Bagel Dough Recipe

Bread flour: This flour has a higher protein content, which helps create the chewy texture of the bagels.

Sugar: Adds a touch of sweetness and helps activate the yeast.

Salt: Enhances the flavor of the bagels.

Active dry yeast: This leavening agent helps the dough rise and gives the bagels their light, airy texture.

Warm water: Activates the yeast and helps form the dough.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, making the bagels chewy and giving them their characteristic texture. If the dough feels too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much, as this can make the bagels dense.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used in place of bread flour, though the texture may be slightly less chewy due to the lower protein content.

• sugar - Substitute with honey: Honey can add a subtle flavor and sweetness, though it may slightly alter the texture and moisture content of the dough.

• salt - Substitute with kosher salt: Kosher salt can be used in place of table salt, but you may need to adjust the quantity since kosher salt has larger grains.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in place of active dry yeast and does not need to be dissolved in water first, making it a convenient alternative.

• 110°f warm water - Substitute with milk: Warm milk can be used instead of water to add a richer flavor and softer texture to the bagel dough.

• Allow the bagels to cool completely before storing. This prevents condensation from forming, which can make the bagels soggy.
• Store the bagels in an airtight container or a resealable plastic bag at room temperature for up to 2 days. If you prefer a crispier texture, you can toast them before serving.
• For longer storage, freeze the bagels. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the bagels to a resealable plastic bag or an airtight container. They can be stored in the freezer for up to 3 months.
• To thaw frozen bagels, leave them at room temperature for a few hours or overnight. For a quicker option, you can microwave them for about 30 seconds or until soft.
• If you want to enjoy a freshly baked taste, reheat the thawed bagels in a preheated oven at 350°f (175°c) for about 10 minutes or until warm and slightly crispy.
• Avoid refrigerating the bagels, as this can cause them to dry out and become stale more quickly.
• If you plan to freeze the dough instead of the baked bagels, follow these steps:
  1. After the dough has risen for 1 hour, punch it down to release the air.
  2. Divide the dough into 8 equal pieces and shape each piece into a ball.
  3. Place the dough balls on a baking sheet lined with parchment paper and freeze until solid.
  4. Transfer the frozen dough balls to a resealable plastic bag or an airtight container. They can be stored in the freezer for up to 3 months.
  5. When ready to use, thaw the dough balls in the refrigerator overnight. Let them come to room temperature, then shape into bagels and proceed with boiling and baking as per the original recipe.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each bagel in aluminum foil to prevent them from drying out.
  3. Place the wrapped bagels on a baking sheet.
  4. Heat for about 10-15 minutes until they are warmed through and slightly crispy on the outside.

• Toaster Method:

  1. Slice the bagel in half.
  2. Place the halves in a toaster or toaster oven.
  3. Toast on a medium setting until the bagel is warm and the edges are crispy.

• Microwave Method:

  1. Place the bagel on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on high for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat as it can make the bagel chewy.

• Stovetop Method:

  1. Slice the bagel in half.
  2. Heat a skillet or griddle over medium heat.
  3. Place the bagel halves cut-side down on the skillet.
  4. Heat for 2-3 minutes until the bagel is warm and the cut side is crispy.

• Steam Method:

  1. Bring a small amount of water to a boil in a steamer pot.
  2. Place the bagel in the steamer basket.
  3. Cover and steam for about 2-3 minutes until the bagel is warm and soft.

• Large mixing bowl: To combine the bread flour, sugar, salt, and yeast, and to mix the dough.

• Measuring cups: To measure out the flour and water accurately.

• Measuring spoons: To measure the sugar, salt, and yeast precisely.

• Wooden spoon: To mix the ingredients together until a dough forms.

• Clean surface: For kneading the dough until it becomes smooth and elastic.

• Lightly oiled bowl: To place the dough in for rising.

• Damp cloth: To cover the bowl and keep the dough moist while it rises.

• Baking sheet: To place the bagels on for baking.

• Parchment paper: To line the baking sheet and prevent the bagels from sticking.

• Large pot: To boil the bagels before baking.

• Slotted spoon: To remove the bagels from the boiling water.

• Oven: To bake the bagels until they are golden brown.

• Cooling rack: To cool the bagels after baking.

Prepare ingredients in advance: Measure out the bread flour, sugar, salt, and yeast ahead of time to streamline the process.

Use a stand mixer: If you have a stand mixer, use it to mix and knead the dough to save on manual effort and time.

Boil water while dough rises: Start boiling the water for the bagels while the dough is rising to cut down on waiting time.

Shape bagels quickly: Practice shaping the bagels to get faster and more efficient, ensuring uniform size and shape.