Scaling dough for bagels on an electronic scale and 5 oz per bagel
Scaling dough on a balance scale
Carrying dough to one of the three scales in our mass bagel making operation
The scaled pieces have been rounded and lined up in the lower left of the photo. In the center is a lesson on rolling out one piece.
Shaping the bagel and making sure that it won’t come apart or have any seams or cracks that will let water inside during the boiling process
Boiling pumpernickel bagels in a large pot. The boiling liquid contains 0.15% lye.
The shaped dough was proofed on corn meal so that it would not stick to the bottom of the proofing box. The gloves are needed to protect against the lye.
After boiling for a minute with a rapid boil some of the bagels are seeded. The seeded basels in the photo are everything bagels. The pumpernickel bagels behind them were not seeded.
Sesame and pumpernickel bagels ready for the oven
Into the oven they go. Parchment paper prevents the wet dough from sticking to the steel and also helps with the clean up.
Finished bagels ready for slicing and tasting!
Class members rolling out and shaping bagels to bake at home.
Demo of a pumpernickel baked by David
Monica presents on her pumpernickel baking.
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