Bagels originated in Eastern European Jewish communities and were brought to New York in the late 19th century. Over time they became a staple of New York‑style cuisine, known for their dense, chewy crumb and glossy crust, often enjoyed at breakfast or as a snack.

In the United States, classic New York bagels are boiled and baked, while Chicago style may be softer. Regional toppings include everything (poppy, sesame, onion), plain, cinnamon raisin, and the iconic “everything” blend popularized in New York delis.

Authentic New York bagels are sliced, toasted, and spread with a generous layer of cream cheese. They are often paired with smoked salmon, capers, and red onion, or simply enjoyed with butter and jam.

Bagels are a common feature at Shabbat breakfasts, holiday brunches, and community gatherings. They are also a staple at deli counters and street‑food festivals throughout the year.

Making bagels at home allows control over fermentation, dough hydration, and toppings, resulting in a chewier crumb and richer flavor than many mass‑produced versions. The hand‑shaping and brief boil give them their signature texture.

Common errors include under‑activating the yeast, over‑kneading the dough, over‑proofing the shaped bagels, and skipping the boil. Each of these can lead to a flat, dense, or overly soft bagel.

A brief boil gelatinizes the outer starch layer, creating the glossy crust while keeping the interior chewy. Longer boils can make the crust too thick and the interior gummy.

Yes. Shape the bagels, freeze them raw on a tray, then transfer to a zip‑top bag. Boil and bake directly from frozen, adding a couple of minutes to the bake time. Cooked bagels keep in the refrigerator for up to five days.

The crust should be deep golden‑brown with a slight sheen from the malt syrup. The interior should be dense yet airy, with a chewy crumb and a well‑defined hole that stays open after slicing.

Bagels are done when they have a firm, glossy crust, sound hollow when tapped on the bottom, and reach an internal temperature of about 200 °F (93 °C).

The YouTube channel tkatman focuses on detailed, step‑by‑step tutorials for classic bakery items and comfort foods, emphasizing traditional techniques and the science behind fermentation.

tkatman emphasizes a hands‑on, low‑tech method using a sponge starter, precise fermentation times, and a stone‑baked finish, whereas many other channels rely on mixers and shortcuts that can produce a softer, less authentic texture.