**The Art of Bagel Making**

In the world of bagels, there is an art form that requires precision, patience, and a passion for quality ingredients. Our subject today is the process of creating these delicious rings, from proofing to baking, and finally, transforming them into mouth-watering creations.

Our journey begins with the shaping of the dough, which is then placed onto a conveyor belt. The machine's speed can reach up to 10,000 bags per hour, but the person operating it must be able to keep up. Fortunately, the person in charge has "18 fingers," allowing them to handle multiple bagels at once. The bagels are left to proof for three hours before being boiled and then transformed onto a series of kill-and-dry Redwood boards.

These boards provide the perfect surface for shaping the bagels into their signature ring form. As they rotate, the heat from the oven cooks the crust, creating a perfectly balanced texture on the outside and softness within. The entire process takes around 25 minutes per batch, with five shelves in the oven capable of producing 60 dozen bagels per day.

One of the secrets to making an amazing bagel is using high-quality ingredients. The addition of scallions, carrots, broccoli, and onion powder gives a hint about the depth of flavor that can be achieved. Our host expresses their love for jalapeno bagels, which add a spicy kick to the traditional recipe. They also talk about Roberto from Don Antonio's, who is considered one of the best pizza chefs in the world.

The connection between bagels and pizzas is interesting, as both share similarities in ingredients and techniques. The author notes that with the right equipment and attention to detail, even the simplest recipes can produce incredible results. Our host takes this philosophy a step further by creating a pork roll loaded burger on an Asiago bagel, which becomes a masterpiece of flavor and texture.

To make this incredible sandwich, one pound of pork roll is removed from its casing and cut into cubes. These are then deep-fried to perfection before being mixed with eggs, garlic, and bread crumbs. The resulting patty is then placed alongside an Asiago bagel, topped with tater tots fresh out of the fryer, a housemade thousand island dressing, and finally, grilled until crispy.

The final product is nothing short of amazing. The combination of flavors and textures creates a truly unique experience for the palate. With each bite, the author appreciates the simplicity and complexity of this art form. By understanding the process behind creating an incredible bagel, one can realize that even the most ordinary recipes can become extraordinary with attention to detail and quality ingredients.

Our journey through the world of bagels has come to a close, but we hope it has inspired readers to explore their own creativity in the kitchen. Whether you're a seasoned chef or just starting out, the art of bagel making is definitely worth learning. With practice, patience, and the right ingredients, anyone can create these delicious rings that bring people together.

"WEBVTTKind: captionsLanguage: enyou go to Texas you better find some real deal brisket you head up to Seattle better be some fresh seafood over to Chicago it's got to be the bomb pizza so when you end up here on the East Coast what should you expect that's right rightous Bagels we're here in plain bro New Jersey and this is Bagel Street grill chicken rafino order up New Jersey definitely knows good bagels turkey lettuce tomato on Sesame everything with cream cheese that's a legit Bagel legit best in the state seriously absolutely 100% that's cuz owners and brothers Jimmy and Doug Roar have been busted out Bagels since they were teenagers part-time job while we were in college and we were like wow this is a great business let's do it let's do it ourselves so they opened their first joint together back in 1988 now the next person and are still sticking with the tried and true you have to boil a bagel we do it the oldfashioned way and they're putting out some volume we do about 15,000 Bagels a week 28 varieties are there four other brothers that do the work two jalapeno cheddar Bagels order up the jalapeno cheddar Bagel is my favorite a little bit spiced got to be ready for it okay you've got like the legit Bagel equipment yes this is what you need to produce a lot of them give me the rundown homes first we're going to start with a basic plane though we start off with some sugar some salt in there we're going to put our water in now water some yeast and then turn around we're going to grab a bag of flour here this is a f 50 lb dough how long will this go we got about 15 minutes in about 10 minutes we'll start throwing in our ingred jalapenos and the cheddar the cheddar cheese okay that thing's huge and you didn't even roast the jalapenos or anything no we want it to kick yeah the Jersy style right yeah that's it so now what happens I'm going to cut equal strips to put right in this machine right here okay this first section is going to divide the dough into equal portions it's going to drop onto this conveyor and form the bagel do they have a home version of this cuz I want one right we're going to run this a little slow it goes faster than this oh yeah this thing makes about 10,000 an hour if you really Crank It Up there's no way I could keep up but you got like 18 fingers dude I'm already watching this I've done a few Bagels in my life no you think and from here these will proof for 3 hours then they go dark for the night that's it and bake them first thing in the morning all right let's go first we boil our Bagels slide them in they've gotten puffy okay we're going to transform over onto these kill and dried Redwood boards this dude gets after it this is kind of like Angry hot dough Tetris we're going to put him in the oven for about 3 minutes on these boards what ti are we running at about 4.95 4.95 these are ready to flip the plastic gloves again are going to be your only for no problem no fingers and how long are they going to ride the Carousel of heat for about 20 25 minutes in here now and then we can do 12 dozen per shelf five shelves in that oven that's 60 dozen keep them going all day long you're crazy yes yes there we go look at that crust on it we should cut it first do we toast it I like them toasted I want to toast it I'll go veggie spread vegetable cream cheese what's in it scallions carrots broccoli little bit of onion powder in there brother I've had a lot of jalapeno bagels and all they do is W the jalapeno over the top you get serious there's heat in that Ian you smell the jalapeno I Dam it to see the whole process go through it makes you appreciate it so much more that crust that chew soft in the middle nice texture on the outside real deal brother Real Deal had AO with cream cheese it's got the perfect crunch on the top the cheddar has like a nice mildness to it that count interacts with the jalapeno I need two aago Bagels grilled so probably my favorite neapolitan pizza chef in the world is Roberto from Don Antonio's and Raphael his son-in-law so brother you lived in New York City long enough you know good bagels yes how are these Bagels amazing a bagel is very simple but very similar to a neapolitan pizza AB really good ingredients handle it the right way have the right equipment to cook it and if you don't mess with it it'll be perfect well you're right it's very simple but a simple start doesn't mean there isn't a big finish pork roll loaded Burger order up potater tots are on top on an asiago bagel the burger it's got chunks of pork roll built into it pork roll is a type of ham you can't get anywhere else it's the staple of New Jersey so why not put it in a burger you can't go anywhere in New Jersey and not find a breakfast or a lunch place that doesn't have pork roll everybody loves this all right so what are we going to do with it we're going to open this thing up here and dig into that canvas you know it's good when it's got canvas we're going to cut about a pound of this off it is cooked it is cooked okay we're going to cube it up and then you're going to fry it yes and then stuff it into the burger yes that's deep fried pork C it tastes like a cross between salami and balone it's like balone with texture you nail it all right let's see what you do we start with our Cho meat going to load it with our pork roll two eggs got it minced garlic a bunch of it wher sauce onion powder salt and pepper and bread crumbs mix this up Patty it up top and right alongside of it we're going to grill our Asiago Bagels all right top that with our pork roll loaded Burger we're going to add our tater tots fresh out of the fryer our housemade thousand island dressing what is wrong with you this should be illegal but it's good you got salty fatty and awesome Bagel the little nuggets with the pork roll you get your French fry already built into it when you have a bagel joint and you want to play Mt scientist and make something for people in the New Jersey area who love pork roll that's your burger pork roll Burger The Bagel make the sandwich better have you ever had pork roll yeah I know it but I never tasted like this morning guys it's very nice food all the way around just one more bite just one just for the flavor okay nice job thanks po that goyou go to Texas you better find some real deal brisket you head up to Seattle better be some fresh seafood over to Chicago it's got to be the bomb pizza so when you end up here on the East Coast what should you expect that's right rightous Bagels we're here in plain bro New Jersey and this is Bagel Street grill chicken rafino order up New Jersey definitely knows good bagels turkey lettuce tomato on Sesame everything with cream cheese that's a legit Bagel legit best in the state seriously absolutely 100% that's cuz owners and brothers Jimmy and Doug Roar have been busted out Bagels since they were teenagers part-time job while we were in college and we were like wow this is a great business let's do it let's do it ourselves so they opened their first joint together back in 1988 now the next person and are still sticking with the tried and true you have to boil a bagel we do it the oldfashioned way and they're putting out some volume we do about 15,000 Bagels a week 28 varieties are there four other brothers that do the work two jalapeno cheddar Bagels order up the jalapeno cheddar Bagel is my favorite a little bit spiced got to be ready for it okay you've got like the legit Bagel equipment yes this is what you need to produce a lot of them give me the rundown homes first we're going to start with a basic plane though we start off with some sugar some salt in there we're going to put our water in now water some yeast and then turn around we're going to grab a bag of flour here this is a f 50 lb dough how long will this go we got about 15 minutes in about 10 minutes we'll start throwing in our ingred jalapenos and the cheddar the cheddar cheese okay that thing's huge and you didn't even roast the jalapenos or anything no we want it to kick yeah the Jersy style right yeah that's it so now what happens I'm going to cut equal strips to put right in this machine right here okay this first section is going to divide the dough into equal portions it's going to drop onto this conveyor and form the bagel do they have a home version of this cuz I want one right we're going to run this a little slow it goes faster than this oh yeah this thing makes about 10,000 an hour if you really Crank It Up there's no way I could keep up but you got like 18 fingers dude I'm already watching this I've done a few Bagels in my life no you think and from here these will proof for 3 hours then they go dark for the night that's it and bake them first thing in the morning all right let's go first we boil our Bagels slide them in they've gotten puffy okay we're going to transform over onto these kill and dried Redwood boards this dude gets after it this is kind of like Angry hot dough Tetris we're going to put him in the oven for about 3 minutes on these boards what ti are we running at about 4.95 4.95 these are ready to flip the plastic gloves again are going to be your only for no problem no fingers and how long are they going to ride the Carousel of heat for about 20 25 minutes in here now and then we can do 12 dozen per shelf five shelves in that oven that's 60 dozen keep them going all day long you're crazy yes yes there we go look at that crust on it we should cut it first do we toast it I like them toasted I want to toast it I'll go veggie spread vegetable cream cheese what's in it scallions carrots broccoli little bit of onion powder in there brother I've had a lot of jalapeno bagels and all they do is W the jalapeno over the top you get serious there's heat in that Ian you smell the jalapeno I Dam it to see the whole process go through it makes you appreciate it so much more that crust that chew soft in the middle nice texture on the outside real deal brother Real Deal had AO with cream cheese it's got the perfect crunch on the top the cheddar has like a nice mildness to it that count interacts with the jalapeno I need two aago Bagels grilled so probably my favorite neapolitan pizza chef in the world is Roberto from Don Antonio's and Raphael his son-in-law so brother you lived in New York City long enough you know good bagels yes how are these Bagels amazing a bagel is very simple but very similar to a neapolitan pizza AB really good ingredients handle it the right way have the right equipment to cook it and if you don't mess with it it'll be perfect well you're right it's very simple but a simple start doesn't mean there isn't a big finish pork roll loaded Burger order up potater tots are on top on an asiago bagel the burger it's got chunks of pork roll built into it pork roll is a type of ham you can't get anywhere else it's the staple of New Jersey so why not put it in a burger you can't go anywhere in New Jersey and not find a breakfast or a lunch place that doesn't have pork roll everybody loves this all right so what are we going to do with it we're going to open this thing up here and dig into that canvas you know it's good when it's got canvas we're going to cut about a pound of this off it is cooked it is cooked okay we're going to cube it up and then you're going to fry it yes and then stuff it into the burger yes that's deep fried pork C it tastes like a cross between salami and balone it's like balone with texture you nail it all right let's see what you do we start with our Cho meat going to load it with our pork roll two eggs got it minced garlic a bunch of it wher sauce onion powder salt and pepper and bread crumbs mix this up Patty it up top and right alongside of it we're going to grill our Asiago Bagels all right top that with our pork roll loaded Burger we're going to add our tater tots fresh out of the fryer our housemade thousand island dressing what is wrong with you this should be illegal but it's good you got salty fatty and awesome Bagel the little nuggets with the pork roll you get your French fry already built into it when you have a bagel joint and you want to play Mt scientist and make something for people in the New Jersey area who love pork roll that's your burger pork roll Burger The Bagel make the sandwich better have you ever had pork roll yeah I know it but I never tasted like this morning guys it's very nice food all the way around just one more bite just one just for the flavor okay nice job thanks po that go\n"