A bagel’s ingredient list could fit on a sticky note. The craft lives in the spaces between the words: flour selection, mineral-balanced water, yeast management, salt discipline, and an unglamorous superpower—time.
Flour first. We use high-protein flour for strong gluten development, the web that traps gas and creates chew. Each lot behaves a little differently, so we test absorption to hit a consistent dough feel—supple but tight, not slack. Whole grain batches call for extra hydration and patience; the bran cuts gluten strands, so we let time mend what knives undo.
Water isn’t neutral. Mineral content affects fermentation speed and dough strength. We adjust for hardness, ensuring yeast thrive without making the dough unruly. In summer, water runs colder to temper activity; in winter, a few degrees warmer keeps fermentation honest.
Yeast and salt are the rhythm section. Yeast brings lift and subtle sweetness; salt reins it in and sharpens flavor. We mix until the dough cleans the bowl and the surface gleams—smooth enough to shape clean rings that won’t unravel in the kettle.
Then we wait. Cold fermentation—an overnight or longer rest in the fridge—does quiet magic. Enzymes get to work, breaking starches into flavorful sugars and strengthening gluten while the dough relaxes. The result: a bagel that browns deeply, tastes complex, and keeps its structure under a heavy schmear or a stacked sandwich.
On bake day, we divide, roll, and seal each ring, proof just to the point of bounce-back, then boil and bake hot. The payoff is a crumb with tiny, even cells and a crust that sings when you tap it. Simple ingredients, exacting choices—that’s the DNA of every Go Bagels bite.
