Real Homemade Bagels

Real Homemade Bagels

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"A recipe for that authentic bagel flavor and texture."

Ingredients

3 h 20 m servings 649 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 130.4g
  • 42%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1374 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

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  1. Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
  2. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
  3. Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
  4. Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
  5. Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
  6. Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Footnotes

  • Editor's Note:
  • Adding honey or barley malt syrup to the boiling water bath gives the bagels a pleasing chewy texture with a hint of sweetness. You may omit the honey, if desired. The nutrition data for this recipe includes the full amount of the honey. The actual amount of the honey consumed will vary.
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Reviews

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  1. 103 Ratings

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I'm working on my second batch of this bagel formula. I use malt syrup as I think it improves the crust a bit. So far, I've stayed with the Very Hot (475-F) oven and bake to color, a bit less ...

I followed the recipe, but not the instructions. I added the 1 1/4 cup of hot water, sugar and yeast together in my KitchenAid mixer. I let the yeast get frothy and then added in the salt, oil a...

Ok i am the first to review your recipe! Wonderful! So good crusty on the outside an chewey in the middle these taste like a true bagel! I did only end up using 4 cups flour this recipe will be...

Perfect with 4 cups of Canadian flour. Made 6 giant bagels. When boiling, mine floated immediately, so boiled a minute on each side. Kneeded for about 12 minutes, giving a workout to our 800 ...

I found the dough tremendously dry. It taxed the motor on my KitchenAid. In the end, I added at least another 1/4C water and kneaded by hand. To make only 6 bagels would have resulted in rings ...

I just made this recipe. I split the dough into thirds, and made three different types of bagels. 1/3 was plain, 1/3 had cinnamon sugar mixed in, and 1/3 had caramelized onions mixed in. I am...

I've tried lots of bagel recipes over the years, but never one I liked as much as this one. I ususally use at least part whole wheat flour and sometimes other toppings. All have been good!

I'm on the same page as Mama_B. I also had to add 1/4 cup of water and kneaded by hand. They were my first attempt at bagels so I was happy that they turned out, but they really were huge. I'm g...

It's quite tasty. I did change the bread to water to ratio to what i know would work from making tons of bread. 1 and 1/2 water and 4 cups of high gluten flour. I also mixed the dough in my brea...