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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
Dee514

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

Directions

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

    0 people found this review helpful

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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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  • Read all 22 reviews

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