The difference between a bagel and a sandwich is in the baking process. Bagels, in fact, are first briefly dipped in boiling water before being baked in the oven. This ensures the typical taste. In addition, making an authentic bagel takes about 20 hours. Nowadays, more and more bakeries are cheating on a bit,
by steaming bread dough in the shape of a bagel in the oven. This makes the bagels airy, but this is not how it should be. Real experts know that a bagel should be deliciously firm, just the way we serve them at Tony’s!
“How do you actually get the hole in the bagel?”
– By rolling them by hand in a specific way!
The dough is actually rolled around the palm of the hand and then torn off. So there is shaping and portioning at the same time.
After shaping, the bagels must first rise and cool overnight. Therefore, making a good bagel is also a long process.
Dipping the bagels in boiling water gives the bagel its typical texture and “bite.” “Chewy” is what a bagel should be. In addition, the malt soaks into the bagel and adds color and shine when baked.
The bagels are now sprinkled with poppy or sesame seeds, for example, if you wish, and then go into the oven.
This is how you get that delicious authentic NY City style bagel!