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You can make bagels with all purpose flour, and they turn out wonderfully chewy and delicious.
Making bagels with all purpose flour is absolutely doable, even if traditional recipes call for high-gluten bread flour.
If you’ve been wondering how to make bagels with all purpose flour, you’re in the right place because it’s simpler than you might think.
The secret lies in a few technique tweaks that help all purpose flour develop enough structure for that classic bagel bite.
In this post, we’ll walk through exactly how to make bagels with all purpose flour, from mixing the dough to boiling and baking.
Let’s dive into the dough and get those bagels on your table.
Why You Can Make Bagels With All Purpose Flour
You can make bagels with all purpose flour because it contains enough protein (usually 10-12%) to form gluten.
Gluten is the network of proteins that gives bagels their signature chew, and all purpose flour handles this surprisingly well.
While bread flour has more protein (around 12-14%), all purpose flour still delivers a satisfying texture when you use the right methods.
The key is to work the dough a bit longer and use a higher hydration level to compensate for the lower protein.
Let’s break down why all purpose flour works and how you can make bagels with all purpose flour that rival bakery versions.
1. All Purpose Flour Has Enough Protein for Gluten Development
All purpose flour’s protein content is the deciding factor when you make bagels with all purpose flour.
With about 10-12% protein, it forms a gluten network that’s strong enough for bagels, though not as robust as bread flour.
To get that extra chew, you’ll knead the dough longer, typically 10-12 minutes by hand or 8 minutes in a stand mixer.
This extended kneading helps the gluten strands align and strengthen, giving your bagels that pleasant density.
You can also add a tiny bit of vital wheat gluten (like a teaspoon per cup of flour) if you want extra chew, but it’s totally optional.
2. Higher Hydration Helps All Purpose Flour Work
When you make bagels with all purpose flour, you’ll want a slightly wetter dough than you’d use with bread flour.
Aim for about 60-62% hydration, meaning 600-620 grams of water per 1000 grams of flour.
The extra moisture helps the gluten develop more easily, since water is essential for gluten formation.
A wetter dough also makes up for the lower protein, so your bagels stay tender on the inside while maintaining a chewy crust.
Just be prepared for a slightly stickier dough, and use a light flour dusting when shaping.
3. Boiling and Baking Give All Purpose Flour Bagels Structure
The boiling step is where bagels get their distinctive crust, and it works perfectly with all purpose flour.
Boiling the shaped dough for 30-60 seconds per side sets the outside, preventing excessive rise in the oven.
This quick bath also gelatinizes the starches on the surface, creating a shiny, chewy exterior.
After boiling, baking at a high temperature (425°F or 220°C) gives the bagels a crisp shell and a soft interior.
So even with all purpose flour, the boiling and baking process locks in that classic bagel texture.
Step-by-Step Guide: How to Make Bagels With All Purpose Flour
Ready to make bagels with all purpose flour at home?
Here’s a foolproof method that works every time, using simple ingredients you likely already have.
Follow these steps closely, and you’ll be pulling golden, chewy bagels out of your oven in no time.
1. Gather Your Ingredients and Make the Dough
For six medium bagels, you’ll need 4 cups (500g) all purpose flour, 1.5 cups (360ml) warm water, 2 teaspoons salt, 1 tablespoon sugar, and 2 teaspoons instant yeast.
In a large bowl, mix the flour, salt, and sugar together, then add the yeast to one side of the bowl.
Pour in the warm water and stir until a shaggy dough forms, then turn it out onto a lightly floured surface.
Knead for 10-12 minutes until the dough is smooth and elastic, which is longer than you’d knead bread flour dough.
The dough should feel tacky but not sticky, and it should spring back when you poke it.
2. Let the Dough Rise and Shape the Bagels
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise for 1 to 1.5 hours, or until doubled in size.
Once risen, punch it down and divide into six equal pieces, about 150g each for evenly sized bagels.
Shape each piece into a tight ball, then poke a hole through the center with your thumb and stretch it to about 1.5 inches wide.
Place the shaped bagels on a parchment-lined baking sheet, cover loosely, and let them rest for 15-20 minutes.
This rest period relaxes the gluten, making the bagels easier to boil and less likely to shrink.
3. Boil and Bake Your All Purpose Flour Bagels
Preheat your oven to 425°F (220°C) and bring a large pot of water to a rolling boil.
Add 1 tablespoon of honey or molasses to the water for a deeper color and subtle sweetness.
Carefully drop 2-3 bagels into the boiling water, making sure they don’t touch, and boil for 45-60 seconds per side.
Use a slotted spoon to flip them, then transfer them back to the baking sheet, boiled side up.
If you want toppings like sesame seeds or everything seasoning, sprinkle them on right after boiling while the surface is still moist.
Bake for 20-25 minutes, rotating the pan halfway, until the bagels are deep golden brown and sound hollow when tapped.
Cool them on a wire rack for at least 15 minutes before slicing, as the interior continues to set as they cool.
Pro Tips for Perfect Bagels With All Purpose Flour
Getting great results when you make bagels with all purpose flour comes down to a few small details.
Here are our favorite tips to elevate your bagel game and avoid common pitfalls.
1. Don’t Skip the Cold Fermentation
For extra flavor and a better crust, refrigerate your shaped bagels overnight before boiling.
This slow cold rise develops more complex flavors and makes the bagels slightly denser, which is ideal.
If you’re short on time, a room-temperature rise works fine, but overnight gives you that artisanal taste.
2. Add Vital Wheat Gluten for Extra Chew
If you love a super chewy bagel, add 1-2 teaspoons of vital wheat gluten to your dry ingredients.
This boosts the protein level of all purpose flour, bringing it closer to bread flour’s performance.
It’s an easy hack that makes a noticeable difference in texture without changing the recipe’s flow.
3. Let the Bagels Cool Completely Before Storing
Heat and steam can make bagels soggy if you store them too early, so patience is key.
Once fully cooled, keep them in a paper bag for up to 2 days or freeze them for up to 3 months.
To reheat, pop a frozen bagel in the toaster or oven at 350°F for 5-7 minutes for a fresh-from-the-oven feel.
So, How to Make Bagels With All Purpose Flour?
You can make bagels with all purpose flour by using a slightly wetter dough and kneading it longer.
The all purpose flour approach delivers bagels that are chewy, golden, and absolutely satisfying.
Just remember to boil them briefly and bake at high heat to lock in that classic texture.
Whether you’re a beginner or a seasoned baker, making bagels with all purpose flour is a rewarding kitchen project.
So, how to make bagels with all purpose flour? Now you know the full process from start to finish.
Grab your flour, get your hands messy, and enjoy fresh homemade bagels that taste like they came from a deli.