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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 1.2g	4%
	Sugars 3.3g
Protein 4.8g		9%
how is this calculated?

Water Bagels (Plain)

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

⁽²¹⁾ 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: jodathechoda

On Nov 17, 2009

These bagels are great. I've never made bagels before but have always wanted to. They are time consuming, but taste really wonderful. Mine look more like the rings you'd toss at a fair but, lesson learned I'll know for next time to shape them better. Also, I didn't grease the cookie sheet for the first batch and they stuck reallllly bad! Second batch I used sprayed parchment paper and it worked great. I will be making these again...I learned a few lessons with the first batch!

0 people found this review helpful

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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.

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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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