How does Sonny Bagel Shop achieve its signature chewy texture?

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Sonny Bagel Shop's Chewy Texture is Achieved Through a Multi-Step Baking Process

Sonny Bagel Shop prepares its bagels using a meticulous, multi-stage process that contributes to their characteristic texture. This involves overnight dough proofing, hand-shaping, a second rise, boiling, and finally, baking. While the article highlights these steps as essential for producing a quality bagel, it does not provide specific details on the exact ingredients, precise dough preparation techniques, or the exact parameters of the boiling and baking stages that directly result in the "chewy" characteristic.
Overnight Dough Proofing and Hand-Shaping

The foundation of Sonny Bagel Shop's bagels begins with a dough that undergoes an overnight proofing period. Following this initial fermentation, the dough is then shaped by hand. This manual approach to shaping allows for a more deliberate manipulation of the dough structure compared to automated methods, which is a common practice in artisanal baking to influence final texture.
The Boiling and Baking Sequence

After being shaped and allowed to rise a second time, the bagels are boiled before being baked. This boiling step is a critical stage in traditional bagel making. It gelatinizes the starches on the exterior of the dough, contributing to the development of a distinct crust and a denser, chewier interior once baked. The subsequent baking in ovens, or for an additional RM3, in a wood-fired oven, further sets the texture and develops the final characteristics of the bagel.
Variety of Bagel Offerings

Sonny Bagel Shop bakes seven distinct flavors daily, including plain, sesame, everything, black olive, poppy seed, Cheddar jalapeno, and cinnamon raisin. Customers can choose between oven-baked bagels, priced at RM9 each, or the wood-fired option for an additional RM3. The wood-fired process is noted to provide a crispier crust, though it does not impart a distinct smoky flavor. These different finishing methods cater to varied preferences for crust texture, building upon the base chewiness achieved through the core preparation method.

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How does Sonny Bagel Shop achieve its signature chewy texture?

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