Bagels II

Bagels II

119

"Making bagels is fun, but it is a little bit of work. You may use any topping that you wish or none at all. We suggest sesame seeds, poppy seeds or Kosher salt."

Ingredients

2 h 30 m servings 323 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 61.7g
  • 20%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes.
  2. Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
  3. Punch down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2" longer than the width of your hand. Make a ring with the dough, overlapping ends about 1/2" and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes.
  4. While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once.
  5. Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping, if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
  6. Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown, and continue baking until done.
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Reviews

119
  1. 155 Ratings

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Ann, you must be Jewish! I'm a rank-Yank from New Jersey who worked in a high-volume (350+dozen/morning) Jewish Bagel shop. Of the three or so bagel recipes I found, this recipe most closely mat...

I have always been a fan of bagels but never thought I could actually make my own. This was my first attempt and they came out perfectly. I followed the ingredients of the recipe exactly along w...

Great Recipe! Easier than I thought. I split the flour 50/50 Whole Wheat/Unbleached and made a batch of great WW Bagels.

It was fun to make, but didnt taste nearly as good as homemade bagels should. Lacked the yeasty full flavor but was nice and crusty and chewy

Outstanding! I am originally from New York and am a bagel snob... I have tried a number of bagel recipes over the years and have never found one that was NY bagel-like... until now. The texture ...

Wonderful!! Me and my family (especially the kids) absolutley loved these bagels. Toasty on the outside and chewy inside. Great recipe a definate keeper.

I am willing to accept that I did something terribly wrong when I made these, although I cannot say what exactly. I think I'll use less salt next time to see what happens. They simply didn't ris...

This was my first time making bagels and they turned out great and looked just like store bagels. I did make a few changes. I used all whole wheat flour instead of bread flour, added a tiny bi...

I live in Brazil and one of the things I love most about going to the US is eating bagels (we don't have them here) so I was searching for a recipe and I found a great one! Easy and delicious!