Bagels (Water Type)

These water bagels are stripped down to the absolute basics: flour, yeast, sugar, salt, and water. No eggs, no butter, no milk. That lean dough is exactly what gives traditional bagels their dense, chewy bite that soft bread rolls can never replicate.

The boiling step is what separates a real bagel from a round piece of bread. Seven minutes in simmering water gelatinizes the starch on the outside, creating that signature shiny, slightly tough crust that snaps when you bite through it before giving way to a tight, springy crumb inside.

You get two shaping options: roll ropes and pinch the ends together, or poke a hole through a smooth ball and stretch it out. The rope method gives a more uniform thickness. The poke method is faster but takes a little practice to keep the hole from closing up during the rise.

Pro Tips

• Knead the full 10 minutes. This dough needs strong gluten development to get that characteristic chew
• Don’t let more than four bagels into the pot at once. Overcrowding drops the water temperature and they won’t develop the right crust
• The dough should feel stiff and firm, not soft and pillowy. If it feels like regular bread dough, add more flour
• Drain boiled bagels on a towel, not a rack. The towel absorbs surface moisture so the oven can crisp the exterior faster

Variations

• Try the egg bagel variation in the recipe: add eggs and extra flour for a richer, softer crumb
• Brush with egg wash and top with sesame seeds, poppy seeds, or everything bagel seasoning before baking
• Add 2 tablespoons of malt syrup to the boiling water instead of sugar for a darker, more complex crust