Wow, here i am at work being a smart ass and i get more updoots than any comment ive ever had….thanks for the updoots hive mind!
peekitup
With this technique it looks like this guy has been doing this for 20+ years and I guess is fine with how they turn out.
Dmeechropher
It looks like this guy has been doing this for years, based on his confidence and technique.
Fairmount Bagels has also been dope for years, and not had soggy bagels.
I’d say that answers your question, eh
ranting_chef
The floor is remarkably clear of bagels.
shackbleep
Call me crazy, but as someone who can’t do that watching someone who can, I’m gonna go way out on a limb here and say that he probably knows what he’s doing.
ranting_chef
I’ve made bagels in mass quantity and never had issues. It’s not the same as a pile of hot sourdough rolls tossed in a bin. Bagels are very tolerant when it comes to handling.
tlh9979
Those bagels fucking slap.
sleepingbusy
He obviously knows what he’s doing.
davisondave131
This is why I love this community. I figure, most other subreddits, people are gonna turn into armchair bagelologists. Not you lot. No, you all came up with about a hundred versions of “he can clearly do this better than me, and he’s cool with it”.
Love that industry trust
HambreTheGiant
The fact that it’s a basket and not a cambro helps a lot, I’m sure
torsun_bryan
lol absolutely every aspect of this video suggests that dude knows what he’s doing
JoeViturbo
Every step of the process from the dough composition to the mixing to the baking has been carefully chosen and tweaked so that, no, they will not get soggy in the bin.
It’s even possible that, were they stored another way, straight out of the oven, they would be less than ideal for eating.
fedplast
This is fairmount bagels in Montreal. They have been around for 100 years and I think this guy is an original employee. Btw if u havent tried montreal style bagels they have a thicker crispier crust and smaller crumb. So you might be right if these were ny style, they would get crushed
Joke_StatusNil
That little board flip, brilliant.
ParzivalD
This man bagels
ItsAWonderfulFife
Ruin them how? Like collect moisture? It’s going into a basket with plenty of air flow and the shape of bagels doesn’t allows for a ton of contact. I’m sure it’s minimal if any.
genghis999
Yeah, you got him good
Elegant-Priority-725
I swear to God I’ve seen this bagel guy in like twenty subs so far lol
hollywoodbambi
I want to see someone training to do this technique.
Numerous_Mortgage115
Lol this you had to know everyone would roast you for your comment about this
Narrow-Argument-6000
I’m glad your first thought when seeing a master of his craft working is “I’m sure that is not the best way to do this… I’ve worked in a kitchen so I know everything about everything”
upriver_swim
Don’t sweat the technique. That is experience and I love it! I’d probably think so if the basket was solid walled. But because it’s open sided, no top, the airflow probably makes everything just OK.
But that technique! Could watch this guy for hours.
KlingonSpy
Are you talking about being in the container? The container is vented, and the bagels are not covered. Bagels also have holes in the middle, so there is plenty of room for moisture to escape
cheffartsonurfood
Dude knows whats up.
Paigenacage
They’re a holes in the crate. They’re fine. Your balls must be huge to question someone with such technique.
posdof
Bagel pro here — steam is great for the bagels and helps make a crustier outside…if that is the style they’re going for. I definitely doesn’t ruin them.
Placidaydream
Fuck now I’m craving a bagel. A real bagel. Not that soft grocery store bullshit.
28 Comments
The long answer is, no.
Wow, here i am at work being a smart ass and i get more updoots than any comment ive ever had….thanks for the updoots hive mind!
With this technique it looks like this guy has been doing this for 20+ years and I guess is fine with how they turn out.
It looks like this guy has been doing this for years, based on his confidence and technique.
Fairmount Bagels has also been dope for years, and not had soggy bagels.
I’d say that answers your question, eh
The floor is remarkably clear of bagels.
Call me crazy, but as someone who can’t do that watching someone who can, I’m gonna go way out on a limb here and say that he probably knows what he’s doing.
I’ve made bagels in mass quantity and never had issues. It’s not the same as a pile of hot sourdough rolls tossed in a bin. Bagels are very tolerant when it comes to handling.
Those bagels fucking slap.
He obviously knows what he’s doing.
This is why I love this community. I figure, most other subreddits, people are gonna turn into armchair bagelologists. Not you lot. No, you all came up with about a hundred versions of “he can clearly do this better than me, and he’s cool with it”.
Love that industry trust
The fact that it’s a basket and not a cambro helps a lot, I’m sure
lol absolutely every aspect of this video suggests that dude knows what he’s doing
Every step of the process from the dough composition to the mixing to the baking has been carefully chosen and tweaked so that, no, they will not get soggy in the bin.
It’s even possible that, were they stored another way, straight out of the oven, they would be less than ideal for eating.
This is fairmount bagels in Montreal. They have been around for 100 years and I think this guy is an original employee.
Btw if u havent tried montreal style bagels they have a thicker crispier crust and smaller crumb. So you might be right if these were ny style, they would get crushed
That little board flip, brilliant.
This man bagels
Ruin them how? Like collect moisture? It’s going into a basket with plenty of air flow and the shape of bagels doesn’t allows for a ton of contact. I’m sure it’s minimal if any.
Yeah, you got him good
I swear to God I’ve seen this bagel guy in like twenty subs so far lol
I want to see someone training to do this technique.
Lol this you had to know everyone would roast you for your comment about this
I’m glad your first thought when seeing a master of his craft working is “I’m sure that is not the best way to do this… I’ve worked in a kitchen so I know everything about everything”
Don’t sweat the technique. That is experience and I love it! I’d probably think so if the basket was solid walled. But because it’s open sided, no top, the airflow probably makes everything just OK.
But that technique! Could watch this guy for hours.
Are you talking about being in the container? The container is vented, and the bagels are not covered. Bagels also have holes in the middle, so there is plenty of room for moisture to escape
Dude knows whats up.
They’re a holes in the crate. They’re fine. Your balls must be huge to question someone with such technique.
Bagel pro here — steam is great for the bagels and helps make a crustier outside…if that is the style they’re going for. I definitely doesn’t ruin them.
Fuck now I’m craving a bagel. A real bagel. Not that soft grocery store bullshit.
Based only on this guy’s precision and swagger.
I trust his judgement. It’s gotta be okay.