Bagel shop supply
High-gluten flour, barley malt, yeast, seeds and toppings for bagel shops, cafés and bakeries that roll, boil and bake in-house. Wholesale pricing for businesses, open to everyone.
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High-gluten flour gives bagels their dense, chewy bite.
Malt in the dough for flavor, in the kettle for a shiny crust.
The rise and the seasoning in every batch.
Boiling water treatments for crust and color.
Seeds, salt and aromatics for the classic flavors.
Sweet and savory inclusions for flavored bagels.
Make house spreads and build the sandwich menu.
Coffee, syrups and packaging for the morning rush.
Flour around 14 percent protein builds the tight crumb and chew that separates a bagel from a roll.
Bagel dough runs low in water, roughly 55 to 60 percent of the flour weight, so it holds its shape through the boil.
A spoonful of barley malt syrup in the boiling water helps the crust brown and shine.
Open a wholesale account for case pricing and help building your order. Contact us for wholesale orders and special inquiries.
Or email support@specialtyfoodsource.com
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