John M

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

Bagels and donuts have holes for very different reasons, one rooted in engineering and the other in pure culinary tradition.   The hole in a bagel is all about achieving that perfect chewy texture, while the hole in a donut is a clever trick for even cooking and a playful shape that we’ve all come … Read more

Panera got rid of chocolate chip bagels as part of a menu simplification strategy, and the decision to discontinue chocolate chip bagels came down to a mix of declining sales, operational efficiency, and a shift toward their core bakery lineup.   If you’ve been a loyal fan of these sweet, chip-studded rounds, you probably noticed … Read more