Bagel bread is a cutting-edge twist on the classic bagel, which originated in Poland in the 17th century. Bagels were introduced to North America through Jewish immigrants, quickly becoming a staple in New York City in the early 20th century. Traditionally, bagels are boiled earlier than baking to achieve their signature chewy texture. Bagel bread combines this iconic method with the shape and convenience of a loaf, making it simpler to slice and use for sandwiches or toast. This variant keeps the chewy, dense texture of the unique bagels. at the same time, providing the flexibility of a bread loaf.

Ingredients

For the dough

• 3 ½ cups (440g) bread flour (or all-purpose flour)
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 tablespoon active dry yeast
• 1 ½ cups warm water (110°F/45°C)
• 1 tablespoon olive oil (optional, for softness)
  

For boiling

• 4 cups water
• 1 tablespoon baking soda
• 1 tablespoon honey or sugar (optional, for a touch of sweetness)

For topping (optional)

• Sesame seeds
• Poppy seeds
• Coarse salt
• Garlic powder or onion powder

Making Method and Steps

Bagel bread combines the chewy, dense texture of bagels with the convenience of a bread loaf. Perfect for sandwiches, toasts, or simply served with butter, this bagel bread recipe is simple and pleasant.

Step 1. Prepare the dough

• Activate the yeast: In a small bowl, mix the warm water with sugar. Sprinkle the active dry yeast over the top, and stir gently. Let it sit down for about 5-10 minutes, or until the mixture turns into frothy.
• Make the dough: In a mixing bowl, combine the flour and salt. Once the yeast mixture is prepared, pour it into the bowl with the dry ingredients. Add the olive oil (if using). Stir with a spoon or a dough hook till a rough dough forms.
• Knead the dough: Turn the dough out onto a floured surface and knead for approximately 8-10 minutes till the dough becomes easy and elastic. You can also knead it in a stand mixer with a dough hook attachment for 6-8 mins.

Step 2. Let the Dough Rise

• First rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free place for approximately 1-1.5 hours, or till it has doubled in size.

Step 3. Shape the Dough into Bagel Loaves

• Punch down the dough: Once the dough has risen, lightly punch it down to release the air.
• Divide and shape: Divide the dough into two pieces. Shape every piece right into a round loaf, rolling it lightly between your hands. Place the loaves on a parchment-lined baking sheet, leaving some space between them. Optionally, you can also form them into mini loaves or individual bagels if desired.
• Second rise: Cover the loaves with a moist towel and let them rise again for 30 minutes, allowing them to puff up.

Step 4. Boil the Bread

• Prepare the boiling water: While the dough is rising, bring the 4 cups of water to a simmer in a large pot. Add the baking soda and honey (or sugar) to the water. Stir gently to dissolve.
• Boil the loaves: Once the water is boiling, carefully drop every loaf into the simmering water, one at a time. Let the loaves boil for approximately 1-2 mins per side. This step helps develop the classic chewy bagel texture. Use tongs or a slotted spoon to remove the loaves and set them back on the parchment paper.

Step 5. Bake the Bagel Bread

• Preheat the oven: While the bread is boiling, preheat your oven to 375°F (190°C).
• Add toppings (optional): If you want to add toppings, brush the top of every loaf with a little water and sprinkle with sesame seeds, poppy seeds, or coarse salt.
• Bake the loaves: Place the boiled loaves in the oven and bake for 25-30 minutes, or till the bread has a golden brown crust and sounds hollow when tapped on the bottom.
• Cool: Let the loaves cool on a wire rack for at least 15 mins earlier than slicing.

Step 5. Serve and Revel in

Slice your freshly baked bagel bread and enjoy with your favorite spread, in a sandwich, or simply toasted with butter.

Tips for the Perfect Bagel Bread

• Use bread flour: Bread flour gives the dough more shape, making it chewier. If you don’t have it, all purpose flour works fine.
• Don’t skip the boiling: Boiling the dough earlier than baking is what gives bagels and bagel bread their characteristic chewy texture.
• Experiment with toppings: Feel free to get creative with the toppings. Try everything from classic sesame seeds to everything bagel seasoning, or even a drizzle of olive oil and garlic.

Storage

Store bagel bread in an airtight box at room temperature for up to 3-4 days. You can also freeze the bread for up to a 3 months. To reheat, pop slices into the toaster or warm them in the oven.