The Gordon Ramsay Bagel Recipe is not your average brunch carb bomb. It’s chewy, golden, slightly crisp on the outside, and loaded with just the right chew — and no, you don’t need a wood-fired oven or a New York zip code to get it right.
I remember the first time I tried making homemade bagels. Let’s just say… they were more hockey puck than bread. My dad, who’s as brutally honest as Gordon himself, took one bite and said, “Is this a prank?” Classic. But the beauty of Gordon Ramsay’s method is that it doesn’t rely on fancy tricks. It’s all about dough development, seasoning, and — this part’s key — boiling before baking.
Whether you’re topping them with cream cheese and smoked salmon or just tearing into them fresh out of the oven, this recipe brings bakery-level bagels into your kitchen. And yes, I add my own tiny twist to make them even better.
Why Gordon Ramsay Bagel Recipe Works & Where Most Go Wrong
- Too much flour = dense disaster: One of my early fails was over-flouring. Trust the sticky dough — it pays off.
- Boiling = bagel magic: If you skip the boil, you’ll end up with bread rolls, not bagels. I’ve learned this the hard way.
- Rushing the proofing: I once cut the rise time in half. Big mistake. Flat, sad bagels. Be patient.
- Mise en place is everything: Get your toppings prepped before the boil, or you’ll be scrambling mid-process.
- Under-seasoned dough = bland bites: Don’t forget salt in the dough. Ramsay doesn’t — and now I don’t either.
What Gordon Ramsay Says About Bagels
Gordon keeps it honest: “You can’t fake a bagel. If you don’t boil it, it’s not a bagel — it’s bread with an identity crisis.” He emphasizes dough tension, proper shaping, and a good pre-bake boil with a touch of honey or barley malt for that signature color and crust.
How I Make Gordon Ramsay Bagel Recipe My Way
Gordon’s base technique is solid, but I’ve added my own touches after years of Saturday morning tests. I use a touch of honey in the dough (not just the boiling water) — it balances the salt and gives a subtle sweetness. Also, I love a combo topping: sesame + everything bagel seasoning = flavor fireworks.
And instead of proofing them in a warm oven (which I used to do), I now cold-proof them in the fridge overnight. It’s a game changer — more chew, better texture, and it fits into real life better.
PS: If you love making bread from scratch, don’t miss my homemade naan — it’s next-level soft.
Ingredients For Gordon Ramsay Bagel Recipe (with my notes)
For the dough:
- 4 cups bread flour (high-protein flour gives that signature chew)
- 1 ½ tsp salt
- 1 tbsp honey (my secret extra — not in Gordon’s original)
- 2 tsp instant yeast
- 1 ¼ cups warm water (around 110°F)
For boiling:
- Large pot of water
- 2 tbsp honey or barley malt syrup (for that golden crust)
Toppings (optional but fun):
- Sesame seeds
- Everything bagel seasoning
- Poppy seeds
- Coarse salt
How To Make Gordon Ramsay Bagel Recipe Step By Step
- Mix the dough: Combine flour, salt, yeast (on opposite sides of the bowl), and honey. Add warm water and mix until a shaggy dough forms.
- Knead: Knead on a lightly floured surface for 8–10 minutes, or until smooth and elastic. If it’s too sticky, resist adding too much flour — just keep kneading.
- First rise: Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Shape your bagels: Divide the dough into 8 equal pieces. Roll into balls, poke a hole in the center with your thumb, and stretch gently into a ring.
- Second proof: Place shaped bagels on a parchment-lined tray. Cover and let rise for another 30 minutes — or refrigerate overnight for better flavor.
- Preheat oven: Heat to 425°F (220°C). Bring a large pot of water to a simmer, stir in honey or barley malt.
- Boil the bagels: Drop in 2–3 at a time, boil 1 minute per side. Don’t overcrowd.
- Top & bake: Transfer to a baking sheet, sprinkle toppings while wet, and bake for 18–22 minutes or until golden and puffed.
Gordon Ramsay Bagel Recipe
Rate this RecipeIngredients
Equipment
Method
- Mix flour, salt, yeast and honey in a large bowl. Add warm water and stir until combined.
- Knead dough by hand or mixer until smooth, about 10 minutes. Cover and let rise 1 hour.
- Divide into 8 pieces. Roll into balls, poke a hole and shape into rings. Let rest 30 minutes or overnight in fridge.
- Boil water with honey. Drop bagels in, 1 minute per side.
- Top with seeds and bake at 425°F for 18–22 minutes until golden.
Nutrition
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
- I used all-purpose flour the first time: My bagels were too soft. Bread flour is non-negotiable for chew.
- Skipped the boil once: Huge regret. They looked like rolls and tasted bland.
- Shaped them too thin: They closed during proofing. Make the center hole at least 1 inch wide — they shrink!
Pro Tips That Change The Game For Gordon Ramsay Bagel Recipe
- Cold ferment overnight: The flavor gets deeper and the crumb gets denser — just like the best deli-style bagels.
- Use bread flour only: Don’t even think about subbing in all-purpose if you want that chew.
- Preheat your oven fully: Bagels need that blast of heat. I even leave a pizza stone in there to help boost the base.
- Boil in honey water: Adds a light caramel note and helps toppings stick like glue.
- Use damp paper towel to press toppings in: Press gently so seeds stay put and don’t burn.
Variations That Actually Hold Up For Gordon Ramsay Bagel Recipe
- Cinnamon Raisin: Add 1 tsp cinnamon and ½ cup raisins to the dough. Brush tops with egg wash and a dusting of cinnamon sugar.
- Cheddar Jalapeño: Fold in grated cheddar and finely chopped jalapeños; top with more cheese before baking.
- Vegan Bagels: Use maple syrup instead of honey and skip egg wash (optional).
- Mini Bagels: Make 12–14 smaller bagels for brunch boards or snack prep.
How To Store & Use Leftover Gordon Ramsay Bagels
Storage: Let cool completely, then store in a paper bag inside a plastic bag (keeps crust crisp but prevents drying out). Good for 2–3 days at room temp.
Freezing: Slice in half, place in a zip-top freezer bag with parchment between each. Toast straight from frozen.
Leftover Ideas:
- Breakfast sandwiches with eggs, avocado, and smoked salmon.
- Bagel croutons — cube and toast with olive oil and garlic.
- DIY pizza bagels — my kids love these after school.
FAQs
How long do homemade bagels last?
They’re best eaten fresh, but they last 2–3 days at room temp or up to 3 months in the freezer if properly stored.
Why are my bagels flat after baking?
Over-proofing or skipping the boil can lead to flat, pale bagels. Boiling gives structure and shine!
Can I make bagels without a stand mixer?
Absolutely. I’ve done it by hand many times. It’s a little workout, but totally worth it.
Do I need to egg wash bagels before baking?
Not strictly, but it helps create shine and makes toppings stick better.
What’s the difference between New York-style and Montreal-style bagels?
NY bagels are boiled in water with malt or honey and are softer and puffier. Montreal-style are sweeter, thinner, and baked in a wood oven.
From My Kitchen To Yours
I hope you get as hooked on homemade bagels as I did. Once you nail them, there’s no going back to store-bought. Let me know your topping combos — I’m always up for a good twist.
