You can debate bagel flavors all you want, but you can’t debate the perfect bagel texture.
Here are the non-negotiables that make for a perfectly textured bagel experience:
- Crispy exterior that’s smooth and shiny.
- Soft, fluffy interior that’s slightly chewy.
- Cooked all the way through, but not overcooked!
- Dense enough to hold up to toppings without getting soggy.
- A uniform circular shape with a center hole that’s not too large.
- Subtle dough flavor so the bagel does not to overwhelm the toppings.
- Above all else, a fresh-baked bagel is best 100% of the time. Avoid frozen bagels at all costs!
What baking factors affect bagel texture?
The three main factors that affect a bagel’s texture are:
- Yeast fermentation
- Type of flour used in the dough
- The addition of malt syrup or honey to the dough
- Water temperature
- Boiling process
- Baking temperature
Yeast Fermentation
Yeast fermentation time (a.k.a the longer the fermentation process takes) also contributes to the texture of your bagel.
Longer fermentation times can cause a bagel’s interior to become more chewy (think sourdough) and more flavorful, but can also cause the dough to become too dense when it comes out of the oven.
Shorter fermentation times will yield a less chewy interior and a more tender bagel.
Flour Used In Your Bagel’s Dough
- The type of flour used in the dough can significantly affect the bagel’s texture.
- Bread flour will result in a denser, chewier bagel.
- All-purpose flour will produce a lighter, airier bagel.
- Whole wheat flour will lead to a nuttier, more wholesome bagel texture.
- Gluten-free flour will lead to a more crumbly, slightly less chewy bagel. This is obviously not ideal, but necessary if you cannot consume gluten products for health reasons. If this is you, check out our gluten-free oat bran bagel recipe.
In general, a high-protein flour will result in a chewier bagel, while a low-protein flour will produce a more tender bagel.
Sugar Additives Like Malt Syrup And Honey
The addition of malt syrup or honey to the dough also contributes to the final texture of the bagel
Malt syrup will make for a harder, crispier crust because the sugars caramelize when heated.
Honey will result in a softer crust for your bagel which isn’t the optimal texture if you’re trying to bake the perfect bagel. The honey adds a slight sweetness and help the bagel retain moisture, resulting in a softer crust.
What Water Temperature Is Best?
Overall, water temperature is important because affects gluten development by controlling the activity of the enzymes in your dough.
- Hotter water will make for a tougher dough and thus a chewier bagel.
- Cooler water will make for a softer dough and a more tender bagel.
- Room temperature water is best if can’t decide what you want and want to shoot for a delicate balance between the two.
Bagel Boiling’s Affect On Texture
The boiling process is key to achieving that classic chewy bagel texture. Be sure to boil your bagels for at least 2 minutes (and up to 5 minutes total if you want an extra chewy bagel).
Boiling helps the bagels puff up and develop an even shape throughout, and also helps with the desired shiny crisp exterior.
Baking Temperature For Optimal Texture
Finally, baking temperature and baking length of time also play a role in determining this breakfast food’s texture.
Longer or shorter bake, higher or lower temperature results:
- A longer bake at a lower temperature will produce a drier, harder bagel.
- A shorter bake at a higher temperature will yield a moister, softer bagel.
- A longer bake at a higher temperature will likely ruin your bagel, so don’t try that!
What makes a bagel chewy on the inside?
The best bagels are famously chewy and come from a variety of factors, including the type of flour used to make the dough.
- Bread flour, which is higher in protein than all-purpose flour, will produce a chewier bagel.
- The dough must be kneaded well to develop the gluten strands that give the bagel its chewy texture.
- Boiling the bagel before baking helps to set the crust and creates a chewy texture on the outside of the bagel.
- Baking at a high temperature also contributes to a chewy texture by creating steam in the oven that helps to puff up the bagel.
- Finally, malt syrup or powder in the dough also adds flavor and gives the bagels that nice chewy feel you’re searching for.
Why is the bagel dough important?
For the perfect bagel texture, it is (of course) important to have a good dough.
Your dough should be slightly sticky, but definitely not too wet or dry. It should be well-kneaded to ensure a consistent texture throughout, and given enough time to rise before shaping and baking.
Experiment with different bagel recipes to find the perfect one for your taste!
The importance of boiling bagels.
Boiling is essential to creating the perfect bagel texture, as it helps to create a crispy outer crust.
Bagels that are boiled for too long will be tough and chewy, so it’s important to watch the clock while cooking them. Properly boiled bagels should be firm but not hard, have a slight spring when pressed, and have a slightly doughy center.
Seasoning choices are also important when boiling bagels – choose ingredients carefully so that your finished product has the desired flavor and taste.
Once you’ve mastered boiling your bagels, experiment with different toppings and flavors to find what you like best!
Achieving perfection; bagels that are soft on the inside and crispy on the outside
The perfect bagel should have a soft, fluffy, and chewy interior with a not-too-crispy (but not too hard either) exterior.
It’s possible to make bagels using a wide variety of flour combinations, but high-protein bread flour yields the finest results. This flour includes more gluten, making it tougher and denser than white or all-purpose flours; these characteristics contribute to the bagel’s signature crust. If you’re seeking for healthier choices, organic varieties of high-protein bread flours are also available.
One of the quickest methods to produce this desired texture is to boil the bagel’s dough before baking. An excellent bagel should be boiled before baking to give it that distinctive outside crust we’ve mentioned throughout this page.
Oh yeah… don’t forget about toppings either!
Nailing the texture doesn’t matter if you eat the bagel dry. Add some butter at least, but we do recommend slathering on cream cheese instead.
Life’s too short to settle for bad bagels
Achieving the perfect bagel texture can be tricky, but it’s definitely worth it in the end.
There are a variety of factors that contribute to a chewy/crispy bagel. From the type of flour used to make the dough, to boiling it before baking, to using malt syrup or powder in the dough.
It’s important to experiment with different recipes and techniques until you find what works best for you. Once you’ve mastered the art of making perfect bagels, feel free to get creative with your toppings!
And if you’re feeling a little… lazy… then order local bagel delivery instead!