How are bagels made? There are also 11 comments to give you an idea. Recipe tricks, thousands of recipes and more... Türk 80 min, american bagel, bagel, how to make bagel, bagel recipe, bagel making, professional recipes, Breads


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Hello Dear Friends,

Over the past weekend, we worked on fermented dough at school. We made many breads that have an important place in World Cuisine. Bretzel, Brioche, kugelholf some of them… It was a good phrase to prepare the recipes I tried in the bread machine by hand.

As the days passed, the topics and recipes began to get heavier. Of course, it started to get harder and harder for us in the exams. I have a cake quiz this week. They will ask us to prepare something creative based on the basics we have learned. So wish me luck :)

The recipe I chose for you from my days in Usla this week is Bagel… A recipe also known as the American Bagel, but more like our opening. The most important feature is that it is boiled in boiling water for a short time after the last fermentation, just before baking, to form the shiny and thin crust on it.

professional recipes

As a matter of fact, if you have a powerful mixer, there is no problem in preparation. If you are going to knead by hand, I recommend that you knead with a mixer at first and then continue to knead by hand and collect the dough.

Resting is very important for your bagels to be light and elastic. It gets stronger as it is kneaded and rested, and gets lighter as it swells.


You can serve these very light breads with sweet or savory fillings. If you want, you can decorate the dough with sesame, sea salt or roasted poppy immediately after boiling the dough before placing it in the oven.

Note: Don't be confused by the ml size. You can measure in grams by putting a small bowl on the scale, tare, and putting the liquids in it. This is how I measure on the scale instead of measuring with ml.


Tare: It means weighing the weight of the container in which something will be placed. The "tare" button on digital scales does this.


Ingredients for Bagel Recipe

  • 250 g flour
  • 5 g salt
  • 50 ml milk
  • 15 ml water
  • 25 gr honey
  • 10 g fresh yeast

To boil the dough:

  • 2 liter of boiling water

How to Make Bagel Recipe?

  1. Mix the flour and salt in a deep mixing bowl.
  2. Dissolve the fresh yeast by crushing in 15 ml of water.
  3. Add milk, honey and yeast dissolved in water to the kneading bowl and knead a dough that will not stick to the bowl. (Those who use a mixer can knead in 1 minute with a pallet tip.)
  4. Take the dough you kneaded on a lightly floured counter, knead it 1-2 times and collect it, cover it with a cloth and let it rest for 30 minutes.
  5. Roll your rested and risen dough and divide it into 6 equal or equal parts.>
  6. Roll each piece you cut with your hands and leave it to ferment for 20 minutes by laying a cloth on it.
  7. Roll one of the fermented pieces into 8-10 cm long rolls and give it a bagel shape. (If you have difficulty in sticking, you can wet the ends with a little water. It is important that the dough sticks, because it can open while boiling.)
  8. Place the bagels you shaped on the baking tray. Cover it with a cloth and let it rise for another 15 minutes.
  9. Bring the water to a boil on the stove and lower the heat. (Firring consistency :)) Submerge your fermented bagels in water and boil for 1 minute.
  10. Take the boiled dough with the help of a strainer and place it on the baking tray.
  11. Bake in a preheated oven at 200 degrees for 12-15 minutes. Serve hot or cold.


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"Bagel11 comments for ”

  • on May 23, 2014 at 16:27

    The size you gave is wrong. The amount of liquid certainly does not hold up to 250 g of flour, I had to add about 3/4 more glass of milk.

    • on May 23, 2014 at 20:59

      I opened the folder and checked the points, the dimensions are exactly the same. I can't remember exactly as it's been a long time. I'll try again soon.

    • On June 21, 2019 at 15:39 PM

      The quantities given are correct. In my opinion, attention was not paid to the liquid measurements. Don't change it. I made it, it was delicious!

  • Oct. 14, 2013 at 14:18 PM

    It's me again :) I'm thinking of making this recipe for the holiday breakfast tomorrow, is it okay if I prepare the dough today and bake it halfway?

    • Oct. 14, 2013 at 15:41 PM

      It can be kept in the refrigerator for 1 night, but never leave it outside or it will continue to ferment. love.

  • on August 05, 2013 at 12:35

    well it looks great. a sandwich could only look this good. Of course, the fact that we are in the month of Ramadan may also have an effect :) good luck to you… you should try it right away.

  • on August 03, 2013 at 16:48

    You explained the recipe very well, it's understandable. First of all, thank you very much for this :) The only detail I can think of is that when I put it on the tray after boiling, is it a problem if the tray gets wet?

    • on August 05, 2013 at 09:22

      It is filtered sufficiently when taken in the strainer. It's okay, don't get a little wet.

  • on August 03, 2013 at 05:26

    By the way, when I make bagels, I keep them in the refrigerator for 1 night after fermenting.

  • on August 03, 2013 at 05:17

    Bagel was my breakfast every morning in new york, or rather, almost all Americans :)) I recommend you to sprinkle semolina on the tray before putting it in the oven, and then put the kernels on it, it's a great taste.

  • on August 02, 2013 at 14:32

    It looks very nice, it has a different production, well done. I wish you booolll success in the exam, may the creative ideas be with you :) :) :)


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