First
the dough is mixed. A typical batch starts with 200 lbs of
flour! The Bagel Grove turns over two tons of flour into
thousands of
bagels every week. |
Next
the dough is formed into bagels. The unbaked dough bagels are
arranged
on wooden boards dusted with cornmeal. After the dough has been
allowed
to rise, it is cooled down to slow the yeast. The time
during
which it is cooled down also helps that famous crust to start to develop
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The next step is what really distinguishes authentic NYC-style water
bagels from the rest. The bagels are plunged into a kettle of
boiling
water! This is critical to creating the shiny crust that
authentic
Bagel Grove bagels are known for.
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 The
boiled bagels are arranged onto special boards which are then loaded
into the 470 degree oven.
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After about 17 minutes in the oven... voila! Beautiful, shiny, golden
brown, bagels are done baking.
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The oven at the Bagel Grove has five rotating shelves. Six dozen
bagels are baked on each shelf of the oven, so at full capacity, we're
talkin' 30 dozen in the oven at a time. We typically bake
approximately 100 dozen bagels per hour.
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By
the time a Bagel Grove bagel reaches you, it has passed through three
levels of individual attention
- boarding, baking and serving -
meaning that although we are baking lots
of
bagels, each one should meet our standards of quality and perfection
that makes us stand out from assembly line produced bagels.
Why
expect
anything less?!
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