As it turns out, speed is a huge consideration! I submit the Chef Ciril Hilts dog bone method. The photo is a poor representation.
I was able to make 24 in less time than it took to make 12!
Wow. Great technique.
Another pretty nice bake. However one major problem has emerged. Plus a couple of observations.
The first two bakes (beginners luck) The nice bagel hard thin skin remained mostly intact. The third and fourth bake I began to notice that the skins were breaking open. Hmm, interesting and perplexing at the same time. I am thinking I need to roll the bagels just a little longer before making the circle.
1. As I thought would be the case the log jamb is the oven. I think with a nice 4 shelf oven (Rofco) I could bake up 50 or more at a time.
2. I like the look of the sprinkle seeding method more than the dip and press method.
3. As for the shaping methods, I feel with practice I can get similar results with the Ciril dog bone method. Saving a lot of time.
Final thoughts on my bagel practice. All & all I am happy and confident I replicate a very salable bagel. ($10.00 for a bakers Dz. @85 g)
Today or possibly tomorrow I will begin Bialystok Kushen practice.
I'd love to try one! They look great.
1. For my taste, I think the bagels look much better once you knock off some of the loose seeds
2. The crumb looks really nice, I can live with the few irregularities around the edges.
3. I ran out of butter, so...
Good work mastering the NY signature breads 🍕🥯before departing for the desert 🏜 🌵
You can take the boy out of NY but you can’t take NY out of the boy