John M

Your bagels aren’t smooth because the dough lacks proper gluten development, isn’t hydrated enough, or wasn’t handled with the right technique during shaping and boiling.   If you’ve been staring at lumpy, dimpled, or wrinkly bagels wondering why they don’t have that glossy, tight skin from your favorite bakery, you’re not alone.   Many home … Read more

Your bagels are not browning because of a specific set of baking conditions that are easy to overlook.   If you’ve ever pulled a tray of bagels from the oven and found them pale and unappealing, you’re not alone, and the good news is that the fix is usually straightforward.   The main reasons your … Read more

Your bagels are gummy because of a few common baking mistakes that trap excess moisture inside the dough. If you’ve been wondering why are my bagels gummy, the answer usually comes down to how you handle the dough, the boiling process, and the baking time. Gummy bagels happen when the inside stays dense and chewy … Read more

Your bagels are doughy because they haven’t been boiled and baked long enough, or because the dough was too hydrated when it went into the oven.   If you’ve ever pulled a bagel out of the oven only to find a heavy, pale, and gummy center, you know exactly how frustrating it is to bite … Read more

Your bagels are dense because of a handful of very fixable mistakes that happen during mixing, shaping, and boiling. If you’ve been scratching your head and wondering why are my bagels dense when they look perfect on the outside, you’re definitely not alone. The good news is that dense bagels aren’t a mystery once you … Read more

Your bagels are cracking primarily because of a few key dough-handling and baking missteps that are totally fixable.   If you’ve been wondering why are my bagels cracking, you’re not alone, and the good news is the cause is usually simple.   Cracking on bagels happens when the outer skin sets too early or when … Read more