6 Common Bagel-Making Mistakes and the Equipment to Prevent Them

Bagels are one of the most beloved baked goods in America, but producing them consistently at scale can be challenging. From mixing and shaping to boiling and baking, each step of the process requires precision to achieve that perfect chewy interior and golden crust on the exterior that your customers expect. Even the smallest mistakes can lead to wasted dough, uneven bagels, or an inconsistent texture.

Fortunately, many of these common production mistakes can be solved with extra care and the right bagel equipment. We’ve helped bakeries and bagel shops across the country address these challenges with dependable, efficient solutions designed to deliver quality and consistency, helping you avoid the six most common mistakes that we’ve identified below.

Mistake #1: Overmixing or Undermixing the Dough

A bagel’s signature chew starts with proper dough development. Overmixing can cause the dough to toughen and lose elasticity, while undermixing leaves it weak and inconsistent. Both can result in bagels that don’t bake evenly.

To read more, please visit Empire Bakery Equipment.