How does Sonny Bagel Shop prepare their seven daily bagel flavours?

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Sonny Bagel Shop's Bagel Preparation Process

Sonny Bagel Shop prepares its seven daily bagel flavours through a multi-step process that begins the day before baking. The dough for the bagels, which include plain, sesame, everything, black olive, poppy seed, Cheddar jalapeno, and cinnamon raisin varieties, is mixed and then allowed to proof overnight. This overnight resting period is crucial for developing the texture and flavour of the bagels.
Overnight Dough Preparation

The foundational step in creating Sonny Bagel Shop's bagels involves a meticulous overnight proofing of the dough. After the initial mixing of ingredients, the dough is set aside to undergo a slow fermentation process. This extended proofing allows for the development of a complex flavour profile and the characteristic chewy texture of a well-made bagel.
Hand Shaping and Second Proofing

Once the dough has completed its overnight proof, it is then rolled and shaped by hand into individual bagels. Following this manual shaping, the bagels undergo a second rising period. This second proofing step ensures that the bagels achieve the desired lightness and structure before they are cooked.
Boiling and Baking Methods

The final stage of preparation involves boiling and then baking the shaped dough. Sonny Bagel Shop offers two distinct cooking methods for their bagels: oven-baked and wood-fired. The oven-baked version provides a classic preparation, while the wood-fired option imparts a subtle crispness to the crust due to the time spent in the wood-fired oven, though it does not significantly alter the flavour profile.

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How does Sonny Bagel Shop prepare their seven daily bagel flavours?

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