It comes down to tradition” – Scot Rossillo Scot’s Methods on Making a Great Bagel “It’s not only for taste it’s to pay homage to all of the people who came before us and teach us and reiterate in us when we were young and not getting it right. Scot grew up with his family behind a bagel store in Brooklyn, New York, and the family goes way back in the bagel making business.īeing that Scot has old-school roots in the bagel business, he considers most of his methods traditional and old-fashioned. He claims that it’s hard to come by an old-fashioned bagel anymore. Personally, I will make it my mission to test a bunch of bagels in NYC to see if this is true, you know, for “research” *wink*. Scot prefers to kettle cook his bagels rather than use a steam oven. Kettle cooking is the original method that was used when bagels first made their debut in New York. This was before steam ovens became the craze among bagel bakery owners.
Steam ovens are more cost-effective and require less skilled labor to operate.Īccording to Scot, a real old-fashion NY Bagel has to be hand-rolled and HAS to be kettle boiled before putting it into a real baker’s oven.
The steam oven gives a more puffy overly doughy product, which he referred to as “wonder bread on steroids.” This gives the bagel its crunchy outside.
