A bagel is a bread roll originating in the Jewish communities of Poland. Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The basic roll-with-a-hole design, hundreds of years old, allows even cooking and baking of the dough; it also allows groups of bagels to be gathered on a string or dowel for handling, transportation, and retail display.
Ingredients and Texture
The dough is made up of high gluten flour, salt, water, and yeast. A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It’s these little bubbles that add both surface area and crunch. Bagels are usually made from a stiff, dry dough, with hydrations in the range of 55 to 65%. This helps give them their signature tight crumb structure and their chew. Egg wash is NOT needed; the kettle bath gives these bagels a nice shiny finish. Bagels are relatively simple and inexpensive to produce, making them accessible to a wide range of people.
Baking Process and Variety
The boiling causes the crust to become stiff yet soft when finished. This adds to the chewy texture. The crust resists tearing while chewing. This differs from dinner rolls that dissolve while chewing.
High protein flour adds to the density and chewiness. However, using all-purpose flour makes softer bagels. Toppings provide endless flavors. Pairing with cream cheese contrasts the sweetness. The versatility allows enjoying bagels anytime. They provide carbohydrates that energize.