Why are bagels harder to mass-produce than shio pan?

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Bagels are harder to mass-produce than shio pan because their dough requires overnight proofing plus multiple hands-on steps before boiling and baking.

Bagels need a multi-step production flow that includes mixing and overnight proofing, then rolling and shaping by hand, followed by a second proofing, boiling, and baking. This longer timeline and the space needed for those stages make them less suited to the kind of high-throughput setup a normal bakery can use to churn out trays of shio pan.
Bagels require an overnight proofing step
Bagels start with dough that must be mixed and proofed overnight, which directly extends the production schedule. That overnight waiting period also means shops have to plan ahead rather than producing everything quickly in the same day.
They involve more hands-on shaping and a second proofing
After the dough is ready, bagels must be rolled and shaped by hand, then they go through another proofing stage before cooking. Shio pan production is described as something a normal bakery can handle by producing trays more easily, which implies fewer constrained, labour-intensive steps.
Bagels must be boiled and then baked
Bagels are not just baked; they are boiled and baked after the proofing stages. Adding boiling to the workflow typically increases equipment needs and production staging compared with a bakery process that can more readily produce shio pan in trays.
Bagel shops can run out when time, space, or manpower is limited
The same set of multiple procedures means some bagel shops run out of bagels quickly if time, space, or manpower is constrained. In practice, that is tied to the bagels’ production requirements, whereas a normal bakery can more easily produce shio pan in larger batches.

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Why are bagels harder to mass-produce than shio pan?

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