?
Mike: Honestly, it’s a reaction. I was tasting too many soft, flavourless, bread-rolls-with-a-hole that people were calling bagels. And I thought, this isn’t right. So the name is a bit of a challenge—like saying, “Hey, let’s remember what a bagel actually is.” Dense, chewy, with a proper crust from being boiled. The real thing.
Lauren: So it’s about tradition?
Mike: Yes and no. I’m not chasing nostalgia just for the sake of it—I’m chasing quality. Real bagels are about process: better ingredients, longer proofing & fermentation, hand shaping, then the crucial boiling in malt water. That’s not just tradition—it’s technique and taking time to do the extra steps. And when you get it right, the result is a very different thing to what’s become standard in a lot of places. So "Real" isn't about being old-fashioned. It's about being deliberate.
Lauren: Did you ever think the name might come off as a bit provocative? Like you’re calling everyone else out?
Mike: Maybe it is a bit provocative! But it’s also playful. I don’t want to be the bagel police—but I do want to draw a line and say, this is what we stand for. People who care about food—chefs, bakers, customers—they appreciate transparency. And if someone tries ours and says, “Ah, now I get it”—that’s the best. We don't do round bread with holes.
Lauren: What makes a “Real Bagel” in your eyes?
Mike: Good flour. Slow fermentation. A rolling malted boil. And respect for the form. The bagel is humble, but it’s not basic. It takes skill to make it right. And when you do? It sings. The flavour comes from a quality Australian flour, malt used in the dough, as well as in the boil, and time for proofing to build a richer flavour, crust, and break down gluten and starches. If I had to choose one thing, the boil. It's what gives it the signature chew.
