Our Bagel Making Process - Tommy's Market & Cafe Bagels to Beef


			At Tommy's Market & Cafe -BAGELS TO BEEF we use the old New York Jewish recipe to produce our bagels. This means the bagels are made with a malt syrup and tossed into boiling water, then baked at 450 degrees in a 5 rack revolving oven.

			OUR BAGEL MAKING PROCESS High gluten flour is mixed with water, salt, yeast, malt and other ingredients in a special high volume orbital mixer with the capacity of producing 200 pounds of finished dough.
			After mixing the dough is cut out in sections, allowed to "rest" on lightly greased maple top table where it "sweats" covered in plastic for up to 30 minutes.
			It is then cut off in ribbon strips, rolled and placed in an automatic forming machine that cuts the dough into individual 4 oz portions and feeds these through a former where they are manually extracted and placed on boards dusted with cornmeal.
			The boards of formed bagel dough are placed in proofing racks where they are allowed to proof to proper size. After the first proofing the bagel racks are rolled into the walk in refrigerator until ready to bake.
			When ready for baking the bagels are dumped two dozen at a time into a large kettle of boiling water then placed corn meal side up on to baking boards for the trip into the oven.
			After a couple of turns in the 450 degree heated oven the bagels are flipped onto the stones and stay that way until they are ready to be extracted with the oven peel.
			Once the bagels come out of the oven they are put into their familiar-looking wire baskets and placed in the case ready to serve our customers.