DoughCo Bagels

DoughCo Bagels is a newly launched artisan bagel kitchen inspired by Josh Small’s extended stays in the Midwest during undergraduate and graduate school where he could not find a quality bagel. After experimenting in the kitchen for over a year, with countless samples to family, friends, and anyone who would give feedback, Josh launched DoughCo to serve the New York Metro area. Their bagels start with a pâte fermentée and include three different rises with a final 24 hour cold rise in the refrigerator. They are proud to use local flour and malt from the Hudson Valley that they grind on site. By milling the malt themselves, they lock in the distinctive malty flavor, a requirement for bagels.

DoughCo bagels are hand-rolled and boiled in a malt-infused water to give their crust a great shine.