BAGELS

The life cycle of our bagels start out as 50lbs of flour, yeast, water and pure ingredients to the specified recipe.  When the baker has mixed the dough to the proper consistency it then goes into the (30 year old, don't make'm any better) Scale O Matic bagel machine.  Out come bagels that are put onto cornmeal dusted boards (2 dozen per board).  If you listen or look pass the pretty girls up front into the back room you can see this process every day.  They are then "put to sleep" into the coolers for the day.  Until 3:30ish a.m. when the baker "wakes"  them up with a dip into the kettle, the boiling water inside the kettle is the true way to make bagels-- * no kettle, no crisp outer shell.  If you like bread in the form of a bagel, go somewhere without a kettle.

 Last place for your bagel to go is the oven (now this IS NOT 'roll the whole rack of bagels into the oven close the door, set the timer, go take a break and pull them out of the oven'.)  *See also "no kettle".

The oven is a time consuming, diligent process.  After 2 dozen bagels come out of the kettle they are put onto bagel boards (6 per board) cornmeal side up (face down) then put into the oven until it's time to flip them right side up. 

 The oven has six rotating shelves, each shelf holds 2 dozen bagels--that's 144 bagels--the baker has to keep track of @ 450-475 degrees.  No breaktime there kids.

Choose from the following baked fresh daily,
no preservatives BAGELS:

 Bakers Dozen ..$8.20   ½ Dozen....$4.35
Sliced......$.50              Sliced......$.25
 

Single..........$.82