Why Your Bagels Are Coming Out Small and How to Fix Them
Small, unsatisfying bagels are a common baking issue. Many factors, from ingredients to shaping, can affect size. Whether you're baking for fun, making breakfast for the family, or looking to get closer to that bakery-style bite, getting the size right makes a big difference. The good news is that there are simple solutions to achieve the desired plump, chewy bagel.
Let’s troubleshoot your bagel size step by step.
Understanding The Basics Of Bagel Dough
Small bagels usually start with small dough problems. Getting the right texture begins with what you put into the bowl. Traditional bagel dough is on the stiff side. That structure gives it chew and shape, but it also means you have very little wiggle room on the ingredient mix.
Here’s where things can go sideways:
Too much flour: If the mixture is too dry, the dough won’t expand much during proofing.
Too little water: Bagel dough needs less water than bread dough, but it still requires enough to activate the yeast properly.
Short mixing time: If the dough hasn’t been worked enough, it won’t build the strength needed to rise well.
Weak yeast: Old or inactive yeast won’t give your dough the energy to grow.
Even your mixing technique plays a role. Bagel dough needs a strong knead to develop gluten. Without that gluten strength, the dough stays compact. It’s okay if the dough feels tough. Let it work, rest, and rise—that rhythm sets the foundation for everything else.
Start with a reliable recipe and check your starting points. Is your dough stiff but smooth? Is your yeast fresh? Does the dough bounce back slightly when you press it? These little tests early on go a long way in building a well-shaped bagel.
Fermentation Process
Fermentation gives your dough personality—and size. Many home bakers fall short here because their dough didn’t ferment long enough or wasn’t placed in the best environment.
This can happen easily. Maybe the kitchen was too cold, or the dough sat too long in the heat. Both can throw off the timing. The sweet spot for bagel dough is a solid, slow bulk rest. It can last anywhere from a few hours to overnight, depending on your process.
When proofing too quickly:
Bagels might puff slightly but collapse in the oven.
The inside texture may feel gummy or tight.
Their outer look appears flat or cracked.
When proofing too slowly or unevenly:
Overproofed bagels may slump before baking.
Dough won't rise if it's too cold before baking.
Kitchen environments in Las Vegas bring their own challenges. Summer heat often speeds up proofing more than expected. If your dough doubles in under an hour, it might already be overdoing it. Refrigeration can help after the dough has fermented halfway at room temperature.
Letting the dough ferment slowly and evenly gives better control. A controlled rise lets the gluten stretch properly, develops a deeper flavor, and builds strong bagel structure. That’s the combo you want for a full, round shape.
Once you’ve shaped your dough, don’t rush the final proof. If the dough is too cold going into the boil or bake, those bagels might stay flat. Letting the shaped dough rest at room temperature for a few minutes before boiling can help improve expansion.
Proper Shaping And Boiling Techniques
Bagels get their trademark bite and look well before they ever hit the oven. If your bagels are collapsing or staying small, take a moment to look at how you're shaping and boiling them. These steps build tension, form, and size.
Tight shaping prevents air loss during baking. Ensure a sealed, even ring with a lightly stretched surface, whether rolling and joining or poking and stretching. Unevenness or gaps can cause uneven baking.
Boiling gives the crust its chew and locks in shape. Water should be hot and gently bubbling—not violently boiling. Time your boil for about 30 to 60 seconds on each side.
Boiling liquid, with barley malt syrup or baking soda, adds shine and aids oven puffing. Skipping this step mutes flavor and limits growth.
If your bagels sink and stay down in the pot, they may have overproofed. If they float instantly, they might be under-fermented. Use these clues to adjust your process for the next batch.
Baking For Optimal Size
The final bake is where it all comes together, but it’s also an easy place to lose size. Even if everything else was spot on, a cold oven or rushed bake can ruin the end result.
Make sure your oven is hot enough and fully preheated. Use a stone or heavy-duty tray to keep temperature consistent. Space the bagels so the air moves freely between them. If one side of the oven runs hotter than the other, rotate trays halfway through.
In Las Vegas homes, fluctuating temperatures from AC units can make baking harder. This is especially true in summer when kitchens heat up fast. If your oven is near a warm window or vent, shift the placement to avoid uneven browning.
Also, timing the transition from boiling to baking matters. Letting bagels rest for just a minute after boiling before baking gives the surface a light skin. That helps them rise without splitting, but don’t wait too long or they’ll dry out instead.
A good bake brings it all full circle. Look for a golden top, even rise, and a hollow sound when tapped. That means your process worked and your bagel held its shape.
Discovering Abel’s Bagels
Even a small misstep at one stage—whether it's water ratio, proofing time, or shaping—can lead to undersized bagels. That’s why our process at Abel’s Bagels in Las Vegas follows a no-shortcut mindset, with each step done by hand and with care.
Our dough has a slow, cold proof of 12 hours or more. It’s shaped by hand and treated with a malted boil before baking. That traditional process helps guarantee the ideal rise, chew, and size in every single ring.
We keep our ingredients simple, but every item matters. We use high-quality flour, filtered water, fresh yeast, a natural sweetener, and barley malt for rich flavor and color. We don’t rely on frozen dough or commercial shortcuts—just old-school know-how that works.
Abel’s Bagels was started by a New Yorker who wanted to bring something honest and handmade to Las Vegas. It’s more than just a bakery to us. It’s a place to experience that familiar warmth and care baked right into every bite. Our methods are rooted in our values, and our results speak for themselves.
Quick Size Fix Recap:
Use the right balance of water and flour.
Knead the dough enough to build structure.
Let the fermentation process run long and steady.
Shape with tension for good rise and stability.
Boil with a proper solution like barley malt or baking soda.
Bake hot and evenly using the right tray and spacing.
Rated 5 stars by hundreds of satisfied customers, Abel’s Bagels is a must-visit for locals and tourists alike. We hand-make every bagel because we believe you can taste the difference. Keep these steps in mind and see what a difference the right process can make.
Abel's Bagels offers authentic flavor and handmade care, distinguishing itself from other bagel restaurants with our small-batch, 12-hour fermented dough and malt-boiled tradition. Visit our Las Vegas shop today or browse our full menu!
