For the month of MARCH we’re making:


One recipe every month. Bake it. Share it. Savor it. 

Melt Hearts and win Prizes.

How it Works

1) Bake the Recipe

For March, we’re making Bagels.

Feel free to get as creative as you’d like with your bagel toppings!

2) Snap a photo

Take a photo of your recipe using your phone, camera, iPad, or other device.

3) Submit your entry


• Leave a star recipe review and comment on the recipe post using the same name and email address.

• Receive an automatic bonus entry if you’ve participated in any previous baking challenge before using the widget. You must be logged into the widget to receive this bonus.


How to:

March's Prizes

TWO Amazon.com $75 gift cards

4 ) Win Prizes!

Winners are picked randomly by our picker generator.

Giving Back

Here at Handle the Heat, we believe in spreading joy in all the ways we can, and making the world a better place one day at a time.

For each valid entry, Handle the Heat will donate $1 to CARE International which is raising money for humanitarian assistance to Ukrainians.

Community Entries

Your photos may be put on display to share with my entire audience – that’s hundreds of thousands of people! 

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Recipe Tips for
Perfect Chemistry

Tip 1: Use Bread Flour!

I don’t recommend substituting the bread flour with all-purpose flour in this recipe as the texture will suffer. The high protein content in bread flour is what allows the gluten to develop to create a stiff dough that turns into chewy well-shaped bagels. If you’re going to the trouble of making bagels from scratch, you may as well use one of the primary ingredients required for the best texture! Bread flour is the only flour that this recipe has been successfully tested with.

Tip 2: How to Shape Bagels

Bagels are made with a basic stiff yeast dough. We basically let the dough rise, shape it into 8 balls, then let those balls rise again. Then, in order to get the bagel shape, you simply use your index finger to poke a hole through the center and twirl it around your finger to stretch that hole out.

Tip 3: Boil Bagels Before Baking

In order for the bagels to develop that well browned exterior and slightly dense chewy texture, they’re actually boiled briefly before baking. This works because the boiling water sets the exterior crust before it hits the oven, preventing the bagels from rising very much (which also maintains the bagel hole shape) while further developing that browned exterior.

The reason we add barley malt to the boiling water is to further develop that browned crust and to give it that distinct flavor we all know and love. I also add a little bit of baking soda to elevate the pH of the water solution to encourage more browning on the bagel’s crust.

Watch a Demo

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