Smooth Homemade New York Bagels (No Bread Flour Needed)

Craving that authentic New York bagel experience but only have all-purpose flour? This easy, bakery-style bagel recipe uses vital wheat gluten and unbleached white flour—no bread flour required! Get that signature chewy bite, shiny golden crust, and unbeatable flavor right from your kitchen. Whether you’re a beginner or a bagel pro, you’ll love how simple and satisfying these bagels are to make (and eat).

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Recipe

Servings: 16 bagels

Calories per serving: ~260

Total Time: About 3 hours (including rising and baking)

Smooth Homemade New York Bagels (No Bread Flour Needed)

Ingredients

For the Dough:

• 8 cups unbleached all-purpose flour

• 8 tablespoons vital wheat gluten

• 2 tablespoons sugar

• 4 teaspoons instant yeast

• 3 teaspoons salt

• 2½ cups warm water (about 100°F)

For Boiling:

• 16 cups water

• 2 tablespoons barley malt syrup (or honey or brown sugar)

• 2 teaspoons baking soda

Optional Toppings:

Sesame seeds, poppy seeds, coarse salt, everything bagel seasoning

Instructions

1. Make the Dough

In a large bowl, whisk together flour, vital wheat gluten, sugar, yeast, and salt. Add warm water and stir until a rough dough forms. Knead by hand for 10–12 minutes (or with a stand mixer for 7–8 minutes) until the dough is smooth, elastic, and firm. Cover with a damp towel or plastic wrap and let rise in a warm place for 60–75 minutes, until puffy but not doubled.

2. Shape the Bagels

Punch down the dough and divide it into 16 equal pieces (about 100g each). Roll each piece into a tight, smooth ball. Poke a hole in the center of each ball and gently stretch to about 1½ inches wide. Place on a parchment-lined baking sheet, cover loosely, and let rest for 20–30 minutes until slightly puffy.

3. Boil the Bagels

Preheat your oven to 425°F (220°C). Bring water, malt syrup (or honey), and baking soda to a gentle simmer in a large pot. Gently simmer 4–6 bagels at a time for 30 seconds per side. Remove with a slotted spoon and return to the baking sheet.

4. Top and Bake

While bagels are still damp, dip into your favorite toppings. Bake one tray at a time for 18–20 minutes, rotating halfway, until bagels are deep golden and glossy. Cool on a wire rack for at least 20 minutes before slicing.

Nutrition Facts (Per Bagel)

• Calories: ~260

• Protein: 9g

• Carbohydrates: 49g

• Fat: 1g

• Fiber: 2g

• Sugar: 2g

• Sodium: 370mg

Storage Instructions

Store bagels in an airtight bag at room temperature for up to 2 days. For longer freshness, slice and freeze in freezer-safe bags. Toast directly from frozen for best texture and flavor.

Prepare the Dough

Prepare the Dough

Prepare the Dough

Shape the Bagels

Shape the Bagels

Shape and set aside

Boil Gently

Bake

Let cool

Enjoy

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Prompt

Here's how I prompted to create the Smooth Homemade New York Bagels (No Bread Flour Needed) recipe.

I already made bagels once, however, they were not very pretty and I wanted prettier ones, so I decided to try my luck again. I asked ChatGPT for a recipe:

I wanna make bagels. Delicious like store bought

ChatGPT gave me a recipe:

Great! If you want soft, chewy, golden bagels like the good store-bought kind (think New York-style), I’ve got you covered. Here's a straightforward recipe that gives you that glossy crust, hearty chew, and rich flavor—without weird additives.

New York-Style Bagels (Makes 8)

🧂 Ingredients

Dough:

• 500g (4 cups) bread flour (high protein is key)

• 1 tbsp sugar

• 2 tsp instant yeast

• 1½ tsp salt

• 300ml (1¼ cups) warm water

Water Bath:

• 2L (8 cups) water

• 1 tbsp barley malt syrup (or honey or brown sugar)

• 1 tsp baking soda (helps crust)

Toppings (optional):

• Sesame seeds, poppy seeds, coarse salt, everything bagel mix

👨‍🍳 Instructions

1. Make the Dough:

   • In a large bowl, mix flour, sugar, salt, and yeast.

   • Add warm water and knead for 8–10 minutes until the dough is smooth and stiff.

   • Cover and let rise for 1 hour or until puffy (but not doubled).

2. Shape the Bagels:

   • Divide dough into 8 equal pieces.

   • Shape each into a ball, poke a hole in the center with your finger, and stretch to form a 1.5-inch hole (they'll shrink during proofing).

   • Place on a parchment-lined tray and cover loosely. Rest for 20–30 minutes.

3. Boil:

   • Preheat oven to 220°C / 425°F.

   • Bring the water bath to a boil. Add syrup and baking soda.

   • Boil bagels 30 seconds per side (they should puff and float).

   • Drain and place back on the parchment tray.

4. Top and Bake:

   • While damp, dip into toppings if using.

   • Bake for 18–20 minutes until golden brown, flipping halfway if you like both sides evenly browned.

   • Cool on a rack 15 minutes before slicing.

📝 Tips for That Store-Bought Flavor:

• Use bread flour, not all-purpose.

• Boiling is non-negotiable for chew and shine.

• Barley malt syrup gives that deep bagel-shop flavor, but honey is fine too.

• Want a deeper crust? Chill shaped bagels overnight and boil straight from the fridge.

Want me to generate a printable version with nutrition info and storage tips? Or help you flavor these—like cinnamon raisin, jalapeño cheddar, or blueberry?

I wanted help making sure I get the smooth looking crust:

last time I made them, they were bumpy and not as smooth and pretty like in the store

ChatGPT explained some terms:

Ah, got it—if your bagels came out bumpy and uneven, that usually means a few key steps need tightening. Let’s troubleshoot so yours come out smooth, shiny, and bakery-beautiful next time.

💡 Why Bagels Turn Out Bumpy or Uneven (And How to Fix It)

1. Rough Dough Surface

• Cause: Not kneading enough or dough dried out while rising.

• Fix: Knead 8–10 minutes until really smooth and elastic. The dough should bounce back when poked.

• Pro tip: Keep it covered with a damp towel or lightly oiled plastic wrap during resting so it doesn’t form a skin.

2. Shaping Too Roughly

• Cause: Forming the hole with tearing or twisting, or uneven tension in the dough ball.

• Fix: Roll each piece into a tight ball first. Then poke your thumb through and stretch gently while rotating—like making a tiny steering wheel. You want the surface taut and smooth.

3. Underproofing or Overproofing

• Underproofed = tight skin = wrinkles. Overproofed = collapse in boil.

• Fix: After shaping, let them rise just 20–30 minutes at room temp. They should look puffy and barely spring back when poked.

4. Boiling in Water That’s Too Hot or Boiling Too Long

• Cause: Violent boiling = outer skin gets crinkly.

• Fix: Simmer, don’t boil aggressively. 30 seconds per side is enough—too long can cause puckering.

5. Not Enough Gluten Development

• Cause: Using all-purpose flour or weak flour.

• Fix: Use bread flour (12–13% protein). That structure is what makes the skin stay taut and glossy.

6. Not Enough Surface Tension

• Cause: Bagels not rolled tightly enough before shaping.

• Fix: When shaping into balls, use a smooth, firm motion on a clean counter—pulling the surface taut helps them bake evenly.

✅ Try This Next Time:

1. Use bread flour.

2. Knead well—until windowpane test passes.

3. Cover during all resting steps.

4. Shape with care and keep the surface taut.

5. Simmer gently—don’t overboil.

6. Use a light egg wash or malt syrup in the water for that shiny bakery finish.

Want a version with step-by-step photos or a video tutorial link? Or I can walk you through one bagel at a time next time you're making them.

I learned a new word so I asked for clarifications, just to make sure we are talking about the same thing:

puckering- is that like acne skin? sorry if gross description, but that's how they looked.. I don't have bread flour but I have unbleached white flour and gluten

It gave me some tips:

Not a gross description at all—“acne skin” is actually a perfect way to describe puckered bagels! That rough, dimpled, uneven surface is a common beginner issue and exactly what we want to fix.

🧠 What Causes That "Puckered" Look?

Yes, it's just like acne skin:

• The bagel dough surface gets too dry or too tight, and then the boiling water exaggerates the creases or imperfections.

• Rapid boiling or overproofing/underproofing can make it worse.

• Weak gluten or uneven shaping also contributes.

💪 Good News: You CAN Use White Flour + Gluten!

You’re in a great spot. Here’s how to make your unbleached all-purpose flour work like bread flour:

🥣 DIY Bread Flour Ratio

• Use 1 tablespoon (8g) vital wheat gluten per 1 cup (120g) of all-purpose flour.

• For this recipe (4 cups of flour), that means:

  • 4 cups unbleached white flour

  • 4 tablespoons vital wheat gluten

This boosts the protein and gluten structure, making your dough stretchy, chewy, and smooth—just like store-bought bagels.

🔁 Quick Recap to Avoid Puckering:

• Use your DIY bread flour blend above.

• Knead well until the dough is elastic and smooth.

• Keep dough covered during rest so no dry skin forms.

• Shape tightly but gently, stretching the outer surface smooth.

• Simmer gently—no aggressive boiling.

• Boil only 30 seconds per side.

• Bake hot (220°C / 425°F) and let them cool fully on a rack.

Want me to rewrite the bagel recipe for you using your flour + gluten setup and note all the anti-puckering tweaks?

I asked for the adjustments it suggested:

yes please. You know me so well.

It updated:

Here’s your custom, smooth-skin, store-quality bagel recipe using unbleached white flour + gluten, with all the tweaks to prevent puckering and get that gorgeous glossy finish. Let’s make your bagels the kind people think you bought.

🥯 Smooth, Chewy Homemade Bagels (Bakery-Style)

Makes: 8 bagelsPrep time: 25 minResting/proofing time: 1.5–2 hoursCook time: 20 minTotal time: ~2.5 hoursCalories: ~260 per bagel

🧂 Ingredients

Dough:

• 4 cups (480g) unbleached all-purpose flour

• 4 tbsp (32g) vital wheat gluten

• 1 tbsp sugar

• 2 tsp instant yeast

• 1½ tsp salt

• 1¼ cups (300ml) warm water (~100°F / 38°C)

Boiling water bath:

• 8 cups (2L) water

• 1 tbsp barley malt syrup (or honey or brown sugar)

• 1 tsp baking soda

Optional toppings:

• Sesame seeds, poppy seeds, coarse salt, everything bagel mix

👨‍🍳 Instructions

1. Make your dough

• In a large bowl, whisk flour, gluten, sugar, yeast, and salt.

• Add warm water and stir until a shaggy dough forms.

• Knead 8–10 minutes by hand or 6–7 in a stand mixer until very smooth and elastic.

• Lightly oil the bowl. Cover dough with a damp towel or plastic wrap. Rest 60–75 minutes, until puffy but not doubled.

2. Divide and shape

• Punch down the dough and divide into 8 equal pieces (about 100g each).

• Roll each into a smooth, tight ball—cup your hand and roll it against the counter to build surface tension.

• Poke a hole in the center with your thumb and gently stretch to a 1½-inch hole.

• Place on a parchment-lined tray. Lightly cover and rest 20–30 minutes. They should get slightly puffy, but not overproof.

🔁 No dry skin! Cover with a damp cloth or lightly oiled plastic wrap.

3. Boil gently

• Preheat oven to 220°C / 425°F.

• Bring water, malt syrup, and baking soda to a gentle simmer (not a rolling boil!).

• Simmer bagels 30 seconds per side—no longer.

• Remove with a slotted spoon, drain briefly, then place back on the tray.

4. Top and bake

• While damp, dip the tops into your favorite toppings.

• Bake 18–20 minutes, rotating tray halfway through.

• Cool on a rack at least 20 minutes before slicing. Bagels finish setting as they cool.

✅ Storage Instructions

• Store at room temp in a sealed bag up to 2 days.

• For longer storage: Slice and freeze in a freezer-safe bag (toaster-ready!).

💡 Serving Ideas

• Classic: Cream cheese + tomato + cracked pepper

• Sweet: Toasted with butter and jam

• Savory: Egg, bacon, avocado

• Mini pizzas: Slice, top with sauce + cheese, broil for 5 min

🔬 Nutrition (Per Bagel)

• Calories: ~260

• Protein: 9g

• Carbs: 49g

• Fat: 1g

• Fiber: 2g

• Sugar: 2g

• Sodium: 370mg

Would you like this exported as a printable PDF or formatted for your blog with structured data? I can also give you variations—like cinnamon raisin or jalapeño cheddar—if you're feeling adventurous.

I asked it to double the amounts:

I wanna make double the amount do I just double all ingredients?

Scroll to the top or click below for the final recipe.

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