"A longtime staple of farmers markets, Exodus Bagels made its way from Jamaica Plain to put down roots in Roslindale, in the space they used as a commissary. Owners Adam Hirsh and Priscilla Andrade perfected a recipe built on a quick sourdough starter. After shaping the bagels, they proof and rest them in cold fermentation for eight hours before kettle boiling with malt syrup and baking." - Valerie Li Stack, Dana Hatic
