What Makes a Good Bagel



  1. Bullet Golden and shiny exterior

  2. Bullet Dense, Chewy, Doughy Interior

  3. Bullet Hand Made. (we will show you the difference)

  4. Bullet Look Similar on the bottom as it does on top

  5. Bullet Ingredients - Only unbleached High Gluten flour. There are absolutely no bromates.  In fact, bromates are banned in many countries, such as UK and the entire European Union.  Unfortunately they are still permitted in USA and most of the mills use bromates instead of aging the flour for 4 to 6 weeks.

  6. Bullet No Sugar Substitutes and Preferably Brown Sugar not White. (some companies actually use Corn Syrup, or other cheaper substitutes - stay away from these)

  7. Bullet Finest Toppings Used


  1. Bullet Crispy on the outside but Soft and Chewy on the inside

  2. Bullet The inside of should roll to a moist dough ball between your fingers

  3. Bullet Should be difficult to break apart

  4. Bullet If you press on the bagel it should return to its original position immediately

  5. Bullet It should not resemble a Kaiser roll and should not be like bread

  6. Bullet Size:  Bigger is NOT better.  Bagel should be about 4.5 - 5oz but should be fit in average man’s palm

  7. Bullet Do not buy Bread with a Hole thinking it is a bagel

Softeners, Preservatives & Chemicals

  1. Bullet Absolutely NO to Preservatives or dough conditioners

  2. Bullet Bagels should be consumed or frozen the same day

The Baking process for a good bagel is as follows:

Start with the finest HIGH GLUTEN dough 14%  protein. (not 12% as is used by most bread bakeries) after mixing it gently take it our and massage it into manageable shape and let rest for 5 to 10 minutes,  then slice strips that you hand roll and place on a board.  The bagels proof for about 30 minutes on this board, and then they must be placed in refrigerator at 36 degrees for 24 hours.

After 24 hours you will take them out and boil them for 2 minutes in a kettle, take them out add toppings (on both sides) and place on a board into the oven.  After about 10 minutes on one side you would flip them by turning the board that you placed them on and now letting them finish baking on the oven stone surface.  after they are golden brown, you will take them out and let them cool until room temperature.

It will help you select the best possible bagel in your local store