Before the lights click on in the front, the bake is already in motion. Our day starts yesterday—with dough resting cold so flavor can bloom. Here’s the timeline that delivers your first bite at its best.
1:45 a.m. Mix and measure. We weigh flour, water, salt, and yeast to the gram. Each batch is tested for hydration by feel and by scale—dough should clean the bowl and show a soft sheen. Finished dough goes into covered bins to relax.
2:30 a.m. Divide and shape. We portion dough, roll ropes, and form rings with a clean seal so they won’t open in the kettle. Trays are labeled by type (plain, sesame, everything, etc.) and by time stamp.
3:15 a.m. Cold proof. Trays slip into the cooler to slow fermentation and build flavor. We rotate positions to ensure even temperature and watch for that “pillowy bounce” when you press a fingertip.
4:30 a.m. Kettle on. Water gets seasoned with malt, brought just below a rolling boil. Seed bins are topped up; towels and trays are ready. We preheat the oven decks so stone heat is steady.
5:00 a.m. Boil and seed. Bagels take their quick bath; we skim and flip for even set, then land them on seed trays. A just-boiled surface is tacky—perfect for that generous coat of sesame, poppy, onion, and garlic.
5:15 a.m. Bake. Trays slide into hot decks. We stagger racks so steam circulates. At the turn, we rotate for even color, aiming for that burnished bronze and tiny blisters that signal flavor locked in.
6:00 a.m. Cooling and crackle. Freshly baked bagels rest on racks so moisture redistributes. You can hear the crust whisper as it sets. We log batch notes—color, spring, time—to keep standards tight.
6:30 a.m. Front-of-house sync. Slicers, spreaders, and espresso machines are dialed in. Labels are set for allergens; gluten-free lives in a separate, clearly marked zone.
7:00 a.m. Doors open. First orders hit the pass; timing is everything—toast while you pay, assemble while you chat, handoff warm.
Mid-morning, we repeat the cycle at a smaller scale to keep inventory fresh without overbaking. Day’s end, we cool the kettle, clean down, and log what sold so tomorrow starts smarter. It’s a choreography of heat, time, and care—so your bagel shows up exactly how it should.
