1 of 11 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 Bagels 234g Recipe makes 12 Bagels)
Calories 151
Calories from Fat 3		(2%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 471mg		19%
Potassium 66mg		1%
Total Carbohydrate 31.8g		10%
	Dietary Fiber 1.2g	4%
	Sugars 3.7g
Protein 4.5g		9%
how is this calculated?

Home-Baked Bagels

Recipe #26168 | 2¼ hours | 1½ hours prep | add private note

⁽⁵⁰⁾ RATE IT NOW Print Recipe

By: Karen=^..^=
Apr 24, 2002

These bagels are better than any store bought or frozen varieties. They are so fresh and the possibilities are endless Have lots of real butter and cream cheese on hand! Oh...and you might want to double the recipe...they never last long around here.

12 Bagels (change servings and units)

Ingredients

1 1/2 cups water
2 packages yeast
1 1/2 ounces sugar (you need a kitchen scale for this)
1/2 ounce salt (you need a kitchen scale for this)
3 1/2 cups bread flour
2 quarts water, to boil
1 egg white
cinnamon (optional)
raisins (optional)
poppy seed (optional)
dried onions or garlic (optional)
sesame seed (Optional)

Directions

1
Mix yeast, sugar and warm water together and let stand 3 minutes.
2
Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture.
3
Stir until combined and slowly mix in the rest of the flour (If making cinnamon raisin bagels, add these to dough now).
4
Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm.
5
Place dough in a greased bowl, cover and let rise until double.
6
After rising punch down and divide dough into 12 balls.
7
Allow to rest for 4 minutes.
8
Bring 2 quarts of water to boil.
9
With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
10
Preheat oven to 350 degrees.
11
Place the shaped dough onto a cookie sheet and cover for 10 minutes.
12
Lower heat under water for it to be simmering.
13
Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
14
Drain and place on greased baking sheets.
15
Brush tops with beaten egg white and top with optional toppings.
16
Bake for 35 minutes, turning once for even browning.
17
Bagels are done when they are golden brown and shiny.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Marmalade Rye Bread A-B-M

Applesauce Bread for Breadmaker

Sourdough Grain & Seed Bread

Cheddar Breadsticks

Whole Wheat Bread (A B M)

Featured Reviews for This Recipe

From: ewells

On Nov 1, 2009

This is the second time I've made them (I made a half batch last weekend because I had only one packet of yeast) and today I'm making a full batch. These are SO good, and so easy. My regular bagel recipe calls for a few rises, sitting in the fridge for 18 hours, etc. They're a pain in the butt, and not nearly as good as these. Thank you for a keeper!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Red Maven

On Sep 6, 2009

Excellent recipe with great details! I would add, for those of us who have bulk yeast and not in the little packages, that the "2 packages yeast" equals .50 ounces of yeast, or 1/2 oz. Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: wifemomflorist

On Oct 23, 2006

The dough for this wonderful recipe made up well in my bread machine. The ounces converted to 3 Tablespoons of sugar and 1 Tablespoon of salt. If you like green olives, 3 or 4 chopped olives in 4 oz of softened cream cheese is a nice option for a spread. I enjoyed preparing and eating these bagels. Thank you!

45 people found this review helpful

Was this review helpful to you? YES | NO

From: LUv 2 BaKE

On Sep 6, 2005

These bagels are delicious! The texture of mine was quite dense and nice and chewy. I think they would have been a bit fluffier if I had used all white bread flour but instead I used about 75% whole wheat bread flour. They were still good this way though! I really wanted onion bagels so that is what I made. However, I added the 1 tbsp poppy seeds and 1/2 cup dried onion and 4 cloves of garlic into the batter so they were onion flavored throughout. I then sauteed some fresh onion to put on top after I brushed them with egg white. These are very easy to shape into bagel shapes as the dough is easy to work with. Everyone enjoyed them and so will be making these again, that's for sure!! Thanks Karen!!

12 people found this review helpful

Was this review helpful to you? YES | NO

Read all 51 reviews