Homemade Bagels
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5.0
312 reviews
Excellent
Homemade Bagels
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You can absolutely have New York style bagels fresh, from your own oven. These Homemade Bagels are soft, chewy, and way better-than-store-bought. They're the perfect meal-prep option for an easy breakfast on-the-go.
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Ingredients
- 2 cups water warm (110F)
- 2 ¼ tsp active dry yeast equivalent to one .25 oz packet of yeast
- 6 cups bread flour plus extra as needed
- 1 TB salt
- 3 TB sugar divided
- 1 TB oil
Optional Toppings
- shredded cheddar or asiago cheese
- everything seasoning poppyseeds, sesame seeds, or flaky sea salt
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Instructions
- Sprinkle yeast over warm water and stir to dissolve. Wait 10 minutes for it to foam. Then add 2 TB sugar, oil, 6 cups flour, and salt. Mix thoroughly until dough forms and leaves sides of bowl - this is easier with stand mixer.
- Turn dough onto lightly floured board and knead. Add small amounts of remaining flour, if needed. Dough will be rather stiff. Knead until smooth and elastic - roughly 15 minutes.
- Roll dough into ball and place in oiled bowls, turning to coat. Spray with additional oil if needed to get dough ball covered in oil. Cover with damp cloth. Let rise for about an hour in warm, draft-free place. An impression made with finger should not sink into dough.
- Divide dough into 12 even balls, rolling with hand over a hard surface to get them round. Cover with damp cloth and let balls rest for 10 min.
- Lightly oil hands and gently press thumb into center of a dough ball. Gently swing the dough around your finger to make a bagel shape, without ripping the dough. Make walls about 1 inch thick, with a 2-inch diameter hole in each ball. Put each bagel back under a damp towel as you complete shaping the rest of the dough balls.
- While bagels are resting, fill 4 qt saucepan almost full of water. Add 1 TB sugar and bring to boil. Drop 2 or 3 bagels at a time into boiling water and wait until they rise. Boil for about 1 min per side.
- Lift each bagel out with large slotted spoon. Drain. Sprinkle desired toppings on. Continue boiling, draining, and topping as you go. Put bagels on baking pans lined with parchment.
- Heat oven to 425F with large pan of water on lowest rack. Bake bagels until browned. Start checking at 15 min. Turn bagel over and bake until other side is done.
Notes
- When making baked goods, it's important to use the "scoop and level method" to measure flour accurately. We describe the method in this brown sugar cookie recipe.
- For the oil, feel free to use canola oil, olive oil, or coconut oil for this recipe.
- For those who would like conversions: 1 cup of bread flour = 136 grams = 4.8 ounces
- Serve Homemade Bagels with butter, cream cheese, or top with homemade guacamole and this easy Balsamic Glaze.
- If you aren't used to baking with yeast, we recommend using a food thermometer to make sure your water hits the perfect temperature (110F).
- These are best fresh, but baked bagels can be sliced, frozen in airtight bag, and taken out to toast later!
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
Nutrition Information
Show Details
Calories
285kcal
(14%)
Carbohydrates
56g
(19%)
Protein
9g
(18%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Sodium
585mg
(24%)
Potassium
73mg
(2%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1IU
(0%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 56g | 19% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 585mg | 24% |
| Potassium | 73mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
312 reviews
Excellent
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