Boiled Bagels Recipe

Bread flour: This type of flour has a higher protein content, which is crucial for the chewy texture of bagels.

Salt: Enhances the flavor of the bagels.

Sugar: Feeds the yeast and adds a touch of sweetness.

Active dry yeast: Helps the dough rise and gives the bagels their airy texture.

Warm water: Activates the yeast and helps form the dough.

When shaping the bagels, make sure to create a large enough hole in the center. The dough will expand during boiling and baking, and a small hole may close up, resulting in a less traditional bagel shape.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used in place of bread flour, though the texture might be slightly less chewy due to the lower protein content.

• salt - Substitute with sea salt: Sea salt can be used instead of regular salt, providing a slightly different mineral content and flavor profile.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will add a slight honey flavor and may affect the dough's moisture content.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in place of active dry yeast, and it does not need to be dissolved in water before adding to the flour.

• warm water - Substitute with milk: Warm milk can be used instead of water to add a richer flavor and softer texture to the bagels.

• Allow the bagels to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bagels soggy.
• For short-term storage, place the cooled bagels in a paper bag. This helps maintain their crusty exterior while keeping them fresh for up to two days.
• If you prefer to use a plastic bag, make sure to leave it slightly open to allow some air circulation. This will help prevent the bagels from becoming too soft.
• For longer storage, wrap each bagel individually in plastic wrap or aluminum foil. This will protect them from freezer burn and preserve their freshness.
• Place the wrapped bagels in a resealable freezer bag, squeezing out as much air as possible before sealing. Label the bag with the date to keep track of their freshness.
• Store the bagels in the freezer for up to three months. When you're ready to enjoy them, simply remove the desired number of bagels from the freezer.
• To thaw, leave the bagels at room temperature for about 30 minutes. For a quicker option, microwave them on a low setting for 10-15 seconds.
• For the best texture, reheat the thawed bagels in a toaster oven or conventional oven at 350°F (175°C) for 5-10 minutes. This will help restore their crispiness and warmth.
• If you prefer a softer bagel, you can steam them for a few minutes by placing them in a colander over a pot of boiling water. Cover the pot with a lid to trap the steam.
• Enjoy your stored or reheated bagels with your favorite toppings, such as cream cheese, smoked salmon, or avocado.

• Preheat your oven to 350°F (175°C). Wrap each bagel in aluminum foil to prevent them from drying out. Place the wrapped bagels directly on the oven rack and heat for about 10-15 minutes until warm and soft.

• For a quicker method, use a toaster oven. Slice the bagels in half and place them directly on the toaster oven rack. Toast on a medium setting for about 3-5 minutes until they are warm and slightly crispy.

• If you prefer a softer texture, use the microwave. Wrap each bagel in a damp paper towel and microwave on high for 20-30 seconds. Be cautious not to overheat, as this can make the bagels chewy.

• For a stovetop method, use a skillet. Slice the bagels in half and place them cut-side down in a preheated skillet over medium heat. Cover the skillet with a lid and heat for about 2-3 minutes until the bagels are warm and slightly toasted.

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

• Large bowl: used for combining the flour, salt, and sugar.

• Small bowl: used for dissolving the yeast in warm water.

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

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

• Wooden spoon: used for mixing the yeast mixture into the flour mixture.

• Floured surface: used for kneading the dough to make it smooth and elastic.

• Greased bowl: used for placing the dough to rise.

• Plastic wrap or kitchen towel: used for covering the dough while it rises.

• Baking sheet: used for placing the boiled bagels before baking.

• Parchment paper: used for lining the baking sheet to prevent sticking.

• Large pot: used for boiling the bagels.

• Slotted spoon: used for removing the bagels from the boiling water.

• Oven: used for baking the bagels until they are golden brown.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: Knead the dough with a stand mixer to save time and effort.

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

Shape efficiently: Shape all bagels before boiling to streamline the process.

Boil in batches: Boil multiple bagels at once to reduce overall cooking time.

Preheat oven early: Preheat the oven while the dough is rising to save time later.