Frozen Raw Dough Bagel (Pre-Formed)
below directions haven been widely used with great success.
There are additional ways our frozen pre-formed bagels can be
prepared. A&S Bagels raw dough bagels can be made in a
variety ovens, including revolving ovens, stone hearth deck ovens,
convection ovens, and rack ovens.
following baking techniques are intended for professional bakers.
Please keep in mind that in order to avoid any physical injury to
yourself, remember to always pay careful attention and be very
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.
Baking Steps For a Revolving Oven
24 pieces of our frozen pre-formed bagels on a proof board.
The proof board, usually an 18 inch by 26 inch board, should be
lightly dusted with corn meal prior to the bagels being placed on
the board. Be sure to evenly space out the bagels.
the bagels overnight in a walk-in refrigerator (generally 12 to 18
hours). The ideal temperature range is 36 degrees to 48
the bagels are proofed, place the bagels in boiling water (ideally
in a bagel kettle) for 10 to 20 seconds.
after boiling the bagels, place the bagels on bagel boards. If
you are making seeded bagels, remember to layer the board with seeds
prior to placing the bagels on the board. Additionally, once
the bagels are on the board, you can add seeds onto the top of the
bagels. You can now place the bagels in the oven. In a
revolving oven, after 1 to 2 rotations, flip the bagels over.
The ideal temperature for your oven is 500-550 degrees Fahrenheit.
Approximate cooking time is 12 minutes. The bagels are ready
once they are golden brown. Please keep in mind that
temperature ranges and time will vary depending on the oven.
So please adjust accordingly.
you would like to know additional ways our bagels can be prepared or
would like us to clarify the directions, please e-mail us at
We can provide you with a faster method, or a method that will work
with your type oven. Just ask us. We will be
glad to help.
Questions and Answers for Professional Bagel Bakers
Question: I want
my bagels to have a shiny crust. How can I achieve that?
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
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].
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].
If you are interested in ordering
fresh baked bagels, frozen bagels, frozen bagel dough, or
par-baked bagels, please e-mail us at