Welcome to Zermansky's
In many ways our bagels emulate the traditional European product now sold in New York deli's and in the east end of London.
Our bagels are made with all natural ingredients. They have no added fat and are low in cholesterol.
Making bagels can not be hurried. Correct processing at every stage is essential. After mixing and moulding, the first critical stage involves allowing the bagels to ferment in a cool place for at least 8 hours. Then, after a short final proof, the bagels are made ready for baking by flooding them in a deluge of steam for 2 minutes. This completely gelatinises the crust and conditions the crumb giving the baked bagels their unique appearance and chewy texture.
As well as plain bagels we offer the following varieties: sesame, multigrain, poppyseed, onion and garlic, cinnamon and raisin, and sundried tomato flavour. Click here to see our range