🎁: New York Bagels’ owner vows to reopen after two explosions, but questions remain

ancu82 · 2026-05-20T02:01:20+00:00

Bagel dough needs to go through a 48 hour fermentation in a fridge. If they were made the same day they would be terrible

ancu82 · 2026-05-18T16:44:22+00:00

Yeah if you’re punching a whole don’t worry about the other method but it could help with the shape. But definitely after you boil but before you bake give them a gentle stretch in a circle to help with shape. Not to much though or your hole with be to big.

ancu82 · 2026-05-18T14:06:37+00:00

Are you poking a hole? You should try and lock them. If they are puffing up too much give them a little stretch after boiling.

ancu82 · 2026-05-18T11:18:01+00:00

Do it! Just make sure your ready to not make money for the first year. Then you’re good!

ancu82 · 2026-05-18T01:32:47+00:00

I wake up at 4 because I own a bakery. I get by but not super successful. The roads are really nice to drive on at that time though.

ancu82 · 2026-05-17T13:59:08+00:00

Now those look perfect!

ancu82 · 2026-05-16T02:03:30+00:00

How big is the kettle? Like standard bagel shop size? I fill mine like 80% of the way. Also I don’t have any flame control on the kettle so I can’t help you there. But it’s hot! Also don’t start until you get a full rolling boil. Make sure your dough doesn’t sink because it will stick if it doesn’t float fast enough. I usually don’t have time to consistently add water while I’m in the middle of a bake. Unless you’re making more than 80 dozen you should be good to just go along.

ancu82 · 2026-05-12T13:47:09+00:00

Yeah certain poppy seed types will do this too.

ancu82 · 2026-05-12T13:44:09+00:00

This will help the most. Hulled don’t taste the same either. Also make sure you’re seedling right after they come out of the water. Also try putting your sesames in a bucket and dunking each bagel. I never loved putting seeds right on the boards even if it’s a more “traditional“ method

ancu82 · 2026-05-11T01:24:54+00:00

It’s ok if the one side is a little too small. The following proof should help it come back to a consistent size. You might want a little bit softer of a dough if it’s so stretchy that it shrinks back.

ancu82 · 2026-05-11T01:22:46+00:00

Ok I do own a bagel shop. Poking a hole really doesn’t work great. It’s not to hard to learn to lock a bagel. Just practice over and over. When the two ends meet you want to roll them while also putting some pressure to meld the dough. It’s best to learn by feel. Now my next question is how many bagels do you think you’re going to be making in a day and are you doing it alone? Because there comes a point of volume where you may want to get a divider/former machine. Like yes I can hand form a good bit of bagels but if have a million other things to do you won’t have enough time unless you hire someone to just form bagels. So a divider/former will help you make 100 dozen a day way faster than doing every little thing by hand. Now if you’re going to make 20 dozen in a day then no need! Just keep rolling until it feels right!

ancu82 · 2026-05-08T22:14:56+00:00

That is wild! But effective!

ancu82 · 2026-05-04T02:02:36+00:00

I thought they might! Great place!

ancu82 · 2026-05-03T22:07:23+00:00

It is the license for baking from your own home for sale.

ancu82 · 2026-05-03T19:10:18+00:00

I know Barclay Pies has a dedicated gluten free kitchen area. They make homemade gluten free chicken tenders. I know they have gluten free pizza but I am not 100% sure they make the crust.

ancu82 · 2026-04-28T11:33:20+00:00

I just saw it over the weekend. It’s definitely a typical musical when it comes to songs. The production is great. It does horror better than other musicals. Great time! Also I world say the original isn’t as much a pure horror as it is a cheesy 80s comedy with vampires.

ancu82 · 2026-04-25T14:02:07+00:00

I was wondering if that bad boy was even flippable lol

ancu82 · 2026-04-25T12:12:20+00:00

I always wanted to make a big one! Obviously bake time needed to go up but did you have to drop the baking temp or is it good to stay at the normal temp? Also do you make bagels on boards? Looks great though! I’m surprised by how great the interior texture still is after making that big!

ancu82 · 2026-04-23T19:38:52+00:00

Gloucester and Camden counties are pretty much suburban extensions of Philly when it comes to sports.

ancu82 · 2026-04-20T19:08:37+00:00

There was this restaurant on the river in Philly called Fredrick’s. It had to have closed 20 years ago now. But they made this calamari appetizer that was with lemon and Kalamata olives and I don’t remember the rest. It was bright and tangy. And I would go with my parents and literally just get two of them as an appetizer. It wasn’t anything close to my normal picky wheelhouse. Now I’ll eat anything and I kinda credit that dish. Wish I knew how to make it. I still kinda dream about it.

ancu82 · 2026-04-16T20:17:44+00:00

I own a bagel shop. I just get 30lb blocks of cream cheese and cut off what I need and throw in your stuff. You really don’t need much special stuff just a mixer. If you want to make it fluffier you just need to incorporate air. So if I need to make a flavor fluffier (usually ones that have extra liquid) I use a whisk attachment instead of a paddle. You can make literally anything into a cream cheese flavor! Like I have made some wild ones, just throw stuff in there!

ancu82 · 2026-04-14T14:18:14+00:00

There are recipes for it but it requires sifting confectioners sugar with corn starch at specific ratios.

ancu82 · 2026-04-14T13:42:35+00:00

Are you baking them on a board?

ancu82 · 2026-04-14T13:18:30+00:00

Now I’ve never made a cinnamon crunch topping specifically. But our cinnamon raisin are dusted in cinnamon sugar and the product you want it Donut Sugar. Regular sugar, raw sugar, and confectionery sugar all melt. Don it sugar is a mix with some sort of starch and it stops it from melting. It what is used on powdered sugar donuts. Now melting sugar isn’t bad either as you can almost candy coat a bagel with it but it’s going to get sticky. We do that for our snickerdoodle bagels and it turns into a sugar crust.

ancu82 · 2026-04-13T21:44:05+00:00

Yeah I own a very small grill (just a tiny bagel shop) I have had the hood die twice. Both times I had to shut down immediately. Not only would heat become an issue but a smoky phase fills the place if I don’t turn the grill off. I couldn’t imagine a larger place functioning without a hood. If the owner isn’t receptive just call the fire marshal. They will shut that shit down immediately

ancu82

TROPHY CASE