Brioche and bagels are two beloved breads, but they couldn’t be more different. Brioche is a rich, tender, egg-and-butter-enriched dough from France, perfect for French toast or burger buns. Bagels are a dense, chewy, boiled-then-baked bread with a shiny crust, originating from Jewish communities in Poland. This article gives you both recipes, so you can choose the one that fits your mood and time.
Ingredients
For Brioche
- 2 ½ cups (315 g) all-purpose flour, plus more for dusting
- 2 ¼ teaspoons (7 g) instant yeast
- 3 tablespoons (40 g) granulated sugar
- 1 teaspoon (5 g) salt
- 3 large eggs, room temperature
- ¼ cup (60 ml) whole milk, room temperature
- ½ cup (115 g) unsalted butter, softened
- 1 egg yolk beaten with 1 tablespoon milk, for egg wash
For Bagels
- 3 ½ cups (440 g) bread flour (or all-purpose)
- 1 tablespoon (15 g) granulated sugar
- 1 tablespoon (15 g) salt
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 2 teaspoons (6 g) instant yeast
- 1 tablespoon (15 g) barley malt syrup or honey (for boiling)
- 1 tablespoon baking soda
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, coarse salt
Instructions
For Brioche
- In a large bowl or stand mixer with the dough hook, combine flour, yeast, sugar, and salt. Add eggs and milk. Mix on low until a shaggy dough forms, about 2 minutes.
- With the mixer on medium, add the softened butter in three additions, waiting until each is incorporated. Continue kneading for 8–10 minutes until the dough is smooth, elastic, and pulls away from the bowl. It will be sticky but should pass the windowpane test.
- Cover the bowl with plastic wrap and let rise in a warm spot for 1–2 hours, until doubled in size.
- Punch down the dough, then transfer to a lightly floured surface. Shape into a loaf and place in a greased 9×5-inch loaf pan. Cover and let rise again for 45–60 minutes, until puffy.
- Preheat the oven to 350°F (175°C). Brush the top with the egg wash.
- Bake for 25–30 minutes, until the top is deep golden brown and the internal temperature reads 190°F (88°C) in the center. Let cool in the pan for 10 minutes, then transfer to a wire rack.
For Bagels
- In a large bowl, dissolve the yeast in the warm water with the sugar. Let sit for 5 minutes until foamy.
- Add the flour and salt. Mix with a wooden spoon until a stiff dough forms. Turn out onto a floured surface and knead for 10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise for 1 hour, until doubled.
- Punch down the dough. Divide into 8 equal pieces. Roll each into a ball, then poke a hole through the center with your thumb and stretch to form a ring about 1 inch wide.
- Place the shaped bagels on a parchment-lined baking sheet. Cover and let rest for 30 minutes.
- Meanwhile, bring a large pot of water to a boil. Add the barley malt syrup and baking soda.
- Preheat the oven to 425°F (220°C).
- Boil the bagels in batches, 2–3 at a time, for 1 minute per side. Remove with a slotted spoon and place back on the baking sheet.
- While still wet, sprinkle with your desired toppings.
- Bake for 20–25 minutes, until deep golden brown and the internal temperature reaches 190°F (88°C). Let cool on a wire rack.
Tips
- For brioche: If the dough seems too sticky, resist adding too much flour. The high butter content makes it sticky; keep kneading and it will come together.
- For bagels: Boiling longer (2 minutes per side) gives a chewier crust; 1 minute yields a softer bagel. Don’t skip this step—it’s what makes bagels bagels.
- Yeast temperature: Water or milk that’s too hot (above 130°F / 54°C) will kill the yeast. Use a thermometer if you have one.
- Flour matters: Bread flour gives bagels their signature chew. If using all-purpose, expect a slightly softer texture.
Serving Suggestions
Serve brioche sliced thick for French toast, or as a base for a rich grilled cheese or burger. It also makes exceptional cinnamon rolls if you roll it out with a cinnamon-sugar filling. Bagels are classic with cream cheese and lox, or simply toasted with butter. They also make great sandwich bread for deli-style fillings.
Variations
Brioche: Add 1 cup (150 g) of chocolate chips or dried fruit before the second rise. For a savory version, fold in ½ cup (60 g) of grated cheese and a teaspoon of herbs. You can also shape the dough into individual rolls instead of a loaf—bake for 15–18 minutes.
Bagels: Try a whole-wheat version by replacing half the bread flour with whole wheat flour. Add cinnamon and raisins for a sweet bagel, or mix in ½ cup (75 g) of dried blueberries. For a garlic bagel, add 1 tablespoon of garlic powder to the dough.
Storage and Reheating
Brioche: Store in an airtight container at room temperature for up to 3 days. For longer, wrap tightly and freeze for up to 2 months. Reheat in a 300°F (150°C) oven for 5–10 minutes, or toast slices.
Bagels: Keep in a paper bag at room temperature for 2 days. Freeze in a zip-top bag for up to 3 months. To revive, toast directly from frozen, or wrap in foil and warm in a 350°F (175°C) oven for 10 minutes.
Frequently Asked Questions
Can I make these doughs ahead of time? Yes. After the first rise, punch down the dough and refrigerate overnight. The next day, shape and let rise as directed. The cold slows fermentation, which develops more flavor.
Why didn’t my brioche rise? The most common causes are old yeast, liquid that was too hot, or a cold room. Check the yeast’s expiration date and ensure your liquid is between 105°F and 115°F (40°C–46°C). If the room is cool, place the dough in an oven with the light on.
Why are my bagels tough? Over-kneading or using too much flour can make them dense and tough. Knead just until smooth, and use a light hand when shaping. Also, make sure to boil them—skipping this step results in a bread-like roll, not a bagel.
Can I use a bread machine? Yes, for both. Use the dough cycle for brioche, then shape and bake as directed. For bagels, use the dough cycle, then shape, boil, and bake.
What’s the difference between instant yeast and active dry yeast? Instant yeast can be mixed directly into the flour; active dry yeast must be dissolved in water first. If using active dry, use 25% more by weight and proof it in the warm liquid before adding.
Can I make a gluten-free version? Gluten-free flours behave very differently; these recipes won’t work as written. Look for a dedicated gluten-free bagel or brioche recipe that uses xanthan gum and a blend of gluten-free flours.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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