Industry
Bagel Making Advice
Question: I want my bagels to have a shiny
crust. How can I achieve that?
Answer: In order to achieve a shiny crust, your
bagels should be boiled before being baked. Typically,
bagels which are baked without first being boiled do not have a
shiny crust. If you are already boiling your bagels and
still not achieving the desired result, you can increase the time
the bagels are boiled. Additionally, in general, bagels are
boiled in water with a temperature of approximately 205 degrees Fahrenheit.
Different bagel shops boil there bagels for different lengths of
time. Some bagel shops covet the time they boil there bagels
as a secret. Aside from creating a shiny crust, the boiling
process allows the bagel to develop the crust on the outside,
while the inside of the bagel remains chewy.
To avoid any physical injury to yourself, remember to always pay
attention and be careful when boiling and baking bagels. The
boiling water and oven used to bake the bagels are hot, therefore,
take the necessary precautions to avoid injury and burns. [Answer Posted on June 12, 2007].
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Question: What is a par-baked bagel? How is
it different from a just a bagel.
Answer: A par-baked bagel is a partially
baked bagel. In general, a par-baked bagel is a bagel that
has been boiled and baked approximately 80% to 90% of
completion. The end-server or end-user just has to finish
the baking in an oven. Typically, a par-baked bagel needs to
be baked for an additional five minutes. The time and
temperature will vary depending on the oven used. Par-Baked
bagels are also known as brown and serve bagels. Other types
of bagels include:
Raw Dough Bagels: A bagel that has been formed,
but has not been boiled or baked. Raw Dough Bagels need to
be proofed, boiled and baked.
Thaw and Serve Bagels: Bagels that have been
fully baked and then frozen. The end-server or end-user
just needs to thaw the bagel out and then the bagel is ready to
be enjoyed.
[Answer Posted on June 12, 2007].
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Question: What does it mean to proof?
What is the proofing stage in bagel production? What is the
retardation process?
Answer: After the dough has been formed
into the bagel shape, many bagel shops put the bagels through a
retardation process. However, some do not. Bagels that
have undergone the retardation process are characterized as having a
better flavor. The retardation process involves keeping the
bagels refrigerated for a period of time. The bagels then
should be kept at room temperature for approximately 30
minutes. After these steps, the bagels should be fully proofed
(the point in time when the dough has risen and is ready for
baking). Please keep in mind, there are many variations of
these steps, and some bakers skip some steps in there
entirety. This is in part why not all bagels are the
same. [Answer Posted on June 12, 2007].
