To Steam or Not to Steam: Boiled vs. Steamed Bagels & The Best Bagel Equipment Options
February 11, 2025 | 1 min to read
Bagels, essential in bakeries and cafés, vary significantly based on preparation methods—boiled or steamed. The boiling technique, originating in 17th-century Poland, involves a brief boil before baking, creating a distinct, thin, and elastic crust that enhances flavor and texture. This traditional method is crucial for business owners to consider, as it fundamentally affects the quality of the bagels they serve. Identifying the preferred style is essential for customer satisfaction.
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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