Great bagels come from simple tools used well. You can feel it in the snap of the crust and the spring of the crumb. Here’s a peek at the gear that shapes each batch at Go Bagels—and what each piece contributes.
The kettle:
- Purpose: Sets the surface, locks in moisture, and creates the tackiness seeds love.
- What we watch: Temperature and time. Too cool, and shine and chew suffer; too hot, and the crust toughens before the oven can finish its work. We keep a steady simmer sweetened with malt so each ring exits glistening and ready.
Bagel boards:
- Purpose: Help bagels lift early in the bake and develop even bottoms. Boards also reduce direct stone contact for the first minutes, preventing over-browning while the interior sets.
- Build: Wooden planks topped with tightly secured cloth. The cloth wicks moisture briefly, helping the crust develop that fine crackle as bagels finish on the stone.
Deck ovens:
- Purpose: Deliver even, radiant heat and a stable baking environment. Stone decks store energy and brown the bottoms beautifully once the boards are flipped off.
- Practice: We rotate trays for color consistency and note hot spots so every seed gets the toast it deserves.
Seed bins and sieves:
- Purpose: Keep toppings fresh, aromatic, and clean. We batch-toast sesame and poppy and sift out fines so coverage is generous without bitterness.
Peels, racks, and cooling space:
- Purpose: Gentle movement protects shape; proper cooling preserves crust texture as steam escapes. That’s the quiet “crackle” you hear on fresh trays.
None of these tools are flashy, but they’re faithful. Used with attention, they turn a handful of ingredients into a daily ritual. When you taste a bagel that’s balanced—shiny, chewy, well-seasoned—you’re tasting the harmony of kettle, board, and stone doing their steady work.
