Cheat's Bagels Method (Uses Bread Dough or Pizza Dough)

Updated at: Thu, 17 Aug 2023 11:34:48 GMT

Step 1

Proof your sourdough or pizza dough as normal in the fridge overnight. My Signature Sourdough Loaf recipe is perfect for this method (I like to use 100% white bread flour if I plan to make bagels). You can of course use your favourite sourdough recipe and apply the methods I list below (my loaf size weighs roughly 975g). Lower hydration dough will be easier to shape - the dough I’m demonstrating with is over 80% hydration…stick with 70-75% to make shaping easier and less sticky! My Signature Sourdough recipe can be found on my Whisk profile or in the Lace Bakes community - or just search 'Signature Sourdough Loaf' on Whisk,

Step 2

You can also use my sourdough or sourfaux pizza dough recipes for this method - both can be found on my Whisk profile or in the Lace Bakes community.

Step 3

Tip your dough from the banneton basket or bowl onto a lightly floured surface. Using a bench scraper, cut the dough into eight equal pieces. For a 975g Signature Sourdough loaf, each blob should weigh about 121-122g. A batch of either of my pizza doughs weighs 1000g, so once divided, they should weigh about 125g each.

Step 4

Once dough is cut into eight, use floured hands to roll the dough into eight tight balls - I use a cupping motion with both hands to roll the dough balls. Then, poke the centre of each dough ball with a chop stick or your finger to make a hole. Place two fingers into the hole in the dough and twirl the dough ball around your fingers whilst gently stretching outwards (see video linked to recipe). You should have a somewhat-bagel-looking-thingy at the end of this. But the beauty is that these “bagels” are not meant to be perfect, they were never meant to be bagels after all… If you prefer to shape your bagels using another method, please do! Your bagels are ready to be boiled now.

Step 5

NOTE: Always pop any big air bubbles that appear while shaping the bagels - you don't want your bagels to bake up with a ton of air pockets!

Step 6

Preheat your oven to 220C or 430F. Line a large baking tray with parchment paper. Line your work top with a few paper towels - these will help absorb the excess water as your bagels come out of the boiling water.

Step 7

Fill a large pot with tap water and bring to a steady boil whilst shaping your bagels. Once your bagels are shaped and the water is boiling, add in the malt syrup and then the baking soda and stir until all mixed in evenly. Now it's time to boil the bagels.

Step 8

Gently place your bagels into the boiling water and cook for 45 seconds on each side - you'll need to do this in batches depending on the size of your pot. Once they've boiled on each side, remove with a slotted spoon or wire skimmer and place briefly onto the paper towels you set out beforehand. Blot with paper towel to remove excess water, and quickly move bagels to the parchment lined baking tray before they stick to the paper towels.

Step 9

Once all of the bagels have been spaced evenly onto the baking tray, brush a light egg wash over each of them. Then sprinkle on any desired toppings, like mixed seeds, everything but the bagel seasoning (see my recipe on Whisk), cheese or even pickled jalapeño and cheese. You can mix and match your bagel flavours on the tray to make a range of flavours for all tastes. For the jalapeño and cheese flavour, I blot the jalapeños so they're as dry and possible. I chop them roughly and then sprinkle on top of the egg washed bagel. Then I sprinkle liberally with cheese and a place a couple extra jalapeños on top of that. You can of course use fresh jalapeños too, I just love the brined flavour of the pickled ones with the cheese!

Step 10

Place the tray of bagels into the oven and bake for about 22-24 minutes, or until they're puffed up and a nice light golden brown.

Step 11

Let cool slightly and then cut in and lather with your favourite spreads and toppings. They're wonderful untoasted when they're fresh out of the oven - if enjoying the next day, slice in half and toast to restore the crispy texture to its former glory. ENJOY!

Step 12

You can use honey or brown sugar instead of malt syrup in the boiling water. I was just hoping to achieve a bit of malty sweet flavour since there isn’t any in the dough like there traditionally is. I used one heaping tablespoon of malt syrup for a big pot of water.

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