I think i have read enough to know that the two day process of making bagels make the best bagels. However is it feasible to follow the same process for large scale production?
I would like to ask why you think it wouldn't work or what problems you think you would have doing it on a large scale. Cause retarding dough overnight(shaped and bulk) is a very common method in the baking world.
I would like to ask why you think it wouldn't work or what problems you think you would have doing it on a large scale. Cause retarding dough overnight(shaped and bulk) is a very common method in the baking world.