Paul Hollywood Bagel Recipe – Authentic Homemade Bagels

This Paul Hollywood bagel recipe delivers authentic, bakery-quality results straight from your home kitchen. Master baker Paul Hollywood’s proven technique creates perfectly chewy bagels with that signature golden crust and soft interior. Paul Hollywood developed this recipe to bring professional bagel-making methods to home bakers, combining traditional techniques with his trademark precision. These homemade bagels rival any bakery version, featuring the classic boiling step that creates the distinctive texture bagel lovers crave.

The aroma of fresh bread baking takes me right back to my first attempt at Paul Hollywood’s method. I was intimidated by the boiling process initially – it seemed so different from regular bread making. But Paul Hollywood’s technique with molasses and bicarbonate of soda creates pure magic. The bagels emerge from that bubbling bath with a glossy surface that bakes into the most satisfying chewy exterior. Inside, the dough transforms into soft, perfectly textured bread that rivals any professional bakery. This recipe has become my weekend tradition, and my family requests these authentic bagels constantly.

Let’s get cooking!

About This Paul Hollywood Bagel Recipe

Paul Hollywood’s bagel recipe brings authentic New York-style results to home kitchens everywhere. This recipe originated from Paul Hollywood’s years of bread mastery, perfecting the balance between traditional bagel-making and accessible home techniques. The secret lies in the specific flour-to-water ratio and the molasses boiling method that creates those signature chewy bagels.

Paul Hollywood emphasizes that proper dough development and timing are crucial for achieving professional results. These homemade bagels capture the essence of authentic bakery bread with a tender crumb and distinctive crust that sets them apart from store-bought versions.

Equipment You’ll Need for Perfect Bagels

Having the right tools makes Paul Hollywood’s bagel recipe much easier to execute successfully. I always use kitchen scales for precise measurements since bread recipes depend on accuracy. A large mixing bowl works perfectly for combining the flour and yeast, while a stand mixer can help with kneading if you prefer.

You’ll need a large saucepan for the boiling step – this is where the molasses magic happens. Heavy baking trays ensure even heat distribution, and a slotted spoon safely removes bagels from the hot water. A wire cooling rack prevents soggy bottoms and keeps your finished bread at the perfect texture.

Why You’ll Love This Paul Hollywood Bagel Recipe

This authentic bagel recipe comes straight from Paul Hollywood’s professional kitchen, where precision and technique create consistent results. Paul Hollywood’s method transforms simple ingredients into bakery-quality bread that impresses every time.

• Uses strong white bread flour for the perfect chewy texture that defines authentic bagels
• Easy to follow with clear steps that work every single time, even for beginner bakers
• Creates that signature New York-style chewy texture with a glossy, golden crust
• Makes 10 generous bagels perfect for family breakfasts or weekly meal prep
• The molasses and yeast combination gives results that rival professional bakeries
• Freezes beautifully so you can enjoy fresh homemade bread anytime you crave it

This recipe bridges the gap between bakery quality and home kitchen simplicity – Paul Hollywood’s expertise makes professional bread accessible to everyone.

Ingredients for Paul Hollywood’s Authentic Bagels

Strong White Bread Flour (500g): This high-protein flour creates the chewy texture that makes authentic bagels special – regular all-purpose flour won’t deliver the same satisfying bite that defines quality bread.

Instant Yeast (7g): Paul Hollywood prefers instant yeast because it mixes directly into the flour without activation, ensuring reliable rise and consistent results every time.

Dark Soft Brown Sugar (1 tbsp): The molasses content feeds the yeast while adding subtle sweetness that balances the bread’s natural flavors perfectly.

Salt (7g): Essential for proper dough development and controlling yeast activity – never skip this crucial ingredient in any bread recipe.

Water (320ml): Use tepid water to create the ideal environment for yeast activation without shocking the delicate organisms.

Molasses (2 tbsp): This secret ingredient creates the signature glossy, dark crust when you boil the bagels – it’s what separates authentic results from ordinary bread.

Bicarbonate of Soda (1 tsp): Added to the boiling water, this helps develop that distinctive chewy exterior texture that bagel lovers recognize instantly.

Seeds for Topping: Poppy, sesame, pumpkin, caraway, or fennel seeds add authentic bakery flavor and visual appeal to your finished bagels.

Step-by-Step Paul Hollywood Bagel Method

Preparing the Dough

Step 1. Place the strong white bread flour in your largest mixing bowl, then add instant yeast to one side and sugar and salt to the opposite side to prevent direct contact.

Step 2. Add three-quarters of the tepid water first and mix with your fingers – this technique helps control dough consistency better than adding all water at once.

Step 3. Continue adding remaining water gradually until you achieve a slightly rough dough with all flour fully incorporated – the dough should feel tacky but not sticky.

Shaping the Bagels

Step 4. Turn the bread dough onto a lightly floured surface and knead vigorously for 5-10 minutes until smooth and elastic – proper gluten development is crucial for authentic texture.

Step 5. Place in a greased bowl, cover with a damp towel, and let prove for 1-3 hours until doubled in size – proving time varies with kitchen temperature.

Step 6. Divide the proved dough into 10 equal pieces (approximately 80g each) and roll each portion into a tight, smooth ball.

Step 7. Poke your finger through the center of each ball and gently stretch the hole to about 2 inches wide – remember that holes shrink during proving and baking.

Boiling Process

Step 8. Line two baking trays with parchment paper and arrange shaped bagels with space between each one, then prove for 30 minutes while preparing the boiling water.

Step 9. Bring a large saucepan of water to a rolling boil, then add molasses and bicarbonate of soda – this mixture creates the signature bagel crust.

Step 10. Carefully lower bagels two at a time into the bubbling water for exactly 30 seconds on each side, then remove with a slotted spoon.

Baking Instructions

Step 11. Preheat your oven to 200°C (180°C fan) while the bagels finish their final prove.

Step 12. Sprinkle your chosen seeds on the damp bagel surfaces immediately after boiling, then bake for 20-25 minutes until deep golden brown – the bread should sound hollow when tapped.

Pro Tips from Paul Hollywood for Perfect Bagels

Paul Hollywood emphasizes that dough texture determines the final quality of your homemade bagels. The bread dough should feel smooth and slightly tacky after proper kneading – too dry and your bagels become dense, too wet and they lose their shape. Paul Hollywood recommends checking dough elasticity by stretching a small piece – it should stretch thin enough to see through without tearing. Proving time varies with temperature, but Paul Hollywood suggests watching for visual cues rather than timing alone.

The molasses in the boiling water serves dual purposes – it creates the glossy exterior while adding subtle sweetness that balances the yeast flavors. Always use bicarbonate of soda in the boiling mixture as Paul Hollywood specifies – this alkaline environment helps develop the distinctive chewy crust that separates authentic bagels from regular bread.

Troubleshooting Common Bagel Issues

Dense bagels usually result from insufficient kneading or old yeast that hasn’t activated properly in the flour mixture. If your dough feels too stiff, add water one tablespoon at a time until you achieve the right consistency. Bagels that lose their shape during boiling often indicate under-proved dough or holes that were stretched too wide initially.

The boiling water should maintain a gentle roll – too vigorous and your carefully shaped bread can distort. If bagels sink in the water, they need more proving time before the boiling step. Paul Hollywood’s recipe timing accounts for standard kitchen temperatures, but cooler environments may require longer proving periods for optimal yeast activity.

Storage and Freezing Guide for Homemade Bagels

I store these Paul Hollywood bagels in an airtight container at room temperature where they stay fresh for up to 3 days. Make sure the bread cools completely before storing to prevent moisture buildup that compromises texture. For longer storage, slice the bagels in half and freeze them in zip-top freezer bags for up to 3 months – this way you can toast them straight from frozen whenever you want fresh bread for breakfast.

Paul Hollywood’s recipe creates bagels that freeze exceptionally well thanks to the proper dough development and boiling technique. To restore day-old bagels, toast them lightly or wrap in damp paper towels and microwave for 15-20 seconds until warmed through.

Perfect Serving Suggestions for Paul Hollywood Bagels

Cream Cheese and Smoked Salmon: The classic combination that showcases authentic bagels perfectly – rich cream cheese balances the bread’s chew while salmon adds elegant flavor. Try our whipped cream cheese recipe for an extra light and fluffy spread.

Fresh Coffee or Strong Tea: Hot beverages cut through the density of homemade bagels beautifully and create the perfect breakfast or brunch pairing.

Hash Browns and Scrambled Eggs: In my kitchen, I often serve Paul Hollywood’s bagels alongside crispy hash browns and creamy eggs for a hearty weekend feast.

Everything Seasoning and Avocado: This modern favorite adds healthy fats and bold flavor that complements the subtle sweetness in Paul Hollywood’s recipe. Check out our everything bagel recipe for more everything seasoning inspiration.

Chive Cream Cheese: Our homemade chive cream cheese pairs beautifully with these bagels, adding fresh herb flavor that complements the molasses notes.

Fresh Fruit and Yogurt: Bright, acidic fruits provide refreshing contrast to the rich, chewy texture of these homemade bagels.

FAQs About Paul Hollywood Bagels

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