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 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.

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 bagelmail@aandsbagels.com  or