Making homemade bagels requires considerable effort, including kneading, proofing, boiling, and baking, which may not be worth the hassle. While homemade bagels can taste better than store-bought ones, they often come out flat due to common mistakes. Tips like using high-gluten flour and wood-fired ovens exist, but few have time for such precision. Local bagel shops or good-quality store alternatives serve as better solutions for breakfast. New Yorkers emphasize factors like softer water and long refrigeration for flavor in traditional bagel making.
Homemade bagels taste better than grocery store-bought kinds, which are often more dense and bread-like, but making them is a lot of work.
It's best to leave the work of bagel-making to the pros, as the technique required often leads to issues like overproofing or boiling the bagels too long.
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