Breads (Yeast) - Other Breads
Soft & Chewy Homemade Bagels — Easy Yeast Bagel Recipe
December 08, 2018
| Recipe by Bake with Paws
Last Updated 2 December 2025
By Bake with Paws
My Bagel Baking Journey π₯―
Several years ago I tried to bake bagels using a straight dough method — but the results were disappointing. The bagels turned out dry by the next day, and I shelved the idea for a long time.
Then I rediscovered bagel baking with the help of the Yudane dough method and instant yeast — and to my delight, the bagels turned out slightly chewy on the outside, soft and tender on the inside, and they stayed good for days. I’ve come to love making bagels at home because they bring that bakery feel to my kitchen with relatively simple ingredients.
Whether you’re a seasoned home baker or a curious beginner, this recipe is a delicious, satisfying way to enjoy freshly baked bagels anytime.
Why I Love These Bagels
- Classic chewy crust with soft, tender interior: Thanks to the Yudane dough + high-gluten flour, these bagels get that characteristic bagel chew on the outside while staying pleasantly soft inside.
- Versatile and satisfying: Perfect warm for breakfast, toasted, or turned into a sandwich — they’re a great alternative to regular bread rolls.
- Keeps well for a few days: Because of the low hydration and firm structure, these bagels don’t dry out overnight, making them handy for meal prep or snacks later in the week.
- Straightforward recipe with instant yeast: No need for sourdough starter — this version works well with readily available yeast, making it accessible to many bakers.
- A rewarding weekend project: Shaping, boiling, and baking bagels feels like a mini baking adventure — and the result tastes far better than store-bought.
How To Make Soft & Chewy Bagels
Ingredients (Yields: 6 Bagels)
Yudane Dough:
80g bread flour (I used Japan High Gluten Flour)
80g boiling water
Main Dough:
320g bread flour (I used Japan High Gluten Flour)
All the yudane dough (above)
4g instant dry yeast
20g brown sugar (I used organic brown sugar)
1 1/4 tsp (6g) sea salt
165 - 170 water (About 61% - 62% total hydration) - For the bread flour I used need 170g
15g vegetable oil (I used extra virgin olive oil)
Boiling/Scalding Water:
1.2 liter water
2 Tbsp brown sugar
1 Tbsp baking soda
Utensils:
Baking tray
6 pieces - 4.5" X 4.5" parchment papers
Step-By-Step Method
- Yudane Dough (Prepare 1 day or at least 4 hours in advance):
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
- Cling film and use at least 4 hours later. You can prepare a day before and place in the fridge and Take out from the fridge 30 minutes before using to return to room temperature.
- Kneading Main Dough:
- Put all ingredients into a bowl of stand mixer.
- Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for about a minute or until all incorporated.
- Change to hook attachment and knead for about 9 - 10 minutes or until the dough comes together and elastic. This is low hydration recipe and the dough is slightly stiff. It is not required to check window pane stage as it is not soft sandwich loaf or buns. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- Overnight Retard - Cover the bowl and transfer to refrigerator for overnight retard, about 8 – 16 hours. I retarded in the fridge for 13 hours. I found with overnight retard the texture is even softer and better aroma compared with same day bake.
- Same Day Bake - Let the dough rise on in room temperature (28C) for 60 - 90 minutes until double in size. I usually left the dough in the same mixing bowl and cover with cling film.
- Shaping:
- Take out dough from the fridge and leave on counter for around 15 mins to soften and relax the dough for overnight retard.
- Transfer the dough to a clean floured surface then divide dough into 6 equal portions (approx. 114g - 115g each). Please use a kitchen scale if you want to be exact. Form each portion to a ball. Rest for 15 minutes.
- Flatten a dough ball. Roll like a swiss roll. Then roll into a long strand (about 9 inches length)
- Please watch the video "How To Shape Bagel"
- Place the bagel onto parchment paper. Rest in the fridge while shaping the rest. This will prevent the bagels shaped earlier of over proofing.
- Final Proofing:
- Arrange and place the bagels on the baking tray.
- I made marks with a pencil about 0.75 cm - 1 cm away from the original size of the bagels. Let them proof at a warm place until the dough rise and reach the pencil marks. It took about 45 minutes at 29C room temperature. The duration of proofing depends on your ambient temperature.
- Boiling/Scalding:
- In a sauce pan, combine the water, sugar and baking soda. Bring to boil then turn to low heat. Drop one or two bagels at a time in and simmer each side for about 30 seconds.
- Remove the bagels with strainer ladle and place back onto the parchment paper. Arrange and place into a tray.
- Baking:
- Preheat oven at 220C (top & bottom heat) or 200C (fan-forced) for 15 minutes.
- Bake in a preheated oven for about 20 - 22 minutes, or until golden brown.
- Remove bagel from oven and let them cool on rack.
Yudane Dough
Main Dough
Expert Tips for Success
- Use a high-gluten / strong bread flour: The high protein content helps build good gluten structure and develops the chewy bagel texture.
- Prepare Yudane dough in advance: Mix flour with boiling water and let it rest (4 hours to overnight). This not only boosts dough strength but also improves texture and chewiness.
- Don’t skip the overnight retard (optional but recommended): Retarding overnight in the fridge improves flavor complexity and results in a denser, chewier crumb.
- Boil briefly in sugar & baking soda water: This step is key to forming that signature bagel crust — it gelatinizes the surface starch, sealing the crust before baking.
- Adjust hydration if needed: Water absorption varies with flour and ambient humidity. If dough feels too dry, add a tablespoon of water; if too sticky, knead slightly longer or reduce water.
Common Mistakes to Avoid
- Using low-protein flour — leads to weak gluten and poor bagel texture.
- Skipping Yudane dough or rushing fermentation — results in bagels that are dry or crumbly instead of chewy and cohesive.
- Over- or under-kneading: under-kneading fails to build structure; over-kneading may over-develop gluten and make the bagel too dense.
- Boiling too long or at too high heat — bagels might absorb too much water and become soggy on the inside.
- Over-proofing during the final rise — causes bagels to lose shape or bake up flat, with fewer oven-spring and chewy bite.
Troubleshooting Guide
- If your bagels did not turn out as expected, a few small adjustments can usually fix the problem for your next bake.
- If your bagels came out flat and dense, it is likely that the dough was under-proofed or the yeast was not active enough. Make sure your yeast is fresh and give the dough enough time to rise until it feels slightly puffy before shaping.
- If the bagels spread too much instead of holding their shape, the dough may have been too soft or warm. Try reducing the liquid slightly or chilling the shaped bagels in the refrigerator for 15–20 minutes before boiling.
- If your bagels have a pale and dull crust, it may be because the oven temperature was too low or the bagels were not boiled long enough. Make sure your oven is fully preheated to the right temperature, and boil the bagels for at least 30–60 seconds per side to achieve a shiny, golden crust.
- If the texture is overly chewy or tough, you may have kneaded the dough too much or baked them for too long. Reduce the kneading time slightly and keep an eye on the baking time during the last few minutes.
- If the bagels taste bland, it may be due to under-seasoning the dough. A small amount of salt or sugar in the dough plays a big role in enhancing flavor.
Serving Suggestions & Storage
- Enjoy bagels fresh — sliced, toasted or plain — with butter, cream cheese, jam, or avocado. They’re also excellent as sandwich base, with fillings like smoked salmon, egg salad, or ham and cheese. This versatility makes them a great breakfast or brunch option.
- Storage: Once completely cooled, store bagels at room temperature in a paper bag or bread bag for 1–2 days. For longer storage, slice (if desired), wrap individually in cling film or foil, and freeze. When ready to eat, thaw, then toast or reheat — they regain much of their original texture and chew.
- If bagels get a bit stale, a quick toast (or light oven reheat) revives their chew and makes them taste almost like freshly baked.
FAQ
Q: Can I make these bagels without Yudane dough?
A: Yes — the straight-dough method works, but in my own early trials, bagels turned out quite dry by next day. I found that Yudane dough gives noticeably better chew, texture, and freshness.
Q: Do I need a mixer or can I knead by hand?
A: A stand mixer with dough hook makes kneading easier, especially for this slightly stiff dough. If kneading by hand, be prepared for a firmer dough and knead until smooth and elastic, which may take a bit longer.
Q: Why boil the bagels before baking?
A: Boiling gelatinizes the outer starch, which helps form the characteristic bagel crust and chewy texture — a defining feature of true bagels.
Q: Can I use whole wheat flour or add seeds to the dough?
A: You can — replacing part of the bread flour with whole wheat is possible (though results will be denser). You can also knead in seeds (e.g. poppy, sesame) for seeded bagels — or sprinkle toppings after boiling.
Q: How long will these bagels stay good?
A: They stay soft and chewable for 1–2 days at room temperature. For longer storage, freeze them — they still taste good after thawing and toasting.
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Have a Question or Tried This Recipe?
I’d love to hear from you! If you try this recipe (or already have), please share your thoughts in the comments below. Tag your bagels on Instagram with @bakewithpaws— I enjoy seeing your creations and learning from your feedback.
Labels:
Breads (Yeast) - Other Breads,
Hi, I have been making bagel with only one proofing, and yours is 2 time proofing I notice. Mine turn out is chewy also without using tang zhong. I trying to understand more whether need to do 2nd proofing
ReplyDeleteHi, thank you for reading my recipe and your question.
DeleteIt is better to stick to your method if work for you. Mine recipe is a bit complicated. I have tried baked using straight dough method. But, by next day the bagel turned a bit dry. This was mine experience and could be the recipe I tried was not that good. I found with Tangzhong method the Bagel stay fresh longer. However, this is my own experiment. It may not work for you.
Cheers :)
Hi, may i know the calculation or ratio of tangzhong vs the main dough? I would like to make 5 bagels and my usual total flour is 250g only.
ReplyDeleteHi, thanks for asking. For this Yukone (Slightly different from common method of Yudane and Tangzhong)used about 20 - 21% of the total flour used. You can take out 50g from flour to prepare Yudone.
DeleteI seldom used this method. I usually used Yudane a lot.
Cheers :)
Hello! May i know whether can this be frozen?
ReplyDeleteHi, Thank you for visiting Bake with Paws.
DeleteYes, of course. wrap them properly and freeze them. Take out of the freezer and thaw on-counter for about 30 minutes or more· Preheat in oven or toaster.
Cheers :)