Real deal, hand-rolled, malt-boiled bagels.

Rosen's Bagels are inspired by the bagels I grew up eating in the States.

They're made with flour milled in Loddon, Victoria, cold-fermented for 36 hours to develop a deeper flavour, then boiled in barley malt syrup made from 100% Australian-grown malted barley before baking.

It's my take on the classic bagels I remember from childhood.

Serving Melbourne's west and the Macedon Ranges.