So why do people think bagels are only baked? Probably because most supermarket bagels are. Grocery store bagels are often just BREAD SHAPED LIKE BAGELS. They’re steamed or baked without a boil, which gives them a soft, bun-like texture. They’re fine for a sandwich, but they’re not bagels. They’re doughnut-shaped white bread. Fight me.
Even some “artisan” bakeries cheat. They might use steam injection in the oven instead of boiling. It’s faster, but it produces a puffy, less chewy bagel. A true bagel requires active participation from the baker. It’s labor of love, not a shortcut.
New York Bagels — Brian Lagerstrom
The Science Boiled Down (Pun Intended)
Think of it this way:
• Boil: Sets the crust and creates the chew.
• Bake: Finishes the crust and develops flavor.
If you only bake, you get a roll that looks like a bagel. If you only boil, you get wet dough. The two steps are partners in crime. You wouldn’t skip the dance before the wedding, would you?
