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You can make homemade bagels with all purpose flour, and they turn out wonderfully chewy and delicious.
Making homemade bagels with all purpose flour is absolutely doable, even though many recipes insist you need high-gluten bread flour.
If you’ve been wondering how to make homemade bagels with all purpose flour, you’re in the right place because the secret lies in a few simple techniques.
In this post, we’ll walk through the entire process of making homemade bagels with all purpose flour, from mixing the dough to boiling and baking.
Let’s get started on your bagel adventure.
Why You Can Make Homemade Bagels With All Purpose Flour
You can absolutely make homemade bagels with all purpose flour, and here’s why it works so well.
1. All Purpose Flour Has Enough Protein for Great Bagels
When you make homemade bagels with all purpose flour, the protein content typically sits around 10-12%.
This is enough to develop the gluten network that gives bagels their signature chewiness.
While bread flour has more protein, making homemade bagels with all purpose flour still produces a satisfying texture if you knead properly.
The key is to spend extra time kneading your dough when using all purpose flour for homemade bagels.
That extra work strengthens the gluten, so your homemade bagels with all purpose flour don’t turn out flat or cakey.
2. Boiling Is What Sets Bagels Apart
The reason you can make homemade bagels with all purpose flour is that boiling, not just the flour, creates that iconic crust.
When you boil bagel dough, the hot water sets the outer layer quickly.
This process locks in moisture and creates a shiny, chewy exterior that works perfectly even when you make homemade bagels with all purpose flour.
So don’t worry that all purpose flour might hold you back because the boiling step gives you that authentic bagel bite.
3. A Long Cold Fermentation Helps Build Flavor and Structure
If you want the best results when you make homemade bagels with all purpose flour, plan for a cold rise in the fridge.
Letting the dough rest overnight develops flavor and relaxes the gluten, making the bagels easier to shape.
This slow fermentation also helps all purpose flour mimic the strength of bread flour.
So when you make homemade bagels with all purpose flour, don’t skip this step because it truly elevates the final product.
Step-by-Step: How to Make Homemade Bagels With All Purpose Flour
Now let’s dive into the actual process of making homemade bagels with all purpose flour so you can follow along easily.
1. Gather Your Ingredients for Homemade Bagels With All Purpose Flour
To make homemade bagels with all purpose flour, you’ll need:
4 cups of all purpose flour (plus extra for dusting).
1.5 cups of warm water (about 110°F).
2 teaspoons of instant yeast.
1 tablespoon of sugar or malt syrup.
1.5 teaspoons of salt.
Optional toppings like sesame seeds, poppy seeds, or everything bagel seasoning.
These simple ingredients are all you need to make homemade bagels with all purpose flour, and most are probably already in your kitchen.
2. Mix and Knead the Dough
Start making homemade bagels with all purpose flour by dissolving the sugar in warm water and sprinkling the yeast on top.
Let it sit for about 5 minutes until it becomes foamy.
In a large bowl, mix the all purpose flour and salt together.
Pour in the yeast mixture and stir until a shaggy dough forms.
Turn the dough onto a floured surface and knead for about 10 minutes.
Since you’re using all purpose flour for homemade bagels, kneading is extra important to build that gluten strength.
The dough should be smooth, elastic, and slightly tacky but not sticky.
3. Shape the Bagels
After kneading, divide the dough into 8 equal pieces for making homemade bagels with all purpose flour.
Roll each piece into a tight ball, then poke a hole through the center with your thumb.
Gently stretch the hole to about 2 inches wide, as it will shrink slightly during rising.
This shaping step is where your homemade bagels with all purpose flour start looking like real bagels.
4. Cold Ferment for Best Results
Place the shaped bagels on a parchment-lined baking sheet, cover them, and refrigerate overnight.
This cold ferment is a game-changer when you make homemade bagels with all purpose flour.
It develops a deeper flavor and makes the dough firmer, which helps the bagels hold their shape during boiling.
If you’re short on time, you can skip this step, but your homemade bagels with all purpose flour will be even better with it.
5. Boil and Top Your Bagels
Preheat your oven to 425°F and bring a large pot of water to a boil.
Add a tablespoon of honey or malt syrup to the boiling water for extra shine and a subtle sweetness.
Drop 2-3 bagels at a time into the boiling water, making homemade bagels with all purpose flour just like a bakery would.
Boil each side for 1 minute for a chewier bagel, then remove with a slotted spoon.
While still wet, dip the top of each bagel into your chosen toppings.
6. Bake to Golden Perfection
Place the boiled bagels back on the baking sheet and bake for 20-25 minutes.
Your homemade bagels with all purpose flour are done when they’re deep golden brown and sound hollow when tapped on the bottom.
Let them cool on a wire rack for at least 10 minutes before slicing.
Tips for Perfect Homemade Bagels With All Purpose Flour
Getting great results when you make homemade bagels with all purpose flour comes down to a few helpful tricks.
1. Don’t Skip the Kneading
Because all purpose flour has less protein than bread flour, you need to knead longer when making homemade bagels with all purpose flour.
Aim for a smooth, elastic dough that passes the windowpane test, where a small piece stretches thin without tearing.
This ensures your homemade bagels with all purpose flour have that desirable chew.
2. Use a Kitchen Scale for Accuracy
Measuring flour by weight is the most reliable way to make homemade bagels with all purpose flour.
Too much flour makes dense bagels, while too little makes them flat.
If you don’t have a scale, spoon the flour into your measuring cup and level it off rather than scooping directly.
This simple habit improves every batch of homemade bagels with all purpose flour you make.
3. Adjust Water If Needed
Humidity affects flour, so you may need to tweak the water when you make homemade bagels with all purpose flour.
If the dough feels too dry, add a teaspoon of water at a time.
If it’s too sticky, add a little more all purpose flour.
The goal is a smooth dough that’s soft but not sticky, which is perfect for homemade bagels with all purpose flour.
4. Make a Glaze for Extra Shine
For bakery-style homemade bagels with all purpose flour, brush the boiled bagels with an egg wash before baking.
Simply beat one egg with a tablespoon of water and brush it over the tops.
This gives your homemade bagels with all purpose flour a beautiful, glossy finish.
So, Can You Make Homemade Bagels With All Purpose Flour?
You can absolutely make homemade bagels with all purpose flour, and they’ll be chewy, flavorful, and entirely satisfying.
While all purpose flour doesn’t have as much protein as bread flour, proper kneading, boiling, and a cold ferment bridge that gap.
Making homemade bagels with all purpose flour is a rewarding process that yields fresh, warm bagels right from your oven.
Whether you enjoy them plain, with cream cheese, or loaded with toppings, your homemade bagels with all purpose flour will rival any store-bought version.
So roll up your sleeves, grab your all purpose flour, and start making homemade bagels with all purpose flour today because fresh bagels are just a few steps away.