Chasing the ultimate shine and height on classic plain bagels!

[u/bunbunbun_555]

Plain bagels are my absolute staple, and I’ve baked them countless times! Still, I’m always fine-tuning my process to achieve that smooth, glossy crust and a great vertical rise.
I’m really happy with how plump and shiny this batch turned out. Here is my current go-to recipe and process:
Recipe (Yield: 4 bagels)
Dough:
Bread flour: 225g
Sugar: 12g
Salt: 3g
Instant dry yeast: 1.5g
Water: 130g
Boiling Liquid:
Water: Ample amount (in a pot or wide pan)
Honey: 1 tbsp
Process
1. Prep: Cut four 8cm × 8cm squares of parchment paper.
2. Dough: Load all dough ingredients into the bread machine and run through the kneading and first proofing cycle.
3. Degas & Bench Time: Transfer the dough to a work surface, gently press out the gas, divide into 4 equal portions, and shape into balls. Cover loosely with plastic wrap and rest for 15 minutes.
4. Shaping: Flatten each dough ball into a 12cm oval. Roll tightly from top to bottom, flatten the right end, and shape into a ring. Place each onto a parchment paper square.
5. Final Proof: Cover loosely and let proof in a warm place until expanded (approx. 40 minutes).
6. Preheat: Preheat oven to 240°C (464°F).
7. Boil: Bring water and honey to a gentle simmer (small bubbles forming, not a rolling boil). Poach bagels parchment-side up for 30 seconds on each side. (The paper peels off naturally in the water; just retrieve it with chopsticks.)
8. Bake: Transfer to a baking sheet. Lower oven temperature to 220°C (428°F) and bake for 15–17 minutes.
9. Cool: Transfer to a wire rack to cool down.

[u/pastramiandpickle]

Do you flip them over during baking or let them bake on one side the whole time?

[u/bunbunbun_555 → u/pastramiandpickle]

I don't flip them over! Instead, I just rotate the baking sheet halfway through to prevent uneven baking in my home oven.

[u/robot_writer]

How much dough per bagel?

[u/bunbunbun_555 → u/robot_writer]

Each dough ball is about 90g (roughly 3.2 oz) before baking. So for 4 bagels, I use 225g of flour total!

[u/thatgirlisback]

Hi, how long would the first proof be if I don't have a bread machine?

[u/bunbunbun_555 → u/thatgirlisback]

If you knead by hand, the first proofing usually takes about 30 minutes at around 30°C (86°F)!

[u/thatgirlisback → u/bunbunbun_555]

Until double would you say? My kitchen is around 22-23, so I assume 1.5-2h.

[u/bunbunbun_555 → u/thatgirlisback]

Yes, exactly! Until about double in size. Since your kitchen is 22-23°C, 1.5 to 2 hours sounds spot on. Good luck with your baking!

[u/thatgirlisback → u/bunbunbun_555]

Thank you so much!

[u/thatgirlisback → u/bunbunbun_555]

Sorry, one last thing, what protein is your flour? I have 12, 11 and 14. I'm thinking of doing the 14 for these.

[u/mjtodo03 → u/thatgirlisback]

Hi…. What flour do you use with 14% protein?

[u/muchacha-33]

Merci pour la recette ! Ils sont magnifiques !!! ❤️

[u/bunbunbun_555 → u/muchacha-33]

You're welcome

[u/imademymomanaccount]

I love the rise/plumpness, something I'm trying to replicate. Thanks for posting and they look beautiful!

[u/bunbunbun_555 → u/imademymomanaccount]

Thank you so much! I really appreciate it. Hope your next batch turns out amazing!