John M

Your homemade bagels are tough because of a handful of common mistakes, usually involving dough hydration, over-kneading, or the boiling process. But here’s the good news: once you identify the culprit, you can fix it fast. If you’ve been pulling rock-hard or chewy-in-a-bad-way bagels out of your oven, you’re not alone. Many home bakers struggle … Read more

Your homemade bagels are flat because of a handful of very specific dough-handling mistakes and proofing missteps.   If you’ve been wondering why are my homemade bagels flat, the answer usually comes down to gluten development, shaping technique, or how you manage the boil and bake.   The good news is that once you identify … Read more

Your homemade bagels are chewy because of a combination of gluten development, cooking method, and specific ingredients that create that dense, satisfying bite. If you’ve been asking yourself why are my homemade bagels chewy, you’re actually likely doing something right, because a good bagel should have a distinct chew.   However, there’s a fine line … Read more

Your bagels are wrinkled for a few very specific reasons, and it’s a problem many home bakers face.   Wrinkled bagels happen when the crust forms before the inside has finished expanding, or when the bagel loses moisture too quickly after boiling.   It’s not a sign that your bagels are ruined, but it does … Read more

Your bagels are wet in the bag because of trapped condensation.   When warm bagels go into a sealed plastic bag, the heat and moisture they release have nowhere to go.   That steam turns into water droplets on the inside of the bag, which then soak back into the crust and make your bagels … Read more

Your bagels are too chewy because of a combination of over-hydration, over-kneading, and a proofing process that builds excessive gluten strength.   That dense, rubbery texture is a classic sign that your dough has developed too much gluten, turning what should be a soft interior into a tough, leathery bite.   When you’re asking why … Read more