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Master Bagel Dough


Bagel Pizza Dough
2 cups warm water
1 tablespoon rapid-rise yeast
2 tablespoons oil
3 tablespoons sugar
1/2 teaspoon malt, optional
21/2 teaspoons salt
5-7 cups bread flour


In a mixing bowl of an electric mixer, hand whisk together the water and yeast to dissolve yeast about 1-2 minutes. Quickly stir in oil, sugar, malt, salt, and 4 cups of the flour. Mix, and then knead, adding in as much additional flour as required to make a stiff dough. Knead 8-12 minutes.

Form into a mass in the bowl; insert bowl in a large plastic bag, sealing lightly and let rise 30 minutes. Use for bagels, bagel dough pizzas, or soft pretzels.



This recipe makes New York Style bagels, amazing bagel dough pizzas, soft pretzels, or an ‘everything’ bialy or ‘Jewish Foccaccio’. Malt powder is available from bagel store, home beer brewing stores or King Arthur Flour.

Submitted By:

Marcy Goldman