John M

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

Your bagels are dense because of a handful of common dough and technique mistakes, and the good news is every single one of them is fixable.   If you’ve ever pulled a tray of bagels out of the oven only to find they’re heavy, tough, and more like hockey pucks than the airy, chewy rounds … Read more

Your bagels are sinking because they aren’t holding onto the air and structure they need to rise properly in the oven.   Sinking bagels are a frustrating problem, but it’s also one of the most common issues home bakers face.   If you’ve been asking why are my bagels sinking, the short answer usually comes … Read more

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