You’ll win every weekend brunch with this incredible shortcut.
By Stacey Ballis March 09, 2021
Bagels are one of those baking projects many people shy away from. The yeast dough usually calls for a high-gluten flour, which many people do not keep on hand, and the process involves two proves, both boiling and baking, sometimes an overnight rise in the fridge, and really, aren't there decent bagel stores nearby? However, if you have limited access to decent bagels, or if someone in your house has been suggesting them as a project, you can cut down on the complications if you just start with this one secret ingredient:
Yep. The thing about pizza dough is that it is actually very similar to bagel dough. It uses high gluten flour for that great stretchy quality, so you will get something that tastes like a bagel and not just round bread. And these days, terrific quality fresh pizza dough is readily available to everyone! Once you have pizza dough, you are a couple easy steps from fresh homemade bagels. They won't replace a terrific pro bagel, but they are a significant upgrade to the commercial bagged versions at the grocery store.
Bagels
How to make bagels with pizza dough
Usually, one standard ball of pizza dough will make about 4 large or 6 mini bagels, but this recipe is all about eyeballing, so don't overthink. The dough you buy is already proofed, so it is just about forming, boiling, and baking!
Here's all you'll need:
- 1 ball of fresh pizza dough
- Dark brown sugar
- White sugar
- Optional toppings like sesame seeds, poppyseeds, or everything spice mix
Here's the easy step-by-step for making bagels with pizza dough:
1. Preheat your oven to 425°. While it is heating, cut your dough ball into even pieces about the size of a tangerine. Then roll your dough into balls under your cupped hand, using the countertop to help make them taut. (If you are not familiar with this technique, there are great videos online to help!)
2. Once you have tight balls, poke a hole through the middle with your thumb and gently pull on the hole to make a bagel shape. Err on the side of slightly larger than you think you need; that stretchy dough will want to tighten back up! Aim for about 2 inches.
3. In a large wide pot, bring a couple quarts of water to a boil with two tablespoons of dark brown sugar and one tablespoon of white sugar. (If you happen to have brown rice syrup, barley malt syrup, or non-diastatic malt powder, use one those instead of the brown sugar.)
4. Once boiling, add your bagels and boil for 2 minutes on the first side, then flip and boil for one more minute on the second side, then remove them to a sheet pan.
5. If you like your bagels extra-brown or want to add toppings like poppyseeds, sesame seeds, or everything spice mix, give them a light brushing with an egg wash first. But I prefer mine natural; the sugar in the boil helps to brown them.
6. Bake for about 20-25 minutes total, or until as browned as you like them. If you want them crispy all over, flip them about 15 minutes into the bake, but I prefer the contrast of crispy on the bottom and chewy on top.
And that's it! These are best when day-of fresh but will hold for a few days in an airtight container. You will probably want to toast them after the first day for the best experience.
FAQs
Homemade is Better Than Store-Bought
Store-bought options are not usually the healthiest. Many are made with more sugar than necessary and unhealthy ingredients.
How long do homemade bagels last? ›
HOW LONG DO FRESH BAGELS LAST? Fresh bagels are best eaten on the same day they're baked. When stored at room temperature in a paper bag, fresh bagels can last for about two to three days. Fresh bagels can last for about three to four months when stored in the freezer, and thawed in a toaster.
Why do bagels taste different than bread? ›
But what sets it apart from other bread is its unique texture and flavor, which comes from its special preparation process. Bagels are first boiled in water (sometimes with malt syrup or honey added) before being baked, resulting in a crisp and shiny crust that encases a dense and chewy interior.
Why are my homemade bagels so dense? ›
If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.
Is it okay to eat a bagel every day? ›
"The portion size of most packaged bagels is equal to just over three slices of bread. Enjoying a bagel every morning is fine if you watch your portion size. Consider eating half a bagel one day and the other half the next day," says Laura M. Ali, M.S., RDN, a culinary nutritionist in Pittsburgh.
Is it cheaper to make or buy bagels? ›
Is it cheaper to make your own bagels? Yes! This is one of the reasons we love making them at home. Since the recipe only uses a few staples, you can easily buy the ingredients in bulk and save tons of money if you buy bagels often.
Are egg or plain bagels healthier? ›
Why is an egg bagel healthier? Because these bagels contain eggs, they are good sources of protein, iron and vitamins A and B12. Regular bagels have about half the amount of protein and iron as egg bagels and have zero vitamin A or B12. Compare the two and choosing an egg bagel is a no-brainer.
How do you know when homemade bagels are done? ›
If you're looking for signs: they should have a golden-brown crust, feel light and not heavy or dense, and the bottom should be crispy and golden-brown, as well. Sometimes when bagels are not cooked all the way, the bottom of the bagels will still be white and soft.
Does freezing bagels keep them fresh? ›
Bagels will stay fresh and soft (when stored properly) for up to five days at room temperature and approximately three months in the freezer. The bagels sold in sealed plastic bags in grocery stores usually contain preservatives, which make them ideal for storing.
Is it better to store bagels in paper or plastic? ›
"Paper leaves the crust and flavor intact, and while the bagels do get chewier, they're perfectly fine within a day of buying them," they write, adding that you can also keep the paper bag of bagels in a plastic bag.
a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.
Do you need lye to make bagels? ›
Well yes, lye can do that but did you also know it is used to make bagels? Some bakers will dip the bagel in a lye solution as it speeds up the process that creates the distinctive bagel crust and taste.
What makes a perfect bagel? ›
A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It's these little bubbles that add both surface area and crunch.
What makes the perfect bagel? ›
Opinions on what make for an “ideal” bagel vary of course, but to my mind the best ones have a plump, rounded exterior and a fine crumb structure, with a balanced chewy-yet-tender texture.
What is the secret of New York bagels? ›
The Key to a Real New York Bagel
New York bagels get boiled prior to baking, defining their special texture in a solution of water and barley malt. A long boil and thicker crust inhibit rising, resulting in a dense interior while a short boil yields a crusty yet chewy bagel bite.
How to get bagels to rise more? ›
If you want a thinner crust and airier texture in your bagels, shorten the boiling time slightly (around 45 seconds, instead of the 60 seconds called for in the recipe). The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel.
Why do you put honey in boiling water for bagels? ›
BOILING. Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven. Add a few bagels at a time to the pot, making sure they're not crowded.
