About | Seattle Bagel Bakery (2024)

FAQs

Why is boiling the bagel first an important step when making bagels? ›

What you're trying to do, by boiling or steaming bagels before baking, is to kill the yeast, so the bagels won't rise in the oven and become puffy, rather than staying rather dense and chewy. You're also adding a very thin coating of sugar—malt, in this case—which gives bagels their distinctive shiny crust.

Kettle Boiling. The key step in the true craft of bagel making: the bagels are dropped into a kettle of boiling water. The hot water cooks the starch on the outside of the bagel, giving the bagels a signature crisp crust. Topping. Yielding a heartier good, we individually hand top each bagel with our many toppings.

Bagels, like pretzels, are boiled first to create a crunchy exterior. Bagels are boiled in water usually 30 to 60 seconds before hitting the oven. This boiling causes the starch on the exterior of the bread to gel and create a barrier from the interior dough.

But what sets it apart from other bread is its unique texture and flavor, which comes from its special preparation process. Bagels are first boiled in water (sometimes with malt syrup or honey added) before being baked, resulting in a crisp and shiny crust that encases a dense and chewy interior.

One of the most important steps in making bagels. is boiling before baking. Baking the dough right away gives a bagel with a matte. finish and an open interior structure. Boiling the bagel pre gelatinizes the crust.

Over proofed dough will lose its strength too early and cause the bagels to deflate either during the second rise or while cooking.

Place the finished bagels onto 2 parchment-lined baking sheets, cover with plastic wrap, and refrigerate overnight. The next morning, boil and bake! Remove the dough from the fridge, and let it sit at room temperature for 1 hour while you preheat the oven and bring the poaching liquid to a boil.

That crust should give way to a crumb that's dense and chewy, but tender and easy to bite through. A bagel should not ooze cream cheese from its center when you take a bite, any more than a cheeseburger should slide out the back when you clamp down on its bun. These are the qualities that great bagel-makers strive for.

Boiling. Now unlike most bread, bagels are unique because they are boiled before baked in the oven! Add honey and baking soda to the boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven.

Boiling bagels gives the finished bagel their signature shine. By adding sugar and baking soda into the water it helps develop more flavour and deeper colour. The boiling cooks the outer layer of the bagel and helps it maintain its shape during the baking process.

Why are my bagels not floating when boiling? ›

When it floats, it tells you that dough has risen enough. and is going to make a light and airy bagel. When it sinks like a rock, your dough is too dense, and it needs to rise a bit more before you boil.

Presumably, bagels are boiled so that more of the starch will gelatinise, thus producing a thicker crust. The tiny amount of sugar or malt added to the water may aid formation of the crust, but it is not solely or even principally responsible for it. Richard Ehrlich, London NW5.

Whisk together the egg and a splash of milk to create the egg wash. This will help the toppings adhere better. Brush the boiled bagels with the egg wash and sprinkle toppings of choice on each one or leave them plain.

The presence of calcium and magnesium in hard water strengthens the gluten in the dough, making the finished product tougher and stronger. With very soft water, the dough tends to get soft and sticky.