But bread flours with a more modest amount of protein (around 12%, like our 12.7% unbleached bread flour) can make an excellent bagel too, albeit one with a more tender, open crumb as can the inclusion of whole grain or high-extraction flours, which provide more flavor and texture as well. New York-style bagels with an intense chew are usually made with high-gluten flour that has a protein percentage at or above 14%. Flourįlour choice plays a major role in determining a bagel’s texture and crumb structure. Higher-hydration bagels are also easier to mix: Low-hydration bagel doughs can be a challenge to knead fully without some serious effort, even in a stand mixer. Recipes on the higher end of that hydration scale produce a breadier, more open-crumbed bagel, which can be nice they also have the added benefit of being somewhat longer-lasting. It’s also why even the best bagels should be eaten within a few hours of baking - with so little moisture in the dough, the crumb will stale quickly. ![]() This helps give them their signature tight crumb structure and their chew. Hydrationīagels are usually made from a stiff, dry dough, with hydrations in the range of 55 to 65% (compared to soft sandwich or crusty artisan breads, which are usually 65% hydration and higher). Bagel dough is stiffer than many bread doughs. Boiling (creates a shiny crust and adds flavor).Fermentation time (affects both flavor and texture).Shaping (determines how structured that gluten is).Flour protein content (this dictates the amount of gluten in the dough).Hydration (the amount of water the dough contains). ![]() There are five main elements that go into the the texture, flavor, and appearance of a great bagel: Their unique shape tight, fine crumb chewy texture, and glossy, pleasantly leathery crust set them apart. Little about their appearance, texture, or how they are made resembles other breads. When it comes to bread, bagels are in a class of their own.
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