Why Do My Bagels Have Large Air Pockets: Solutions Here

Large air pockets in a bagel can throw off the experience. You expect a dense, chewy bite, but instead you're caught off guard by a giant bubble that makes the bagel feel half empty. That can be frustrating, especially if you're spending time, money, or effort trying to get it just right.

These air pockets don’t just mess with texture. They make slicing tougher, spreads uneven, and sandwiches fall apart. So what’s causing them? And how do you stop them? Let’s look at the most common culprits and how careful technique makes all the difference, especially when you're working in dry summer climates like Las Vegas.

Understanding the Cause of Large Air Pockets

Bagels are known for their tight crumb and dense chew, but when one puffs up too much or has pockets of air under the crust, that balance gets thrown off. These bubbles usually come from small mistakes during prep, even when everything else seems fine.

Here’s where things typically go wrong:

1. Faulty Dough Mixing: If the ingredients aren’t mixed evenly, or if the gluten doesn’t develop well, the structure weakens and air gets trapped during proofing.

2. Over- or Under-Fermenting: Proofing too long or too little throws things off. Dough that hasn’t rested enough won’t tighten properly, while over-proofed dough collapses easily, leaving empty spaces.

3. Sloppy Shaping: If the dough isn’t shaped firmly or evenly, parts of the bagel can rise faster than others, creating hollow areas.

4. Weak Boil: Boiling helps set the outer shell so the bagel holds its shape during baking. Skipping this or missing key ingredients like barley malt leaves the crust too soft and the structure too airy.

Sometimes just one step throws things off. Other times it’s a mix of small issues. In places like Las Vegas, where heat is high for much of the year, fermentation tends to run fast, catching bakers off guard if the timing isn’t right.

Fixing the Dough Mixing Process

Mixing dough may sound simple, but it’s one of the most important steps. It sets the stage for everything else. When done right, it builds a strong foundation that holds its shape and bakes evenly.

Too little mixing and your gluten doesn’t develop enough to trap gases. Go too long and the dough can become overworked, pushing too much air out early. The goal is an elastic, slightly tacky dough that stretches smoothly without tearing.

To help get that right:

- Check dough texture during mixing. It should feel soft, smooth, and a little stretchy—not dry or crumbly.

- Mix until the dough can stretch into a thin window without tearing. That signals the gluten network is ready.

- Measure ingredients by weight, not volume. That matters more than people think, especially with flour, which absorbs differently depending on air dryness.

Mixing by hand can work, but machines make consistency easier. They mix at the right speed and help keep batch temps steady. That’s where experience comes into play, especially when you’re baking all day in a busy shop.

At Abel’s Bagels, we put intention behind every step. Dough stays consistent across every batch. That means chewy texture in each bite—without strange lumps, soft bubbles, or gaps in the middle. It all starts with care during the mix.

Mastering Fermentation Techniques

After mixing, fermentation is the next big step. This is when yeast creates gas, and the dough rises while building deeper flavor. But it’s also when things can spin out of control fast—especially in a warm kitchen like one you’d find during a 110-degree Las Vegas summer.

Good fermentation gives flavor and chew. Poor fermentation causes collapse and holes. The key is balancing timing, temperature, and patience.

A few ways to manage this better:

- Use cold fermentation when you can. Slowing it down overnight builds flavor and also makes it easier to spot issues.

- Keep your kitchen temps stable. Big shifts can turn a smooth ferment into an overblown mess.

- Let the dough rise only until it doubles. Past that, it gets too airy to hold up.

At Abel’s Bagels, fermenting takes over 12 hours using a slow, cold process. This gives the dough depth and strength. Each piece is judged by texture, not by clock alone. When ready, the dough holds stretch without breaking and bakes with a predictable rise every time.

Las Vegas weather can throw off even the most solid process. That's why our bakers adjust step by step, batch by batch. No shortcuts. Just small, careful moves to protect flavor and shape before we ever get close to the oven.

Shaping and Boiling: Achieving the Ideal Texture

Shaping and boiling are often the last hands-on steps before baking, and they make or break the final texture. A light touch or uneven roll here leads to bagels that are puffy in one spot and hollow in another.

Shaping starts by rolling the dough evenly. Loose rolls trap air, which expands later, making empty pockets inside. The trick is to add light tension throughout the roll without overworking the dough. A well-shaped bagel looks firm before it even hits the water—smooth all around with no lumps or tucked seams.

After shaping comes resting. This part is easy to rush, but it matters. The dough needs time to relax before boiling. Without that quick pause, the outer layer can tear or spring back during the boil.

Boiling sets the skin. It’s what keeps the outside shiny and chewy, and it sets limits on how far the bagel can puff when baked.

Key steps for boiling right:

- Boil each side for 30 to 60 seconds

- Use barley malt or baking soda for flavor and crust development

- Boil just before baking, not hours before

- Keep water hot enough to lock in that crust fast

Skip or soften any of these, and the bagel won’t have that distinct snap on the outside or dense crumb on the inside. In places like Summerlin or Henderson where heat rises fast, that difference can really show. At Abel’s Bagels, we boil with intention. Every step is timed and tuned, so what comes out of the oven looks and feels just right.

A Taste of Perfection at Abel’s Bagels

Large air pockets aren’t just random defects. They happen when one step goes a little off—maybe a lazy mix, dough left too long to rise, shaping that’s rushed, or a surface that didn’t boil right.

Each phase matters. That’s why Abel’s Bagels commits to process. We use handmade dough that goes through over 12 hours of slow fermentation. Our shaping is tight. We boil fresh with just the right mix of ingredients, locking in structure and bringing out that chewy finish our customers love.

Our ingredient list is short, but each part is chosen with care. There’s more than flour, water, yeast, and salt. There's sweetness and texture that come from the way we make it, not what we add after. It's what gives our bagels depth, balance, and staying power on your plate.

Founded by a New Yorker who grew up knowing what real bagels should taste like, Abel’s Bagels brings that faithful tradition to Las Vegas. Hundreds of guests have already shared their glowing feedback—and whether you’re from Henderson, Summerlin, or just passing through, we’d love for you to experience it too.

Craving a bite that feels like home? Abel’s Bagels, rated 5 stars by hundreds of happy customers, serves up hand-rolled bagels made from 12-hour fermented dough and thoughtfully crafted ingredients. If you're looking for one of the most authentic bagel restaurants in Las Vegas, we’ve got you covered—whether you're a local or just passing through.