Can You Make Bagels With All Purpose Flour

You can make bagels with all purpose flour, and the results are surprisingly close to traditional bagels when you handle the dough correctly.
 
If you’ve been wondering can you make bagels with all purpose flour without sacrificing that chewy texture, the short answer is a confident yes.
 
Making bagels with all purpose flour works because this flour has enough protein to develop gluten, which gives bagels their signature bite.
 
In this post, we’ll break down exactly how to make bagels with all purpose flour, what adjustments you need, and why your homemade bagels will still be delicious.
 
Let’s dive right into the dough.
 

Why You Can Make Bagels With All Purpose Flour

The reason you can make bagels with all purpose flour comes down to protein content and gluten development.
 
All purpose flour typically has a protein range of 9–12%, which is enough to create a sturdy, chewy bagel when you knead it properly.
 
Traditional bagels use bread flour with higher protein, but all purpose flour steps up to the task with a few small tweaks.
 
Here’s why making bagels with all purpose flour is totally doable at home.
 

1. Gluten Forms With the Right Kneading

Gluten is the network of proteins that gives bagels their elasticity and chew.
 
When you make bagels with all purpose flour, you just need to knead the dough a little longer than you would with bread flour.
 
Aim for 10–12 minutes of kneading by hand or 8–10 minutes in a stand mixer.
 
You’ll know the dough is ready when it feels smooth, springs back when poked, and passes the windowpane test.
 
That extra effort ensures your bagels have that satisfying, dense interior.
 

2. All Purpose Flour Absorbs Water Differently

When you make bagels with all purpose flour, you’ll notice the dough may feel slightly stickier than a bread flour dough.
 
That’s because all purpose flour absorbs less water than higher-protein flours.
 
To fix this, reduce your water by about 10–15% from a typical bagel recipe.
 
For example, if a recipe calls for 300 grams of water, start with 260–270 grams when using all purpose flour.
 
This small adjustment prevents a sticky mess and helps the dough hold its shape during boiling.
 

3. A Longer Fermentation Boosts Flavor and Structure

One of the best tricks for making bagels with all purpose flour is letting the dough ferment slowly in the fridge.
 
After shaping your bagels, refrigerate them overnight for 12–18 hours.
 
During this cold fermentation, enzymes break down starches and proteins, which builds flavor and strengthens the gluten network.
 
The result is a more complex taste and a better chew that mimics high-protein bagels.
 
So even though you’re using all purpose flour, you get that artisan-style depth.
 

How to Make Bagels With All Purpose Flour: Step-by-Step

Now that you know you can make bagels with all purpose flour, let’s walk through the process from mixing to baking.
 
This method is straightforward and works beautifully for beginners.
 

Ingredients You’ll Need

• 4 cups (500g) all purpose flour
 
• 1 ½ cups (360ml) warm water (around 110°F)
 
• 2 teaspoons active dry yeast (or 1 teaspoon instant yeast)
 
• 1 tablespoon sugar or malt syrup
 
• 2 teaspoons salt
 
• 1 tablespoon baking soda (for boiling water)
 
Optional toppings: sesame seeds, poppy seeds, everything seasoning, or coarse salt.
 

Step 1: Activate the Yeast

In a small bowl, combine the warm water, sugar, and yeast.
 
Let it sit for 5–10 minutes until it becomes frothy and bubbly.
 
This step ensures your yeast is alive and ready to leaven the dough.
 
If you’re using instant yeast, you can skip this and mix it directly into the flour.
 

Step 2: Mix and Knead the Dough

In a large mixing bowl, whisk together the all purpose flour and salt.
 
Pour in the yeast mixture and stir until a shaggy dough forms.
 
Turn the dough onto a lightly floured surface and knead for 10–12 minutes.
 
The dough will go from sticky to smooth and elastic as you work it.
 
If it feels too wet, add a tablespoon of flour at a time, but avoid over-flouring.
 

Step 3: First Rise and Shaping

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise for 1–2 hours until doubled in size.
 
Once risen, punch it down and divide it into 8 equal pieces.
 
Roll each piece into a ball, then poke a hole through the center with your thumb.
 
Gently stretch the hole to about 1 ½ inches wide, creating a classic bagel shape.
 

Step 4: Cold Ferment (The Secret Step)

Place the shaped bagels on a parchment-lined baking sheet and cover loosely.
 
Refrigerate them overnight, or for at least 12 hours.
 
This slow rise is where making bagels with all purpose flour really shines, as it firms up the dough and deepens the flavor.
 

Step 5: Boil and Bake

Preheat your oven to 425°F (220°C) and bring a large pot of water to a rolling boil.
 
Add the baking soda to the boiling water.
 
Boil each bagel for 1 minute per side, flipping once.
 
The longer you boil, the chewier the crust, so adjust to your preference.
 
Remove with a slotted spoon, sprinkle with toppings, and place on a baking sheet lined with parchment.
 
Bake for 20–25 minutes until golden brown and firm to the touch.
 

Step 6: Cool and Enjoy

Let the bagels cool on a wire rack for at least 15 minutes before slicing.
 
This resting period lets the crumb set so you get that perfect chewy texture.
 
Serve warm with cream cheese, butter, or your favorite sandwich fillings.
 

Tips for the Best Bagels With All Purpose Flour

Getting the best results when you make bagels with all purpose flour takes a few insider tricks.
 
Here are the most helpful ones to keep in mind.
 

1. Don’t Skip the Boiling Step

Boiling is what sets bagels apart from regular bread rolls.
 
It gelatinizes the starch on the outside, creating a shiny, chewy crust.
 
When you make bagels with all purpose flour, this step is even more important because it helps lock in moisture.
 

2. Use a Stand Mixer If You Have One

Kneading by hand works, but a stand mixer with a dough hook makes the process easier.
 
Mix on low speed for 8–10 minutes until the dough pulls away from the sides.
 
This ensures consistent gluten development without exhausting your arms.
 

3. Check Your Oven’s Heat

Ovens vary, so start checking your bagels at 18 minutes.
 
They’re done when they sound hollow when tapped on the bottom.
 
If they brown too quickly, lower the temperature to 400°F for the last 5 minutes.
 

4. Freeze Extras for Later

Homemade bagels freeze really well, so don’t worry if you make a big batch.
 
Slice them in half before freezing, then pop them in the toaster straight from the freezer.
 
They’ll taste almost as fresh as the day you baked them.
 

So, Can You Make Bagels With All Purpose Flour?

You can make bagels with all purpose flour, and they’ll turn out chewy, golden, and totally satisfying.
 
The key is kneading thoroughly, adjusting hydration, and giving the dough a cold overnight rest.
 
While bread flour gives a slightly more professional crumb, all purpose flour delivers bagels that are perfect for home baking.
 
So don’t hesitate to use what you already have in your pantry.
 
Making bagels with all purpose flour is not only possible, but it’s also a fun and rewarding kitchen project.
 
Try this recipe this weekend, and you’ll never question your flour choice again.