A great bagel should look just as good as it tastes. That smooth, golden crust you expect from a classic New York-style bagel isn’t random. When small blisters appear on the surface, they can make the bagel look patchy and make parts of the crust feel a bit chewy or uneven.

Ever bite into a bagel expecting a firm outer crust and a soft chew inside, only to be met with something more like a rock? You’re not alone. Bagels that come out too hard are a common frustration for both home bakers and anyone in Las Vegas trying to figure out why their favorite bagel just doesn’t feel right.

If your bagels are coming out of the oven pale, dull, or just plain sad-looking, you're not alone. Browning is one of the biggest challenges when baking bagels, especially for anyone aiming for that deep golden glow that makes the crust pop. You do everything right, or so you think, but the color just doesn’t show up.

Learn how to get the perfect bagel rise with size tips from Abel’s Bagels. Discover what affects dough growth and shaping in a bagel restaurant in Las Vegas.

What gives a real New York-style bagel its signature chew? The answer lies in a crucial step most people don’t even think about: boiling before baking. Dive into the tradition, technique, and flavor science behind why we boil every bagel we make at Abel’s — and how that one step makes all the difference.

There's nothing quite like biting into a bagel with that glossy, golden-brown finish on the outside. That shine isn’t just for looks.