RAZAVA BAGEL

Description

Our take on the classic New York bagel, featuring a chewy texture and rich flavor from extended fermentation.

pre-order/local pickup options

Delivery

Ingredients

High-extraction hard winter and spring wheat flour, rye, water, malted barley, malt syrup, salt. Pre-ferment: levain.

freshness instructions

Best the day they’re baked, still good the next. For longer, slice lengthwise, freeze, and toast straight from frozen.

How to eat it

Our default is untoasted, since the dark bake already caramelizes the crust, but if you prefer to pass them through a toaster, no hard feelings.

With schmear or butter — Don't overthink it, and be generous with the amount you're putting on.
The classic — St. James Smokehouse lox, toasted caper schmear, and roasted tomato. Come in and let us make you one, or build your own at home with the best lox you can find.
The cucumber club — Beet horseradish schmear, cucumber, sliced tomato, pickled red onion, and sesame seeds. A great home build for when you want something lighter.
Pizza bagel — Split, toasted, topped with crushed tomatoes and melted cheese. The best possible outcome for a day-old bagel, and a perfectly legitimate dinner.