Value of "Bagel Boards"
Several sites recommend the use of "bagel boards" to heat and dry the bottoms of bagels during the first few minutes of baking. The idea (I think) is that bagels, when flipped over (bottom-side down) will be well baked on all surfaces and not stick to the baking surface. Makes sense for a commercial operation baking hundreds of bagels an hour. Its the way it's always been done!
When I bake bagels its usually 8-12 at a time. I bake them on a stone covered with parchment paper that is sprinkled with corn meal, resulting in bagels with well baked bottoms, that never stick. Bagel boards are easy to make and use, but wondering if they would add any value to my home-baking procedure.