Bagel Bread | Breakfast Ideas

This bagel bread gives all the feels of a bagel, but without the work of shaping the bagel.

I LOVE bagels so so much, I also love bread, so combining the two into bagel bread was a no brainer. There is something about the the chewy center of a bagel, but if I’m being honest I hated the process of shaping each individual bagel and then taking the time to boil each one. It was just time consuming.

So, as I was making my award winning sandwich loaf (I’m not kidding I actually one top loaf in the county fair), I thought why can’t I make my bagels into a loaf? So, I decided to give it a try! And guess what, it worked! I used the exact same recipe that I would for normal bagels, but after the first rise instead of shaping into 6 bagels, I shaped it into one loaf. (P.S. I love this loaf pan, it is wider than other loaf pans that I have found)

The key to chewy interior of a bagel is to boil it for a few minutes, so I couldn’t forget to do that. So I plopped the entire loaf into a pot of boiling water and let it boil on each side for a few minutes before putting it back into the loaf pan to bake. If the loaf gets a little bumpy while boiling, don’t worry it should all smooth out once it bakes!

I can’t wait for you to give the bagel bread a try! I think it is going to be in the rotation around here a lot more often than regular bagels, just because it is a little easier to make! Want more breakfast ideas? Check out my Breakfast Cookie or Savory Breakfast Monkey Bread recipes for more inspiration.

Bagel Bread

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This bagel bread gives all the feels of a bagel, but without the work of shaping the bagel.

Print Recipe Pin Recipe

Prep Time:2 hours hrs 30 minutes mins

Cook Time:45 minutes mins

Course: Breakfast

Keyword: bread

Servings: 1 loaf

Ingredients

• 1 tsp sugar
• 1 tsp yeast
• 3 cups bread flour
• 1 – 1 1/2 cup water
• 1 tsp salt
• everything but the bagel seasoning

US Customary – Metric

Instructions

• In a small bowl combine sugar, yeast, and about 1/4 cup water. Set aside until foamy. .
• In a large mixing bowl add bread flour and salt. Add in yeast mixture and about 1 cup of water. Mix together, slowly adding in more water as needed to get everything to form a dough.
• Knead the dough for 8-10 minutes. You can either do this by hand or with the stand mixer.
• After kneading, place the dough back into the bowl, cover with plastic wrap, and let rise for approximately an hour.
• Punch down the dough and form into a loaf shape. Place into a loaf pan to rise for another 30 minutes.
• Preheat the oven to 350.
• Towards the end of the second rise bring a pan of water to a boil. The pan needs to be large enough to place the entire loaf into.
• Gently pull the loaf out of the pan and place into the boiling water. Allow to boil on the first side for about 3 minutes, flip and boil for another 3 minutes.
• Place the loaf back into the loaf pan, sprinkle with everything seasoning and bake for 40-45 minutes. Once the removed from the over remove the loaf from the pan and place on a cooking rack. This helps prevent the bottom of the loaf getting soggy.
• Wait for the loaf to cool at least 30 minutes prior to slicing (but if you really can’t wait it’s not the end of the world).