Perfect Bagel Dough Recipe

This is a classic, chewy, New York-style bagel dough that can be shaped into any type of bagel. The secrets are high-gluten flour, a slow rise, and a brief boil before baking.

🍩 Ingredients

• 510g (4 ¼ cups) bread flour or high-gluten flour (All-purpose works, but bread flour is better)

• 300ml (1 ¼ cups) warm water (about 110°F/43°C)

• 2 ¼ tsp (7g) instant yeast (1 packet)

• 2 tbsp (25g) granulated sugar (plus 1 tbsp for the water bath)

• 2 tsp (12g) fine sea salt (non-iodized)

• 1 tbsp (15ml) vegetable or barley malt syrup (for boiling – honey or brown sugar works too)

• Optional for topping: Everything Bagel Seasoning, sesame seeds, poppy seeds, dried garlic/onion, coarse salt.

Makes: 8 medium or 6 large bagels

📝 Step-by-Step Instructions

1. Make the Dough

• In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast, and the 2 tbsp of sugar. Let sit for 5 minutes until foamy.

• Add the flour and salt. Mix on low speed until a shaggy dough forms.

• Increase speed to medium-low and knead for 8-10 minutes. The dough should be very stiff, smooth, and slightly tacky but not sticky. It should pass the “windowpane test” (stretch a small piece thinly enough to see light through it without tearing).

• Alternative by hand: Knead on a clean surface for 12-15 minutes. It’s a workout!

2. First Rise (Slow & Cold – The Key to Flavor)

• Place the dough in a lightly oiled bowl, turn to coat, and cover tightly with plastic wrap.

• Option 1 (Recommended): Refrigerate for 12 to 24 hours. This long, cold fermentation develops superior flavor and texture.

• Option 2 (Same Day): Let rise at room temperature for 60-90 minutes, until just about doubled.

3. Shape the Bagels

• Punch down the dough. Turn it out onto a very lightly floured surface.

• Divide into 8 equal pieces (use a scale for accuracy – about 100g each).

• Shape each piece into a tight ball: Cup your hand over a piece and roll firmly in a circular motion on the counter until smooth.

• Form the hole: Press a floured finger straight through the center of each ball. Gently stretch and rotate your finger to widen the hole to about 1.5 inches (it will shrink during proofing). The hole should be larger than you think!

• Place shaped bagels on a parchment-lined baking sheet lightly dusted with cornmeal or semolina flour.

4. Second Rise (Proof)

• Cover loosely with a damp kitchen towel or plastic wrap.

• Let rise at room temperature for 30-60 minutes (if dough was cold, it may take up to 90 mins). They should look slightly puffy but not doubled. Perform the “float test”: Drop one bagel into a bowl of room-temperature water. If it floats within 10 seconds, they’re ready to boil. If it sinks, let them proof a bit longer.

5. Boil the Bagels (The “Bagel” Step)

• Preheat your oven to 425°F (220°C). Bring a large, wide pot of water to a boil. Add the 1 tbsp of malt syrup (or honey) and 1 tbsp of sugar.

• Gently lower 2-3 bagels at a time into the boiling water. Boil for 30 seconds per side for a thin, chewy crust, or 60-90 seconds per side for a thicker, extra-chewy crust.

• Remove with a slotted spoon, let excess water drip off, and place them back on the baking sheet.

6. Top & Bake

• Top Immediately: While still wet from the boil, sprinkle on your chosen toppings. Press gently to adhere.

• Bake: Place in the preheated oven for 20-25 minutes, rotating the pan halfway through, until deeply golden brown and shiny.

• Cool: Transfer to a wire rack and let cool for at least 30 minutes before slicing. (The interior continues to set as it cools).

✨ Flavor Variations (Add to Dry Ingredients)

• Everything Bagel: Knead in 2 tbsp dried minced onion + 1 tbsp dried garlic flakes into the dough. Top with Everything seasoning after boiling.

• Cinnamon Raisin: Add 2 tsp cinnamon to dry ingredients. Knead in ¾ cup soaked and patted-dry raisins after the first rise.

• Whole Wheat: Substitute up to 50% of the bread flour with whole wheat flour.

• Cheese: Knead in 1 cup of shredded sharp cheddar at the end of mixing.

🔑 Success Tips

• Flour is Key: High-gluten flour (like Sir Lancelot) is the gold standard, but bread flour is an excellent, widely available substitute.

• Don’t Over-Proof: The float test is your best friend. Over-proofed bagels will collapse in the boil and bake up flat.

• Boiling Matters: This step sets the crust and gives the classic chewy texture. Don’t skip it.

• Storage: Keep in a paper bag for 1 day for best texture. For longer storage, slice and freeze in a sealed bag. Reheat straight from the freezer in a toaster.

This dough is a project, but the reward is a truly authentic, chewy, flavorful homemade bagel that blows store-bought away. Happy baking!