1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 bagels. 87g Recipe makes 12 bagels.)
Calories 201
Calories from Fat 16		(8%)
Amount Per Serving		%DV
	Total Fat 1.8g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 200mg		8%
Potassium 87mg		2%
Total Carbohydrate 39.9g		13%
	Dietary Fiber 1.7g	6%
	Sugars 3.7g
Protein 5.9g		11%
how is this calculated?

Menus using this recipe:

Christmas Brunch

Bergy

Basic Bagels

Recipe #124689 | 1½ hours | 1 hour prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Dancer^
Jun 6, 2005

Make your own with this easy recipe! Points 4.

12 bagels. (change servings and units)

Ingredients

4 1/2-5 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 (1/4 ounce) package fast rising yeast
1 1/2 cups hot water (approximately 120 F)
1 egg white
1 tablespoon water
1/4 cup poppy seed or sesame seed

Directions

1
Mix 1 1/2 cups of the flour, sugar, salt, and yeast in a bowl.
2
Add water gradually and beat for 2 minutes at medium speed, scrapping bowl occasionally.
3
Add 1/2 cup of flour.
4
Beat at high speed for two minutes, scrapping bowl occasionally.
5
Stir in enough additional flour to make a soft dough.
6
(Dough should be pulling away from the sides of the bowl).
7
Turn out onto lightly floured surface.
8
Knead for about 8 minutes or until smooth and elastic, adding additional flour as necessary.
9
Place in ungreased bowl.
10
Cover and let rise in warm place for 20 minutes (dough will rise, but will not double).
11
Punch down dough; divide into 12 small balls.
12
Poke finger through the middle of the ball to the other end.
13
Make a round hole about 1/2 inch in diameter.
14
Place on a lightly greased baking sheet.
15
Cover and let rise in warm place for 20 minutes.
16
Preheat oven to 375 degrees.
17
Boil at least 2-inchs of water in a large shallow pan.
18
Lower heat and add a few bagels at a time.
19
Simmer bagels in water for 2 to 3 minutes turning once.
20
Remove from water and replace the bagels on the greased baking sheet.
21
Mix together egg white and a tablespoon of water.
22
Brush the egg white wash over each bagel.
23
Sprinkle poppy seeds or sesame seeds over the bagels.
24
Bake for 30 minutes.
25
Variations:
26
Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt.
27
Onion Bagels: Add 2 tablespoons of dehydrated minced onion, and replace salt with onion salt.

Questions about this recipe?

Featured Reviews for This Recipe

From: OwlMonkey

On Jul 15, 2009

This is a great recipe, that I had issues with the first time I made it. I didn't realize how stiff the dough needed to be, so they fell. They tasted delicious but didn't look so hot. I've now made this recipe 5 times and i'm really getting the hang of it. One addition that I make that has a good flavor is that I use 1 tablespoon less sugar but add 2 Tbsp. barly malt powder; it gives it that slight yeasty flavor that I enjoy in freshly made bagel shop bagels.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #772361

On Nov 11, 2008

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Cynna

On Jan 21, 2007

These were both quick and delicious. I made a few different batches. One batch I added 1/4 cup minced onion and a tsp of garlic powder. Another was oat bran/flax. I subbed one cup of the flour with one cup of oat bran and about 3 tbsp of flax in place of 1/2 the oil. Yet another batch was blueberry. I used 1/2 cup of sugar and put about 1.5 cups of frozen blueberries. All came out peeeerrrrfect! I think I have a new standard recipe! Thanks for sharing it!

6 people found this review helpful

Was this review helpful to you? YES | NO