Gordon Ramsay Bagel

This chewy golden Gordon Ramsay Bagel is made with bread flour and maple syrup and ready in about 13 hours. Watching the dough puff up into perfectly glossy rings after a quick boil is incredibly satisfying. I love how the overnight rest builds such a deep, complex flavor.

What I Learned Making This

I used to think making bagels at home was too much effort until I actually tried this overnight method. Skipping the long proof in the fridge was my biggest mistake in the past, leaving me with dense dough rings instead of proper bakery-style bagels.

Taking the time to let the yeast work slowly transforms the texture completely. I finally understand why boiling them in alkaline water is non-negotiable for getting that blistered, chewy crust.

Gordon Ramsay Bagel Ingredients

For the Dough:

• 1 1/4 cups warm water (105°F)
• 1 tbsp maple syrup
• 2 1/4 tsp active dry yeast
• 540g bread flour
• 2 tsp sea salt

For the Poaching Water:

• 1 1/2 tbsp maple syrup
• 2 tsp baking soda

For the Topping:

• 1 egg white
• 1 tbsp water
• 3 tbsp Everything Bagel Seasoning

How To Make Gordon Ramsay Bagel

1. Activate The Yeast: Mix warm water, 1 tablespoon of maple syrup, and yeast in a bowl. Let it sit for 5 minutes until frothy.
2. Mix The Dough: Combine the yeast mixture with bread flour and sea salt in a stand mixer. Knead on medium-low for 5 to 7 minutes until smooth.
3. Shape The Bagels: Divide the dough into 8 equal pieces. Roll each into a tight ball, then poke a hole through the center and stretch slightly.
4. Chill Overnight: Place the shaped bagels on a lined baking sheet, wrap tightly with plastic wrap, and refrigerate for 12 to 14 hours.
5. Proof At Room Temp: Remove the bagels from the fridge and let them sit at room temperature for 1 hour before cooking.
6. Poach The Bagels: Bring a large pot of water to a boil with the remaining maple syrup and baking soda. Boil bagels for 1 minute per side.
7. Bake Until Golden: Brush with the egg wash, sprinkle generously with seasoning, and bake at 425°F for 20 minutes.

Recipe Tips

• Use Bread Flour: The high protein content is essential for developing the strong gluten structure that makes bagels genuinely chewy.
• Check The Water Temp: If your water is too hot, it will kill the yeast, resulting in flat and dense dough.
• Don’t Skip The Boil: Poaching in alkaline water gelatinizes the starches on the exterior, giving you that shiny crust.

What To Serve With Bagels

These chewy bagels pair perfectly with a thick layer of scallion cream cheese and fresh smoked salmon. You can also toast them up for a classic bacon, egg, and cheese breakfast sandwich.

How To Store

Keep the bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice them in half and freeze them in a zip-top bag for up to 3 months. You can pop them straight into the toaster from frozen.

FAQs

• Can I use all-purpose flour instead of bread flour? You can, but your bagels will turn out much softer and more like soft bread rolls. Bread flour is necessary for that signature chewiness.
• Why did my bagels turn out flat? This usually happens if the yeast was expired or the dough was over-proofed. Make sure your yeast foams properly before mixing.
• Can I use honey instead of maple syrup? Yes, honey works perfectly as a substitute in both the dough and the poaching water. It will still provide great color and flavor.

Nutrition

• Calories: 280 kcal
• Total Fat: 1.5 g
• Saturated Fat: 0.2 g
• Cholesterol: 0 mg
• Sodium: 650 mg
• Total Carbohydrate: 55 g
• Protein: 10 g

Try More Recipes:

• Gordon Ramsay Baked Oatmeal
• Gordon Ramsay Pancake Recipe
• Gordon Ramsay Crepe Suzette Recipe

Gordon Ramsay Bagel

Recipe by Sophie Lane

Servings

8

servings

Prep time

20

minutes

Total time

13

hours 

Gordon Ramsay Bagel with a chewy interior and perfectly golden crust made with bread flour, yeast, and maple syrup in 13 hours. Prepping these overnight ensures you get an authentic bakery texture that is simple enough for weekend breakfasts.

Ingredients

• 1 1/4 cups warm water (105°F)

• 1 tbsp maple syrup

• 2 1/4 tsp active dry yeast

• 540g bread flour

• 2 tsp sea salt

• 1 1/2 tbsp maple syrup

• 2 tsp baking soda

• 1 egg white

• 1 tbsp water

• 3 tbsp Everything Bagel Seasoning

Directions

• 1. Activate The Yeast: Mix warm water, 1 tablespoon of maple syrup, and yeast in a bowl. Let it sit for 5 minutes until frothy.
• 2. Mix The Dough: Combine the yeast mixture with bread flour and sea salt in a stand mixer. Knead on medium-low for 5 to 7 minutes until smooth.
• 3. Shape The Bagels: Divide the dough into 8 equal pieces. Roll each into a tight ball, then poke a hole through the center and stretch slightly.
• 4. Chill Overnight: Place the shaped bagels on a lined baking sheet, wrap tightly with plastic wrap, and refrigerate for 12 to 14 hours.
• 5. Proof At Room Temp: Remove the bagels from the fridge and let them sit at room temperature for 1 hour before cooking.
• 6. Poach The Bagels: Bring a large pot of water to a boil with the remaining maple syrup and baking soda. Boil bagels for 1 minute per side.
• 7. Bake Until Golden: Brush with the egg wash, sprinkle generously with seasoning, and bake at 425°F for 20 minutes.