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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Ingredients
Flour1000g
Sugar40g
Salt20g
Yeast15g
Gluten5g
Bread Improver5g
Water (approx., add gradually as needed)550mL
Nutrition (per serving)
Calories
305.0kcal (15.25%)
Protein
9.0g (18%)
Carbs
65.0g (23.64%)
Sugars
3.3g (6.66%)
Healthy Fat
0.2g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Bagel Dough Recipe
Mixing the Dough
- Step 1
In a large bowl, add flour, sugar, salt, gluten, and bread improver. Mix all dry ingredients well.
- Step 2
Add the yeast separately on top (don’t mix yeast directly with salt).
- Step 3
Gradually add water and start mixing.
- Step 4
Knead the dough for 8–10 minutes until it becomes smooth and elastic.
First Proofing
- Step 1
Cover the dough with a cloth or plastic wrap.
- Step 2
Let it rest for 45–60 minutes or until doubled in size.
Shaping the Bagels
- Step 1
Punch out the air from the dough.
- Step 2
Divide the dough into 90 g portions.
- Step 3
Roll each portion into a tight ball.
- Step 4
Using your finger, poke a hole in the center and stretch gently to form a ring.
Second Proofing
- Step 1
Place the shaped bagels on a tray.
- Step 2
Cover and rest for 20–25 minutes.
Boiling
- Step 1
Bring a pot of water to a boil.
- Step 2
Add 1 tablespoon of sugar (optional – for shine).
- Step 3
Drop each bagel and boil for 30–40 seconds per side.
- Step 4
Remove and place on a tray.
Baking
- Step 1
Preheat oven to 220°C.
- Step 2
Brush the bagels with egg wash (optional).
- Step 3
Bake for 18–22 minutes or until golden brown.
Nutrition (per serving)
Nutrition (per serving)
Calories
305.0kcal (15.25%)
Protein
9.0g (18%)
Carbs
65.0g (23.64%)
Sugars
3.3g (6.66%)
Healthy Fat
0.2g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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.
FAQS
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.
Poet's pantry
(@yovanchef)
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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North Terrace, Adelaide, South Australia, 5000
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