New York bagels are different because they’re boiled before baking, which gives them a dense, chewy interior and a shiny, crisp crust that you just can’t find anywhere else.   If you’ve ever bitten into a bagel outside the Big Apple and wondered why it tastes more like bread with a hole, that’s because it … Read more

Bagel chips are made by slicing bagels thinly, then baking or frying those slices until they’re crispy and golden.   It’s a simple process that transforms a chewy, doughy bagel into a crunchy, snackable chip that’s perfect for dipping.   When you’re wondering how are bagel chips made, the answer really comes down to a … Read more

Bagel dough does need to be refrigerated, but only after a specific step in the process. If you’ve ever wondered whether bagel dough needs to be refrigerated, the short answer is yes, it’s essential for developing that chewy, signature texture. Refrigerating your bagel dough is not just an optional trick; it’s a crucial stage that … Read more

You do not have to keep bagels refrigerated, and in fact, refrigeration is one of the worst things you can do to them.   If you’ve ever wondered whether you have to keep bagels refrigerated to keep them fresh, the short answer is a firm no.   Keeping bagels refrigerated will actually make them go … Read more

You do have to egg wash bagels before baking them if you want that classic shiny, golden-brown crust that everyone loves.   That said, egg washing bagels isn’t strictly mandatory, and some bagel makers skip it entirely for a more matte, rustic look.   The decision to egg wash bagels comes down to the texture, … Read more

Do you have to boil bagels in baking soda? You don’t have to boil bagels in baking soda, but doing so is the secret to that shiny, chewy, and deeply golden crust you expect from a true bagel.   While there are alternative methods, the baking soda bath is a classic move that home bakers … Read more