Hand-rolled bagels, boiled then baked every morning
Twelve varieties from plain to pumpernickel, ready by 5:30am. Plus house-made schmears, deli-stacked sandwiches and wholesale supply to cafés across Wellington.
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Schmears & fillings
All schmears made in-house daily. Add to any bagel.
Schmears
Plain cream cheese$3.00
Chive & lemon$3.50
Smoked salmon cream cheese$4.50
Jalapeño & coriander$3.50
Vegemite butter$2.50
Peanut butter (Pic's)$3.00
Deli sandwiches
The Lox — cured salmon, cream cheese, capers, red onion$16.50
The Reuben — pastrami, sauerkraut, Swiss, Russian dressing$15.00
The Garden — avocado, sprouts, tomato, herb schmear$13.50
BLT — streaky bacon, cos, tomato, garlic aioli$14.00
Egg & cheese — scrambled free-range, cheddar, hot sauce$12.00
Wholesale
We supply cafés, restaurants and offices across the Wellington region. Minimum 3 dozen per delivery, twice a week.
- Plain, sesame, poppy, everything$36 / dozen
- Pumpernickel, sun-dried tomato$42 / dozen
- Gluten-free sesame$60 / dozen
- Schmear tubs (1 kg)from $18
Current accounts: Flight Coffee, Customs Brew, Prefab Eatery, Leeds Street Bakery, Enigma Café. Email orders@boilandbake.co.nz for a trade price list.
Catering
- Bagel platter (20 halves, 3 schmears)$95
- Deli platter (12 sandwiches, cut in half)$140
- Office breakfast box (6 bagels, 2 schmears, fruit)$55
- Lox tower (feeds 10–12)$160
48 hours notice. Free delivery CBD. Email to book.
How we make a bagel
- Mix & knead
High-gluten flour, malt syrup, yeast and water. The dough is stiff — much stiffer than bread — and kneaded for twelve minutes until it passes the windowpane test.
- Shape by hand
Each bagel is hand-rolled into a rope and joined into a ring. We never use a cookie-cutter or an extruder. Three hundred rings every morning, starting at 3am.
- Cold retard overnight
Shaped bagels rest in the chiller for 18–24 hours. The slow cold ferment is what gives the crumb its flavour and the crust its colour.
- Boil in malt water
Sixty seconds per side in a pot of malt-sweetened water. This sets the crust and gives bagels their signature chew. Skip this and you just have a bread roll.
- Top & bake
Straight from the pot to the seed tray, then onto the oven stone at 230 °C for 18 minutes. The malt water caramelises into a shiny, crackly shell.
Tomorrow's bagels
Find us
Boil & Bake
14 Aro Street, Aro Valley
Wellington 6011
04 384 0000
orders@boilandbake.co.nz
14 Aro Street, Aro Valley
Wellington 6011
04 384 0000
orders@boilandbake.co.nz
| Day | Hours |
|---|---|
| Monday | 5:30am – 2:00pm |
| Tuesday | 5:30am – 2:00pm |
| Wednesday | 5:30am – 2:00pm |
| Thursday | 5:30am – 2:00pm |
| Friday | 5:30am – 3:00pm |
| Saturday | 6:00am – 3:00pm |
| Sunday | 7:00am – 1:00pm |
Street parking on Aro Street. 8-minute walk from the Cuba Street end of Courtenay Place. Bus routes 2 and 18 stop on Willis Street.