How To Make Bagels From Pizza Dough

You can make bagels from pizza dough, and the process is surprisingly simple and rewarding.
 
Making bagels from pizza dough is a brilliant shortcut for anyone who loves fresh homemade bagels but doesn’t want to deal with the time and fuss of traditional yeast dough recipes.
 
If you’ve ever wondered how to make bagels from pizza dough, the answer lies in a few clever steps that transform that everyday grocery store staple into chewy, golden, bakery-style bagels.
 
The beauty of learning how to make bagels from pizza dough is that you likely already have the main ingredient sitting in your fridge or pantry.
 
In this post, we’ll walk through the entire process, from shaping to boiling to baking, so you can master how to make bagels from pizza dough right in your own kitchen.
 
Let’s dive in and turn that pizza dough into your new favorite breakfast treat.
 

Why You Can Make Bagels From Pizza Dough

The reason you can make bagels from pizza dough comes down to the dough’s core ingredients and structure.
 
Pizza dough is made from flour, water, yeast, salt, and sometimes a bit of oil or sugar, which are essentially the same building blocks used in traditional bagel dough.
 
When you make bagels from pizza dough, you’re working with a dough that already has good gluten development, which is crucial for that dense, chewy bagel texture.
 
The main difference is that pizza dough is typically softer and less stiff than classic bagel dough, but a quick kneading adjustment can fix that.
 
So yes, you can absolutely make bagels from pizza dough, and the results are closer to real bagels than you might expect.
 
Let’s look at the specific reasons why this shortcut works so well.
 

1. The Gluten Structure Is Already There

When you make bagels from pizza dough, the gluten has already been developed during the dough’s initial mixing and rising.
 
Gluten is what gives bagels their signature chew, and pizza dough is known for having a strong, elastic gluten network.
 
This means you don’t have to spend extra time kneading to get the right texture.
 
Just a few minutes of additional handling is all you need to make bagels from pizza dough that have that satisfying bite.
 

2. The Hydration Level Is Manageable

Pizza dough usually has a hydration level between 60% and 70%, which is slightly higher than traditional bagel dough.
 
That extra moisture actually works in your favor when you make bagels from pizza dough because it keeps the bagels soft on the inside.
 
The boiling step will firm up the exterior, so you get that perfect contrast between a crisp crust and a tender crumb.
 
You don’t need to add much flour when shaping, just enough to prevent sticking.
 

3. The Flavor Profile Complements Bagels

Store-bought pizza dough often contains a small amount of sugar or malt, which adds a subtle sweetness that mimics the malt in traditional bagel recipes.
 
When you make bagels from pizza dough, that subtle sweetness comes through in the final bake, giving you a flavor that’s very close to a classic New York-style bagel.
 
If you use a plain or whole wheat pizza dough, the neutral flavor lets your toppings shine, whether that’s sesame seeds, everything seasoning, or cinnamon sugar.
 

Step-by-Step Guide: How to Make Bagels From Pizza Dough

Now that you know why this method works, let’s get into the actual steps for how to make bagels from pizza dough.
 
This process takes about an hour and a half from start to finish, with most of that time being inactive rising and baking.
 
Gather your ingredients: one pound of pizza dough, water for boiling, baking soda or barley malt syrup, an egg wash, and your favorite toppings.
 
Here’s the full breakdown.
 

1. Bring the Pizza Dough to Room Temperature

Take your pizza dough out of the fridge and let it sit at room temperature for about 30 to 45 minutes.
 
This is a critical step when you make bagels from pizza dough because cold dough is stiff and hard to shape into smooth rounds.
 
Warm dough is more pliable and will hold its shape better during the boiling and baking stages.
 
While the dough warms up, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
 

2. Divide and Shape the Dough Into Bagels

Once the dough is at room temperature, lightly flour your work surface and turn the dough out onto it.
 
Cut the pizza dough into four equal pieces if you want large bagels, or six pieces for smaller ones.
 
To make bagels from pizza dough, roll each piece into a ball by tucking the edges under and pinching them together at the bottom.
 
Then, poke your thumb through the center of each ball and gently stretch it into a ring shape with a hole about 1.5 to 2 inches wide.
 
The hole will shrink during boiling and baking, so make it bigger than you think it needs to be.
 
Place the shaped bagels on a floured surface and let them rest for 10 minutes before boiling.
 

3. Boil the Bagels Briefly

Boiling is the step that truly makes bagels taste like bagels, and it’s essential when you make bagels from pizza dough.
 
Fill a large pot with about 3 to 4 inches of water and bring it to a rolling boil.
 
Add a tablespoon of baking soda or barley malt syrup to the water; this raises the pH and helps create that shiny, chewy crust.
 
Reduce the heat to a gentle simmer and carefully drop one or two bagels into the water at a time.
 
Boil each bagel for 30 to 60 seconds per side, flipping once with a slotted spoon.
 
The longer you boil, the chewier the bagel, so start with 45 seconds per side for a balanced texture.
 
Remove the boiled bagels with a slotted spoon and place them on a wire rack to drain for a minute.
 

4. Add Toppings and Bake

After boiling, transfer the bagels to your prepared baking sheet, spacing them about 2 inches apart.
 
Brush the tops with an egg wash made from one beaten egg and a tablespoon of water; this gives the bagels a beautiful golden sheen.
 
Now is the time to add your toppings, like sesame seeds, poppy seeds, garlic flakes, or coarse salt.
 
Press the toppings gently into the dough so they stick during baking.
 
Bake the bagels in your preheated oven for 20 to 25 minutes, or until 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 Perfectly Chewy Bagels From Pizza Dough

Getting the texture just right when you make bagels from pizza dough comes down to a few simple tweaks.
 
First, don’t skip the boiling step; it’s what sets bagels apart from regular bread rolls.
 
Second, if your pizza dough feels too soft or sticky, knead in a little extra flour until it’s smooth and slightly stiff.
 
Third, let the shaped bagels rest for a full 10 to 15 minutes before boiling; this relaxes the gluten and prevents them from shrinking into puffy blobs.
 
You can also make bagels from pizza dough ahead of time and store them in an airtight container for up to three days.
 
To refresh them, just pop them in a toaster oven for a few minutes; they’ll taste almost as good as fresh out of the oven.
 

Try Different Variations

One of the best parts of learning how to make bagels from pizza dough is how easy it is to customize them.
 
Add a handful of shredded cheese and jalapeños to the dough before shaping for a spicy twist.
 
Or mix in some cinnamon and raisins for a sweet breakfast version that needs no toppings.
 
You can even make bagels from pizza dough that’s flavored with herbs like rosemary or basil for a savory snack.
 
The possibilities are endless when you realize how versatile this shortcut really is.
 

So, How to Make Bagels From Pizza Dough?

You can make bagels from pizza dough by letting the dough warm up, shaping it into rings, boiling it briefly in water with baking soda, and baking it at a high temperature until golden and chewy.
 
It’s really that simple, and the entire process takes less than two hours from start to finish.
 
The secret to success is treating the pizza dough with a little respect: let it come to room temperature, shape it gently, and don’t skip the boiling step.
 
Once you master how to make bagels from pizza dough, you’ll never buy frozen bagels again.
 
Whether you top them with everything seasoning, plain butter, or cream cheese and lox, these homemade bagels will become a weekend staple in your kitchen.
 
So next time you have a batch of pizza dough on hand, give this method a try and enjoy the warm, chewy rewards.
 
Happy baking, and enjoy every single bite of your freshly made bagels.