No Knead Bagels

Ingredients

• 500 g Bread flour (All‑purpose flour can be used but bread flour gives best chew)
• 360 ml Warm water (Around 110°F / 43°C, warm to the touch)
• 2 Tbsp Granulated sugar (Helps activate yeast)
• 2 tsp Salt (Enhances flavor)
• 2 Tbsp Olive oil (Adds tenderness)
• 2 tsp Instant yeast (Active dry yeast works too – use 1¼× amount)
• 1 large Egg white (Beaten, for egg wash)
• 2 Tbsp Everything bagel seasoning or sesame/poppy/pumpkin seeds (For topping – optional)

Instructions

1. Combine wet ingredients

   In the large mixing bowl add warm water, sugar, salt, olive oil, and instant yeast. Whisk until the sugar and yeast dissolve.

   Time: PT5M

2. Add flour and mix

   Add the bread flour all at once. Stir with a fork until a shaggy dough forms. If the dough feels dry, add 1–2 Tbsp more water.

   Time: PT5M

3. First rest (autolyse)

   Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes to hydrate the flour.

   Time: PT30M

4. First stretch‑and‑fold

   Wet your hand, grab one side of the dough, stretch it upward and fold it over the opposite side. Perform 4–5 folds, then pull the dough under itself to form a smooth ball.

   Time: PT5M

5. Rest after first fold

   Cover and let the dough rest for another 30 minutes.

   Time: PT30M

6. Second stretch‑and‑fold

   Repeat the stretch‑and‑fold process (4–5 folds) and re‑ball the dough.

   Time: PT5M

7. Rest after second fold

   Cover and rest for 30 minutes.

   Time: PT30M

8. Third stretch‑and‑fold

   Perform another series of 4–5 folds and ball the dough.

   Time: PT5M

9. Rest after third fold

   Cover and rest for 30 minutes.

   Time: PT30M

10. Fourth stretch‑and‑fold

    Do a final series of 4–5 folds, then form a smooth, plump ball.

    Time: PT5M

11. Final bulk rise

    Cover the dough and let it rise until doubled in size, about 30–60 minutes depending on ambient temperature (45 minutes average).

    Time: PT45M

12. Divide and pre‑shape

    Turn the dough onto a lightly floured surface. Divide into 12 equal pieces (~100 g each). Roll each piece into a smooth ball and place on parchment‑lined trays. Cover and let rest 40 minutes.

    Time: PT40M

13. Prepare boiling water

    In a large saucepan bring about 4 L of water to a gentle simmer (just below a rolling boil).

    Time: PT10M

    Temperature: 180°F

14. Punch holes

    Using a small cookie cutter or the back of a piping tip, punch a 2‑cm hole in the center of each rested dough ball.

    Time: PT5M

15. Boil bagels (prune stage)

    Using a slotted spoon, lower each bagel (with its parchment) into the hot water for 30 seconds to 1 minute. The bagel should float; if it sinks, it needs more rise.

    Time: PT5M

    Temperature: 180°F

16. Bake bagels

    Place boiled bagels on a parchment‑lined baking sheet, brush lightly with beaten egg white, sprinkle desired toppings, and bake in a pre‑heated oven at 430°F (220°C) for 16–20 minutes until golden.

    Time: PT18M

    Temperature: 430°F

17. Cool

    Let the bagels sit on the pan for 5 minutes, then transfer to a cooling rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

50 g

Fat

1 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread flour: All‑purpose flour, Whole‑wheat flour (reduce water)
• Instead of Warm water: Milk (for richer flavor)
• Instead of Granulated sugar: Honey, Maple syrup (reduce water)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Olive oil: Vegetable oil, Canola oil
• Instead of Instant yeast: Active dry yeast
• Instead of Egg white: Milk wash, Water
• Instead of Everything bagel seasoning or sesame/poppy/pumpkin seeds: Coarse salt, Dried onion flakes

Equipment Needed

• Large mixing bowl
• Whisk
• Fork (for mixing)
• Kitchen scale
• Bench scraper or dough scraper (optional)
• Parchment paper
• Slotted spoon
• Baking sheet
• Pastry brush
• Saucepan (large) for boiling water
• Oven
• Cooling rack
• Carbon steel pan (optional for toasting) (optional)

Critical Steps — Do Not Skip

• First stretch‑and‑fold
• Second stretch‑and‑fold
• Third stretch‑and‑fold
• Fourth stretch‑and‑fold
• Final bulk rise
• Punch holes after rest
• Boiling bagels (prune stage)
• Baking at high temperature

Chef Tips from the Video

• Use a wet hand when handling the dough to prevent sticking.
• Cover the bowl with a damp towel during rests to keep the surface from drying out.
• For extra shine, brush with egg white mixed with a splash of water.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a zip‑top bag for up to 3 months; re‑heat directly from frozen.

Room temperature: Best eaten the same day; can sit out for up to 12 hours if wrapped.

Make-Ahead Tips

• Shape and freeze the unboiled bagels on a tray; transfer to a freezer bag once solid.
• Boiled bagels can be refrigerated for 2 days and reheated in a toaster or oven.