Homemade Bagels
User Reviews
5
Homemade Bagels
Description
This recipe for Homemade Bagels begins by activating yeast in warm water, then combining it with bread flour, salt, sugar, and neutral oil. The resulting dough is kneaded until smooth and elastic, then allowed to rise until it holds an indentation. Dividing the dough into twelve pieces, each is shaped into a ring by pressing and stretching around a finger. Before baking, the shaped bagels are traditionally boiled to set their crust and contribute to the chewy texture. After boiling, the bagels bake until golden. Optional toppings such as shredded cheddar cheese or an "everything" seasoning blend can be added before baking for added taste and texture.
Bagels from this recipe are best enjoyed fresh but can be frozen after baking for later toasting. They pair well with butter, cream cheese, or more creative toppings like guacamole and balsamic glaze. Accurate measuring of flour and careful water temperature help ensure consistent rising and texture. This recipe provides ample dough to make a dozen bagels enough for sharing or multiple meals.
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 neutral cooking oil generic cooking oil
Optional Toppings
- cheddar cheese shredded, or asiago cheese
- everything seasoning poppyseeds, sesame seeds, or flaky sea salt
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
- Measure flour using the scoop and level method for accurate results.
- Use a food thermometer to keep water temperature around 110°F for optimal yeast activation.
- Oil can be substituted with canola, olive, or coconut oil depending on preference.
- Bagels are best fresh but can be frozen in airtight bags and toasted later for convenience.
- Serve with butter, cream cheese, or toppings like homemade guacamole paired with balsamic glaze for variety.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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