Slideshow

Slide Show: Behind the Scenes at Spielman Bagels

April 16, 2013

Down on Southeast Powell, Spielman Coffee Roasters is expanding into a new wholesale warehouse in the former Acme Donut space.

These German kraut fermenters are the source of Spielman's signature sourdough starter that kicks off each batch of fresh bagels.

Spielman's bagels begin with one of a few flour mixes. Further variation is added with toppings post-boil.

The starter and other wet ingredients are measured out and mixed with the dry, and the blend is then kneaded by a massive spiral mixer and moved to a floured board.

Strips of rested dough are then sliced from large piles and fed into the bagel machine which weighs and cuts uniform slices of dough and forms them into rounds.

The bagel forming machine can churn out up to 3600 bagels per hour.

The bagels are the rested for an additional period of time before heading to the 45-gallon boiler.

The boiler is a major upgrade from Spielman's former production methods (using an old dorm-style hot plate and a stock pot).

After boiling, sweet, savory, seedy, spiced, or salty toppings are added.

An entire squad of "Vulcan" ovens can bake 20 sheets of bagels at a time.

The finished product, and owner Rick Spielman.

Rick Spielman's new 1700-square-foot bagel-making facility is churning out 2500 bagels a day for his wildly popular bagel and coffee shop, and he has big plans for the future (starting with a wholesale account at OMSI). The new factory is a tremendous upgrade for Spielman, who has gone from boiling bagels on a hot plate to a massive, 45-gallon boiler and old-school German kraut crocks to ferment sourdough starter.

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