Bagel Dough Recipe

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

Sugar: Adds a touch of sweetness and helps feed the yeast during the rising process.

Salt: Enhances the flavor of the bagels and helps control the fermentation rate of the yeast.

Active dry yeast: A leavening agent that causes the dough to rise and gives the bagels their airy texture.

Warm water: Activates the yeast and helps bring the dough together.

When kneading the dough, make sure to use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten in the bread flour, resulting in a smoother and more elastic dough. Additionally, when boiling the bagels, adding a tablespoon of sugar or honey to the boiling water can give the bagels a slightly sweeter taste and a shinier crust.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, but the texture might be slightly less chewy as it has a lower protein content than bread flour.

• sugar - Substitute with honey: Honey can add a slightly different flavor and also helps with browning.

• salt - Substitute with kosher salt: Kosher salt can be used, but you might need to adjust the quantity as it has larger grains.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without proofing, and you can use the same amount.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• Allow the bagels to cool completely on a wire rack after baking. This prevents condensation and sogginess when storing.

• For short-term storage, place the bagels in a paper bag or loosely wrap them in a clean kitchen towel. Store at room temperature for up to 2 days.

• For longer storage, wrap each bagel individually in plastic wrap or aluminum foil. Place the wrapped bagels in a resealable plastic bag or airtight container. Store in the refrigerator for up to 1 week.

• To freeze bagels, wrap each one tightly in plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing. Label the bag with the date. Store in the freezer for up to 3 months.

• When ready to enjoy, thaw frozen bagels at room temperature for a few hours or overnight in the refrigerator.

• For a quick thaw, microwave the frozen bagel on a microwave-safe plate for 20-30 seconds on high. Alternatively, you can place the bagel in a preheated oven at 350°F (175°C) for 5-10 minutes.

• To refresh the texture of stored bagels, slice them in half and toast them in a toaster or under a broiler until they reach your desired level of crispiness.

• If you prefer a softer bagel, wrap it in a damp paper towel and microwave for 10-15 seconds. This will help restore some of the moisture lost during storage.

• For added flavor, consider sprinkling the bagels with sesame seeds, poppy seeds, or everything bagel seasoning before freezing. This way, they are ready to enjoy straight from the freezer.

• Preheat your oven to 350°F (175°C). Place the bagels on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10 minutes, or until they are warmed through.

• Slice the bagels in half and toast them in a toaster or toaster oven until they reach your desired level of crispiness. This method is quick and gives the bagels a nice crunch.

• For a softer texture, wrap each bagel in a damp paper towel and microwave on high for 20-30 seconds. Be careful not to overheat, as this can make the bagels chewy.

• If you have a steam oven, place the bagels inside and steam for about 5 minutes. This method helps to retain moisture and gives the bagels a fresh-baked feel.

• For an extra indulgent treat, slice the bagels in half, spread a thin layer of butter or cream cheese on each half, and then broil them in the oven for 2-3 minutes until the topping is melted and bubbly.

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

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

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

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

• Floured surface: To knead the dough on, ensuring it doesn't stick.

• Damp cloth: To cover the dough while it rises in the bowl.

• Lightly oiled bowl: To place the dough in while it rises, preventing it from sticking.

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

• Parchment paper: To line the baking sheet, preventing 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.

Measure ingredients ahead: Pre-measure bread flour, sugar, salt, and yeast to save time during preparation.

Use a stand mixer: Mix and knead the dough using a stand mixer with a dough hook to reduce manual effort and time.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Boil in batches: Boil multiple bagels at once to save time during the boiling step.

Prep baking sheet early: Line the baking sheet with parchment paper while the dough is rising.