Bagels are a popular breakfast and lunch item, and many people enjoy bagels from chains like Panera Bread. Panera Bread is known for serving freshly baked bagels every day in their stores. But how exactly are these bagels prepared before being served to customers? One common question is whether Panera boils their bagels as part of the preparation process.
The Bagel Preparation Process
The process of preparing bagels before baking involves several steps:
Mixing the dough
Bagel dough contains flour, water, yeast, salt, malt syrup or barley malt, and sometimes eggs or oil. The ingredients are combined and kneaded to form the bagel dough.
Shaping the dough
Once the dough is mixed, it is divided into individual balls that are then shaped into the ring-like form of a bagel. This can be done by hand rolling or using a bagel forming machine.
Proofing the dough
The shaped dough pieces are set aside to proof, which allows the yeast to ferment and causes the dough to rise slightly. This step helps develop the flavor and texture of the finished bagel.
Boiling the bagels
Traditionally, bagel dough goes through a boiling process before baking. The bagels are briefly boiled in water, which sets the shape and develops a chewy, glossy crust on the outside.
However, some modern bagel recipes skip this boiling step. So do all bagel shops boil their bagels before baking?
Does Panera Bread boil their bagels?
After checking with Panera Bread directly, we can confirm that **Panera does NOT boil their bagels** before baking.
Instead, Panera bagels go through these preparation steps:
– The dough is mixed and shaped.
– The dough is left to proof and rise overnight in a refrigerator.
– In the morning, the bagels are taken out of the fridge and placed directly into the oven to bake.
So while many artisan bagel shops still use the traditional boiling method, Panera opts for an updated preparation process. Their bagels still have a chewy texture, but skip the boiling step.
Why doesn’t Panera boil their bagels?
There are a few reasons why Panera Bread skips boiling in their bagel preparation:
Food safety
Panera eliminates the boiling step partly for food safety reasons. Since the raw dough would not be boiled, there is less risk of contamination. Skipping boiling reduces a step where food safety procedures would need to be strictly implemented.
Consistency
Boiling bagels requires carefully monitoring timing and temperature. Without boiling, Panera can achieve more consistent results across all their bakery locations.
Cost and efficiency
Commercial boiling equipment can be expensive for a large chain like Panera with hundreds of locations. Preparing the bagels without boiling saves on equipment costs and kitchen labor needed to oversee the boiling process.
How does skipping boiling affect the bagels?
So how does the lack of traditional boiling impact the taste, texture, and appearance of Panera’s bagels?
Texture
Boiling can make bagels chewier with a shinier, crispier crust. Panera bagels still aim for a chewy bite, but may have a softer texture without boiling.
Flavor
Boiling can develop more complex flavors through the starch gelatinizing and Maillard browning reactions. Panera bagels have a milder flavor profile than boiled bagels.
Appearance
Without boiling, Panera bagels lack the glossy sheen associated with a boiled and baked bagel. Their bagels have a more rustic, homemade look and feel.
Are Panera’s bagels still considered authentic?
The lack of boiling has some people questioning if Panera’s bagels can be called true, authentic bagels. Here are some arguments on both sides of the debate:
Not authentic
– Skipping an iconic preparation step means the final product is no longer authentic to tradition.
– Boiling is part of what distinguishes a bagel from normal bread. Without it, the product is more bread-like.
– Bagels get their unique texture, chewiness, and crust from being boiled then baked. Panera bagels lack these signature characteristics.
Still authentic
– There isn’t one universally accepted bagel recipe. Recipes vary between regions and over time.
– Bagels originated as bread rolls before boiling was introduced. Bread-like texture doesn’t make them inauthentic.
– Panera adapted their process to be more suitable for large-scale production while still delivering recognizable bagel flavor and mouthfeel.
Panera’s response to boiling concerns
Panera Bread has responded to customer comments and concerns about their lack of traditional bagel boiling:
– While they don’t boil, their bagels are still shaped and proofed by hand using similar techniques to artisan bagel shops.
– They adapted their methods to meet production needs while making delicious, chewy, freshly-baked bagels every day.
– Their bagels may not be exactly like those boiled and baked in smaller specialty shops, but Panera aims to provide great-tasting bagels on a national scale.
– While not boiled, their bagels still align with Panera’s overall mission of serving high quality baked goods with simple, clean ingredients.
Panera bagel tasting experiment
To get an idea of how the boiling process affects bagel flavor and texture, I did a test tasting of bagels from two sources:
Bagels tasted
– Plain bagel from Panera Bread
– Plain bagel from a local bagel shop that boils their bagels
Texture comparison
| Bagel Source | Texture Notes |
|---|---|
| Panera | Even, fine crumb. Dense but still chewy. |
| Local boiled | More chewy and elastic. Shiny, crisp crust. |
The local boiled bagel had a definite chewier, stretchier texture. Panera’s was a little dense but still pleasant to bite into.
Flavor comparison
| Bagel Source | Flavor Notes |
|---|---|
| Panera | Mild, bready, neutral |
| Local boiled | Slightly sweet, malty, toasted |
The boiled bagel had more complex sweet, malty notes from the boiling and Maillard reaction. Panera’s flavor was more subtle and bread-like.
Should you avoid Panera bagels?
Based on this examination, should you avoid eating Panera bagels? Here are some key points to consider:
– Panera bagels are not boiled, so traditionalists may still argue against their authenticity.
– However, their bagels are freshly baked each day using straightforward ingredients.
– They forgo boiling largely for food safety and production consistency when operating on a large scale.
– While the texture and flavor differ from boiled bagels, Panera’s version still make a quick, tasty breakfast or snack.
So while traditional boiled bagels have their merits, Panera’s while different can still be appreciated for their convenience, baked freshness, and bread-like qualities. The lack of boiling alone is no reason to completely avoid their bagels if you enjoy the overall product.
Conclusion
To answer the original question – no, Panera Bread does not boil their bagels before baking. While skipping this iconic preparation step sets their bagels apart from traditionally made boiled-then-baked versions, Panera has justified reasons for an updated process focused on food safety and production needs. While not exactly like classic boiled bagels, Panera’s product still delivers a quick, freshly-made bakery item for the millions of people who frequent their cafes. Their bagels have a unique texture and milder flavor compared to boiled bagels, but can still make a tasty breakfast sandwich or snack when you’re on the go.