The Bagel Texture Revolution: How High-Hydration Doughs and Extended Cold Fermentation Are Creating the Perfect Long Island Bagel in 2025

Long Island’s bagel scene is experiencing a remarkable transformation in 2025, as artisan bakers embrace innovative techniques that are revolutionizing the traditional bagel experience. Cold fermentation is a key technique for making bagels with a dense, chewy texture and a crisp crust. It enhances the flavor and results in a more complex taste. This evolution represents more than just a trend—it’s a return to time-honored methods combined with cutting-edge techniques that create superior texture and flavor.

The Science Behind High-Hydration Bagel Doughs

Traditional bagel recipes typically use hydration levels between 55-65%, but innovative bakers are pushing these boundaries. We ran a few tests and reported back and found that we could replicate this type of bagel by increasing the hydration quite a lot. Today’s recipe is around 50% hydration, but for a holier/wilder crumb you may want to increase to almost 70%, more in line with pizza dough. This increased hydration creates bagels with a more open crumb structure while maintaining the characteristic chewy texture that Long Islanders expect.

The higher water content allows for better gluten development and creates steam during baking, resulting in a more complex internal structure. The hydration of the dough affects fermentation rate similarly when cold fermented too. So, a high hydration dough will ferment more rapidly. This means bakers must carefully balance hydration levels with fermentation timing to achieve optimal results.

Extended Cold Fermentation: The Game Changer

The real revolution lies in extended cold fermentation techniques that are transforming bagel flavor profiles. Cold fermentation is a slow process that allows the dough to rise in the refrigerator for an extended period, typically 12-24 hours. This method improves the bagels’ flavor and texture, contributing to a chewier consistency and more robust taste. This process allows enzymes to work slowly, breaking down starches and developing complex flavors that simply cannot be achieved through traditional same-day methods.

“Traditional bagels develop much of their flavor and distinct crust characteristics from a long, cold fermentation step called retardation…”, Science Direct says. This brings complexity to the flavour, making memorable bagels that people will always comment on. The extended fermentation period also strengthens the gluten structure, ensuring bagels maintain their shape during boiling and baking while developing that perfect crust.

Long Island’s Bagel Renaissance

Long Island has always been synonymous with exceptional bagels, and 2025 marks a particularly exciting time for the region’s bagel culture. Hilltop Bagel Café was voted the best bagels on Long Island in the 2025 FourLeaf Best of Long Island contest! Long Islanders know their bagels — so to be named the best bagel in the region is saying something. The competition among local bagel shops has intensified, driving innovation and quality improvements across the board.

Everyone — and we mean everyone — knows that Long Island has the best bagels. Big, soft, round and doughy, they’re delectable in any form. And almost every town, city and hamlet on the island has its own local bagel shop that delivers the best breakfasts and lunches around. This competitive environment has pushed bakers to experiment with new techniques while maintaining the authentic flavors that define Long Island bagels.

Brendel’s Bagels: Leading the Innovation

Among the establishments embracing these revolutionary techniques is Brendel’s Bagels & Eatery, a Long Island institution that perfectly embodies the marriage of tradition and innovation. At Brendel’s, our bagels and all of the items on our menu are made with culinary creativity and we use the finest ingredients in everything that we prepare. Our kettle-cooked bagels are crisp on the outside and warm, dense and fluffy on the inside.

Located with three convenient locations on Long Island Hauppauge, Glen Cove and Syosset, Brendel’s has built its reputation on quality and consistency. Our celebrated kettlecooked bagels delight the senses: crispy on the outside, yet warm and fluffy inside. Each bagel we make shows our commitment to quality and taste, making us a favorite stop for bagel lovers across Long Island. Their commitment to using fresh, high-quality, and often locally sourced ingredients aligns perfectly with the artisanal movement sweeping the bagel industry.

The Perfect Balance: Texture and Tradition

The key to successful high-hydration, cold-fermented bagels lies in achieving the perfect balance between innovation and tradition. The longer the shaped bagels sit before baking, the more tender and open-crumbed they’ll tend to be, since the tension built into them during shaping will have had time to relax. However, skilled bakers know how to manipulate these variables to maintain the dense, chewy texture that defines an authentic Long Island bagel.

For consumers searching for bagels near me, this revolution means access to products that offer superior flavor complexity while maintaining the familiar comfort of traditional bagels. The extended fermentation process creates depth of flavor that elevates the simple bagel into something truly special.

What This Means for Bagel Lovers

The bagel texture revolution represents a win-win for consumers and bakers alike. The result of using cold fermentation is a bagel with a more complex flavor and a better texture. The longer rise ensures that the bagels are dense yet chewy, with a crisp, golden crust. By controlling the fermentation process, you can achieve the perfect balance of taste and texture.

This movement toward artisanal techniques doesn’t mean abandoning convenience or accessibility. Modern bagel shops are finding ways to implement these time-intensive methods while still serving fresh bagels throughout the day, ensuring that the benefits of improved texture and flavor reach everyday consumers.

As Long Island continues to lead the way in bagel innovation, 2025 promises to be a landmark year for bagel enthusiasts. The combination of high-hydration doughs and extended cold fermentation is creating bagels that honor tradition while pushing the boundaries of what this beloved breakfast staple can be. Whether you’re a longtime bagel aficionado or new to the Long Island bagel scene, this is an exciting time to explore the enhanced flavors and textures that these revolutionary techniques are bringing to your breakfast table.