BAGEL BAKERY CAFE

plaza right behind the cvs across from salisbury university. when we walked in it was obvious that many folks have known for a long time what we found out…their bagels are delicious and popular. take a look. track 1- bagels— at the bagel bakery cafe, they are apparently what’s for breakfast and lunch.located in the clairmont shopping center on route 13 — the bagel bakery is quite popular… for a couple of reasons in particular. the crab dip is the number 1; the everything bagel, the asiago bagel is very popular track 2- bahel expert shazeela chacaram — says if they run out of the asiago bagel, people go to the everything bagel.it has poppyseed, sesame seed, onions and garlic. so just who’s eating all these bagels? everybody; mostly the students track 3- well, first things first, i went to the man who makes the bagels to find out how he does it.pat says the secret of his bagel…is the dough.he says the bagels are made with a certain specified poundage of dough. take the plain bagel.he says the standard is 50 pounds of flour per recipe and that yields about 80 pounds of dough. after we make the dough, we put it on the table, we let it rest what happens as the yeast begins to activate, the dough will actually warm up and it does what we call relaxing.this makes dough softer, more pliable and then when it reaches a certain point, that’s when we’ll cut i and form it track 4- cutting and forming toughens it up again so it rests a second time before being cut and placed on the boards and then onto carts.the dough then sets for 24 hours. the next morning i’ll bring it out.we bring it out and boards like this.i have a big rack, we’ll have our oven on and our kettle.we use a traditional baking method, which is traditional to a new york style bagel it activates the yeast again, it gets the yeast active so it doesn’t have to be active by being in the oven.the dough is already rising when it gets to the oven.so there’s no shock or rapid expansion.the second thing is that since the water is boiling, it does not absorb the water. track 5- pat says the bagel doesn’t get soggy, because the water replaces the moisture that gets lost from baking the bagel in the oven. so…now that i know alllllll about making the dough and baking the bagel…how about we try the oh so popular crab dip bagel.shazeela was my bagel making expert.she got me an asiago bagel, dumped to heapings of crab dip on it and spread it evenly on both halfes of the bagel. she added a shredded mozzerela and cheddar cheese blend, sprinkled on some old bay and put it in the toaster…letting it run through a couple of times until it browned on top. and then it was time… the popular, the most popular and it’s got crab, cheese, seasoning and it was made with love.that’s a big chunk of crab i just tasted.that’s tastes good.it really is good crab dip everywhere and it really was tasty. now the owner, diip jeshawni was there and he was so excited to have us there and talk about the history of the place. he’s been in business for 20 years and 10 as the bagel bakery caf. again it’s located on south salisbury in the plaza by the c-v-s and they are open for breakfast and lunch. so check them out and join us next week for another great round of cooking in kitchen insider. stay tuned… more news and weather straight ahead. good morning delmarva! it’s 6-30