The baseline. High-gluten Hokkaido flour, 14-hour cold retard, 90-second honey-malt boil. The crust has a firm chew and the crumb is dense without being heavy. A good test of whether a bagel shop knows what it is doing.
White sesame seeds toasted in-house and pressed into the dough before boiling, so they bond to the crust rather than sitting on top. The same base dough as the plain, with a nutty finish that works well with any spread.
Poppy seeds, sesame, dried garlic, dried onion, and coarse sea salt from the Noto Peninsula. The topping ratio was adjusted three times before Emi settled on the current balance, which leans slightly heavier on garlic than the New York standard.
Added to the menu in 2021. Ceremonial-grade matcha from a producer in Uji, Kyoto, folded into the dough with blue poppy seeds. The colour is a deep green and the flavour is earthy rather than sweet. Pairs well with the plain cream cheese.
Ceylon cinnamon and Californian raisins worked into the dough at the shaping stage. The raisins are soaked overnight in warm water before use so they stay plump through the boil and bake. A quieter option for those who prefer something slightly sweet.
A 60/40 blend of high-gluten white flour and stone-milled whole wheat, both from Hokkaido. The whole wheat adds a slightly nutty, earthy note and a denser crumb. Slightly smaller in diameter than the white-flour bagels due to the lower gluten extension.
October's seasonal bagel. Roasted kabocha squash is folded into the dough, giving a faint sweetness and a warm orange crumb. Black sesame seeds coat the outside. Available through October and into early November while the kabocha supply holds.
Made in-house from full-fat cream cheese, a small amount of sour cream, and sea salt. Sold in 80g tubs. No stabilisers, no added sugar. Keeps for three days refrigerated.
Walk in any morning from 8:00, or pre-order for guaranteed pickup.
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