Why Are Bagels Boiled?

Bagels are boiled to achieve their characteristic chewy interior and a firm crust. This boiling stage serves two important purposes:

• It gelatinizes the dough, which helps create the density associated with bagels.
• It partially deactivates the yeast, producing a flatter-than-typical bread roll.

The length of time a bagel is boiled affects the finished product. Boiling times can vary, but between 30 and 60 seconds per side is fairly typical. Although steaming is sometimes substituted for boiling in modern mass-production baking processes, bagel aficionados—not to mention Merriam-Webster—maintain that a bagel isn’t a bagel unless it’s boiled. When bagels are boiled, the starches on the surface of the dough gelatinize, which, when baked, results in a glossy finish. The addition of a glaze, such as egg yolk or milk, before baking further enhances this effect, giving bagels their characteristic appearance.

Boiling bagels is not just about texture; it also plays a role in flavor development. The brief boiling time allows the bagel to absorb some of the water, which can be flavored with salt, baking soda, brown sugar or other ingredients to enhance its flavor.