Bagels have become a beloved staple in breakfast and brunch menus worldwide, and Paul Hollywood’s bagel recipe brings an authentic touch straight from the expert himself. Known for his precision and passion in baking, Paul Hollywood offers a recipe that balances a chewy texture with a golden crust, making homemade bagels truly irresistible.
Ingredients
To create the perfect Paul Hollywood Bagel, it is essential to gather fresh, high-quality ingredients. These components work together to deliver the signature chewy texture and golden crust we love in homemade bagels.
Dough Ingredients
Our bagel dough requires precise measurements to ensure the ideal consistency and rise:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Strong bread flour | 500g (about 4 cups) | Sifted |
| Instant dry yeast | 7g (1 packet) | Ready to use |
| Warm water | 300ml (1 1/4 cups) | Approximately 110°F |
| Granulated sugar | 2 tablespoons | |
| Salt | 2 teaspoons | Fine |
| Vegetable oil or melted butter | 1 tablespoon | Optional for softer crust |
We start with strong bread flour for that classic chewy texture. The instant dry yeast activates quickly in warm water to help the dough rise efficiently. Sugar feeds the yeast, while salt balances flavor. A small amount of oil or melted butter can be added for tenderness but is optional.
Toppings and Optional Add-ins
Paul Hollywood’s bagels shine with a variety of toppings and optional mix-ins to customize each batch. Consider these classics and creative options:
- Poppy seeds — add earthy crunch and a traditional finish
- Sesame seeds — provide a nutty aroma and appealing texture
- Coarse sea salt — for a savory kick
- Everything bagel seasoning — a blend of seeds, garlic, and onion for bold flavor
- Dried onion flakes — add sweetness and aroma
- Cheese (e.g., cheddar or Asiago) — sprinkle on top for a golden cheesy crust
- Cinnamon and raisin — fold into dough for a sweet variation
By selecting your preferred toppings or incorporating optional add-ins, we can tailor the Paul Hollywood Bagel experience to suit any taste or occasion.
Equipment Needed
To achieve the perfect Paul Hollywood Bagel, having the right equipment on hand is essential. Each tool plays a vital role in ensuring our bagels develop that characteristic chewy texture and golden crust.
- Mixing Bowl
A large mixing bowl is necessary for combining and kneading the dough thoroughly. Use a bowl big enough to allow the dough to expand during rising.
- Digital Kitchen Scale
Precision is key when measuring ingredients like flour and yeast. A digital scale guarantees accuracy for consistent results.
- Measuring Cups and Spoons
For ingredients such as sugar, salt, and optional add-ins, use quality measuring tools to maintain proper ratios.
- Dough Scraper
This helps handle the sticky dough easily, aiding in kneading and transferring the dough without sticking.
- Stand Mixer with Dough Hook (Optional)
A stand mixer equipped with a dough hook can simplify kneading, especially when preparing larger batches.
- Clean Kitchen Towel or Plastic Wrap
Cover the dough while it rises to maintain moisture and warmth, which promotes proper fermentation.
- Large Pot or Deep Pan
We need this to boil the bagels briefly before baking, creating their distinctive chewy crust.
- Slotted Spoon or Spider Strainer
Essential for safely lowering the bagels into the boiling water and retrieving them without excess liquid.
- Baking Sheet with Parchment Paper or Silicone Baking Mat
Provides a non-stick surface while baking, preventing the bagels from sticking and facilitating even cooking.
- Cooling Rack
Use a wire rack to cool the bagels after baking, allowing air circulation which keeps the crust crisp.
- Pastry Brush
Ideal for brushing bagels with egg wash or melted butter to enhance their golden color and shine.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowl | Dough mixing and rising | Large size preferred |
| Digital Kitchen Scale | Accurate ingredient measurement | Essential for flour and yeast |
| Measuring Cups & Spoons | Measure smaller quantities | For sugar, salt, toppings |
| Dough Scraper | Handle and divide dough | Makes kneading cleaner |
| Stand Mixer with Dough Hook | Optional kneading aid | Useful for larger batches |
| Kitchen Towel/Plastic Wrap | Cover dough during rising | Maintains humidity |
| Large Pot or Deep Pan | Boiling bagels | Use water with baking soda |
| Slotted Spoon/Spider Strainer | Retrieve boiled bagels | Drains water efficiently |
| Baking Sheet & Parchment | Baking surface | Prevents sticking |
| Cooling Rack | Cooling baked bagels | Keeps crust crisp |
| Pastry Brush | Apply egg wash or butter | Enhances color and texture |
Equipped with these tools, we can confidently prepare our Paul Hollywood Bagels to bakery standards right in our own kitchen.
Prep Work
Before diving into the actual baking, preparing the dough and water for boiling are critical steps to ensure our Paul Hollywood Bagels achieve that signature chew and golden crust. Let’s break down these essential prep tasks.
Preparing the Dough
To create the perfect bagel dough, we begin by combining our carefully measured ingredients:
- Bread flour: Provides strong gluten for chewiness.
- Instant dry yeast: Ensures consistent rise.
- Warm water (around 105°F / 40°C): Activates yeast without killing it.
- Granulated sugar: Feeds the yeast and adds slight sweetness.
- Salt: Enhances flavor and controls yeast activity.
- Optional vegetable oil or melted butter: Adds subtle richness and tenderness.
Step-by-step dough preparation:
- In a large mixing bowl, combine bread flour, salt, and sugar. Stir thoroughly to distribute evenly.
- Dissolve instant dry yeast in warm water. Let it activate for about 5 minutes until slightly frothy.
- Pour the yeast mixture into the dry ingredients and mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface or in a stand mixer fitted with a dough hook for 8 to 10 minutes until smooth and elastic. Proper kneading develops gluten structure critical to the chewy texture.
- Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and allow it to rise in a warm environment until doubled in size, roughly 1 to 1.5 hours.
| Ingredient | Quantity | Prep Detail |
|---|---|---|
| Bread flour | 500g | Use strong bread flour |
| Instant dry yeast | 7g | Dissolve in warm water |
| Warm water | 300ml | ~105°F (40°C) |
| Granulated sugar | 1 tbsp | For feeding yeast |
| Salt | 2 tsp | Adds flavor |
| Vegetable oil/butter | 1 tbsp (optional) | Adds richness |
Preparing the Boiling Water for Poaching
Boiling is what sets bagels apart from other breads by creating that dense, chewy crust. We need to prepare the poaching water thoughtfully.
Steps to prepare boiling water:
- Fill a large pot with enough water to allow bagels to float freely.
- Bring the water to a vigorous boil—this may take 10 to 15 minutes depending on volume.
- Add 1 to 2 tablespoons of sugar or honey to the boiling water. This helps develop that shiny, golden crust during boiling and baking.
- Optionally, add a tablespoon of baking soda or barley malt syrup for additional color and flavor depth as Paul Hollywood notes in his techniques.
- Keep the water at a gentle boil while boiling the bagels in small batches to prevent sticking.
| Water Volume | Additive | Purpose |
|---|---|---|
| 4 liters | 1-2 tbsp sugar/honey | Crust color and sheen |
| Optional | 1 tbsp baking soda/barley malt | Enhanced crust texture, flavor |
With our dough rising perfectly and boiling water ready, we are set to master the Paul Hollywood Bagel process with confidence and precision.
Directions
Follow these detailed steps to create Paul Hollywood’s Bagels with a perfectly chewy inside and a golden crust that will impress every time.
Making the Dough
- Combine Ingredients: In a large mixing bowl, whisk together 500g strong bread flour, 10g instant dry yeast, 15g granulated sugar, and 10g salt.
- Add Liquids: Gradually pour in 300ml warm water (around 110°F) and 15ml vegetable oil or melted butter if using.
- Mix and Knead: Stir the mixture with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead vigorously for 10 minutes until the dough is smooth, elastic, and slightly tacky.
- Alternative: Use a stand mixer with a dough hook on medium speed for 7 minutes for more consistent results.
First Rise
- Shape the Dough Ball: Shape the dough into a tight ball.
- Cover: Place it in a clean, lightly oiled bowl and cover with a damp kitchen towel or plastic wrap.
- Let it Rise: Allow the dough to rise in a warm place until doubled in size—this usually takes about 1 to 1.5 hours.
- Check Readiness: Gently press with a finger; a slight indentation means the dough is ready for the next step.
Shaping the Bagels
- Divide the Dough: Punch down the risen dough to release air. Divide it into 8 equal portions (approximately 100g each).
- Shape Each Portion: Roll each piece into a smooth ball.
- Create the Hole:
- Use your thumb to poke a hole through the center of each ball.
- Stretch the hole to about 1.5 to 2 inches in diameter, ensuring it retains shape during boiling and baking.
- Rest: Place shaped bagels on a parchment-lined baking sheet, cover with a damp cloth, and let them rest for 15 minutes.
Poaching the Bagels
- Prepare the Poaching Water: Fill a large pot with water and bring to a gentle boil. Add 2 tablespoons granulated sugar or honey to the water to promote a shiny crust.
- Boil Bagels:
- Carefully drop bagels, 2-3 at a time, into the boiling water.
- Boil for 1 minute on one side, then flip and boil for another 30 seconds.
- Remove: Use a slotted spoon to remove the bagels and place them on a wire rack or parchment paper to drain excess water.
- Optional: Sprinkle toppings like poppy seeds, sesame seeds, or everything bagel seasoning while the bagels are still damp.
Baking the Bagels
- Preheat Oven: Set the oven to 220°C (425°F) with a rack in the middle position.
- Egg Wash: Brush each bagel with a beaten egg for a glossy golden finish.
- Bake: Place bagels on a baking sheet lined with parchment paper. Bake for 20–25 minutes or until golden brown and firm to the touch.
- Cool: Transfer the baked bagels to a cooling rack to crisp the crust fully before serving.
| Step | Time | Temperature | Key Notes |
|---|---|---|---|
| First Rise | 1–1.5 hours | Warm place | Dough doubles in size |
| Shaping Rest | 15 minutes | Room temperature | Covered to prevent drying |
| Boiling | 1.5 minutes total | Gentle boil | Sugar/honey in water for shine |
| Baking | 20–25 minutes | 220°C (425°F) oven | Egg wash for golden crust |
Serving Suggestions
To fully enjoy our Paul Hollywood Bagel Recipe we recommend exploring a variety of classic and innovative options. These serving suggestions enhance the bagel’s rich flavor and chewy texture making each bite memorable.
Traditional Toppings
For a timeless experience, pair your Paul Hollywood bagels with these beloved staples:
- Cream Cheese: Smooth and creamy, this remains the king of bagel spreads. For extra flavor, try chive or smoked salmon cream cheese.
- Smoked Salmon (Lox): Adds a luxurious, smoky contrast that complements the bagel’s chewiness.
- Capers and Red Onion Slices: These bring a tangy bite and slight crunch enhancing the lox and cream cheese pairing.
- Butter: Simple melted butter elevates the bagel’s golden crust and enhances its warm flavor.
- Jam or Marmalade: Sweet fruit spreads like strawberry or orange marmalade add a fresh burst of sweetness.
| Traditional Toppings | Flavor Profile | Texture Contrast |
|---|---|---|
| Cream Cheese | Rich, tangy | Creamy |
| Smoked Salmon | Smoky, savory | Tender |
| Capers & Red Onion | Sharp, salty | Crisp, crunchy |
| Butter | Buttery, smooth | Velvety |
| Jam or Marmalade | Sweet, fruity | Smooth |
Creative Variations
Let’s get creative with toppings that take Paul Hollywood bagels beyond tradition:
- Avocado Smash: Spread ripe avocado with a sprinkle of chili flakes and sea salt for a creamy, spicy twist.
- Egg and Spinach: Top with a poached egg, sautéed spinach, and a dash of hot sauce for a hearty breakfast bite.
- Nut Butter and Bananas: Combine almond or peanut butter with fresh banana slices and a drizzle of honey for a sweet protein boost.
- Everything Bagel Hummus: Spread roasted garlic hummus and top with cucumber ribbons and toasted sesame seeds for a Mediterranean vibe.
- Caprese Style: Add fresh mozzarella, tomato slices, basil leaves, and a balsamic glaze drizzle for an Italian-inspired treat.
| Creative Toppings | Key Ingredients | Taste & Texture Highlight |
|---|---|---|
| Avocado Smash | Avocado, chili flakes | Creamy, spicy |
| Egg and Spinach | Poached egg, spinach | Savory, soft & leafy |
| Nut Butter and Bananas | Almond/peanut butter, banana, honey | Sweet, creamy & smooth |
| Everything Bagel Hummus | Roasted garlic hummus, cucumber, sesame seeds | Savory, crunchy |
| Caprese Style | Mozzarella, tomato, basil, balsamic glaze | Fresh, tangy & aromatic |
Each option showcases the distinctive chewiness and golden crust of our Paul Hollywood Bagels perfectly, making for appetizing breakfasts or satisfying snacks.
Storage and Make-Ahead Tips
To enjoy Paul Hollywood Bagels at their best anytime, proper storage and make-ahead techniques are essential. Here’s how we keep the chewy texture and golden crust fresh:
Storing Fresh Bagels
- Allow bagels to cool completely on a cooling rack to prevent sogginess.
- Store in an airtight container or resealable bag at room temperature for up to 2 days.
- Avoid plastic bags alone; wrap bagels in a paper towel then place in a bag to maintain crust integrity.
Freezing for Longer Storage
- For extended freshness, freeze the bagels after cooling.
- Wrap each bagel individually in plastic wrap or aluminum foil.
- Place wrapped bagels in a freezer-safe airtight container or heavy-duty freezer bag.
- Bagels freeze well for up to 3 months without significant loss of texture.
| Storage Method | Ideal Duration | Preparation | Notes |
|---|---|---|---|
| Room Temperature | Up to 2 days | Cool fully, store in airtight container + paper towel | Maintains crust best |
| Freezing | Up to 3 months | Wrap individually, use airtight freezer bag | Thaw before toasting |
Thawing and Reheating
- Thaw frozen bagels by leaving them at room temperature for 1-2 hours.
- For best results, slice bagels in half and toast them lightly.
- Alternatively, warm bagels in a preheated oven at 350°F (175°C) for 5-7 minutes for a freshly baked feel.
- Avoid microwaving as this causes loss of chewiness and can make the crust tough.
Make-Ahead Dough Preparation
- Paul Hollywood’s bagel dough can be made ahead for convenience.
- After the first rise, punch down the dough.
- Shape into bagels and place on a baking sheet lined with parchment.
- Cover tightly with plastic wrap and refrigerate overnight for cold fermentation. This process enhances flavor and texture.
- Bring refrigerated bagels to room temperature before proceeding with boiling and baking.
Key Tips for Maintaining Quality
- Use fresh bread flour for the dough to ensure chewy consistency.
- During storage, keep bagels away from moisture to protect the crust.
- Freeze bagels as soon as possible after baking for optimal texture preservation.
- When reheating, always prefer oven or toaster methods to lock in crust and chewiness.
By following these Storage and Make-Ahead Tips, we can savor the distinctive chewy texture and golden crust of our Paul Hollywood Bagels whenever we crave them.
Conclusion
Mastering Paul Hollywood’s bagel recipe opens up a world of delicious possibilities right in our own kitchens. With the right ingredients, equipment, and techniques, we can create bagels that boast that perfect chewy texture and golden crust every time. Whether we stick to classic toppings or get creative with flavors, these bagels are sure to impress.
By following the steps carefully and using the storage tips, we ensure our homemade bagels stay fresh and tasty. It’s a rewarding baking experience that brings the bakery straight to our table. Let’s enjoy the process and the delicious results together.
Frequently Asked Questions
What ingredients are essential for making Paul Hollywood’s bagels?
The key ingredients include strong bread flour, instant dry yeast, warm water, granulated sugar, salt, and optionally vegetable oil or melted butter. These ensure a chewy texture and golden crust.
What equipment do I need to bake perfect bagels at home?
You’ll need a large mixing bowl, digital kitchen scale, measuring cups and spoons, a dough scraper, a stand mixer (optional), large pot for boiling, slotted spoon, baking sheet with parchment paper, cooling rack, and a pastry brush.
Why is boiling bagels important in this recipe?
Boiling bagels in sweetened water helps develop their shiny, golden crust and chewy texture. Sugar or honey in the water activates browning, while optional baking soda enhances flavor and crust.
How do I shape the bagels correctly?
After the first rise, divide the dough, roll it into balls, then poke a hole in the center with your finger and gently stretch it to form the classic bagel shape.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. This slows fermentation and enhances flavor while offering more flexibility in your cooking schedule.
How should I store homemade bagels?
Cool bagels completely, then store in an airtight container at room temperature for up to two days or freeze for up to three months to maintain freshness.
What’s the best way to reheat bagels without losing texture?
Reheat bagels in an oven or toaster for best results. Avoid microwaving, as it can make the bagels tough or chewy instead of crisp and soft.
What toppings work well with Paul Hollywood’s bagels?
Traditional toppings include cream cheese, smoked salmon, capers, butter, and jam. Creative choices are avocado smash, egg and spinach, nut butter with bananas, everything bagel hummus, or Caprese style.