Why Do Bagels Get Boiled Before Baking?

What Crafty Clover says in this video

Intro

Hi there, curious minds! I'm Crafty Clover! Let's discover something amazing. Why do bagels get boiled before baking?

The Big Idea

Bagels get boiled before baking because the quick bath sets the outside of the dough! That makes bagels chewy and shiny. Without it, they would puff up into soft rolls.

A Quick Bath

Step one: a quick boil. Shaped bagels float in boiling water for only a minute or so on each side. A grown-up must do this part, because boiling water is very hot.

Skin Sets

Step two: the outside sets. Hot water makes starch on the surface swell and turn into a thin gel, like a skin. That skin makes the crust shiny and holds the dough in.

Chewy Bake

Step three: the oven finishes the job. The set skin keeps the bagel from puffing up too much. So the bagel stays dense and chewy, with a golden crust.

A Closer Look

Let's take a closer look at a bagel! It starts as a ring of dense dough. A quick boil wakes up the surface starch. That makes a shiny, set skin. Then the oven bakes it chewy and golden.

Quick Facts

Quick facts! Bagels are boiled before they are baked, which is unusual for bread. Some bakers add a little malt or baking soda to the water. The dense dough is why bagels feel heavier than rolls. Never touch boiling water, and let a grown-up cook.

Think Like a Scientist

Now, think like a scientist! Take a bite of a bagel, then a soft dinner roll. Notice which one is chewier and which is fluffier. Which crust is shinier? Remember to wash your hands before you snack.

Outro

A quick boil gives a bagel its identity. Science is amazing! Crafty Clover can be found on Amazon Books, Google Bookstore, and Apple Books. Available for purchase or download! Bye for now!