This bagel dough recipe is a classic and straightforward way to make delicious bagels at home. The process involves mixing, proofing, shaping, boiling, and baking to achieve that perfect chewy texture and golden crust. Whether you’re a seasoned baker or a beginner, this recipe will guide you through each step to create bakery-quality bagels.
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In a large bowl, add flour, sugar, salt, gluten, and bread improver. Mix all dry ingredients well.
Add the yeast separately on top (don’t mix yeast directly with salt).
Gradually add water and start mixing.
Knead the dough for 8–10 minutes until it becomes smooth and elastic.
Cover the dough with a cloth or plastic wrap.
Let it rest for 45–60 minutes or until doubled in size.
Punch out the air from the dough.
Divide the dough into 90 g portions.
Roll each portion into a tight ball.
Using your finger, poke a hole in the center and stretch gently to form a ring.
Place the shaped bagels on a tray.
Cover and rest for 20–25 minutes.
Bring a pot of water to a boil.
Add 1 tablespoon of sugar (optional – for shine).
Drop each bagel and boil for 30–40 seconds per side.
Remove and place on a tray.
Preheat oven to 220°C.
Brush the bagels with egg wash (optional).
Bake for 18–22 minutes or until golden brown.
Ensure the water added to the dough is at room temperature to avoid killing the yeast.
For a shinier crust, add sugar to the boiling water.
If you prefer a softer bagel, reduce the boiling time slightly.
You can top the bagels with sesame seeds, poppy seeds, or other toppings before baking.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. Consider mixing it with all-purpose flour for better results.
What is the purpose of boiling the bagels?
Boiling the bagels helps to create a chewy texture and forms a crust that gives bagels their signature taste.
Can I skip the bread improver?
Yes, you can skip the bread improver, but it helps to enhance the texture and shelf life of the bagels.
How do I store leftover bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days or freeze them for longer storage.
Can I make the dough in advance?
Yes, you can prepare the dough in advance and refrigerate it overnight. Allow it to come to room temperature before shaping and baking.
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time!
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