The Art of Bagel Making

Bagels date back to 17th century Poland, where they were a gift to women in childbirth. They symbolize life with their round shape, which represents the continuous cycle of existence.

What sets bagels apart is boiling before baking. This gelatinizes the dough's starches, creating a chewy interior and glossy crust. It's a crucial step that differentiates bagels from other breads.

Traditional bagels use high-gluten flour, water, yeast, malt, salt, and sometimes sugar. No fats are added, which contributes to the dense and chewy texture typical of an authentic bagel.

Kneading develops gluten, essential for chewiness. Bagels are hand-rolled into ropes, then curled into rings and pressed together at the seams. Some artisans spin them around fingers to create the perfect shape.

A slow fermentation in the fridge for up to 48 hours enhances flavor complexity and texture. This process, known as retarding, also makes the dough easier to handle during shaping and boiling.

After boiling, bagels are baked at high temperatures, around 425-500°F (220-260°C). This creates a crust with a satisfying crunch, contrasting the chewy interior—a hallmark of the perfect bagel experience.

Montreal bagels are sweeter, denser, and thinner than their New York counterparts, often baked in wood-fired ovens. They contain malt and egg but no salt, offering a distinct taste and texture.

First bagels in space were sesame, flown on STS-51D Discovery mission in 1985, a tasty surprise for the crew.