Steven M

Bagels are so high in carbs because they’re made from refined wheat flour, water, yeast, and a touch of sweetener, all of which pack a dense carbohydrate punch into a small, chewy package.   If you’ve ever wondered why bagels are so high in carbs compared to a slice of bread, the answer lies in … Read more

Bagels are so high in calories because they’re made with a dense combination of refined flour, water, yeast, and often sweeteners, which pack a lot of energy into a small, filling package.   If you’ve ever wondered why are bagels so high in calories compared to a slice of bread, the answer largely comes down … Read more

Bagels are so hard to chew because of their unique combination of a dense, low-hydration dough, a boiling process that creates a chewy crust, and a high-protein flour that builds strong gluten.   If you’ve ever found yourself wondering why are bagels so hard to chew while your jaw works overtime, you’re definitely not alone. … Read more

Bagels are so good in New York because of a perfect storm of hard water, skilled craftsmanship, and a deep cultural tradition that simply can’t be replicated anywhere else.   If you’ve ever bitten into a New York bagel and wondered why they taste so much better than the ones back home, you’re not alone. … Read more

Bagels are refrigerated in commercial bakeries and grocery stores primarily to slow down the staling process and extend their shelf life.   But if you’ve ever brought a bag home and popped it in the fridge, you might have noticed they turn tough, chewy, and stale way faster than they should.   So why are … Read more

Bagels are not cut all the way through because the traditional method is actually a two-step process, but the real reason comes down to freshness.   If you’ve ever wondered why are bagels not cut all the way, you’ve probably noticed that bakeries and delis often slice them just partway.   The short answer is … Read more

The best time to freeze bagels is as soon as you bring them home, ideally on the same day you buy or bake them.   Freezing bagels quickly locks in their freshness, moisture, and chew, which is exactly why you should freeze bagels before they start to stale.   If you’ve ever wondered when to … Read more

The best time to add toppings to bagels is after they come out of the oven, while they’re still warm and slightly steaming. That’s the golden rule for most of your favorite toppings, whether you’re sprinkling on sesame seeds or laying down a blanket of melted cheese. But there are a few exceptions where you’ll … Read more

You should add inclusions to sourdough bagels after the first proof, right before shaping.   That’s the sweet spot where the dough is relaxed enough to handle mix-ins without tearing, but still strong enough to hold them evenly throughout.   Adding inclusions too early can break down the gluten structure, while adding them too late … Read more

The best time to add blueberries to bagels is after you’ve mixed your dough but before you shape and boil it.   If you’ve been wondering when to add blueberries to bagels, the short answer is that this timing keeps the fruit intact and prevents your dough from turning into a purple, soggy mess.   … Read more