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    Sourdough Bagels


    • 1 cup (227g) Sourdough Starter
    • 3 cups (750ml) Water
    • 1/2 cup (170g) Honey
    • 2 tsp Salt
    • 7 cups (840g) All-Purpose Flour



    Everything Bagel:

    • Sesame Bagel Seasoning
    • Eggwash (1 Egg + 1 tbsp water mixed together)


    Cinnamon Raisin Bagel:

    • 4 tbsp Ground Cinnamon
    • 1 cup Sultana Raisins


    Blueberry Bagel:

    • 1 cup Dried Blueberries
    • 1 cup Orange Juice


    Step 1:

    Into a mixing bowl add the flour, starter and water. Mix with a spoon till a shaggy dough forms. Remove ½ cup of the dough and put into the sourdough starter jar and set aside. Add honey and salt. * Fold with a spoon until smooth. Cover with a towel and set aside to rise for 12 hours.

    *For Cinnamon Raisin Bagels, add the ground cinnamon and raisins.

    *For the Blueberry Bagels, add the dried blueberries soaked in orange juice.

    Step 2:

    In the morning you will have noticed the dough should have at least doubled in size.

    Step 3:

    Remove the dough from the bowl and place onto a floured surface. Give the dough a couple of folds pushing with the palm of your hand. Cut into 8 equal pieces, if you're using a scale that should be about 170g each

    Step 4:

    Roll each piece into a ball and press flat. With your index finger poke a hole into the flattened dough ball and spin around to form a bagel shape.

    *For the Everything Bagels, brush the top with egg wash the top and sprinkle liberally with sesame bagel seasoning.

    Carefully transfer the bagels to a clean parchment lined baking tray and let rise for about an hour. Preheat the oven to 425°F. Bake for 20-25 minutes or until golden brown.

    Allow to cool for 15 minutes before enjoying.

    Notes: Store in an airtight container in the freezer for up to 2 months.


    Prep Time: 1 Hour + 24 Hour Rise Time
    Bake Time: 20-25 Minutes
    Total Time: 25 Hours 20-25 Minutes
    Yield: 8 Bagels