Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (2024)

FAQs

What makes bagel dough different? ›

There's no egg in the dough, and malt is used in place of sugar. A bagel is made by first cooking it in water — very hot boiling water — for one or two minutes to lock in its flavor. Then it's browned in the oven to create that hard, delectable crust.

6) For the bagel you want, tweak your boil time

The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel. If you want a chewier bagel, both internally and externally, boil the bagels a little longer (90 seconds each side).

When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy. It can easily take 10 minutes of mixing and kneading before the right texture and gluten strength is achieved.

Bagels, like pretzels, are boiled first to create a crunchy exterior. Bagels are boiled in water usually 30 to 60 seconds before hitting the oven. This boiling causes the starch on the exterior of the bread to gel and create a barrier from the interior dough.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

Bagels deflate when they're overproofed.

The microwave is a quick solution for many kitchen tasks. To help soften a hard bagel, simply wrap it in a moist paper towel and microwave it for 15 seconds. You can also set the bagel on a microwave-safe plate, then surround it with a few water drops or lightly mist it and put it in the microwave for 30 seconds.

While my recipe aims for 24 to 36 hours of proofing in the fridge, I've successfully gone up to 40 hours. Any longer than that, though, and the entrapped gases beneath the surface of the crust will start to slip away, creating a slightly porous/matte crust with fewer blisters.

What makes a great bagel? ›

A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It's these little bubbles that add both surface area and crunch.

Mixing: Low and slow is the way to go.

To achieve that smooth, stretchy texture necessary for your bagel shaping, mix your dough using an electric mixer with a hook attachment at low speed.

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake.

Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven. Add a few bagels at a time to the pot, making sure they're not crowded. They should float immediately when added to the water.

What you're trying to do, by boiling or steaming bagels before baking, is to kill the yeast, so the bagels won't rise in the oven and become puffy, rather than staying rather dense and chewy. You're also adding a very thin coating of sugar—malt, in this case—which gives bagels their distinctive shiny crust. Eureka!

But what sets it apart from other bread is its unique texture and flavor, which comes from its special preparation process. Bagels are first boiled in water (sometimes with malt syrup or honey added) before being baked, resulting in a crisp and shiny crust that encases a dense and chewy interior.

Bagels differ from normal breads in its hydration and crust treatment. Bagel dough is similar to lots of other doughs but usually contains less water, making a stiffer dough. Once baked, this gives the dough a much chewier consistency.

First off, the ingredients used to make bagels and doughnuts are somewhat different. They both use flour as their main ingredient along with leavening agents and water. Bagel dough typically uses high-gluten flour while doughnut dough is generally made with all-purpose flour.

Yep. The thing about pizza dough is that it is actually very similar to bagel dough. It uses high gluten flour for that great stretchy quality, so you will get something that tastes like a bagel and not just round bread. And these days, terrific quality fresh pizza dough is readily available to everyone!