Bagels are back, baby. And these are crispier, chewier and altogether harder to forget. Let's be honest, the humble bagel had been coasting for long enough. That's where Smoking Gun comes in, giving an old favourite a fresh lease of life. Ancient grains. Natural fermentation. A wood-fired finish. Consider this the bagel's second act.

After studying dough at the San Francisco Baking Institute and eating their way through New York, Mark and Dave found themselves chasing a very specific bite. Every crumb, crust and topping became part of the research until they stumbled upon the bagel that changed everything in Montreal. Hand-rolled, wood-fired and packed with character, it became the benchmark for what Smoking Gun would eventually become.

So in 2014, armed with a wood-fired oven and a lively sourdough starter, they baked their first batch. After countless tweaks, tests and a few inevitable failures, they were finally ready. Some ideas are worth obsessing over. This was one of them.

Product description

Rye & Caraway Bagel

Not your average rye. Made from a blend of New York rye and premium wheat, this version comes with a seed-packed twist. Crisp, aromatic and perfectly balanced with just the right touch of sweetness. The bagel of your not-so-secret fantasies.

Honey Oat Bagel

Proof that wholesome doesn't have to be boring. Made with sprouted barley, oats and plenty of elbow grease, this is the feel-good bagel that delivers on flavour too. Fair warning: every other bagel may feel slightly disappointing afterwards.