GULFPORT, Fla. — Pete’s Bagels baker Erin Hopper starts the bagel-making odyssey at the mixer with barley malt powder, water, yeast, flour and salt.

What You Need To Know

  • Pete's Bagels offers locations on both sides of Tampa Bay

  • Shops are at2361 1st Ave. S. in St. Pete and 1804 E. 4th Ave. in Tampa

  • The company seeks to develop a space next to its Gulfport production kitchen into a co-working space for the community

The ratio is top secret.

Once mixed, the dough rests a few minutes.

“So we are going to cover it with some warm rags — just to help it proof a little bit,” Hopper said.

And once rested, Hopper feeds the log of dough into the bagel maker.

“Let it take it and start making our magic,” Hopper said.

The machine cuts the dough and pushes the pieces into a cylindrical area that creates the bagel shape.

This is the end of Day 1.

“So we are gonna take the bagels and refrigerate them and let them finish proofing overnight,” Hopper said.

In the morning (hours before dawn), Hopper pours barley malt syrup into boiling water.

The bagels drop in for a 30-second bath.

“They’ll proof up just a little more in the water, and then it will also get that nice little tan to it,” Hopper said.

The bagels hit the oven for about 12 minutes at 475 degrees.

“We’re also gonna spray them with a little water, just to give them a small amount of steam,” Hopper said.

The bagels are still warm for a rip, dip and taste.