These home-baked bagels are crispy on the outside, soft on the inside, and great with cream cheese or butter!
Difficulty: Intermediate
Servings: 10
Prep Time: 30 minutes + 60 minutes rising time Cook Time: 35 minutesIngredients
1 1/2 cups warm water (112-115 degrees F)
2 tablespoons dry yeast
3 tablespoons sugar
1 tablespoon salt
4 1/4 cups bread flour
8 cups of water, for boiling
1 egg white, lightly beaten
1 tablespoon water
Optional toppings:
poppy seeds
onions or garlic
sesame seeds
Directions
1. In a small bowl, mix yeast, sugar and warm water together and let stand 3 minutes.
2. Mix 2 cups of flour with the salt in a large bowl; then add the yeast mixture. Stir until combined and slowly mix in the rest of the flour.
3. Knead dough on a floured surface for 5 minutes, adding additional flour if necessary. Dough should be fairly smooth and somewhat firm. Place dough in a greased bowl, cover and let rise until double.
4. Punch dough down (if making cinnamon raisin bagels, add the cinnamon and raisins now — knead just enough to swirl the cinnamon through the dough). Divide and shape into 10 balls. Allow to rest for 5 minutes.
5. Bring 2 quarts of water to boil. Make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Place the shaped dough onto a cookie sheet and cover for 10 minutes.
6. Preheat oven to 350 degrees. Drop 2 or 3 bagels at a time into the boiling water for about 45 seconds, turning each once.
7. Drain cooked bagels on a wire rack. Mix egg white and water; brush tops with egg white mixture and top with optional toppings, if using. Place bagels on greased baking sheets.
8. Bake at 350 degrees for 35 minutes, turning once half-way through baking. (If making plain bagels, you can flip the bagels; otherwise, just rotate.) Bagels will be lightly browned and shiny.
Categories: Bagels, Beans, Grains & Rice, Breads, Breakfast, Other Breakfast
Submitted by: nerosmom on June 5, 2010
kellyb says:
I just took my first bite of these bagels. They are fantastic. I made cinnamon raisin and although they aren’t the prettiest things I’ve baked they are certainly delicious.
Thank you so much for this fantastic recipe.
On March 29, 2011 at 2:18 pm