FAQs
Boiling breads like bagels and pretzels effectively sets the crust before it goes in the oven. The water doesn't actually penetrate very far into the bread because the starch on the exterior quickly gels and forms a barrier. Bagels are typically boiled for 30-60 seconds on each side.
Why do bagels need to be boiled? ›
It sets the outer layer of the dough, giving the bagel its distinctive chewiness. The boiling process gelatinizes the starches on the surface, creating a glossy, crackly crust during baking. Additionally, boiling gives the bagel its characteristic dense interior while maintaining a tender crumb.
What happens if you don't boil bagels before baking? ›
In order for the bagels to develop that well-browned exterior and slightly dense chewy texture, they must be boiled briefly before baking. This works because the boiling water sets the exterior crust before it hits the oven, preventing the bagels from rising very much, while further developing that browned exterior.
Why are bagels boiled in baking soda? ›
Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake. One thing to keep in mind: Keep the water bath at a constant simmer.
Why are bagels boiled with honey? ›
BOILING. Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven. Add a few bagels at a time to the pot, making sure they're not crowded.
Is it a bagel if it's not boiled? ›
If you are not boiling your dough, then you should not be calling your product a bagel. The boiling process is important because this is what helps form the signature thin, delicious crust. It also affects the chewy texture inside that we all love so much.
Can bagels be steamed instead of boiled? ›
Why are bagels first boiled or steamed? Because either method of applying heat pregelatinizes the starch on the crust; this is why bagels are so shiny after they bake. The trade-off for steaming instead of boil- ing is that when you steam bagels on a sheet pan, the base of the bagel is not pregelatinized.
Are Einstein bagels boiled or baked? ›
Unlike the traditional boiling method, Janelle says Einstein has steam injection ovens that simulate the boiling process. “They're steamed for, I'd say, about 30 seconds,” Janelle said.
Are New York bagels boiled before baking? ›
Traditional New York style bagels are submerged in boiling water for a couple of minutes before they're baked. Sometimes called "water bagels," boiling the dough sets the outside to give them a crispy exterior and chewy texture.
What makes New York style bagels different from other types of bagels? ›
A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.
The boiling also thickens the crust — Coppedge says it "is essential to produce a more 'chewy' bagel."
Why do my bagels collapse after boiling? ›
Over proofed dough will lose its strength too early and cause the bagels to deflate either during the second rise or while cooking. To correct this, try to find a warm, — not hot — spot to rise your dough.
Can I boil bagels without baking soda? ›
The water bath is a crucial step when making bagels. The formed bagels need to be gently dropped into a pot of boiling water that has sugar and baking soda for about 1 minute per side. We do this for a couple reasons; Boiling bagels gives the finished bagel their signature shine.
What happens if you don't boil bagels long enough? ›
Also, it will become quite tough, maybe a bit too tough for most bagel lovers. It's why most bagel recipes instruct you to boil them for a limited amount of time, often just 30 seconds per side. This ensures the outside is cooked and firm. However, the inside will still be pretty much raw.
Why do you put eggs in bagels? ›
The standard recipe remains pretty much the same, except egg yolks are added into the mix, which changes the bagel's texture. Typical bagels have a crispy outside and a chewy interior. But the addition of the yolks makes for an all-around softer bagel.
What is a unboiled bagel called? ›
Overview. A chewy yeast roll bearing similarity to the bagel, the bialy has a diameter of up to 15 centimetres (6 in). Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. It is also usually covered with onion flakes.
Are grocery store bagels boiled? ›
Supermarket bagels are distinctly not bagel shop bagels, and comparing the two will only leave you distraught. For one, the crust on a bagel shop bagel, created by boiling before baking, is much more substantial than that of the supermarket bagel, which is often merely steamed before the baking process.
Why do you boil bagels in brown sugar? ›
You will also need some brown sugar to add to the water for boiling the bagels. This helps give these bagels their characteristic crust and flavor. Honey or barley malt syrup may be substituted in equal amounts.
Are bagels just boiled donuts? ›
No. Bagels are baked and boiled, donuts are fried, bagels are mostly savory, donuts are mostly sweet.
