Do wood-fired bagels add enough value over RM9 oven-baked?

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Wood-Fired Bagels Offer a Crispier Crust for an Additional RM3 Charge

The wood-fired version of the bagels at Sonny Bagel Shop comes with an additional RM3 cost compared to the standard RM9 oven-baked option. This price difference is primarily attributed to the textural enhancement provided by the wood-fired oven, which results in a notably crispier crust. However, it is important to note that the selection of wood-fired bagels is made randomly, and they do not impart distinct smoky flavours.
Enhanced Texture from Wood Firing

The primary distinction of the wood-fired bagels lies in their crust. The process of baking in a wood-fired oven imparts a superior crispness, offering a textural contrast to the chewiness typically associated with bagels. This enhanced crust can elevate the overall eating experience for those who appreciate a more pronounced textural element in their baked goods.
Random Selection and Lack of Smoky Notes

Customers opting for the wood-fired bagel should be aware that the flavour profile is not influenced by a specific wood smoke. The type of bagel baked in the wood-fired oven is selected on a rotational basis, meaning a plain bagel might be wood-fired one day, and a sesame bagel the next. Therefore, the appeal of the wood-fired option centres on the textural change rather than an added smoky taste.
Cost Consideration for Texture

The additional RM3 for a wood-fired bagel represents a premium for the achieved crispier crust. While the article highlights this textural benefit, it does not offer specific commentary on whether this textural upgrade is universally perceived as justifying the increased cost. The value proposition would depend on an individual's preference for a crispier bagel crust versus the standard chewiness.

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Do wood-fired bagels add enough value over RM9 oven-baked?

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