The Best Time To Add Mix-Ins To Homemade Bagels

Homemade bagels are delicious and satisfying treats that can be customized to suit your personal taste preferences. Whether you prefer a classic plain bagel or something more adventurous, like a blueberry or cinnamon raisin bagel, there is a mix-in for everyone. But one of the most important things to consider when making homemade bagels is when to toss in your mix-ins. The timing of when you add items like cinnamon or raisins can have a big impact on the final texture and flavor of your bagels.

The best time to add ingredients to homemade bagels is during the mixing process, according to Epicurious. If you wait until after the dough has risen and it is time to shape it into the traditional bagel shape, there is a chance your blend of ingredients might not incorporate into the dough well enough. That means the mix-ins could fall from the bagel. At the mixing stage, add your extras and allow them to be evenly distributed throughout the dough, ensuring that every bite of your bagel has the perfect balance of flavor and texture. 

Another trick for the perfect bite of bagel

Some popular mix-ins for homemade bagels include sesame seeds, poppy seeds, coarse salt, dried fruit, nuts, and chocolate chips. You can also try experimenting with different herbs and spices to create unique flavor combinations. But for dried fruit ingredients, there's an extra step that you might want to try to make the most of the bagel mix-ins. According to The Cook's Treat, you should try soaking the dried fruit to plump it up before adding it to the bagel dough. 

By doing this while you make the base dough, you will end up with bagels bursting with flavor. Remember when adding ingredients, it is important not to overdo it. A little bit goes a long way, and too many mix-ins can weigh down the dough and affect the final texture of your bagels. But by blending in your tasty ingredients into the dough during the kneading step, you can rest assured that the homemade bagels will have the best results.