Can You Make Bagels With Bread Dough

You can make bagels with bread dough, and with a few simple tweaks, the results are surprisingly close to the real thing.

It’s one of those kitchen hacks that sounds almost too good to be true, especially if you’re craving a chewy, golden bagel but don’t have a specialty bagel recipe on hand.

The truth is, making bagels with bread dough works because both start with the same foundational ingredients: flour, water, yeast, and salt.

While bagel dough is typically stiffer and has a lower hydration level, bread dough’s slightly softer texture still creates a deliciously dense and satisfying bagel after the boiling step.

In this post, we’ll explore exactly how to make bagels with bread dough, what to expect in terms of texture and flavor, and the best techniques to get that iconic shiny crust.

Let’s dive into this fun baking adventure.

Why You Can Make Bagels With Bread Dough

The short answer to whether you can make bagels with bread dough is a resounding yes, and here’s why the swap works so well.

Bagels and bread dough share a common ancestry, both relying on gluten development to create structure and chew.

When you make bagels with bread dough, you’re essentially taking a familiar dough and giving it the bagel treatment: shaping, boiling, and baking.

The main difference you’ll notice is that bread dough tends to be a little more extensible than traditional bagel dough, meaning it’s slightly easier to stretch and shape.

This actually works in your favor if you’re new to forming bagels by hand.

The key to success when you make bagels with bread dough is to let the dough proof properly, as this ensures the bagels puff up nicely in the boiling water.

Additionally, using high-protein bread flour in your bread dough gives you that essential gluten strength.

So while purists might insist on a specific bagel recipe, you can confidently make bagels with bread dough and get a chewy, bakery-style result right at home.

1. The Gluten Content Is High Enough

When you make bagels with bread dough, the high gluten content is your best friend.

Bread flour has more protein than all-purpose flour, which means more gluten forms when you knead the dough.

This gluten network is what gives bagels their signature dense, chewy bite.

As you make bagels with bread dough, you’ll notice the dough feels smooth and elastic, perfect for rolling into ropes and forming rings.

This structure also helps the bagels hold their shape during the crucial boiling step.

Without enough gluten, your bagels would turn out flat and cakey, not at all like the real thing.

2. Boiling Changes the Texture

The boiling step is where the magic happens when you make bagels with bread dough.

Boiling the shaped dough sets the crust before it even hits the oven, creating that shiny, blistered exterior.

This is also what gives bagels their trademark chewiness, a texture you simply can’t get from baking bread dough alone.

As you make bagels with bread dough, boiling helps the outside become firm while the inside remains soft and airy.

It’s a quick bath, usually just 30 to 60 seconds per side, and it makes all the difference.

So don’t skip this step, as it’s the secret to transforming ordinary bread dough into authentic-feeling bagels.

3. The Flavor Profile Is Surprisingly Similar

When you make bagels with bread dough, the flavor is mild and slightly sweet, just like traditional bagels.

Bread dough doesn’t have the malt or barley syrup that some bagel recipes call for, but it still produces a lovely, neutral canvas.

This means you can top your bagels with everything from sesame seeds to cinnamon sugar without any flavor clashes.

The crust gets that slightly malty taste from boiling in water with a bit of honey or baking soda, which you can easily add.

So if you’re wondering if you can make bagels with bread dough and still get that authentic bagel taste, the answer is an enthusiastic yes.

How to Make Bagels With Bread Dough Step by Step

Now that we’ve established you can make bagels with bread dough, let’s walk through the entire process so you get perfect results every time.

You’ll start with your favorite bread dough recipe, or even store-bought bread dough if you’re short on time.

The process is straightforward, and with a little practice, you’ll be making bagels with bread dough like a pro.

1. Shape the Dough into Rings

To make bagels with bread dough, divide the dough into equal pieces, usually around 4 to 6 ounces each.

Roll each piece into a smooth ball, then poke a hole through the center with your thumb.

Gently stretch the hole to about 1.5 to 2 inches wide, as it will shrink slightly during proofing.

The goal is to create an even ring that’s not too thick or too thin in any spot.

Once you shape all the bagels, let them rest on a floured surface for about 10 minutes.

2. Proof the Shaped Bagels

Proofing is essential when you make bagels with bread dough because it allows the yeast to do its job.

Cover the shaped bagels with a damp towel and let them rise for 30 to 45 minutes, depending on your room temperature.

You’ll know they’re ready when they look slightly puffy and feel light to the touch.

If you want a denser bagel, skip the proofing and boil them right after shaping.

For a softer, airier bagel, give them that extra time to rise.

This is where you can really customize the texture when you make bagels with bread dough.

3. Boil the Bagels

Bring a large pot of water to a rolling boil and add a tablespoon of honey or barley malt syrup.

You can also use baking soda for a more alkaline bath, which gives a pretzel-like crust.

Carefully drop the bagels into the boiling water, making sure they have enough room to float freely.

Boil each side for 30 to 45 seconds, then remove with a slotted spoon.

The longer you boil, the chewier the crust will be, so adjust based on your preference.

4. Bake to Golden Perfection

Preheat your oven to 425°F (220°C) before you start boiling.

Place the boiled bagels on a parchment-lined baking sheet and add your toppings right away.

Bake for 18 to 22 minutes, or until the bagels are deep golden brown and sound hollow when tapped.

Let them cool on a wire rack for at least 10 minutes before slicing.

When you make bagels with bread dough using this method, you’ll get a beautiful crust and soft interior.

Tips for the Best Bagels From Bread Dough

If you want to make bagels with bread dough that rival your local bakery, these tips will elevate your game.

1. Use Cold Water in the Dough

When you first mix the bread dough, try using cold water instead of warm.

This slows down fermentation, giving the dough more time to develop flavor.

It also makes the dough easier to shape because it’s less sticky.

Cold-fermented dough is a classic bagel technique that works perfectly here.

So even though you’re using bread dough, this trick keeps things authentic.

2. Add a Touch of Sugar or Malt

Traditional bagel dough often includes a bit of sugar or malt powder for flavor.

When you make bagels with bread dough, you can easily add a tablespoon of sugar or honey to the dough itself.

This won’t change the bread dough’s basic nature, but it will enhance the bagel flavor.

The slight sweetness also helps browning in the oven, giving you a more appealing color.

It’s a small addition with a big payoff.

3. Don’t Overproof the Bagels

If you let the shaped bagels proof for too long, they’ll become too airy and lose that dense bagel texture.

Keep an eye on them and boil them as soon as they look puffy but not doubled in size.

When you make bagels with bread dough, underproofing is always better than overproofing.

Overproofed bagels can collapse in the boiling water and come out flat.

So err on the side of caution and act quickly.

4. Brush With an Egg Wash for Shine

For that glossy, professional look, brush the boiled bagels with an egg wash before baking.

This is optional, but it really enhances the appearance when you make bagels with bread dough.

Simply whisk one egg with a tablespoon of water and brush it over the tops.

You can also add a sprinkle of coarse salt or seeds right after brushing.

The result is a shiny, beautiful bagel that looks like it came from a bakery case.

So, Can You Make Bagels With Bread Dough?

You can make bagels with bread dough, and the results are genuinely impressive.

Whether you’re using a homemade bread dough recipe or a store-bought tube, the process transforms it into chewy, golden bagels.

The boiling step is the real game-changer, turning ordinary dough into something special.

With a little shaping, proofing, and baking, you’ll have fresh bagels that taste like they took hours of dedicated bagel-making time.

So next time you’re craving a bagel, don’t hesitate to make bagels with bread dough right in your own kitchen.

Happy baking, and enjoy every delicious bite.