How to Perfectly Bake a Bagel in a Rack Oven
Rack Ovens are a popular oven choice for bagel shops all across the country. With their gentle airflow and energy-efficient design, it's not surprise that many bakers turn to rack ovens for bagel production. As popular as they are, some bakers may not be getting the best possible bagel out of their rack ovens. Due to our 45+ years of experience and the conversations we have had over the years with some of the biggest and best bagel shops in the country, we were able to put together a step-by-step guide on perfectly baking bagels in a rack oven.
1. Every rack oven is different in some ways, but temperature is temperature. We have found that 515° F is the perfect temperature for baking bagels in the oven. This will give you a soft, chewy center with a slightly crisp, shiny outer crust.
2. Set up your oven racks for proofing and baking. You can prep your racks the night before to help save time and effort.
3. When the oven is at full temperature, lay out your bagels on perforated baking pans or baking screens and line each one with paper baking sheets. Bagels that are 3.5 oz to 4.0 oz can fit 20 per tray, and bagels that are 4.5 oz to 5.0 oz can fit 18 per tray. See below for the layout.
4. Roll your rack full of bagels into a proof box set at 100°F and 85% humidity for 13 to 15 minutes.
5. Once your bagels have been proofed and look to have nice moisture to them, pull them from the proofer and place them into the rack oven.
6. Set the steam for 10 to 15 seconds and set the timer for 15 minutes.
7. After the steam cycle is complete, wait one minute and then open the top damper and fan to evacuate the excess steam for 10 to 15 seconds. You can also accomplish this part by opening the door for 10-15 seconds. Once complete, close the damper or the door and resume baking.
8. Bake your bagels for approximately 15 minutes or until they look golden brown. As mentioned, each rack oven may operate slightly differently so time of bake may be different for each. Just keep your eye on that bake and make adjustments if needed.
If you notice the bagels are baking faster or getting darker too quickly, open the damper and let out some heat.
For best results, we recommend the following bagel placements within each rack.
The top third of your rack should house your seeded bagels, salt bagels and everything bagels.
The middle third of your rack should include plain bagels, egg bagels, and lighter-colored bagels.
The bottom third of the rack should hold the darker bagels such as cinnamon raisin bagels, whole wheat bagels and pumpernickel bagels.
Our FOX Compact Single Rack Oven should hold no more than 15 sheet pans per rack.
Our LFR-1 Single Rack Oven should hold no more than 18 sheet pans per rack.
And our LFR-2 Double Rack Oven should hold no more than 36 sheet pans per rack.
The tips will give you the best possible method for baking bagels in the oven regardless of their type. Following this guide will ensure that your bagel shop provides the best rack oven bagels possible!