Tag: Bagel texture

According to food scientists, heating bread above 300°F triggers a complex series of chemical reactions, and this is exactly what happens when you toast a bagel. This process fundamentally transforms a bagel's taste and texture, creating a warm, crispy exterior and a soft, chewy interior.

While both are beloved morning classics, an egg bagel is a relatively modern invention developed to create a softer, richer bread compared to the traditional, chewy plain bagel. The core difference lies in the addition of eggs to the dough, which transforms the final product in terms of color, taste, and consistency.

While traditional bagels were born in Poland, the egg bagel is a product of American innovation, designed to be softer and richer. This makes the debate over whether egg bagels are better than regular bagels a uniquely modern culinary query, hinging on personal preference rather than objective superiority.