Kettlemans Bagel

When patrons walk into our bagel shop, the first thing they see is the Kettlemans' Bagel Roller working and rolling fresh bagels, cutting the dough with a knife, and boiling the bagels in honey water to seal moisture. Behind the Bagel Roller is the baker who finishes the bagels with fresh poppy or sesame seeds and bakes them for about twenty minutes in our wood-burning oven. Once the process is complete, and it is an active process of carefully turning over the bagels away from the open hot wood flames, the bagels are ready to be eaten. Just the traditional and original attention to detail which one expects when they go to an old-fashioned bagel shop. You can buy bagels anywhere – but you can only get a Kettleman’s bagel in one place.