The name “Real Bagels” isn’t just a catchy brand—it’s a declaration of commitment to tradition, quality, and the timeless craft of bagel-making. In a world where shortcuts and mass production dominate, the term “real” signifies a return to roots: a bagel made the way it was meant to be. But what exactly makes a bagel “real”? Let’s break down the pillars of authenticity—kettle boiling, malt, hand-rolling, and time-honoured techniques—and explore why they matter.
1. Kettle-Boiled: The Secret to a Chewy Crust and Dense Interior
A true bagel is born in boiling water. Before it ever touches an oven, the dough is submerged in a kettle of bubbling water (often with a touch of malt or honey). This step, borrowed from centuries-old baking traditions in Eastern Europe, is non-negotiable. Boiling gelatinises the starches on the bagel’s surface, creating its signature chewy texture and glossy, crackly crust. Skipping this step—as many modern bakeries do to save time—results in a mere bread roll, soft and lacking the soul of a real bagel. A soulless bagel.
2. Malt: The Flavour Catalyst
Malt (barley malt) is the unsung hero of a real bagel. Unlike sugar, which some commercial bakeries use as a sweetener, malt contributes depth of flavour, subtle sweetness, and aids in browning. In our bagels, malt is used in both the dough and the boiling water, giving the bagel its distinct caramelised crust and complex, slightly nutty taste. This ingredient is a hallmark of New York-style bagels, linking them to their immigrant origins in the early 20th century.
3. Hand-Rolled: The Art of Craftsmanship
A real bagel is shaped by hand, not stamped out by machines. Hand-rolling ensures the dough is worked gently, preserving the ideal balance of density and airiness. This labour-intensive process involves either rolling each piece of dough into a rope, looping it, and sealing the ends—a technique that creates the bagel’s iconic hole or rounding the dough and poking a couple theumbs through it. Machine-made bagels often lack this nuanced texture, ending up either too doughy or unnaturally uniform. Hand-rolling is a nod to the baker’s skill, turning each bagel into a small, edible work of art.
4. Simple Ingredients, No Compromises
Authentic bagels rely on minimalist ingredients: high-protein bread flour, water, yeast, salt, and malt. No preservatives, dough conditioners, or additives are needed. The magic lies in the process, not shortcuts. Traditional recipes also prioritise a slower fermentation, allowing the dough to cold-proof overnight. This rest period develops the flavour profile and structure, resulting in a bagel that’s robust yet tender.
Why “Real” Matters: A Stand Against Mediocrity
The name “Real Bagels” is a rebellion. It rejects the soggy, cake-like imitations lining supermarket shelves. Instead, it honours a lineage that began in 17th-century Poland, where bagels were gifted to women in childbirth, and later flourished in the bustling bakeries of New York’s immigrant neighbourhoods. Real bagels are a testament to cultural heritage—a food that survived industrialisation.
Today, the term “real” also speaks to transparency. Consumers increasingly crave foods made with integrity, and a kettle-boiled, malt-sweetened, hand-rolled bagel embodies that demand. It’s a reminder that some things shouldn’t be rushed or diluted.
The First Bite Tells the Story
A real bagel is the hero. While it doesn’t 'need' cream cheese to shine, it certainly helps and we absolutely love what the spread can bring to the bagel experience. The bagels crust crackles, its interior strikes the perfect balance between dense and springy, and its flavour lingers with the warmth of malt. The name “Real Bagels” is a promise. A promise that every bite connects you to a tradition that values craftsmanship over convenience, and quality over quantity.
In the end, a real bagel isn’t just food—it’s history, culture, and passion, baked into a ring. And that’s a name worth upholding.
