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VIRGINIA BEACH -- I was training with George Steponovich, a hard working, young bagel baker who rolls in each day at 4am and starts the process.

Malt, water and flour; sugar, salt and three ounces of yeast! Three ounces of yeast makes 50 pounds of dough rise!

Stepanovich said it's hard work 7 days a week.

'It is. But I mean, you want to do something right, what isn't a lot of work,' said Steponovich.

An amazing machine cuts long chunks of dough into the bagels and then we have to pull them off the line.

Next you boil them for a minute or less, then bake them for 10 minutes.

I asked if the boiling is all that important?

'Oh you could bake them in rack ovens without boiling but they're not going to have the firmness to it. A little crunch on the outside but nice & soft on the inside,' added George.

So how would I do as a bagel baker at this Bagel Bakery in Great Neck Shopping Center?

'I think you could start tomorrow at 5am,' concluded Steponovich.

Thanks George. I'll get back to you.

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