Doughnuts and bagels are both ring-shaped treats, that is, they are circular and have a hole in the middle. They are also often enjoyed as breakfast in many places around the world. But when you get down to it, they couldn’t be more different. Even though they’re both popular treats, each one has its own unique qualities that make them deserving of their own identity!
Ever wondered what actually sets doughnuts and bagels apart? Don’t risk mixing them up and embarrassing yourself again! Here at Nanatang, we’ve put together a simple guide to help you tell them apart, once and for all. Check out the quick rundown:
Doughnuts and bagels both start with flour and leavening agents, but that’s where their similarities end. Bagels use high-gluten flour, while doughnuts are satisfied with all-purpose. When it comes to leavening, bagels rely on baker’s yeast, while doughnuts can also turn to baking soda or powder.
But here’s where things get really different: doughnuts love their fat and sugar—two things you are quite unlikely to find, in large amounts, in the relatively lean bagels. The sugar is what gives doughnuts their signature sweetness, while bagels keep it simple, with sugar being optional.
It’s one of those things that’s both surprising and well-known: doughnuts aren’t actually baked, but fried in oil. That’s what gives them that irresistible golden-brown crunch on the outside.
Bagels, on the flipside, take an entirely different route. Instead of getting dunked in oil, they’re quickly boiled on each side for about a minute, a secret behind that shiny, glossy finish. Then, they get brushed with an egg wash before heading into the oven to bake to perfection.
We’ve all seen doughnuts sitting in the display, looking all colourful and decorated. Doughnuts are always sweet and come in endless flavours—glazed, drizzled, filled with chocolate, cream, or jam, and sometimes topped with fun extras like sprinkles, chocolate chips or nuts. With its sweet dough and endless possibilities for fillings and toppings, doughnuts are pretty much a dessert in disguise—though they get a pass as breakfast, especially when paired with a cup of coffee.
Bagels, on the other hand, are an undeniable breakfast staple. They’re hearty, often eaten plain or with simple toppings like cream cheese or butter. Bagels also make fantastic sandwich bases, with their savoury goodness perfectly complementing deli meats and cheeses—making each bite burst with wholesome satisfaction.
The type of flour used makes a difference in texture. Doughnuts, made with all-purpose flour, are fluffier and feel airy and light, also because they are deep-fried. This soft, cake-like texture pairs well with sweet toppings, reinforcing the idea that doughnuts are quite a treat indeed.
Bagels use flour with high gluten content, which gives them a pretty intense chew and a denser texture. Add in their unique boiling and baking process, and you get that signature crispy crust. This wholesome, substantial consistency makes bagels ideal for a satiating, fuel-you-up breakfast.
We admit, nutrition isn’t always our first concern when choosing between a doughnut and a bagel. But the differences are still worth noting. Doughnuts pack more sugar and fat, while bagels—thanks to their choice of ingredients—are higher in protein and fibre. This makes bagels a stronger contender for an actual meal, while doughnuts are best savoured in moderation, as an occasional treat.
But that doesn’t mean bagels are without their drawbacks. A medium-sized doughnut generally contains around 190-300 calories, while a plain bagel clocks in at about 250 calories. So, calorie-wise, a doughnut can sometimes be a lighter option, provided you go for an unembellished one without heavy fillings or toppings.
That said, if health is your priority, wholegrain bagels are the way to go. They break down more slowly in your body, keeping you full longer, and they’re a prime base for building a balanced meal. Add some meats, cheeses, veggies, or whatever sandwich fillings you love, and you’ve got yourself a hearty, nutritious breakfast or lunch option.
| Aspect | Doughnuts | Bagels |
| Ingredients | All-purpose flour, baking soda or powder, high fat, high sugar | High-gluten flour, baker’s yeast, minimal fat and sugar |
| Preparation | Deep-fried in oil for a golden-brown finish, often glazed or filled for different flavours | Boiled briefly, then baked, egg wash before baking |
| Taste | Sweet, dessert-like | Savoury and hearty, can be used as a sandwich base |
| Texture | Airy and light | Dense and chewy |
| Nutrition | High sugar and fat, about 190 to 300 calories | High protein and fibre, around 250 calories |
Although at first glance, doughnuts and bagels can appear similar and almost hard to distinguish, a closer look—or taste—can really unveil that they are, in actuality, worlds apart. From the difference in their ingredients to their distinctive tastes and textures, these factors truly separate them from each other and show us that they are both worth appreciating in their own ways.
However, just tasting them alone isn’t enough to fully indulge in what makes them special. Want to really experience the magic of doughnuts and bagels? Try making them yourself! At Nanatang, our skilled bakers are here to show you how it’s done. From selecting the best ingredients to mastering the right techniques, you’ll learn all the secrets to crafting these iconic creations with your own hands.
Join a workshop at Nanatang today and explore doughnuts and bagels in an entirely new light!
