While ring-shaped wheat breads have long existed in many parts of the world, the bagel has two main distinctions: it’s traditionally boiled and then baked, and it’s often associated with Jewish culture. Bagels have been around for centuries, their origins tracing back to Poland over 400 years ago. What began as a local specialty in Europe became a New York City staple by the 1950s and has since spread around the world. But what sets a bagel apart from other breads? We’ll dive into that and share some fundamental bagel tips below.
Understanding Bagel Dough
One of the first things to know about bagels is that their dough is quite different from that of other bread types. Bagel dough is low in hydration, meaning it contains less water compared to other doughs like ciabatta. This makes the dough stiff and dense but also easier to handle, especially for beginners. To achieve full gluten development—which gives bagels their characteristic chewiness—it’s best to use an electric mixer rather than mixing by hand.
The basic ingredients for traditional bagels are simple: high-gluten flour, water, salt, malt, and yeast. These ingredients combine to create a dough slightly enriched with a small amount of vegetable oil. Commercial yeast is typically used to ensure consistent results.
What sets bagels apart from other breads is the unique process of boiling the dough before baking it. Boiling the dough gelatinizes the starch on the surface, which creates the bagel’s shiny, smooth crust and tight crumb. This process also forms a thin skin, or pellicle, on the surface, which contributes to the bagel’s chewy texture.
After boiling, the bagels are baked, where the Maillard reactions kick in, adding flavor and giving the crust its golden-brown color. To enhance this browning, bagels are often dipped in malt syrup before baking.
Shaping and Proofing Techniques
Shaping bagels can be done in two main ways. Traditionally, the dough is rolled out into a strip and the ends are pressed together to form a ring. However, this method can be slow and may result in uneven lumps. A more modern approach is to roll the dough into a ball, use a wooden spoon handle or dowel to poke a hole in the center, and then gently stretch the dough to enlarge the hole. This method is quicker and often produces more consistent results.
When proofing bagels, it’s crucial to handle the dough gently to avoid deflating it. This will ensure your bagels rise properly and have a light, airy texture inside.
Variations and Experimentation
Once you’ve mastered the basics, don’t be afraid to get creative with your bagels. Flavor variations like blueberry pie bagel, coconut bagel, or even gluten-free bagels can add a fun twist to your baking routine. And if you’re feeling experimental, try boiling different types of bread doughs to create your own unique bagel variations.
If you’re not planning to eat your bagels the same day, let them cool, slice them in half, and freeze them. Frozen bagels can go straight into the toaster without thawing, making them a convenient option for busy mornings.
Bagels may seem intimidating at first, but with the right techniques and a little practice, anyone can make them at home. Whether you stick to traditional flavors or venture into new territory, the satisfaction of biting into a homemade bagel is well worth the effort.
Ready to craft your own bagels? Our comprehensive everything bagel recipe walks you through each step, from mixing the dough to creating the perfect slurry for even, beautiful toppings—ensuring every bagel turns out just right.
