BEHIND
THE BAGEL
We strive to make the highest quality bagels using traditional bagel-making techniques and the best ingredients. Our bagels are made with fresh flour and whole grains and fermented with a sourdough starter. We use local and organic produce, dairy, and grains.
Our Philosophy
WHY FRESH-MILLED
Matters
Stone-milling whole grains preserves their complete nutritional value and authentic taste by utilizing the entirety of the grain. In contrast, conventional milling methods often remove the bran and germ, which are dense in fiber and nutrients, leaving behind only the carbohydrate-heavy endosperm. Stone milling embraces a comprehensive approach, ensuring all three nutritious layers of the whole grain are retained.
That’s Why we mill
our own flour
Once we’ve milled our flour, we use it to feed our sourdough starter, which will leaven our bagels. We mix sourdough starter, water, flour, unrefined salt, and malted barley flour together. The dough is allowed to proof for a few hours and then formed into the classic round bagel shape. The bagels are put to rest and develop their signature flavor in the fridge for 18 hours. Early the next morning, our bakers boil the bagels, add toppings, and then bake them. Our bagels take over 36 hours from start to finish, and the result is a bagel that is more nutritious, complex, and easier to digest.
Our stone flour mill, crafted by New American Stone Mills in Vermont, is more than a tool—it’s a tribute to a time-honored tradition that cherishes every grain of wheat. Using a gentle stone milling process, we ensure that the wheat is ground slowly, maintaining its full spectrum of vitamins and minerals, reviving a practice where flour was always fresh, wholesome, and inherently flavorful.
The Process
Our Story
In 2017, the seeds of The Bagel Mill were sown as Red Dog Baking Co. We began our journey by offering whole grain baked goods, milled and made by us, at local farmer's markets. Quickly, our bagels ascended to stardom, becoming a beloved favorite among our customers.
This sparked a dream: a bagel shop right here in Petaluma. Recognizing our newfound focus and the community's love for our bagels, we adopted a new name that truly reflected our specialty. Thus, The Bagel Mill was born.
Owned by Glenda Dougherty Manning, a Sebastopol, California native, The Bagel Mill is a culmination of experiences and passion. After moving to New York City to attend New York University, Glenda discovered a deep love for authentic, boiled New York bagels. Her culinary journey has spanned various bakeries and restaurants in NYC and San Francisco, infusing The Bagel Mill with a blend of tradition and innovation.
At The Bagel Mill, Glenda and our passionate team strive to bring you not just a bagel, but a handcrafted experience.
