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You can make bagels with all purpose flour, and they turn out chewy, golden, and absolutely delicious right from your own kitchen.
If you’ve been wondering how to make bagels with all purpose flour, you’re in the right place because this guide walks you through every single step.
Making bagels with all purpose flour is totally doable, even though traditional recipes call for bread flour with a higher protein content.
The trick is using a few simple techniques to build gluten strength, so your bagels get that signature bite without needing specialty ingredients.
In this post, we’ll cover exactly how to make bagels with all purpose flour, from mixing the dough to boiling and baking, plus tips to get them perfectly shiny and chewy.
Let’s dive right into the dough.
How To Make Bagels With All Purpose Flour: The Core Method
The process of how to make bagels with all purpose flour starts with understanding that all purpose flour has less protein than bread flour, which means less gluten development naturally.
But you can absolutely make bagels with all purpose flour if you give the dough extra kneading time and a long, slow rise in the fridge.
Here’s the breakdown of the essential steps you’ll follow to make bagels with all purpose flour at home.
1. Gather Your Simple Ingredients
To make bagels with all purpose flour, you’ll need just a handful of pantry staples that you probably already have on hand.
You’ll need 4 cups of all purpose flour, 1.5 cups of warm water, 2 teaspoons of instant yeast, 1 tablespoon of sugar, and 1.5 teaspoons of salt.
You’ll also need some honey or malt syrup for the boiling water bath, plus a beaten egg and your favorite toppings like sesame seeds or everything seasoning.
That’s all there is to it, so you can make bagels with all purpose flour without a special trip to the store.
2. Mix And Knead The Dough Thoroughly
The first and most important step in how to make bagels with all purpose flour is mixing the dough and then kneading it longer than you might expect.
In a large bowl, combine the warm water, sugar, and yeast, then let it sit for about 5 minutes until it gets foamy on top.
Add the all purpose flour and salt, then stir everything together until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead it for a solid 10 minutes, which is essential when you make bagels with all purpose flour because the extra work develops the gluten that gives bagels their chew.
The dough should feel smooth, elastic, and slightly stiff when you’re done kneading.
3. Let The Dough Rise In The Fridge
A cold, slow fermentation is your secret weapon when you make bagels with all purpose flour because it gives the gluten time to strengthen and the flavor time to develop.
After kneading, place the dough in a lightly oiled bowl, cover it with plastic wrap, and pop it in the fridge for at least 12 hours, or up to 24 hours for even better results.
This long rise is what helps make bagels with all purpose flour just as chewy as those made with bread flour.
When you’re ready to shape, take the dough out and let it sit at room temperature for about 30 minutes so it’s easier to work with.
4. Shape Your Bagels
Now comes the fun part of how to make bagels with all purpose flour, which is shaping them into those iconic ring shapes.
Divide the dough into 8 equal pieces, then roll each piece into a tight ball.
Poke your thumb through the center of each ball and gently stretch the hole until it’s about 2 inches wide, since the hole will shrink as the dough rises and boils.
Place the shaped bagels on a parchment-lined baking sheet, cover them loosely, and let them rest for about 20 minutes while you get the water boiling.
5. Boil Then Bake To Perfection
The boiling step is what sets bagels apart from regular bread, and it’s a crucial part of how to make bagels with all purpose flour successfully.
Bring a large pot of water to a rolling boil and add a tablespoon of honey or malt syrup, which gives the crust that beautiful shine and a subtle sweetness.
Carefully drop 2 or 3 bagels into the boiling water at a time, boiling them for 1 minute on each side for a chewier texture, or 45 seconds per side for a softer crust.
Use a slotted spoon to remove them, let them drain briefly, then brush with the beaten egg and sprinkle on your toppings.
Bake at 425°F for 20 to 25 minutes until the bagels are deep golden brown and sound hollow when tapped on the bottom.
Let them cool on a wire rack for at least 15 minutes before slicing, because the interior finishes setting as it rests.
Tips To Get The Perfect Texture With All Purpose Flour
Since you’re making bagels with all purpose flour, you might be worried about them turning out too dense or cakey, but a few simple tweaks fix that.
1. Use Vital Wheat Gluten For Extra Chew
If you want to make bagels with all purpose flour that rival bakery versions, add about 2 tablespoons of vital wheat gluten to the dry ingredients.
Vital wheat gluten boosts the protein content of all purpose flour, giving your dough more structure and elasticity.
This is an optional step, but it makes a huge difference when you make bagels with all purpose flour and want that authentic bagel bite.
2. Don’t Skip The Long Fermentation
The fridge rise isn’t just about convenience because that cold rest is what really helps you make bagels with all purpose flour that are light inside yet chewy outside.
During the long chill, enzymes break down the flour’s starches, which creates a more complex flavor and a better crumb structure.
So even if you’re short on time, try to give your dough at least 8 hours in the fridge rather than skipping it.
3. Add More Water If The Dough Feels Dry
All purpose flour absorbs liquid a bit differently than bread flour, so you may need to adjust hydration slightly.
If your dough feels dry and crumbly during kneading, add a teaspoon of warm water at a time until it comes together into a smooth ball.
Being responsive to the dough as you make bagels with all purpose flour ensures they don’t turn out heavy or tough.
4. Boil Longer For Chewier Bagels
The boiling time directly affects the final texture, so if you love extra chewy bagels, go for the full 1.5 to 2 minutes per side.
This method works wonderfully when you make bagels with all purpose flour because the longer boil sets the crust faster, locking in that dense, chewy interior.
Shorter boiling times give you a lighter, more bread-like bagel, so adjust it to your own preference.
Flavor Variations To Try With Your All Purpose Flour Bagels
Once you master how to make bagels with all purpose flour, you’ll want to experiment with different flavors and add-ins.
1. Everything Bagel Seasoning
The classic everything topping is a must-try when you make bagels with all purpose flour.
Mix equal parts sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and coarse salt, then sprinkle generously over the egg-washed bagels before baking.
2. Cinnamon Raisin Bagels
For a sweeter twist, fold a teaspoon of cinnamon and a cup of raisins into the dough while you make bagels with all purpose flour.
These are perfect for breakfast with a schmear of cream cheese, and the all purpose flour keeps them tender enough for a soft, sweet treat.
3. Cheddar Jalapeño Bagels
If you prefer savory, cube some sharp cheddar cheese and finely chop fresh jalapeños, then work them into the dough just before shaping.
This is a fantastic way to make bagels with all purpose flour that are packed with bold flavor and a little heat.
So, How Do You Make Bagels With All Purpose Flour?
You can absolutely make bagels with all purpose flour, and they come out wonderfully chewy, shiny, and full of flavor with the right techniques.
The key to how to make bagels with all purpose flour lies in three things: kneading thoroughly, fermenting the dough cold for many hours, and boiling the shaped bagels before baking.
Adding vital wheat gluten is optional but helpful, and you can customize your bagels with a wide array of toppings and mix-ins.
So roll up your sleeves, grab your all purpose flour, and enjoy the rewarding process of making fresh, homemade bagels in your own kitchen.
There’s nothing quite like the aroma of a warm bagel fresh from the oven, and now you know exactly how to get there.