No Fuss Soft & Chewy Bagel Recipe

Home 9 Basic Dough 9 No Fuss Soft & Chewy Bagel Recipe

These super soft and chewy bagels are so easy to make it would be a crime not to. Follow my simple instructions for instant success.

There are many bagel recipes out there and even I have another one which I made a while back. But what sets this one apart is how simple it is. With my recipes I never strive for the easiest option because often the quality would suffer consequently. But I do try and make good bread with simple methods so there are not many trade-offs.

This recipe is quick and simple for a light bagel with a soft crumb, chewy crust, and subtle flavour especially because of the use of 20% wholemeal flour.

For the more experienced bakers out there, you can certainly modify this recipe to include a preferment to give your bagels a more intense flavour.

Or they could be cold proofed overnight after final shaping and finished in the morning in time for breakfast. That would also make them more sour and give them a thicker crust. All of this is up to the baker.

You will get 4 huge bagels from the given amount of ingredients. You can divide the dough into more smaller pieces to make smaller bagels or you can double the recipe to make more. Keep in mind that a larger bagel will be softer.

Watch the video down below for detailed instructions.

Ingredients

For the dough

250g (8.8oz) strong white bread flour

50g (1.75oz) wholemeal flour

4g (0.14oz) instant dry yeast or 4.8g (0.16oz) active dry yeast or 12g (0.42oz) fresh yeast

6g (0.2oz) salt

10g (0.35oz) oil

20g (0.7oz) honey

175g (6.2oz) cold water*

*To learn more about dough temperature control click here.

 

For boiling –

1kg (2.2lb) of water

30g (1oz) honey

 

To top –

1 egg, beaten

Seeds of your choice. I used sesame and poppy seeds.

Method

  1. In a large bowl combine the water, yeast, salt, oil, honey, and wholemeal flour. Mix well to dissolve the salt and hydrate the yeast. Add the flour and mix until there is no dry flour left.
  2. Tip the dough out on your table and knead for 6 minutes. *Desired dough temperature 25C – 26C (77F – 79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
  3. Cover and ferment for 1 hour.
  4. Fold.
  5. Cover and ferment for 1 more hour.
  6. Divide the dough into 4 equal pieces. Pre-shape.
  7. Dust with flour, cover and rest for 20 minutes.
  8. Final shape. Dust the table and the dough balls with more flour to make it easier to handle. Poke a hole through the centre of the dough ball. Pick it up and stretch it open gradually. Do not go too quickly or it may tear.
  9. Place the bagels on a tray with plenty of space between them. If your kitchen is humid, then dust the tray with flour to prevent them from sticking.
  10. Final proof 45 minutes. *If your dough has been rising rapidly up until now, then cut the time down to 30 minutes. During this time preheat your oven to 200C (390F) fan off.
  11. Drop a bagel in the boiling honey water. Boil for 20 seconds per side. Drain on a rack or if you do not have a rack, then drain in a colander.
  12. Place the bagels back on the baking tray. Brush them with the egg wash and sprinkle them with seeds generously. Press the seeds in with the palm of your hand to really make them stick.
  13. Bake for around 18 minutes.
  14. Leave to cool

 

Fill your bagel with your favourite fillings and tuck in!

 

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

 

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

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