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You can make bagels out of pizza dough, and the results are surprisingly delicious.
If you’ve ever stared at a ball of pizza dough and wondered if you could twist it into a chewy, shiny breakfast staple, the answer is a resounding yes.
Making bagels out of pizza dough is one of those kitchen hacks that feels almost too good to be true because it saves you time and effort.
You don’t need fancy bread flour, barley malt syrup, or a long fermentation schedule to enjoy fresh bagels at home.
In this post, we’ll explore exactly how you can make bagels out of pizza dough, what to expect in terms of texture, and the best ways to get that classic bagel chew.
Let’s dive into this fun and practical baking experiment.
Why You Can Make Bagels Out Of Pizza Dough
The short answer is that pizza dough and bagel dough share more similarities than you might think.
Both start with the same basic building blocks: flour, water, yeast, and salt.
Your standard pizza dough is essentially a lean dough, meaning it has no fat like butter or oil, which is also true for traditional bagel dough.
The main difference between them is that bagels are boiled before baking, which gives them that iconic shiny crust and dense, chewy interior.
So when you make bagels out of pizza dough, you’re taking a dough that already has the right structure and simply giving it the bagel treatment.
Here’s why this hack works so well:
1. The Gluten Development Is Already There
Pizza dough is typically kneaded for a long time to develop strong gluten networks.
Gluten is what gives bagels their signature chewiness, so starting with pizza dough means you already have that springy texture built in.
When you make bagels out of pizza dough, you’re not fighting a weak dough that tears easily.
Instead, you have a resilient, elastic dough that holds its shape beautifully during boiling and baking.
This is the biggest reason why the swap works so well.
2. The Boiling Step Does the Heavy Lifting
The secret to bagel texture isn’t the dough itself, it’s the boiling water bath.
When you make bagels out of pizza dough, the boiling step sets the crust and locks in moisture.
Boiling gelatinizes the starch on the outside of the dough, which creates that glossy, slightly crisp shell.
This process also prevents the bagels from puffing up too much in the oven, keeping them dense and satisfying.
So even though your pizza dough might be a bit softer than traditional bagel dough, the boil will firm it right up.
3. Flavor Is Surprisingly Close
Many store-bought pizza doughs are pre-fermented, which means they sit in the fridge for a day or two before you use them.
This cold fermentation develops complex, slightly tangy flavors that mimic the sourdough notes of authentic bagels.
When you make bagels out of pizza dough, you get that same malty, yeasty taste without having to wait days for a starter.
Adding a tablespoon of honey or barley malt syrup to your boiling water will also boost the flavor and help with browning.
How To Make Bagels Out Of Pizza Dough Step By Step
The process is straightforward, but there are a few key techniques to nail that real bagel texture.
Here’s how to make bagels out of pizza dough like a pro:
1. Let the Dough Come to Room Temperature
Cold dough is harder to shape and will spring back when you try to roll it into ropes.
Take your pizza dough out of the fridge and let it sit on the counter for about 30 to 45 minutes.
This relaxes the gluten, making it much easier to work with.
When you make bagels out of pizza dough at room temperature, you’ll have a smoother, more pliable texture to shape.
2. Divide and Shape the Dough
Cut the pizza dough into equal pieces, usually about 4 to 6 ounces each, depending on how big you want your bagels.
Roll each piece into a tight ball, then poke your thumb through the center to create a hole.
Gently stretch the ring to about double the size of the hole because it will shrink back as the dough relaxes.
When you make bagels out of pizza dough, the shaping technique matters more than the dough type itself.
3. Boil Them Briefly
Bring a large pot of water to a rolling boil and add a tablespoon of honey, sugar, or barley malt syrup.
Drop the shaped bagels in, making sure they have enough room to float without sticking together.
Boil for 30 to 60 seconds on each side.
A shorter boil gives you a softer, more pizza-like crumb, while a longer boil yields a denser, chewier bagel.
This is the crucial step when you make bagels out of pizza dough because it’s what transforms the texture completely.
4. Add Toppings While They’re Wet
Right after boiling, the bagel surface is sticky and slightly tacky.
This is the perfect time to press on sesame seeds, poppy seeds, everything bagel seasoning, or flaky salt.
The toppings will adhere naturally without needing any egg wash or glue.
When you make bagels out of pizza dough, feel free to get creative with your topping combos.
5. Bake at High Heat
Preheat your oven to 425°F to 450°F, which is hotter than you’d use for a typical loaf of bread.
Place the boiled bagels on a parchment-lined baking sheet and bake for 20 to 25 minutes.
They should turn a deep golden brown and sound hollow when tapped on the bottom.
The high heat works with the boiled exterior to produce that crackly crust and soft interior when you make bagels out of pizza dough.
The Texture Difference To Expect
Now, let’s be honest about the results so you know what you’re getting into.
When you make bagels out of pizza dough, they won’t be exactly like New York deli bagels, but they’ll be incredibly close.
Pizza dough tends to have a slightly higher hydration level than traditional bagel dough.
This means your homemade bagels might be a touch lighter and airier, with a less dense crumb.
However, the boiling step adds that outer chew, so you still get that satisfying bite.
The interior might be closer to a soft bread roll than a classic bagel, especially if your pizza dough is on the wetter side.
If you want a firmer texture, you can let the shaped bagels rest in the fridge for an hour before boiling.
This cold proof will make the dough tougher and more resistant, giving you a denser final product.
Tips For The Best Results
Want to make sure your bagels come out perfect every time?
Here are some pro tips to keep in mind when you make bagels out of pizza dough:
1. Use Fresh Store-Bought Dough
If you’re buying pizza dough from the store, check the expiration date and use it within a day or two.
Fresher dough has more active yeast, which means better oven spring.
2. Don’t Skip the Water Bath
Some people try to skip the boiling step and just bake the shaped rings, but this completely changes the result.
Without boiling, you’ll end up with something that’s more like a bread roll with a hole in the middle.
The boil is non-negotiable when you make bagels out of pizza dough.
3. Use Bread Flour If You Have It
If you’re making pizza dough from scratch specifically for this bagel hack, use bread flour.
The higher protein content (about 12-14%) gives you more gluten, which means chewier bagels.
But even all-purpose flour pizza dough will work in a pinch.
4. Rest After Shaping
After you shape the dough into rings, let them rest for 15 to 20 minutes on the counter.
This allows the gluten to relax so they don’t shrink too much during boiling.
When you make bagels out of pizza dough, patience during this rest period pays off in the final size and shape.
5. Bake on a Preheated Stone
If you have a pizza stone, use it for baking the bagels.
Preheating the stone in the oven and then sliding the bagels onto it gives you a crisper bottom crust.
This is the same trick used for pizza, and it works just as well for bagels.
So, Can You Make Bagels Out Of Pizza Dough?
You can absolutely make bagels out of pizza dough, and the process is faster and easier than making traditional bagels from scratch.
You’ll get a delicious, chewy, golden-brown bagel that’s perfect for breakfast sandwiches, cream cheese, or just toasted with butter.
The texture will be slightly softer than a classic bagel, but the boiling step adds that iconic chewiness that makes bagels so addictive.
The next time you find yourself with leftover pizza dough, don’t let it go to waste.
Make bagels out of pizza dough instead and impress your family with warm, fresh bagels in under an hour.
This is one of those kitchen hacks that proves you don’t need special equipment or rare ingredients to create something wonderful.
So go ahead, grab that pizza dough, boil some water, and get ready to enjoy the best bagels you’ve ever made at home.
Your taste buds will thank you.