Marianne Martinez
Although bagels and donuts differ in terms of ingredients, cooking methods, and toppings, a donut pan can be used to make bagels. Donuts are typically deep-fried, while bagels are boiled before baking. Donuts are also usually coated or filled with sweet toppings like chocolate, jam, sugar, or frosting, whereas bagels can be eaten plain or with savory toppings like cream cheese. Despite these differences, the two have a similar ring shape, which is why a donut pan can be used to bake bagels. This is a great hack for those who want to make bagels at home but don't have a traditional bagel pan.
| Characteristics | Values |
|---|---|
| Type of food | Bagels |
| Type of cookware | Donut pan |
| Ingredients | Gluten-free bread mix, yeast, sugar, bread flour, warm water |
| Recipe | Mix ingredients, shape into a ring, bake in a donut pan |
| Storage | Store in a Ziploc bag in the freezer |
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What You'll Learn
Gluten-free bagels in a donut pan
Gluten-free bagels can be made easily using a donut pan. This recipe can be made in an afternoon and requires no boiling or cutting. The ingredients include almond flour, tapioca flour, baking powder, salt, egg whites, and yogurt. Preheat the oven to 400º F and grease a six-cavity bagel/donut pan. Combine the dry ingredients in one bowl and the wet ingredients in another, then add the wet mixture to the dry mixture and combine. The dough will be sticky, so it is recommended to use a Ziploc bag with a corner snipped off to pipe the dough into the pan. Smooth the dough with a small spatula and lightly brush with egg whites. Bake for 20 minutes and sprinkle with toppings such as everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, or dried onion flakes.
Allow the bagels to cool on a wire rack for a few minutes before enjoying. They can be stored in a zip-top bag or sealed container in the fridge for up to 3 days, or frozen for later. To reheat, zap in the microwave for a few seconds, then slice, toast, and enjoy with butter, jelly, or cream cheese.
Some people prefer the texture of Pamela’s Bread Mix for gluten-free bagels, while others have used Bob’s Red Mill Gluten-Free Homemade Wonderful Bread Mix.
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Donut pans are perfect for fluffy, loaded eggs
Donut pans are a great way to make fluffy, loaded eggs for a breakfast sandwich. The circular shape of the pan is perfect for moulding eggs that fit on a toasty mini bagel. You can also use biscuits, English muffins, or waffle buns as the base.
To make the eggs, start by greasing the donut pan. Whisk the eggs until the consistency is uniform, then pour the mixture into the donut moulds, filling them up to three-quarters to avoid overflow. You can then load up the eggs with your desired toppings. Traditional options include crispy bacon and shredded cheddar, while more creative choices could be sautéed mushrooms and goat cheese crumbles. You can also leave out the meat for a vegetarian-friendly option.
Place the pan in the oven and cook the eggs until they are set and slightly puffed up. Remove the eggs from the pan and let them cool slightly. Meanwhile, put the bagels in the oven to toast. You can add cheese to the bagels, which will melt as they toast. Once the bagels are toasted to a golden brown, remove them from the oven and assemble your sandwich.
You can make a big batch of these egg sandwiches and freeze them for later. To reheat, wrap the frozen egg in a damp paper towel and heat in a microwave for 20-second intervals until warm.
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Bagel dough preparation
To make bagels in a donut pan, you will first need to prepare the bagel dough. Here is a detailed guide on how to do that:
Ingredients:
- Bread flour (or a gluten-free alternative)
- Sugar
- Yeast
- Warm water
Instructions:
- Gather your ingredients and ensure your work surface is clean and prepared.
- In a large mixing bowl, combine the flour, sugar, and yeast. Mix these dry ingredients together to ensure they are well combined.
- Slowly add warm water to the mixture. The exact amount of water is not specified, but it should be enough to activate the yeast and form a dough.
- Knead the dough until it is smooth and elastic. This process will help develop the gluten in the dough and create the characteristic chewy texture of bagels.
- Once the dough is kneaded, shape it into a ball.
- Flatten the dough ball gently with your hands or a rolling pin.
- Using your thumb or finger, dusted with flour, press a hole in the center of the dough, and then stretch and shape the dough to form a ring. The hole should be approximately 1-½-inch in diameter.
- Place the shaped dough on a prepared cookie sheet pan or a greased donut pan.
- Cover the dough with a damp cloth and let it rest for 10 to 12 minutes. This resting period allows the yeast to work and the dough to rise slightly.
- After resting, the dough is ready for the next steps of blanching and baking, which will be covered in subsequent paragraphs.
By following these steps, you will have prepared the bagel dough, which can then be further cooked using the donut pan to achieve the desired shape.
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Boiling and baking times for bagels
The boiling and baking times for bagels vary depending on the type of bagel you want to make. If you want a thinner crust and airier texture, shorten the boiling time to around 45 seconds instead of 60 seconds. This will give the bagel a "fluffier" texture. If you prefer a denser and chewier bagel, increase the boiling time to 90 seconds on each side. For a New York-style bagel, you can extend the boiling time to 2 minutes on each side.
After boiling, brush the bagels with an egg wash to help toppings stick. Then, bake the bagels for 20-25 minutes, or until they are a dark golden brown. If you are using toppings that may burn, tent the bagels with foil towards the end of the baking time.
Baked bagels can be stored at room temperature for a few days or in the refrigerator for up to a week. They can also be frozen for up to 3 months and then thawed and warmed to your liking.
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Freezing and storing bagels
Bagels are best enjoyed fresh from the bakery or your oven. However, freezing is a great way to extend their shelf life. Here are some tips for freezing and storing bagels:
Freezing Bagels
To freeze bagels, it is recommended to pre-cut them into halves or slices. Wrap each piece tightly in plastic wrap, parchment paper, or aluminium foil. This is your primary layer of protection. Then, as a secondary precaution, place the wrapped bagel pieces in a freezer-safe bag or airtight container. Small batches in each container reduce air exposure when you take out a bagel. Remember to push out as much air as possible before sealing the bag or container.
Storage Temperature
The ideal freezer temperature for bagel storage is 0°F (-18°C) or lower. At this temperature, bagels freeze faster, and smaller ice crystals form, reducing the risk of freezer burn.
Storage Duration
Frozen bagels are best consumed within three months for optimal taste and quality. They remain safe to eat after this period but may develop freezer burn and gradually lose their freshness. Proper labelling with freezing dates helps you keep track of how long your bagels have been in the freezer.
Thawing and Reviving Stale Bagels
Thaw frozen bagels at room temperature for 20-30 minutes before consumption. If you're short on time, you can use a microwave and heat the bagels on low power for 1-2 minutes in 20-second intervals. You can also revive stale bagels by sprinkling or misting them with water and heating them in the oven or microwave. For the oven method, preheat to 350°F, wrap the damp bagel in aluminium foil, and bake for about five minutes.
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Frequently asked questions
Yes, you can make bagels in a donut pan.
You can use a gluten-free bread mix or a regular bread mix with the following ingredients: bread flour, sugar, yeast, and warm water.
Divide the dough into 8 pieces and roll them into balls. Flatten the balls and make a hole in the middle with your thumb. Stretch and shape the dough to form a 1 1/2-inch hole or an even ring. Place the shaped dough in the donut pan and bake in the oven.
Preheat the oven to 425ºF / 220ºC.
Baking times may vary depending on your oven. Check the bagels after 10 minutes and adjust the baking time as needed.
