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| 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% | |
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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
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.
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- Course > Breads > Yeast
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- Occasion > Everyday
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Featured Reviews for This Recipe
From: Rollin in the Dough!
On Jun 7, 2009
These were great, I made half plain and half cinnamon raisen. I think I let the plain dough raise too long because they came out a little flat and dry. The raisens bagels were perfect!
From: Michelle_78
On May 20, 2009
These bagels are delicious!! I never attempted to make my own bagels before, now I do not think I will be buying them anymore!! I added 2tsp minced garlic and 1 tsp onion flakes and made them garlic onion with the onion powder on top, served with herb garlic cream cheese and YUMMY!! Fabulous recipe thank you!!
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!
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!!
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