NY-Style Bagels with Fresh Milled Flour

What Makes Them Different (and Why This Method Works)

If you’ve already looked at my NY-style bagel recipe, this post is here to help you understand what’s actually happening so your bagels come out right the first time.

Bagels are not just round bread. They’re a very specific style of dough — and once you understand the few key differences, they become predictable and repeatable.

What Makes a New York Style Bagel Different?

A real NY-style bagel is:

• Dense but not heavy

• Chewy (not fluffy like sandwich bread)

• Slightly shiny with a thin, crisp crust

• Deeply flavored from slow fermentation

The biggest differences from regular bread:

Lower hydration (compared to most breads)

Bagel dough is intentionally firm.

That stiff dough gives you:

• tight crumb

• strong chew

• shape that holds during boiling

High gluten development

Bagels need strong gluten.

That means:

• thorough mixing

• smooth dough surface

• good tension during shaping

If the dough tears easily, keep mixing. Bagels reward strength

Cold fermentation

The overnight rest isn’t optional if you want that classic flavor.

Slow fermentation:

• develops flavor

• improves crust color

• makes shaping easier

You’re basically letting time do the work for you.

The boil

This is what makes a bagel a bagel.

Boiling:

• sets the outer skin

• creates chew

• helps toppings stick

• controls oven spring so they don’t turn into buns

Short boil = softer crust.
Longer boil = more chew.

Beginner Tips (That Actually Matter)

These are the things that make the biggest difference:

✔ Don’t overproof

Overproofed bagels collapse during boiling.

A properly proofed bagel should:

• feel slightly puffy

• still feel dense when lifted

✔ Shape tightly

Surface tension matters more than perfection.

Smooth outer skin = better oven spring.

✔ Float test

If you’re unsure before boiling:

Drop one shaped bagel into cool water.

• Floats → ready

• Sinks → needs more time

✔ Bake HOT

High heat gives you:

• better color

• stronger crust

• classic bagel texture

What You Should See When It’s Right

When your dough is working correctly:

• The dough feels firm but elastic

• Bagels hold shape after boiling

• Crust turns deep golden

• Interior is chewy, not fluffy

If they feel like bread rolls — they were likely overproofed or too hydrated.

Final Thoughts

Bagels are one of the best breads for learning dough behavior because everything shows up clearly:

• hydration

• gluten strength

• fermentation

• shaping

Once you get this recipe down, you’ll start recognizing these same principles everywhere else in your baking.

And that’s the real goal here — not just making bagels, but understanding dough so you can make anything.

Bagels are ALWAYS better when you Just Mill It - Dr. Mel