In-Dough-Sputable: What Makes a Truly Great Bagel

Here at Now Schmear This, a company dedicated to developing truly innovative schmears, our customers are convinced that we are, by default "bagel experts." Whether we are experts or not, let's make one point abundantly clear: we believe life is too short for bad bagels. We’ve all been there: the sad, bagel-shaped disc that tastes more like disappointment than dough. It’s a tragedy. But what exactly separates a truly traditional bagel from a mere bread-impostor?

A great bagel is much more than just a round piece of bread, it's an experience. It’s a symphony of texture and flavor, a product of patience, and a testament to tradition. So, let’s break down the anatomy of a perfect bagel, so you can become a true connoisseur.

The Crust: It’s All About the Shine and Chew

First impressions matter, and a bagel’s first impression is its crust.

• The Shine: A proper bagel has a beautiful, subtle sheen. Unlike other baked goods, this isn't from an egg wash, but from the crucial step of boiling the dough before it's baked. The gelatinized starches on the surface create that signature glossy finish.

• The Chew: The crust should be thin, slightly crispy right out of the oven, and possess a distinct, satisfying chew. It should offer a gentle resistance when you bite into it, a quality that can only be achieved through a combination of high-gluten flour and that all-important boil. If it’s soft and pillowy like a dinner roll, walk away.

• The Water Myth: According to many (mostly New Yorkers) the soft water that trickles down from the Catskills in upstate New York gets all the credit for making New York bagels superior to others. Since there are fewer minerals (magnesium and calcium, for example) in this water, the gluten proteins remain more pliable, resulting in a softer bagel. In 2015, the American Chemical Society did a little analysis that revealed a surprising truth: the softness of bagel water only has a tiny effect on the final product.

The Crumb: Dense, Not Doughy

Once you get past the crust, you encounter the bagel’s soul: its interior, or "crumb."

A great bagel is dense and chewy, but not heavy or gummy. When you look at a cross-section, you shouldn’t see large, airy pockets. Instead, look for a tight, consistent structure. This density is what makes a bagel the perfect, sturdy vehicle for a generous schmear of cream cheese, butter, or a sandwich of your choosing. It's the result of using high-gluten flour and a slow, deliberate fermentation process, which develops both flavor and structure.

The Flavor: A Tang of Tradition

A truly magnificent bagel has a complex flavor all its own. Long before you add any toppings, you should be able to taste a slight malty sweetness and a subtle savory tang. This depth of flavor doesn't come from sugar; it comes from a slow, cold fermentation. By letting the dough proof slowly in a cool environment (often overnight), bakers allow the yeast to develop complex flavor compounds.

This long process takes dedication and patience, and is a step that mass-produced, steam-baked bagels almost always skip, and it makes all the difference.

The Process: Boiling is Non-Negotiable

Hand-formed bagels laid out for final proofing before being dropped in boiling water

We've mentioned it previously (and everyone talks about it), so you know it's important.

The single most critical step that defines a bagel is the boil. Before hitting the hot oven, the shaped bagels are simmered in a kettle of water, often with a little barley malt or honey added.

This 30- to 90-second bath does two things:

1. It sets the crust, locking in the shape and creating that chewy exterior.

2. It gelatinizes the starches on the surface, giving the bagel its signature shine and preventing it from puffing up like a regular roll in the oven.

Any "bagel" that is steamed instead of boiled is a fraud. It might be round with a hole, but, because the boil is a crucial step, it lacks the fundamental character that makes a bagel a bagel.

The Bottom Line to find a Great Bagel

The next time you’re on the hunt for the perfect bagel, use your senses. Look for the glossy, blistered crust. Feel for the dense, heavy weight in your hand. Tear it open and look for that tight crumb. And most importantly, taste it plain. A great bagel doesn’t need to hide behind toppings—it stands proudly on its own. Once you've tasted and enjoyed the perfect plain bagel, you'll be confident it can stand up to anything you choose to top it with.

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Now Schmear This! is your source for the world's best-tasting compound #butter and flavored #creamcheese. Based in a suburb of Atlanta, Georgia, and an active participant in local festivals and famer's markets, you will be thrilled to know that we ship nationwide so you can treat yourself to our spectacular flavors anytime you like. You'll no longer need to ask the internet, "where can I find the best schmear near me?", because, with Now Schmear This, it will be in your own fridge.

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