John M

Your bagel is hard because of a mix of ingredients, baking techniques, and even how you store it after it cools.   That crunchy exterior and dense chew are actually what make a bagel a bagel, but there’s a fine line between pleasantly firm and rock-hard.   If you’ve ever bitten into a bagel and … Read more

Your bagel dough is tough because it’s likely been overworked, under-hydrated, or handled without enough patience.   That tight, chewy-in-a-bad-way texture is a classic sign that the gluten network has become too elastic and rigid instead of smooth and supple.   If you’ve been kneading for what feels like forever and your dough keeps snapping … Read more

Your bagel dough is sticky for a few very specific reasons, and the biggest culprit is usually the high hydration level that’s built into the recipe.   A sticky bagel dough is actually a sign that you’re on the right track, because proper bagels require a much wetter dough than standard bread.   But when … Read more

Your bagel dough isn’t smooth because the gluten network hasn’t developed enough, the dough is too dry, or it’s missing a crucial rest period.   Many home bakers hit this exact wall and wonder why their bagel dough is not smooth when they see those glossy, flawless loaves from bakeries.   The good news is … Read more

Your bagel dough is not rising because something is interfering with yeast activity, dough elasticity, or fermentation time. It’s the most frustrating moment in home baking when you peek under the towel and see a dense, flat disk instead of a puffy, pillowy round.   You’ve measured, mixed, and kneaded, and still your bagel dough … Read more

You boil bagels in sugar water to create that shiny, chewy crust that makes them unmistakably bagels. That simple step is the secret between a soft, bready roll and a proper, artisan-style bagel with a beautiful golden sheen and a satisfying bite. The sugar in the water doesn’t just add sweetness, it actually transforms the … Read more