Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
One-third wholemeal and two-thirds white flour gives our bagels a satisfying chew and a rich malty flavour.
Hand-rolled, each looks a little different, and we boil them in a honey mixture (a bit of Montreal in West Linton) to add a bit of sweetness and bake them hot and fast to give them a shiny crust and a soft crumb.
Perfect for smoked salmon, poached eggs, anything you fancy!
One-third wholemeal and two-thirds white flour gives our bagels a satisfying chew and a rich malty flavour.
Hand-rolled, each looks a little different, and we boil them in a honey mixture (a bit of Montreal in West Linton) to add a bit of sweetness and bake them hot and fast to give them a shiny crust and a soft crumb.
Perfect for smoked salmon, poached eggs, anything you fancy!