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Why does nobody talk about how steam changes bagel texture overnight?
I made a batch of plain bagels last Saturday and let half cool on a wire rack uncovered, the other half went into a sealed plastic bag while still warm. This morning the bagged ones were softer and chewier, but the rack ones had that crispy crust I usually chase. I think the trapped steam from the bag did it, same dough, same boil, same oven at 450. Do you all store bagels sealed right after baking or let them dry out on purpose? I'm trying to figure out if I should tweak my cooling method going forward.
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fiona5021mo ago
Feel you on this one. I bag mine warm every time and yeah, the steam softens the crust into that chewy texture. The rack ones get that crackly shell but they turn rock hard by day two. I do a mix now. Half in the bag for soft, half left out for crunchy. Easiest fix is just splitting the batch like you did. That way you get both textures without guessing.
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