There’s no doubt that bagels have become a timeless breakfast classic. With its crunchy exterior, chewy interior, and wide range of delicious toppings like cream cheese, smoked salmon, tomatoes, and onions, it’s no surprise why this doughy delight has remained so popular over the years. So, I’m not surprised you want to learn how to make the perfect bagel recipe. Don’t worry, I’ve been there too!

The obsession of mastering the art of baking the perfect bagel recipe at home is something that many of us aspire to achieve. Fortunately, my Nana was generous enough to share with me her best tips and tricks for creating an ideal bagel.

How to Bake Perfect Breakfast Bagel Recipe

The bagel’s satisfying crunch and fluffy texture are all we wish for when making it at home. Nana said the best way to achieve a perfect bagel is by considering factors like moisture, ingredients, shaping, fermenting, mixing, and even boiling.

The Wetter, the Better

Nana’s first tip for making the best bagel recipe is to think about how much water you should use. Despite what you might think, a wet dough makes a crispier bagel. Increasing the amount of water in your dough will result in a crunchier texture. This is because higher levels of moisture provide steam during baking which helps create an airy and crispy crust on the outside of the bagel. So, if you are looking for that perfectly crisp bagel, making sure your dough has plenty of moisture should be your top priority. On the other hand, you can also make a less crispy bagel by adding less water. 

Check Water Temperature

When adding the water, Nana suggests that it should be cold in order to ensure that your dough has an optimal rest and rise. She emphasized that the colder the water, the better results you would achieve.

Refrigerate the Dough

If, later on in the process, you are having difficulty kneading or shaping it, one possible solution is to put it in the fridge for a short amount of time and then try again. Refrigerating the dough can help make it easier to work with, allowing you to form it into whatever shape you desire.

Use High-gluten Flour

If you’re looking for a delicious bagel, you’ll want to make sure that your recipe includes high-gluten flour. This is important because gluten provides the chewiness and elasticity that makes bagels so special. Without it, your bagel won’t have the same texture or taste as one made with high-gluten flour. So, if you’re serious about making a truly perfect bagel, be sure to include plenty of gluten in your recipe!

But for those who want gluten-free bagels, there are alternative flours to use for making bagels. You can use combinations of gluten-free grains.

Mix Low and Slow

To get the right texture for a perfectly shaped bagel, you need to use an electric mixer with a hook attachment to mix the dough. Make sure the speed is set to low when you’re mixing. This will help you get the smooth, stretchy consistency you need to shape your bagels. Mixing the dough at a low speed lets the gluten strands form, which gives the dough the right texture for shaping.

Although Nana mostly kneads the dough by hand, using a mixer will speed up the process. But either way, you’ll have consistent dough if you do it with care.

Shape the Perfect Bagel

Creating the perfect bagel recipe involves more than just mixing up the ingredients – shaping is an essential component too! It’s a simple process, but it can make a huge difference in terms of taste and texture. You’ll want to make sure each bagel is evenly rounded and has a nice hole in the middle, which will help it cook evenly throughout.

There are two simple and straightforward ways to shape a bagel – the rope-and-loop method, which involves rolling out a doughy cylinder and twisting it into a loop, or the simpler technique of pressing down in the middle of an already-formed circle. Whichever way you choose, make sure you give each bagel plenty of time to proof before baking; this will help it develop its signature chewy texture.

Ferment the Dough Properly

The way a bagel is fermented can have a huge impact on its texture. For instance, some recipes allow the dough to rise in large batches before you divide it. This method creates a light and airy dough that you can easily shape into delicious bagels. As opposed to other recipes, which simply mix up individual portions of dough, this technique produces an incredibly fluffy treat that’s sure to tantalize your taste buds!

The tension in the bagels will decrease over time, making them softer and more open-crusty the longer they sit before going into the oven. This is because shaping them creates some tension in them that you need to let go of for the best results. So, if you let them sit for a while before baking, they’ll probably be softer and have a more open crumb structure.

Boil the Bagels

Making a delicious bagel starts with boiling it – and trust us, it’s essential! The traditional way of making them is to plunge each one into hot water for around a minute on each side before putting them in the oven. If you don’t boil your bagels, they’ll just end up being like doughnut-shaped rolls rather than the chewy, delicious snack we all know and love!

Boiling the bagels is a crucial step in preparing them for baking, as it serves to gelatinize the starches on the outside of the bagel. This process helps generate the desired leathery and glossy texture of the bagels. 

Egg Wash Technique

Nana’s secret to creating a bagel with an exquisitely shiny crust was her egg wash. After the boiling process, she would carefully coat the bagels in a mixture of egg whites and water, gently brushing the wash over them until they gleamed like polished jewels. This technique gave Nana’s bagels that special something, which made them stand out from all the rest.

Set the Oven to the Right Temperature

To achieve maximum puffiness and a golden-brown, crunchy exterior, you should bake the bagels in a blazingly hot oven, with temperatures ranging from 450˚ to 600˚F. This intense heat helps create the airy texture on the inside, which makes bagel very popular.

Can you Make Perfect Bagel Recipes Without an Oven?

Nana has been making perfect bagel recipes without an oven for several years and has taught me that this is entirely possible. She explained how it can be done with just a few simple ingredients and the effort to make them flawless every time. I am grateful for her instruction and wisdom, as it has allowed me to create delicious bagels even when I don’t have access to an oven.

To make bagels without an oven, Nana may use a stovetop method, such as boiling the bagels in a large pot of water before baking them on a griddle or frying pan. This can help create the signature chewy texture and shiny exterior of a bagel without the need for an oven.