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.  

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.

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.    

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 bagelmail@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.

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].