Wholesale and Retail Bagels, Danish, Muffins

Raw Dough Bagels from A&S Bagels can be purchased for your bagel store

A&S Bagels Famous Frozen Raw Dough Bagels

A&S Bagels, Inc. makes and distributes frozen raw dough bagels (unbaked pre-formed bagels) to bagel shops throughout the country. These bagel stores absolutely love serving authentic New York bagels to their customers. We often hear praises from the bakers in these stores about how great the bagels come out, and how easy it is to work with our dough.  

   Our premium quality raw dough bagels (unbaked bagels) can be delivered to your bagel store. You will be able to save money on ingredients, machinery and labor. By ordering the dough from us, you won’t need a mixer, nor would you need a bagel former and divider. Working with messy flour will be a thing of the past. All the while, you will be able to bake off premium gourmet New York Bagels, and serve your customers a great tasting consistent bagel.  Your customers will be able to smell the aroma of the freshly baked bagels.  This is a perfect solution for bagel shops and bakeries. 

     If you use frozen raw dough bagels rather than mixing your own dough, you will be able to significantly reduce the usage of your valuable resources: 

1.     The machinery associated with bagel and dough manufacturing can be expensive and can take up valuable space in your bakery.  This is eliminated.

 

2.     The baking of the bagels is still done at the store level. This ensures that customers will be able to smell the bagels baking in the oven.

 

3.     Typically a new bagel store using frozen dough will not need to occupy as much space, thus saving on rent costs.

 

4.     Save and conserve your own time, energy and labor.  Focus on your customers and/or catering; all the while knowing your bagels are what your customers want. 

 

5.     Serve many flavors and different varieties of bagels with ease. 

 

 

 Frozen Raw Dough Bagel Flavors

A&S Bagels offers a wide array of unique flavors that are up to par with today’s demanding consumer tastes. Below is a list of our Frozen Dough Bagels varieties:

Plain** 

Marble 

Cinnamon Raisin 

Sun Dried Tomato 

Whole Wheat 

Blueberry 

Jalapeno 

Cheddar Cheese 

French Toast 

Chocolate Chip 

Multi-Grain 

Egg 

Rye 

Bialy 

Spinach 

Pumpernickel 

** Please keep in mind that from our plain dough you can bake many different seeded varieties of bagels, such as, sesame, poppy, onion, garlic, everything, salt and more. 

 

 Frozen Raw Dough Bagels Case Information

1.       

Each Case of our raw bagel dough weighs approximately 38.5 lbs.

 

2.     

Case Dimensions are 20 inches x 12 inches x 10 inches.  

 

3.     

One Palette can hold  up to 49 cases.

 

4.     

Our pre-formed frozen raw dough bagels, which are great for bagel shops and bakeries, are packaged 10 dozen per case (120 pieces per case).

 

5.     

Bakers across the country have been able to save resources by ordering and using pre-formed bagel dough rings from A&S Bagels, Inc.  Your customers will be able to enjoy the great tasting New York bagels that you baked fresh in your store.

 

 

 Running a more Efficient Bagel Shop

     Your dream of owning and operating your very own bagel store can be realized with less stress and less money then you thought. Our premium quality raw dough bagels can be delivered to your bagel store. You will be able to save money on ingredients, machinery and labor. By ordering the dough from us, you won’t need a mixer, storage space for the flour, a bagel former and divider. All the while, you will be able to bake off premium gourmet New York Bagels, and serve your customers a great tasting consistent bagel.  

Below is a partial list of suggested items:

1.     

Walk-in Freezer to store the frozen dough bagel cases. Typically, we recommend a walk-in freezer at least 6 feet by 6 feet. Of course the space available at your location will dictate how large of a freezer you can have. 

2.     

A walk-in Refrigerator, to store your cream cheeses, meats, and your bagels while in the proofing stage.  

3.

Bagel Proof Boards

4.

Revolving Oven with Kettle and Hood or Rack Oven - You can also use a convection oven, or deck oven.

5. 

Bagel Peel Board

6.

Bagel Scoop for Kettle

7.

Bagel Boards (and Burlap)

8.

An Oven Brush

 9.

Bagel Display Baskets

10.     

Racks

11.

You will NOT need a bagel dough former and divider.

12.     

You will NOT need a dough mixer.

A&S Bagels, Inc. makes and distributes raw dough bagels to bagel shops throughout the country. These bagel stores absolutely love serving authentic New York bagels to their customers. We often hear praises from the bakers in these stores about how great the bagels come out, and how easy it is to work with our dough.

Our bagels have received great acclaim and media attention. CBS and Fox News have taped lived from our retail and baking facilities. We were voted best bagels by the Z-100 Morning Radio Show, and have been mentioned in Newsday and on the Howard Stern Show.

 

Frozen Raw Dough Bagel (Pre-Formed)  Baking Directions

The 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.    

The 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.

Bagel Baking Steps For a Revolving Oven

STEP 1:      Place 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.

STEP 2:      Proof the bagels overnight in a walk-in refrigerator (generally 12 to 18 hours).  The ideal temperature range is 36 degrees to 48 degrees Fahrenheit.  

STEP 3:      Once the bagels are proofed, place the bagels in boiling water (ideally in a bagel kettle) for 10 to 20 seconds.

STEP 4:      Immediately 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.

If 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 orders@aandsbagels.com.  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.

 

 

Frequently Asked Questions and Answers for Professional Bagel Bakers

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].

 

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 orders@aandsbagels.com  or call us at (516)326-9288.

 

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A&S Bagels, Inc.
761 Hempstead Turnpike
Franklin Square, New York 11010
Open 24 Hours a Day.  Open 7 Days a Week.
Telephone: (516)326-9288
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