How do you properly defrost and cook bagel dough?

Bagels, like pizza, are a divisive food. Speak to bakeries all over, and you will hear many different methods for thawing and making bagels if you are lucky enough to hear their secret techniques. These food aficionados are willing to share their favorite way to make the perfect bagel out of frozen dough.

How do you properly defrost and cook bagel dough?

Jessica Randhawa

Randhawa, Head Chef, and Owner of The Forked Spoon.

Proof the Dough Then Boil

The proper way to defrost bagel dough is by placing [it] on a proof board in a refrigerator for about 14 to 18 hours. Once the previously frozen bagels have proofed, you can proceed with placing the bagels in boiling water for 10 to 20 seconds.

Run it Under Water

The best way to bring out the bagel’s natural taste is to run it under some running water before baking it. For approximately 30 seconds, place the frozen bagel in a sink with cold running water. A frozen bagel may be defrosted in a toaster oven or normal oven at 350 degrees Fahrenheit (177 degrees Celsius) for about five minutes.

If you want to have the freshest taste bagel possible, take one out of the freezer a few hours before you want to eat it and let it thaw on the counter before baking it. Put a frozen bagel in the toaster or microwave and cook it before topping it.

How do you properly defrost and cook bagel dough?

Shakzod Khabibov

Shakzod Khabibov, Co-Founder of Natura Market.

How do you properly defrost and cook bagel dough?

Kathleen Ahmmed

Kathleen Ahmmed, Co-founder of USCarJunker.

Thaw Dough Overnight in the Fridge

If you don’t intend to bake the dough within that same day, a good rule of thumb is to remove it from the freezer, place it in the refrigerator and leave it there for the rest of the night to thaw out. However, if you intend to cook the dough within that same day, then a practical strategy is to place it within a sealed storage bag and place it in a large bowl before filling it with cold water until all the dough is completely covered.

You can then leave it there for about one to two hours. During this time, the dough should start to soften and rise. Once you notice small bubbles start to pop up on the surface, it is time to remove it from the water. After that, you can remove the dough from the bag and place it in a dry bowl for about one hour, after which it should be ready to start baking.

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