The Bagel Mill

The Bagel Mill mills its own flour on-site using a stone flour mill made by New American Stone Mills in Vermont. The mill grinds whole wheat slowly between two millstones at low temperature, retaining the bran, germ, and endosperm of the wheat berry. The freshly milled flour is 100% whole wheat and is used the same day to feed the bakery's sourdough starter. Each batch of dough combines sourdough starter, water, freshly milled flour, unrefined salt, and malted barley flour. After an initial proof, the shaped bagels cold-retard in the refrigerator for 18 hours before bakers boil, top, and bake them, a process that takes over 36 hours from start to finish. The Bagel Mill uses local and organic produce, dairy, and grains.