Going to be bringing these to Toronto West-End in the new year.
Bagel bun (no hole), black bacon, mayo, pickles, Valentina, egg, American cheese.
I run a popup out of Bar Sugo every couple of weeks, working on getting these into the rotation soon.
by Bageljoel
27 Comments
cjabrady
Looks amazing! I will grab one of these on my way to value village
bbbill88
Looks great, what is the bagel bun like? It looks like sourdough but I’m guessing it’s sweet and chewy instead?
And what is black bacon?
coldsobanoodles
Is it true that the dudes at Bar Sugo are total dicks?
ReeG
how much for one of these bad boys?
joshuawakefield
Looks great, so much bun though. No one wants two tops.
robotcoup
Way too much bread.
walkerlucas
I think I saw you posting elsewhere too. Awesome to see!
PM_ME__RECIPES
Hell yeah, looks great my dude. Last batch of bagels I grabbed was a delight.
something_dumb_59
it looks like you forgot to press down on the buns during final proof. This will fix your puffing issue in the bake.
GonzoTheGreat93
That looks so good. And I live in the neighborhood. How can I keep in touch? I want this.
Big-Illustrator-6143
Nah dog. It’s cool. Keep em where they are.
hagopes
Once you have some valentina on a breakfast sandwich, it’s hard to go without.
SlunkIre
Looks great, I’ll just echo what others already mentioned. No two tops, little bread, make things wider not taller
MikkSkin
This post and thread is so cool, love the Toronto food scene
Sad-Professional11
we don’t want it
aledba
Sorry I couldn’t help but joke that I would hope they would keep until then.
CheatdayTO
Do you have a pop schedule?
t3hdougler
From the exterior of the bun it looks like you’re doing a cold overnight ferment. Are you cold bulking the dough overnight then shaping in the am, then proof+ bake? If so, could be the reason for the tightness/height.
If I was going for this using a fairly typical bagel dough, I’d mix with vv cold water, cold bulk for an hour, then shape onto oiled bagel boards and leave in fridge on racks till next day.
Then in the am. youre just pulling your racks out, proofing, boiling, baking. Your shaped dough will benefit from relaxing overnight and should be more consistent.
You can also freeze right after shaping, which is how I did small scale bagel production for a few clients without having the workflow eat up too much time. Large batches once or twice a week, other days just require pulling frozen dough the night before.
CoreyBrewer33
I disagree with everyone saying there is too much bread. To each their own I guess
awilliams123
Can somebody just please offer a good burger that could fit in a human mouth?
superrad99
Too much bun
Radio-Dazed
As soon as you said “American” cheese… I think I threw up in my mouth a little. If you’re going for quality and not ghetto, may I suggest something that’s actually real cheese? Everything else sounds solid.
PresentationGood418
😍
incogne_eto
Bring it to my Belly!!!
MrDontTakeMyStapler
They’re muffin tops Jerry!
elcabeza79
Looks good, but where do all the bottom buns go?
Brightwing9
Not a fan of the two tops for buns lol. Not exactly sure how I would be able to bite this
27 Comments
Looks amazing! I will grab one of these on my way to value village
Looks great, what is the bagel bun like? It looks like sourdough but I’m guessing it’s sweet and chewy instead?
And what is black bacon?
Is it true that the dudes at Bar Sugo are total dicks?
how much for one of these bad boys?
Looks great, so much bun though. No one wants two tops.
Way too much bread.
I think I saw you posting elsewhere too. Awesome to see!
Hell yeah, looks great my dude. Last batch of bagels I grabbed was a delight.
it looks like you forgot to press down on the buns during final proof.
This will fix your puffing issue in the bake.
That looks so good. And I live in the neighborhood. How can I keep in touch? I want this.
Nah dog. It’s cool. Keep em where they are.
Once you have some valentina on a breakfast sandwich, it’s hard to go without.
Looks great, I’ll just echo what others already mentioned. No two tops, little bread, make things wider not taller
This post and thread is so cool, love the Toronto food scene
we don’t want it
Sorry I couldn’t help but joke that I would hope they would keep until then.
Do you have a pop schedule?
From the exterior of the bun it looks like you’re doing a cold overnight ferment. Are you cold bulking the dough overnight then shaping in the am, then proof+ bake? If so, could be the reason for the tightness/height.
If I was going for this using a fairly typical bagel dough, I’d mix with vv cold water, cold bulk for an hour, then shape onto oiled bagel boards and leave in fridge on racks till next day.
Then in the am. youre just pulling your racks out, proofing, boiling, baking. Your shaped dough will benefit from relaxing overnight and should be more consistent.
You can also freeze right after shaping, which is how I did small scale bagel production for a few clients without having the workflow eat up too much time. Large batches once or twice a week, other days just require pulling frozen dough the night before.
I disagree with everyone saying there is too much bread. To each their own I guess
Can somebody just please offer a good burger that could fit in a human mouth?
Too much bun
As soon as you said “American” cheese… I think I threw up in my mouth a little. If you’re going for quality and not ghetto, may I suggest something that’s actually real cheese? Everything else sounds solid.
😍
Bring it to my Belly!!!
They’re muffin tops Jerry!
Looks good, but where do all the bottom buns go?
Not a fan of the two tops for buns lol. Not exactly sure how I would be able to bite this