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The Ultimate Guide to Making No-Knead Bagels: Soft, Chewy, and Irresistibly Delicious

Homemade bagels hold a special place in the hearts of bread enthusiasts, offering a freshness and flavor that store-bought options simply can't match. With this easy no-knead recipe, you can craft tender, chewy bagels with a shiny, golden crust—perfect for breakfast sandwiches or simply enjoyed on their own. Once you master this method, you'll likely never go back to supermarket bagels.

Simplifying the Process with Minimal Equipment

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One of the key advantages of this recipe is its simplicity. All you need is a large mixing bowl, a tray or parchment paper, and a pan—specifically a high-quality, versatile pan. The recipe features a sponsor, Made In, whose pans are renowned in professional kitchens across America. Used by Michelin-starred restaurants such as Alinia in Chicago and Le Bernardin in New York, these pans are durable and reliable enough for top chefs, making them an excellent choice for home cooks as well.

Crafting the Perfect Bagel Dough

Ingredients & Mixing

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Start by adding warm water, a touch of sugar, salt, oil, and yeast into a large bowl. Whisk these together briefly before incorporating the flour all at once. Mix using a fork, adding a tablespoon or two of extra water if the dough feels dry—since different flours absorb liquids differently, adjusting the hydration ensures a cohesive dough.

Hydrating & Resting

Once mixed, switch to your hand or wet spoon to eliminate dry patches, wetting your hand helps hydrate the flour for a smooth dough. Cover the bowl and let it rest for 30 minutes, allowing the flour to fully hydrate and the gluten to start developing.

Developing Gluten Through Stretch and Fold

The Stretch & Fold Technique

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This recipe employs a series of stretch and fold steps, typically used in high-hydration bread but equally beneficial here, even with lower hydration. After the initial rest, gently stretch the dough and fold it over itself about four to five times, turning the bowl as you go. This process develops the gluten network, giving the bagels their characteristic chewy texture.

Rest Periods & Repetition

Cover the dough and let it relax for another 30 minutes, then repeat the stretch and fold process three more times, totaling four rounds. Each session helps the dough become more elastic and smooth, eventually reaching a point where it feels tense and resilient. After the final round, let the dough double in size during a 30-minute to one-hour rise, depending on your environment.

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Shaping the Bagels

Dividing & Forming

Transfer the risen dough onto a clean surface and divide into 12 equal portions, about 100 grams each. Instead of punching a hole in each piece immediately, roll each into a smooth ball and set aside to rest for 40 minutes covered with parchment paper.

Punching the Hole

Just before boiling, use a small cutter or piping tip to punch a hole through the dough balls—this ensures the holes won’t shrink during rising. This method is more efficient and produces uniform results compared to traditional finger-pocking.

Boiling: The Key to Chewy Perfection

Simmering the Bagels

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Bring a large saucepan of water to a simmer, above 180°F (82°C). Gently lower the bagels (still on parchment) into the hot water for 30 seconds to one minute. They should float—an indication they’ve risen enough. Boiling in hot water gelatinizes the starch on the surface, creating a barrier that prevents over-expansion during baking, resulting in that iconic dense, chewy interior and a shiny crust.

The Prune Stage

This boiling process is often called the "prune stage" because the bagels develop a wrinkled appearance. Don't worry—this is exactly what you want. Once boiled, place the bagels on a lined baking sheet, ready for baking.

Baking to Perfection

Egg Wash & Toppings

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Brush each bagel with beaten egg whites for a glossy finish. Add toppings like everything bagel seasoning, sesame seeds, poppy seeds, or pumpkin seeds—favorite choices that add flavor and texture.

High-Temperature Baking

Bake in a preheated oven at 430°F (220°C) for about 16–20 minutes, or until the bagels turn a beautiful golden brown. Allow them to rest for a few minutes on the baking sheet before transferring to a wire rack to cool.

Enjoying Your Homemade Bagels

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Homemade bagels taste amazing even without any toppings, thanks to their freshly baked, chewy interior and crisp crust. They are best enjoyed soon after baking, but because this recipe makes a large batch, freezing some is a smart idea. Toasted bagels make fantastic breakfast sandwiches, stretching their versatility.

Enhancing Your Bagel Experience with Quality Cookware

Using the Right Pan

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The recipe highlights the importance of using a high-quality pan, specifically a Made In carbon steel pan. These pans heat rapidly, handle high temperatures, and develop a natural non-stick surface over time—making them perfect for tasks like toasting your bagels. Avoid non-stick pans for high-heat applications, as their coatings deteriorate; instead, embrace durable metal pans like the carbon steel collection from Made In.

Versatility & Durability

Whether searing, sautéing, or toasting, these pans perform beautifully from stovetop to oven and even an open fire, handling temperatures up to 1,200°F. Their lightweight yet sturdy build makes cooking safer and more enjoyable, elevating your home cooking setup.

Final Thoughts

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Making no-knead bagels at home is straightforward, economical, and incredibly satisfying. From mixing to boiling to baking, each step contributes to a bagel that rivals those from top bakeries. Paired with the right cookware, like a Made In carbon steel pan, your kitchen becomes a professional bakery. Once you've tasted these soft, chewy, shiny bagels, you'll see why home baking is well worth the effort—delicious, fresh, and customizable for any topping or filling.

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No-Oven Chocolate Cake: A Simple Guide to Baking During Lockdown

In this instructional video, a passionate baker shares an innovative and accessible recipe for a delectable chocolate cake that requires no oven—perfect for anyone, especially beginners or those lacking traditional baking equipment. With the ongoing lockdowns, many people are discovering newfound interests in baking, and this recipe aims to make that journey easier and more enjoyable.

An Easy, One-Bowl Wonder

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The baker emphasizes the simplicity of the recipe, which involves just a single bowl and minimal ingredients. The entire process takes roughly five minutes to mix, making it ideal for those new to baking or anyone short on time. The key ingredients include flour, cocoa powder, baking powder, sugar, oil, and hot water.

This straightforward approach avoids complicated techniques such as creaming butter and sugar, making it accessible for all skill levels. The focus is on creating a moist, rich chocolate cake with minimal fuss, perfect for enjoying at home without the need for traditional oven baking.

Step-by-Step Preparation

Ingredients & Mixing

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The process begins with combining dry ingredients—flour, cocoa powder, and baking powder—in a bowl. A good toss ensures even distribution. Next, sugar is added, and the dry ingredients are mixed thoroughly.

Then, the baker adds oil and hot water to the mixture. The hot water plays a crucial role, as it helps bloom the cocoa powder, intensifying the chocolate flavor. Mixing well, especially switching to a whisk if necessary, dissolves any lumps. The resulting batter is quite runny and loose, which is precisely what you want for this recipe.

Choosing the Right Mold

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Since the cake is cooked in the microwave, any microwave-safe container can serve as the baking mold—be it a bowl, deep dish, or oven dish. The chosen mold should be well-greased and floured to prevent sticking. Lining the bottom with parchment paper can also be helpful. The cook demonstrates using a container lined with parchment for best results.

Microwaving to Perfection

Cooking Time and Tips

Cooking time varies depending on the microwave wattage, the size, and material of the mold. The baker recommends starting with approximately 5 minutes for a nine-inch mold, but cautions to keep a close eye. If after three minutes the cake is not set, continue microwaving in short intervals until the top feels springy and a toothpick inserted into the center comes out clean.

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Avoiding Common Pitfalls

Many bakers worry about opening the microwave before the cake is fully cooked. The baker reassures that gently opening and checking does no harm—just look for the jiggle and the springy top. If the cake appears raw or jiggly, place it back in the microwave for additional time.

Once done, allow the cake to cool in the mold for about five minutes before carefully loosening the edges with a spatula. Turn the cake out onto a cooling rack or cutting board, flipping it again after cooling for a flat, even top suitable for frosting.

Decorating and Serving

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The baker suggests frosting options—either a store-bought or homemade chocolate frosting—leaving the viewer a link in the description for a favorite recipe. For this demonstration, leftover frosting from a previous video is used, but the possibilities are endless.

Once frosted, slicing into the cake reveals its moist and tender crumb, demonstrating that microwave baking can produce a genuinely delicious result. The cake is soft, chocolaty, and melt-in-the-mouth—proof that baking at home can be quick, simple, and satisfying.

Final Words: A Must-Try for Lockdown Bakers

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This no-oven chocolate cake embodies the spirit of accessible baking: minimal ingredients, straightforward steps, and quick results. Whether you're a beginner trying your hand at baking or someone seeking a fast dessert solution, this recipe offers a delightful solution. In just five minutes, you can enjoy a moist, chocolaty treat, proving that sometimes, the best desserts are the simplest ones.

If you're new to baking or feeling inspired to experiment during lockdown, make sure to give this cake a try—you won't be disappointed!