|a bagel question for the masses...
||[Jul. 31st, 2009|09:52 pm]
I had a thought, which I'm pondering but cannot quite make up my mind on this thought. If I did all of my bagels as non-topped, everything in the dough style, it would eliminate the problem of toppings becoming soggy as the moisture equalizes throughout the bagel as it sits in the plastic bag. The flavors should pretty much be the same, all the ingredients are there, but they are inside the bagel instead of on top. It would take away some of the aesthetics, but would also make them better able to travel. |
So, what do you think of taking the toppings off the bagel and putting them inside? Would they just not be as nice if everything toppings were in the dough rather than on the crust? Would bacon cheddar not entice you without the view of melted and scorched cheese on top?
Discuss, critique, elaborate.
And on a side note-dammit, I apparently didn't add yeast to the apricot dough. Crap.
What all flavors do you offer in a topped format? I know that personally it's the melted crusty goodness of carmelized sweets and browned savories that make me go for the topped baked goods. Could you do MOST ingredients in the bagel, but then do a little topping for the pretty? Like just a sprinkle of cheddar cheese, for example. Just enough to thoroughly brown and crunchify, yet enough to elicit the Ooh, CHEESE! reaction out of your customer.
Topped bagels include sesame, salt, Asiago, poppy, bacon cheddar, and everything. The cherry almond has almond slivers on top, and the tomato basil parmesan has the parmesan cheese on top too.
Hmm... Just the uneducated opinion of someone who has never actually tasted your bagels, but I'm no fan of stuff "stuck" to the top of a bagel that is just going to roll away when you cut it (the sesame, poppy and everything are what stick out to me), so I'm a big yay on making those a mix-in. If the bagels brown to the point that you can't tell what's in them, then perhaps just a sprinkle on top for identification/decorative purposes.
The salt I would think would need to stay on top, though. If you mix it in, then all you have is a salty bagel. I would think a big draw of the salt-topped is that you have the little bursts of intense salt while working your way through an otherwise plain bagel. It seems like this kind would keep okay, though. Does the moisture bother them that much?
For the two cheesies, I'd say mix in the majority and just add a sprinkle of shredded to the top for garnish. Enough to look pretty, but not enough to cause textural issues if they don't get eaten right away.
Hope that helps the brain-churning for you. But on a side note, what hours is the market open? I'll be coming through Lawrence next Saturday morning, I might have to do some research into my above theories.
The Lawrence Farmer's Market is open from 7am-11am. Arrive by 9am if you want a good flavor selection, pickings get slim by 9:30 usually. I can set a few aside if you have an arrival time (my policy is that if they aren't picked up by 10am they go back into general population for selling, I got burned in the past).
This sounds about right to me, too. In general, I prefer my bagels to have the yummies mixed into the dough rather than on top of the bagel.
I would love it for one reason: I always eat my bagels toasted, and I only have a regular toaster. The bagels with stuff on top either just fall off in my toaster or end up burned.
If it's under your awning, it's tasty. Doesn't matter what it looks like!
I vote for *IN* the bagel.Better distribution--especially if you slice it.
yeachhh. I dunno.. I am a poppyseed bagel lover, but if the seeds were mixed in rather than on top, it'd completely remove the appeal for me.
I think he's afraid they'd go stale too fast, but I aggree on both counts, paper over plastic and toppings on the outside.
The toppings add eye appeal. When they're mixed in, you never know what the distribution will be, and also some things are just crunchier and tastier on the outside, like the everything.
All the bagels need to be individually bagged (the scone people will be in deep if the health dept ever swings by). The label fulfills the requirement to have all ingredients listed, plus it identifies the flavor and holds the bag closed (bonus).
I use plastic because it's the cheapest container, and it keeps the bagels from drying out. Since I bake all Friday i need to keep the moisture in so I don't have stale bagels on Saturday. An actual bagel place has some climate control over their holding bins, I don't have that luxury.