To Steam or Not to Steam: Boiled vs. Steamed Bagels & The Best Bagel Oven Options

Bagels are a staple in bakeries, cafés, and breakfast spots across the country. Despite their popularity, it is important to note that not all bagels are created equally. How a bagel is prepared—whether boiled or steamed—fundamentally impacts its texture, taste, and overall quality. Each method will produce a distinct product and require the right type of bagel equipment. With each process producing a noticeably different bagel, business owners must look to serve bagels and identify the type of bagel they wish to offer to their customers.

The Traditional Method: Boiled Bagels

Boiling is the original technique, dating back to 17th-century Poland. This method involves briefly boiling the bagels in a bagel kettle before baking, allowing for the formation of a thin, elastic outer crust. This unique process creates characteristics that would otherwise be impossible due to the expansion of the dough in standard baking.

Signature characteristics of a Boiled Bagel include:

  • Chewy, Dense Texture - Boiling creates a thick, chewy crust. This prevents excessive rising during baking, resulting in a soft, dense center.
  • Shiny Crust - The boiling process gelatinizes the starches, producing a glossy exterior.
  • Flavor Enhancement - While optional, ingredients such as honey, salt, or malt syrup can be added to the boiling water, infusing the bagel with additional flavor.

The Modern Alternative: Steamed Bagels

Steaming bagels are a relatively modern innovation, developed primarily for fast and easy production. Instead of boiling, these bagels are placed in a rack oven with steaming capabilities, like the Rotating Rack Ovens offered at Empire, which creates a shiny exterior while maintaining a roll-like texture on the interior.

Signature characteristics of a Steamed Bagel include:

  • Soft, Airy Texture - Steamed bagels have a thinner crust, resulting in a softer, more bread-like consistency.
  • Preserved Moisture - The steaming process helps retain the bagel’s natural moisture, keeping it fresher for longer.
  • Lighter Option - Steamed bagels tend to be lower in calories and easier to digest compared to boiled bagels.

Choosing the Right Bagel for Your Business

Understanding the differences between boiled and steamed bagels is key to selecting the best bagel-making equipment for your bakery. Whether you prefer the traditional chewiness of boiled bagels or the soft texture of steamed bagels, one thing is certain—bagels remain a timeless favorite that will continue to delight customers for years to come! Empire has been a leader in the bagel industry since the bagel boom of the 90s and our dedicated team of industry experts is happy to help guide you on the road to success. Whether you're opening a new bagel shop or looking to upgrade with new equipment, Empire is here to help!