核桃溪貝果 - 原味

I’ve been toasting these bagels for breakfast all week, and the malt gives them a nice subtle sweetness that balances out the hearty wheat flour. They hold up perfectly under cream cheese without getting soggy or falling apart.

There’s a real chew to these bagels that I haven’t found in grocery-store ones, and the malted barley gives them a slight sweetness that’s perfect with a schmear. They held up well in the freezer for a week and still toasted up with a crisp shell.

Toasted one this morning and the malt in the dough gives it a subtle sweetness that pairs perfectly with butter. The crust crisped up nicely while the inside stayed soft and airy, exactly what I want from a plain bagel.