The boiling part should only take about 40 seconds to 1 minute on each side. And the water should always be boiling before dropping the bagels in. Between batches, let it come back to a boil before you drop in more.
How do you get a bagel with really good chew?
Moreira: That’s the flour. High-gluten flour is what gives you that [signature texture]. If you use all-purpose, you'll get a soft bagel.
And how do you get a crisp crust?
Moreira: High heat. When you boil bagels, you want to make sure that the water is really boiling. Boiling gelatinizes the surface of the bagel, and that’s the first thing you need to make sure it’ll be crispy on the outside.
Then, when you put the bagels in the oven, you want the heat as high as it can go without setting off your fire alarm—so, like, 500°F.
How do you get all of the tiny little micro-blisters on the surface of a bagel?
Moreira: That's the fermentation. When I was making bagels just for myself, I read the bubbles are actually a bad thing—like it’s a sign they’re overproofed or something. And I was like, "What? I love those bubbles!" So, I don’t care, I love them, and for me, the bubbles come when you ferment the bagels properly.
You have to ferment bagels for much longer than you might think. To get more bubbles, we let bagels sit in the fridge for two days instead of just one. The longer you leave it, the more bubbles you'll get.
How do I know when my bagels are done?
Moreira: Cook your bagels for 15 minutes at 450 to 500°F. As long as your oven temperature is correct, they should be ready. If you're looking for signs: they should have a golden-brown crust, feel light and not heavy or dense, and the bottom should be crispy and golden-brown, as well. Sometimes when bagels are not cooked all the way, the bottom of the bagels will still be white and soft.
Why did my bagels crack?
Moreira: Like, on the surface?
Yeah. Like, why did they crack in the oven?
Moreira: Huh. That's never happened to me, but it could be that when you're proofing the bagels, the pan wasn’t covered. That causes the surface of the dough to dry.
So when you drop them in the water, the water can’t penetrate the dough and do what it needs to do?
Moreira: Right. And then once you put them in the oven, it can happen: like the surface of the bagel cracks. But I think that’s rare.
So how should you cover your bagels while they're proofing?
Moreira: Covering with plastic wrap is the best option, unless you have some sort of resealable container big enough to hold the bagels in a single layer. I'm not a fan of covering with just a towel, because air can get through and dry the outside of the bagel.
Why did my bagels turn out hard or dense?
Moreira: Usually if you get dense bagels, it’s because they were underproofed. But it could also be that your yeast is bad. When you’re at home using dry yeast—especially if you don’t use it that often—you should always bloom the yeast in a little bit of sugar and water to make sure it's active. If it gets all bubbly, it's good.
