Grandma Sherrill's Bagels

Grandma Sherrill's Bagels

3 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    40 m
  • Ready In

    1 h 40 m
Terry
Recipe by  Terry

“A homemade tradition in our family for 30 years!”

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Ingredients

Adjust Servings

Original recipe yields 2 dozen bagels

Directions

  1. Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  3. Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.
  4. Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.
  5. Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.

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Reviews (3)

Rate This Recipe
slmerk
2

slmerk

A bit salty but VERY GOOD! I only had bread machine yeast so I used that and proofed it first with the water, salt and sugar-I read that it works better that way. I also read that self rising flour works better for bagels so I used that as well. The dough was very dry, tough and hard to work with. It also didn't seem to rise during the first 15 rest. They were tough to shape and then hardly rose even after 40 min. They puffed up while boiling, which was good and baked well. Will definitely make again with some changes that are more like the actually recipe lol :)

dadrake86
1

dadrake86

Yummy I saved the second batch after I boiled them and froze them for later... gonna try to add diffrent flavors next time...

valerie
0

valerie

Simple and delicious. The dough is a delight to work with. I used bread machine yeast, kosher salt, and warm water, and kneaded 12 minutes or so to get it elastic and smooth (it was never perfectly smooth). You really can just punch a hole in these bagels. I shaped mine with wide holes, expecting the holes to get smaller as in other recipes I've tried, but they never closed up. After boiling, I put an egg white/water mix on top of some bagels and topped with various mixes. On metal baking sheets with a convection oven, it took about 20 minutes to cook the bagels. On a ceramic (I think) Pampered Chef pan, it took 25 minutes. I can't get over how fast and easy these were! Thanks for the recipe!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 180 cal
  • 9%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 38 g
  • 12%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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