Bagel
A traditional boiled-and-baked bagel. Chewy crust, dense slightly-elastic interior. The boil before the bake is what gives the bagel its signature texture: starches gelat.
A traditional boiled-and-baked bagel. Chewy crust, dense slightly-elastic interior. The boil before the bake is what gives the bagel its signature texture: starches gelatinise on the surface so the crust seals and chews rather than crumbling.
- Vegetarian option
- Bakery staple
- Baked for Melbourne Bakehouse customers in Port Melbourne.
- Available for takeaway
About Bagel
A traditional boiled-and-baked bagel. Chewy crust, dense slightly-elastic interior. The boil before the bake is what gives the bagel its signature texture: starches gelatinise on the surface so the crust seals and chews rather than crumbling.
At Melbourne Bakehouse
Baked for Melbourne Bakehouse customers in Port Melbourne.
Availability can vary through the day; ordering ahead is recommended for larger quantities.
How to enjoy Bagel
Best fresh on the day of purchase, or toasted the next day.
- Vegetarian option
- Bakery staple
- Baked for Melbourne Bakehouse customers in Port Melbourne.
- Available for takeaway
| Dietary | |
|---|---|
| Allergen Info | Contains Dairy |
| Style | Bread |
| Serving format | Bread |
| Ingredients | Ask our team for current ingredients or packaging details. |
| Allergen summary | Contains dairy, Contains fish |
| Cross-contact | Prepared in a kitchen that handles gluten, dairy, eggs, soy, tree nuts, peanuts and sesame. Packaged products may have their own label information. |
| Ordering note | Availability can vary through the day; ordering ahead is recommended for larger quantities. |
| Storage | Best enjoyed fresh. Keep refrigerated where appropriate. |
| Origin | Prepared or available at Melbourne Bakehouse, 210 Bay Street, Port Melbourne. |