How To Make Bagels In A Donut Pan

You can make bagels in a donut pan by using a slightly softer dough than traditional bagels and baking them instead of boiling them.

This method gives you that classic chewy bagel shape and golden crust without needing a pot of boiling water or a breads proofer.

If you’ve ever wanted homemade bagels but felt intimidated by the traditional process, this donut pan hack is a total game changer.

In this post, we’ll walk through exactly how to make bagels in a donut pan, from mixing the dough to getting that perfect texture.

Let’s dive in and get baking.

Why You Can Make Bagels in a Donut Pan

Making bagels in a donut pan works because the pan holds the dough in that iconic ring shape while it rises and bakes.

Traditional bagels are boiled first to set the crust, then baked on a sheet pan.

But with a donut pan, the dough bakes directly in the mold, so the ring shape is guaranteed every time.

This is a fantastic shortcut for anyone who wants to make bagels in a donut pan without the extra steps.

The pan also helps the bagels rise upward instead of spreading out flat, giving you that tall, bakery-style look.

You can make bagels in a donut pan with any basic bagel dough, and the results are surprisingly close to the real deal.

1. The Dough Needs to Be Softer

To successfully make bagels in a donut pan, your dough should be softer than traditional bagel dough.

Standard bagel dough is very stiff and dry because it’s designed for boiling.

For the donut pan method, add a bit more water or milk to create a dough that’s more like a thick batter or a very soft bread dough.

This softer dough will fill the pan evenly and bake up tender on the inside.

If the dough is too stiff, it won’t spread into the ring shape properly.

Aim for a dough that’s slightly tacky but still holds its shape when scooped.

2. No Boiling Step Required

The best part about making bagels in a donut pan is skipping the boiling step entirely.

Boiling bagels gives them that dense, chewy crust, but it also adds time and mess.

When you make bagels in a donut pan, you don’t need to boil them because the pan supports the dough during baking.

This means less hands-on time and fewer dishes to clean.

The trade-off is a slightly softer crust, but the flavor is still wonderfully bagel-like.

You can brush the tops with an egg wash before baking to help them brown and develop a bit of shine.

3. The Rise Happens in the Pan

Another reason you can make bagels in a donut pan is that the rise happens right in the mold.

After you scoop the dough into the greased pan, you let it rise until it’s puffy and almost doubled.

This second rise is what gives the bagels their airy interior.

Because the dough is contained by the pan, it rises upward rather than outward.

This creates that perfect rounded top that’s so satisfying to see.

Just be patient and let the dough rise in a warm spot for about 45 to 60 minutes.

Step-by-Step Guide to Making Bagels in a Donut Pan

Now that you know why this works, let’s get into the actual process.

Follow these steps to make bagels in a donut pan that are fluffy, golden, and delicious.

Step 1: Mix Your Dough

Start by combining warm water, yeast, and a little sugar in a bowl.

Let it sit for about 5 minutes until it gets foamy.

Then add flour, salt, and a bit of oil or melted butter.

Mix until a soft dough forms.

You can do this by hand or with a stand mixer fitted with a dough hook.

Knead for about 5 to 7 minutes until the dough is smooth and elastic.

Remember to keep the dough softer than normal bagel dough by adding a little extra liquid.

Step 2: Let the Dough Rest

Cover the bowl with a damp towel or plastic wrap.

Let the dough rest for about 10 to 15 minutes.

This short rest allows the gluten to relax, making the dough easier to shape.

It also helps the dough become more pliable for filling the donut pan.

Don’t skip this step, as it really helps with even baking.

Step 3: Grease Your Donut Pan

Use a pastry brush to coat the donut pan wells with melted butter or non-stick spray.

Make sure you get into all the corners so the bagels release easily.

A well-greased pan is crucial for making bagels in a donut pan smoothly.

If you skip this, your bagels might stick and tear when you try to remove them.

You can also use a light dusting of flour after greasing for extra insurance.

Step 4: Fill the Pan with Dough

Using a spoon or a piping bag, fill each donut well about two-thirds full.

If you’re using a piping bag, it’s much easier to get a neat ring shape.

Alternatively, you can pinch off pieces of dough and roll them into ropes.

Then connect the ends and place them in the pan.

Make sure the dough is evenly distributed for a consistent ring.

Smooth the tops with a wet finger if needed.

Step 5: Let the Bagels Rise

Cover the pan with a clean kitchen towel.

Let the bagels rise in a warm, draft-free place for about 45 to 60 minutes.

They should look puffy and fill the wells completely.

The rise time can vary depending on your kitchen’s temperature.

When they’re ready, they should spring back slowly when you poke them gently.

Step 6: Add Toppings and Bake

Preheat your oven to 375°F (190°C).

If you want shiny tops, brush the risen bagels with an egg wash.

Then sprinkle on your favorite toppings like sesame seeds, poppy seeds, or everything bagel seasoning.

You can also add shredded cheese or dried garlic for extra flavor.

Bake for 18 to 22 minutes, or until the bagels are deep golden brown.

The exact time will depend on your oven, so keep an eye on them.

Step 7: Cool and Enjoy

Remove the pan from the oven and let it cool for about 5 minutes.

Then gently loosen the edges with a butter knife and pop the bagels out.

Let them cool completely on a wire rack before slicing.

This helps them set up and prevents them from becoming gummy.

Now you can toast them, spread with cream cheese, or make a breakfast sandwich.

Tips for Perfect Bagels in a Donut Pan

To get the best results, keep these tips in mind.

They’ll help you avoid common pitfalls and make the process even easier.

1. Use Bread Flour for Chew

Bread flour has more protein than all-purpose flour.

This gives your bagels that classic chewy texture.

If you only have all-purpose flour, you can still make bagels in a donut pan.

But bread flour will give you a more authentic result.

You can also mix in a little vital wheat gluten to boost the chew.

2. Don’t Overfill the Wells

Fill each donut well only two-thirds full.

Overfilling can cause the dough to spill over as it rises.

This creates messy, uneven bagels.

If you have leftover dough, you can bake it in a second batch.

Just make sure your pan has room for the dough to expand.

3. Add Flavor to the Dough

You can easily customize your bagels by adding flavorings to the dough.

Try mixing in cinnamon and raisins for a sweet bagel.

Or add shredded cheddar and jalapeños for a savory kick.

Garlic powder, onion flakes, or dried herbs also work great.

Just knead them into the dough before shaping.

4. Make Them Ahead for Convenience

Once you make bagels in a donut pan, they’re perfect for meal prep.

Store them in an airtight container for up to three days.

You can also freeze them for up to a month.

To reheat, just pop them in the toaster or microwave.

This makes your homemade bagels a quick breakfast option.

So, Can You Make Bagels in a Donut Pan?

Yes, you can absolutely make bagels in a donut pan.

It’s a simple, foolproof method that yields delicious, ring-shaped bagels.

You can make bagels in a donut pan using a softer dough and baking them directly in the mold.

The donut pan does all the shaping work for you, so you get perfectly uniform bagels every time.

Whether you’re a seasoned baker or a total beginner, this approach is approachable and fun.

So grab your donut pan, mix up some dough, and enjoy fresh bagels without the fuss.

Happy baking, and I hope your kitchen smells amazing in about an hour.