You can’t fake a bagel. If you don’t boil the dough for 30 to 60 seconds before baking, you get a sad, fluffy roll with a hole. Boiling sets the crust and creates that dense, chewy interior that makes bagels bagels.
Fun fact: the longer you boil, the chewier the result. New York bagels are boiled in water (sometimes with a touch of malt syrup), while Montreal bagels are boiled in honey-sweetened water. One is a brash, puffy Manhattanite; the other is a sweet, compact Quebecois cousin. Don’t pick sides in public.
Everything Bagels: A Masterclass in Chaos
Who looked at sesame, poppy, garlic, onion, and salt and thought, “Yes, let’s throw them all together”? Whoever it was, they’re a genius. The everything bagel was born in the 1980s in New York, and it’s been causing flavor avalanches ever since.
Pro tip: eat one over a plate unless you enjoy vacuuming seeds off your lap. Trust me on this. The combination of savory crunch and soft dough is basically a food hug.
5 Facts about Bagels | 5 Facts Hub - YouTube
