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Nutrition Facts
Serving Size 1 Bagels 80g Recipe makes 12 Bagels)
Calories 167
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 587mg		24%
Potassium 60mg		1%
Total Carbohydrate 35.2g		11%
	Dietary Fiber 1.3g	5%
	Sugars 3.3g
Protein 4.8g		9%
how is this calculated?

Water Bagels (Plain)

Recipe #56117 | 2 hours | 1¼ hours prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Dee514
Mar 11, 2003

Posted in reply to a message board request. This is a recipe for plain, "NYC style", water bagels. IMHO, this recipe makes a very good bagel. I've had this recipe for some 40+ years, and I'm clueless as to where/who I originally got it from. Prep time includes the rising time. Note: The natural minerals in your local tap water will make a difference in the end product.

12 Bagels (change servings and units)

Ingredients

4-5 cups all-purpose flour
3 tablespoons sugar
1 tablespoon salt
1 package active dry yeast
1 1/2 cups very warm tap water (120°-130°F)
1 egg white
1 tablespoon cold water

Directions

1
In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
2
Gradually add warm water to dry ingredients and beat for 2 minutes with electric mixer (at medium speed), scrape bowl occasionally.
3
Add 1/2 cup flour.
4
Beat at high speed for 2 minutes, scraping bowl.
5
Stir in enough additional flour to make a soft dough (about 2 to 2 1/2 cups).
6
Turn dough on to a lightly floured board and knead until smooth and elastic (about 10 minutes).
7
Place dough in ungreased bowl, cover and let rise in warm, draft free place for 20 minutes.
8
(Dough will NOT be doubled in bulk.) Punch dough down and turn out on to a lightly floured board.
9
Roll dough into a rectangle, 12 x 10 inches.
10
Cut dough into 12 equal strips, 1 x 10 inches each.
11
Pinch ends of strips together to form a circle.
12
Place on ungreased baking sheets.
13
Cover and let rise in warm, draft free place for 20 minutes.
14
(Dough will NOT be doubled in bulk.) In a large shallow pan, boil a 1 3/4 inch depth of water.
15
Lower heat and add a few bagels at a time.
16
Simmer bagels for 7 minutes (3 1/2 minutes on each side).
17
Remove bagels from water and place on a towel to cool.
18
Cool bagels for 5 minutes, then place them on ungreased baking sheets.
19
Bake bagels at 375°F for 10 minutes.
20
In a small bowl, beat egg white with cold water.
21
Remove bagels from oven and brush with egg white/water mixture.
22
Return bagels to oven and bake about 20 minutes longer, or until done.
23
Remove bagels from baking sheets and cool on wire rack.

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Featured Reviews for This Recipe

From: shh

On Oct 5, 2009

I just made these in my dorm kitchen in Harbin, China. (Missed home, and this seemed like a good recipe.) My facilities/ingredients are a bit lacking, so I had to make a few changes and improvise a bit, but they came out great. A few notes, however: I added brown sugar to the boiling water to make the crust extra crispy. Also, the ends seemed to come apart in the water. Next time I might try adding some vinegar to the water (prbly wine vin.) to keep the dough from splitting.

0 people found this review helpful

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From: Jodi Marie in Chicagoland

On Mar 3, 2009

Great recipe! I recommend rolling the dough out very thick, so you get nice plump bagels. I rolled mine out too thin and ended up have to spiral the dough around itself leaving a hole in the middle. Even so, that didn't affect the taste any, these are so good and easy to make. I boiled mine then baked them for 10 minutes then froze them. Perfect for popping in the toaster in the morning and for bagel pizzas!

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From: Cooking4TenOfUs

On Jul 23, 2007

Wow, these are the best bagels ever and a budget saver too. I was able to make 32 bagels for less than $1 which comes to 3 1/8 cents per bagel instead of 50 cents per bagel. I made 2 double batches, making 8 bagels instead of 12 as the recipe stated, leaving some plain and topping others with sesame seed, poppy seed or a mix of the two plus salt, garlic powder and flax seed. Changes: Tried both the poke-a-hole method and rope method for forming. The rope method produced a prettier bagel, but the poke-a-hole method was easier. I also used about 20% freshly ground whole wheat flour with great results. Added 2-3 Tbs sugar to the water bath. I did not use the egg wash but instead dipped the wet bagels right out of the water bath. Baked at 425 for 12-15 minutes until browned on top. I will be making these regularly.

8 people found this review helpful

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From: Buster's friend

On Oct 26, 2007

Big shiny chewy bagels that really plumped with boiling! Turned golden brown with baking. Taste is great! Used sourdough starter instead of plain water,1/2 t yeast & 1T vital gluten (so they last). Added 1/4c sugar & 2T salt to boiling water. Needed the 30 minutes in the oven at 375 degrees F. Thank you Dee514, we will use your recipe again & again!

4 people found this review helpful

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