A local bagel shop churns out more than 2,000 bagels every morning. The Bagel Factory doesn't just bake them. They make them -- from scratch -- every single morning, and in this "Maggie Monday," Maggie Crane shows us what it takes.

Before the bagels hit the baskets, bagel baker Marecelo Bravo has been hard at work for hours. He starts his day at 2 a.m.

"I only have 2 hours to make 2,000 bagels," Bravo says.

The Bagel Factory churns out 27 different types of bagels every day. Besides your basics, it's also created the hawaiian and carrot cake -- all fresh ingredients incorporated into the daily dough.

"You put the sugar, salt, and flour into the mixer," Bravo says.

It's the first step in a 24-hour process for a bagel to become basket-ready.

"If we exhaust our whole supply on a Friday, it's not for sale until the next day," Mark Lukasik, Bagel Factory owner, says. "No bagel before it's time."

That means constant creations continue behind the scenes.

The basic bagel recipe comes from a family in New Jersey. But even if Marcelo gave us the recipe, he says it just wouldn't taste the same.

"I know what I'm looking for. I feel it in the dough, and if I need to add something, I will," Bravo says. "Some of those recipes went beyond what was there originally -- I do stuff that's not in the recipes. I give them my special touch."

And that's something he says he can't teach. It's also what keeps him working seven days a week.

Once the dough is done, it has to become a bagel and survive Chris's quality control. Then flavor begins to build inside the refrigerator. About 24 hours later, the honey oat dough heads into a boiling bath to activate the yeast. That's when Marcelo puts me to work. I dump the bagel-shaped dough on top of wooden boards before the batch of bagels is put in to bake.

"They'll go around at least two or three times so they can dry," Bravo says.

Just a few minutes later we flip the bagels off the boards to brown the underside.

Marcelo has been doing this for more than 10 years and has lost a lot of feeling in his fingertips, but I can tell you it's hot!

Bagels go from fresh out of the oven and onto the shelf. Breakfast is served!

The original Bagel Factory is on College Parkway, and a new location has just opened on Del Prado Extension in Cape Coral.

If you have an idea for a story you'd like to see on "Maggie Mondays," send Maggie an email at maggie.crane@winktv.com.