Part 2 of my bagel series: shaping and baking 🥯✨
This is the step that really transforms the dough into classic bagels — especially the boiling step, which gives them that signature chewy texture 💛
If you’ve never shaped bagels before, don’t worry — it’s simple once you see it done!
Save this so you can follow along when you make your own, and check out Part 1 for the dough!
Shaping and baking bagels at home can seem intimidating at first, but once you get the hang of the process, it becomes a rewarding and enjoyable experience. The key to that perfect bagel texture is the boiling step — boiling the dough briefly before baking creates a chewy crust that’s characteristic of authentic bagels. When shaping your bagels, a common method is to roll the dough into a rope and then join the ends to form a ring. Alternatively, you can roll individual dough balls and poke a hole in the center, gently stretching it to create the classic bagel shape. Both techniques work well; it comes down to personal preference and what feels comfortable to you. From my experience, make sure not to over-boil the bagels, as this can cause them to become too dense. Usually, boiling each bagel for about 60 seconds on each side in water with a touch of honey or baking soda helps enhance the browning and flavor. After boiling, a quick dip in toppings like sesame seeds, poppy seeds, or everything seasoning adds extra crunch and taste. Baking them on a preheated stone or in a hot oven ensures even cooking and a golden-brown finish. I also recommend trying different dough flavors — adding ingredients like cinnamon, raisins, or onion powder before shaping for unique variations. Plus, homemade bagels keep well for a couple of days and can be frozen for later enjoyment. Overall, taking the time to perfect your bagel shaping and boiling technique will elevate your baking results and delight your family and friends with authentic, chewy bagels straight from your kitchen.
😍 they look great!!