Better mornings, by hand

Lesson 3 of 4

Boil & bake with purpose

Boiling sets the outside. Longer boiling generally builds a thicker, chewier skin.

Ingredients for this learning path

• Bread flour for bagels; all-purpose flour for muffins
• Ripe starter at the hydration in your chosen recipe
• Water or milk, as specified
• Salt, honey and butter where needed
• Cornmeal or semolina for English muffins

Equipment

• Scale and bench scraper
• Parchment squares
• Wide pot and slotted spoon
• Heavy griddle
• Instant-read thermometer

The lesson

1. Bring a wide pot of water to a gentle boil. Lower bagels carefully and avoid crowding.
2. As a starting trial, boil about 30 seconds per side. Drain well, transfer to a lined tray and add toppings while tacky.
3. Bake according to your chosen formula, generally in a hot oven around 425°F, until well browned. Rotate the tray only when the structure has set.
4. Cool on a rack. Compare chew after fully cooling rather than judging straight from the oven.

The baker’s note

Keep boiling time consistent across the batch so you can compare results fairly.

Practice

Test two boiling times with otherwise identical bagels and record the crust difference.

Technique lessons may require a separate complete formula. Read the full path before mixing.