DoughCo Bagels! For those passionate about bagels, it’s crucial to discern between the ordinary and the extraordinary. DoughCo Bagels, with their unique taste elements, have carved out a special place in the hearts of bagel enthusiasts, quickly becoming the go-to choice for discerning palates.
Thanks to their unbeatable freshness, these delightful round treats have earned a loyal following. Produced in Croton-On-Hudson and found only at local farmers’ markets, these hand-rolled bagels are baked fresh before each event. The secret ingredient that makes these bagels stand out is the addition of malt in the creation process. Notably, the malt used is hand-milled by DoughCo Bagels staff, contributing to the perfect balance of a crispy exterior and a soft, flavorful interior. And yes, for the purist and traditionalist, these bagels are boiled in water as part of the process.
To savor the unique experience offered by DoughCo Bagels, enthusiasts can find a convenient location to purchase these delectable treats.
A Few Things About Doughco Bagels:
- The bagels are vegan.
- Each ingredient used is hechshered (kosher), but the kitchen is not supervised.
- Our bagels do not contain nuts, but the kitchen is not nut-free.
- They use flour that is never bleached or bromated, but most importantly, they hand mill their malt (that is normally used by breweries) to lock in a malty flavor that keeps them fresh, crunchy on the outside, and soft and chewy on the inside.
- In addition, by refrigerating the rolled bagels for at least 24 hours, the bagel flavors develop stronger.
FLAVORS
Plain
Everything
Sesame
Poppy
Onion
Rosemary Salt
THE FOUNDER
Josh (the founder) discovered that by milling his locally grown malt, a key bagel ingredient, the bagels differentiated themselves through their freshness, crust, and taste.
In the Summer of 2022 while still working full-time, Josh launched DoughCo Bagels with the goal of serving the New York Metropolitan area through farmer’s markets and pop ups. The bagels are baked only hours before each event to ensure their freshness and crispy exterior. To this day, DoughCo’s bagels continue to be handrolled and boiled.
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