Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: TUESDAY, June 21, 1994                   TAG: 9406290015
SECTION: EXTRA                    PAGE: EXTRA1   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Short

MAKING BAGELS

The main ingredients are flour, yeast, sugar, salt, water and malt syrup, mixed in 150-pound batches, which will yield about 60 dozen bagels

SHAPING

The dough is fed into a mechanical divider/folder, which forms the dough into the traditional bagel shape

RETARDING

The shaped dough sits in a walk-in refrigerator overnight to retard the yeast from growing and maintain the bagel shape

BOILING

Before baking, the bagels are dropped into a kettle of boiling water for 30-45 seconds. This gives the bagels their shine and also helps maintain their shape

BAKING

In a 5-shelf rotating oven, the bagels are baked for 10-12 minutes at 490 degrees

ON THE SHELF

Finally, Roanoke has a fresh bagel shop.