Bakery-Style Plain Bagels High Protein • Added Fiber • No Dairy

Bakery-Style Plain Bagels High Protein • Added Fiber • No Dairy

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix warm water + honey + yeast Let sit 5–8 minutes

Step 2

MIX DOUGH (3 minutes) In a large bowl, whisk: Bread flour Oat fiber Vital wheat gluten Salt Sugar Add: Yeast water Mix until shaggy.

Step 3

KNEAD (8–10 minutes) Knead by hand or mixer until smooth, firm, elastic. What “right” feels like: Dense but pliable Springs back when poked Feels stronger than sandwich dough Visual cue: Surface becomes smooth No tearing Dough holds its shape in a ball

Step 4

FIRST RISE (Fermentation Control) Place dough in lightly oiled bowl, cover. ⏱️ Target time: 30–40 minutes What you’re looking for: 60–70% rise (NOT doubled) Dough looks: Slightly domed Smooth Tight Poke test: Press gently with finger Dough springs back slowly No dent remains

Step 5

SHAPE BAGELS (5–7 minutes) Turn dough onto counter without deflating aggressively Divide into 8 equal pieces (90–95 g) Shape each into a tight ball: Pull edges underneath Rotate against counter to build tension Proper shaping cue: Ball holds its shape No spreading Form bagels: Poke center hole Stretch to ~2 inches

Step 6

SECOND RISE (Critical!) Place shaped bagels on parchment. ⏱️ 10–15 minutes MAX Correct look: Slightly puffy Still firm Smooth surface

Step 7

BOIL (Structure Lock-In) Bring water + honey/brown sugar to a gentle rolling boil. Boil each bagel: 45–60 seconds per side During boil: Bagels should float within 5 seconds Surface should look tighter after boiling

Step 8

BAKE Preheat oven to 425°F (220°C) Optional: brush lightly with oil or egg wash Bake 17–20 minutes Look for: Deep golden color Smooth, taut tops No wrinkling Cool 15–20 minutes before slicing.