To Steam or Not to Steam: Boiled vs. Steamed Bagels & The Best Bagel Oven Options
Bagels are a staple in bakeries, cafés, and breakfast spots across the country. Despite their popularity, it is important to note that not all bagels are created equally. How a bagel is prepared—whether boiled or steamed—fundamentally impacts its texture, taste, and overall quality. Each method will produce a distinct product and require the right type of bagel equipment. With each process producing a noticeably different bagel, business owners must look to serve bagels and identify the type of bagel they wish to offer to their customers.
The Traditional Method: Boiled Bagels
Boiling is the original technique, dating back to 17th-century Poland. This method involves briefly boiling the bagels in a bagel kettle before baking, allowing for the formation of a thin, elastic outer crust. This unique process creates characteristics that would otherwise be impossible due to the expansion of the dough in standard baking.
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