How to make soft, chewy round bagel bread that is simple and easy to make

How to Cook Bagel Bread

• 1

  Mixing the Dough

  Put 200g of flour, 7g of sugar, 3g of salt, and 4g of yeast into a bowl and mix well.

  Note: Do not place yeast and salt together as salt can inhibit yeast activity or kill the yeast. Therefore, when mixing bread dough with salt, keep the salt and yeast from directly contacting each other (pour them at two sides of the mixing bowl).

  
• 2

  Kneading the dough

  Next, add 123ml of warm water (about 35 degrees Celsius) into the bowl of flour, then knead for a while before adding 4g of unsalted butter to the flour and continue kneading with the following techniques:

  • Folding: Fold the dough
  • Stretching: Use the palm of your hand to press and stretch, pushing the dough away. Note that you should press and stretch the dough away, not press down.
  • Rotate the dough 90 degrees, and repeat the two steps of folding and stretching as above.

  The kneaded dough will have the following main characteristics:

  • The dough does not stick to your hands: when you press your finger into it, you might feel a bit sticky, but when you lift your finger, the dough will separate, bounce back, and your hands will remain clean.
  • The dough is elastic and flexible. If you gently press on the surface of the dough, you will see it bounce back.
  • The dough is smooth and firm.

  
• 3

  Proofing the dough

  After kneading the dough, evenly coat the surface of the dough with 2ml of cooking oil, then wrap the dough with plastic wrap. Proof the dough for about 50 – 60 minutes.

  
• 4

  Dough Dividing and Shaping

  After the dough has risen properly, use the palm of your hand to gently “punch” the dough, pressing out all the air trapped inside.

  Next, sprinkle a little flour on the flat surface to prevent sticking, place the dough on it and roll it slightly, then divide the dough into 3 equal parts.

  Sprinkle a bit of flour on the surface of the dough to prevent sticking. Then, use a rolling pin to flatten and roll the dough into a cylinder shape.

  Next, pinch one end of the dough into a small ball. The other end should be flattened and joined together to form a circle.

  Gently smooth the seams to make the bagels look nicer, then place them on parchment paper to prevent sticking. Repeat this for all the dough portions.

  

  

  

  
• 5

  Second Dough Proofing

  After shaping, let the dough proof again for 20 minutes. Remember to cover it tightly with plastic wrap to prevent the dough from drying out.

  
• 6

  Parboil the dough

  Boil 1 liter of water, then add 1 teaspoon of honey and 1 teaspoon of baking soda and stir well.

  Add the dough and boil for 30 seconds, then flip and boil for another 30 seconds before removing and letting it drain.

  

  
• 7

  Bake the bread

  After boiling, place the bagels on a tray and bake at 180 degrees Celsius for about 20 – 22 minutes until they are cooked and ready to enjoy.

  Note:

  • Line the tray with parchment paper before placing the bagels on it to prevent sticking after baking.
  • Preheat the oven for 10 – 15 minutes before baking at 190 degrees Celsius to stabilize the oven temperature.

  
• 8

  Final product

  The bagel bread after completion will have a beautiful golden color, being soft yet chewy and incredibly delicious. You can cut the bagel in half and spread a thin layer of cream on it for an even better taste. Wishing you success!