Bagel Dough Recipe

Flour: The base of the dough, providing structure and texture.

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

Salt: Enhances the flavor of the bagels.

Active dry yeast: Essential for the dough to rise and become airy.

Warm water: Activates the yeast and brings the dough together.

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, resulting in a smooth and elastic dough. If the dough is too sticky, lightly dust your work surface and hands with flour, but be cautious not to add too much, as it can make the bagels dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the bagels a chewier texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but may result in a denser bagel.

• sugar - Substitute with honey: Honey adds a slight floral sweetness and helps with browning.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and sweetness.

• salt - Substitute with sea salt: Sea salt can enhance the flavor with its mineral content.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and can be less salty by volume, providing a different texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and may rise faster.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can provide a more robust flavor but needs to be dissolved in water first.

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

• warm water - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the dough more tender.

• To keep your bagel dough fresh for a short period, place it in an airtight container and store it in the refrigerator for up to 2 days. This will allow you to enjoy freshly baked bagels without the hassle of making the dough from scratch each time.

• For longer storage, consider freezing the bagel dough. After the dough has risen and been divided into individual pieces, place each piece on a baking sheet lined with parchment paper. Freeze them until they are solid, which usually takes about 1-2 hours.

• Once the bagel dough pieces are frozen, transfer them to a resealable plastic bag or an airtight container. Label the container with the date to keep track of their freshness. The dough can be stored in the freezer for up to 3 months.

• When you're ready to bake, remove the desired number of bagel dough pieces from the freezer and let them thaw in the refrigerator overnight. This slow thawing process helps maintain the dough's texture and flavor.

• After thawing, allow the bagel dough to come to room temperature for about 30 minutes. This will make it easier to shape and will ensure even baking.

• Follow the original recipe instructions from the point of shaping the dough into bagels. Preheat your oven, shape the dough, and bake as directed. Enjoy the delightful aroma and taste of freshly baked bagels straight from your kitchen!

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

• For a quick reheat, slice the bagels in half and place them in a toaster. Toast to your desired level of crispiness. This method works well if you enjoy a slightly crunchy exterior.

• If you have a microwave, wrap the bagels in a damp paper towel and microwave on medium power for 20-30 seconds. This helps retain moisture and prevents them from becoming too chewy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the bagels cut-side down in the skillet and cover with a lid. Heat for about 2-3 minutes, then flip and heat for another 2 minutes. This method gives a nice, even warmth and a slightly crispy texture.

• If you have an air fryer, preheat it to 320°F (160°C). Place the bagels in the basket and heat for 3-4 minutes. This method is great for achieving a crispy exterior while keeping the inside soft and warm.

• Mixing bowl: Use this to combine the flour, sugar, salt, and yeast.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Necessary for measuring the sugar, salt, and yeast.

• Wooden spoon: Handy for mixing the ingredients together before kneading.

• Stand mixer: Optional, but can be used with a dough hook to mix and knead the dough.

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

• Lightly oiled bowl: Place the dough in this bowl to let it rise.

• Plastic wrap or kitchen towel: Use to cover the bowl while the dough is rising.

• Knife or dough cutter: Useful for dividing the dough into 8 equal pieces.

• Baking sheet: Line this with parchment paper to place the shaped bagels on.

• Parchment paper: Prevents the bagels from sticking to the baking sheet.

• Oven: Preheat to 425°F (220°C) for baking the bagels.

• Cooling rack: Place the baked bagels on this to cool down after baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the mixing process.

Use a stand mixer: A stand mixer can knead the dough more efficiently, cutting down on manual labor and time.

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

Shape bagels simultaneously: Divide and shape all bagels at once to streamline the process before baking.

Preheat oven early: Start preheating your oven while the dough is rising to ensure it's ready when you are.