Bagel dough is a dense, chewy yeast dough used to make traditional boiled and baked bagels. Unlike regular bread, bagels are briefly boiled before baking, which gives them their signature shiny crust and firm, chewy texture. It is made with high-gluten flour, yeast, and a small amount of sugar for balance.
In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
In a large bowl, combine bread flour and salt.
Add the yeast mixture and mix into a stiff dough.
Knead for 10–12 minutes until smooth and elastic.
Cover and let the dough rest for 1–1.5 hours until slightly risen.
Divide dough into equal portions and shape into rings.
Boil each bagel for 30–60 seconds per side, then bake at 200–220°C until golden brown.
Bread flour (high-gluten flour)
Salt
Warm water
Vegetable oil
Active dry yeast
Optional: barley malt syrup (for authentic flavor)
Sugar (or malt syrup)
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