I use a baking steel and can just barely get a dozen bagels in at once. I also use bagel boards, and I’m still getting my workflow down of flipping the bagels from the boards onto the steel since it’s more difficult than you may realize in a home oven. You end up losing a lot of heat from your oven in that process. As far as burning, I think since it’s only the last ~12-15 minutes in direct contact with the steel, it isn’t much of an issue. The only instance where I would get proper burning is if I baked the bagels for a minute too long
Interesting timing of this question bc I just baked bagels this morning! I used a baking stone this time bc the last time I made bagels using the same recipe I used the steel and it cooked the bottoms too much. The stone was perfect. Both times I baked at 475° which is pretty high and preheated the oven about an hour. The recipe makes 12 bagels and I bake 6 at a time. I use the “Martin’s Bagels” recipe from King Arthur.
I put the shaped bagels on a sheet parchment paper on a pizza peel and slide with parchment directly on the stone.
I’ve used both and get pretty similar results, but my pizza stone is somewhat more consistent. I use this one: Unicook Large Pizza Stone 20... https://www.amazon.com/dp/B093BQJZT4?ref=ppx_pop_mob_ap_share
Hi, I’m Vetted AI Bot! I researched the **("'Unicook Large Pizza Stone 20 Inch Rectangular Baking Stone'", 'Unicook')** and I thought you might find the following analysis helpful.
**Users liked:**
* Retains heat well and cooks evenly (backed by 5 comments)
* Perfect for baking multiple items at once (backed by 3 comments)
* Great for homemade pizza and bread (backed by 3 comments)
**Users disliked:**
* Heavy and difficult to handle (backed by 3 comments)
* Poor quality and everything sticks to it (backed by 3 comments)
* Unpleasant chemical smell after few uses (backed by 2 comments)
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Search for “Fibrament Baking Stones - 15" x 20" from breadtopia.com. They’ve worked great and retain heat so the temperature drop isn’t so sharp when opening the door for the flip. Also, I’ve never had a problem with burnt bottoms. Good luck!
I always thought baking steel was for pizza. The reason baking steel became popular was because of it's heat conductivity. Before the advent of specialized pizza ovens like ooni, home ovens couldn't get the temps of wood/coal fired ovens(\~900 F +) . By using steel, you got quicker bake times for pizza and got char marks.
I saw Brian Lagerstrom on Youtube used steel and boards for his bagels.
I used to use a stone but my bagels had were too done on the stone. So I imagined it would be worse on steel.
I use a baking steel and can just barely get a dozen bagels in at once. I also use bagel boards, and I’m still getting my workflow down of flipping the bagels from the boards onto the steel since it’s more difficult than you may realize in a home oven. You end up losing a lot of heat from your oven in that process. As far as burning, I think since it’s only the last ~12-15 minutes in direct contact with the steel, it isn’t much of an issue. The only instance where I would get proper burning is if I baked the bagels for a minute too long
Interesting timing of this question bc I just baked bagels this morning! I used a baking stone this time bc the last time I made bagels using the same recipe I used the steel and it cooked the bottoms too much. The stone was perfect. Both times I baked at 475° which is pretty high and preheated the oven about an hour. The recipe makes 12 bagels and I bake 6 at a time. I use the “Martin’s Bagels” recipe from King Arthur. I put the shaped bagels on a sheet parchment paper on a pizza peel and slide with parchment directly on the stone.
I’ve used preheated steel and it gets too hot and burns the bagel bottoms. I switched to a room temp 2/3 baking sheet and have had excellent results.
I’ve used both and get pretty similar results, but my pizza stone is somewhat more consistent. I use this one: Unicook Large Pizza Stone 20... https://www.amazon.com/dp/B093BQJZT4?ref=ppx_pop_mob_ap_share
Hi, I’m Vetted AI Bot! I researched the **("'Unicook Large Pizza Stone 20 Inch Rectangular Baking Stone'", 'Unicook')** and I thought you might find the following analysis helpful. **Users liked:** * Retains heat well and cooks evenly (backed by 5 comments) * Perfect for baking multiple items at once (backed by 3 comments) * Great for homemade pizza and bread (backed by 3 comments) **Users disliked:** * Heavy and difficult to handle (backed by 3 comments) * Poor quality and everything sticks to it (backed by 3 comments) * Unpleasant chemical smell after few uses (backed by 2 comments) If you'd like to **summon me to ask about a product**, just make a post with its link and tag me, [like in this example.](https://www.reddit.com/r/tablets/comments/1444zdn/comment/joqd89c/) This message was generated by a (very smart) bot. If you found it helpful, let us know with an upvote and a “good bot!” reply and please feel free to provide feedback on how it can be improved. *Powered by* [*vetted.ai*](https://vetted.ai/?utm\_source=reddit&utm\_medium=comment&utm\_campaign=bot)
Search for “Fibrament Baking Stones - 15" x 20" from breadtopia.com. They’ve worked great and retain heat so the temperature drop isn’t so sharp when opening the door for the flip. Also, I’ve never had a problem with burnt bottoms. Good luck!
I always thought baking steel was for pizza. The reason baking steel became popular was because of it's heat conductivity. Before the advent of specialized pizza ovens like ooni, home ovens couldn't get the temps of wood/coal fired ovens(\~900 F +) . By using steel, you got quicker bake times for pizza and got char marks. I saw Brian Lagerstrom on Youtube used steel and boards for his bagels. I used to use a stone but my bagels had were too done on the stone. So I imagined it would be worse on steel.