If you’ve ever bitten into a bagel that’s a little too dense or fell apart too fast, chances are the ingredient mix was off. The good news? Fixing it is simple – just focus on a few key ingredients and how you use them. Below you’ll find the basics you need, plus a few tips that keep your bagels firm on the outside and soft inside.
First up is flour. Most bakers swear by high‑protein bread flour (around 12‑14% protein). The extra gluten gives the dough that signature chew. If you can’t find bread flour, a blend of all‑purpose flour with a tablespoon of vital wheat gluten per cup works well too.
Next, yeast. Active dry yeast or instant yeast will do, but instant yeast is a bit easier – no need to dissolve it first. Aim for about 2 teaspoons (7 g) per 4 cups of flour. Too much yeast speeds up the rise and can make the crust too pale; too little leaves the bagels flat.
Don’t forget the water. Bagel dough is tighter than regular bread dough, so you’ll use less water – roughly 1 ½ cups for 4 cups of flour. The dough should feel firm, not sticky. If it’s too dry, add a splash of water; if it’s sticky, sprinkle in a little more flour.
Salt is a flavor hero. About 1 ½ teaspoons per 4 cups of flour balances the taste and tightens the gluten. Some bakers add a pinch of sugar or malt syrup – this feeds the yeast and gives the crust a slight shine.
Now for the fun part: toppings. Classic sesame and poppy seeds are a must‑have, but you can also try everything from dried onion flakes to everything bagel seasoning. Add the toppings after boiling the bagels – brush the tops with a light egg wash (beat an egg with a tablespoon of water) so the seeds stick.
If you want a sweet twist, drizzle a bit of honey into the dough or sprinkle cinnamon sugar after the egg wash. Just remember, sweet toppings can affect the crust color, so keep an eye on the oven.
Finally, the boil. A quick 30‑second dip in water with a tablespoon of baking soda per quart of water gives bagels that glossy, chewy crust. Skip the soda and you’ll end up with a softer, less authentic texture.
Putting it all together, start by mixing flour, yeast, salt, and sugar. Add water and knead until the dough feels tight. Let it rise for an hour, shape into rings, let them rest for 20 minutes, then boil and bake. With the right flour, the right amount of yeast, and a good topping strategy, you’ll be pulling perfect bagels out of the oven in no time.
Some bagels are vegan, but not all of them make the cut. This article breaks down what common bagel ingredients are vegan-friendly and which ones sneaky animal products might show up in. You'll get tips on how to spot a truly vegan bagel, plus learn how to order with confidence at bakeries. Find out what store-bought and homemade bagels work best for plant-based eaters.