Make Your Own Bagels

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4 (80%) 25 vote[s]

Making your own bagels is not difficult, and the taste cannot be beat! Once you’ve tasted the Authentic New York Style bagels, you’ll Never go back to those stale bagged bagels from the grocery store.


The key to a great bagel is the ultra-chewy crust and dense interior that gives the bagel the perfect texture.

make-your-own-bagels
You’ll Need:
4 C. Bread Flour
1 T. Sugar
1 1/2 tsp Salt
1 T. Vegetable Oil
2 tsp. Instant Yeast
1 1/2 c. Water 120-130F

Combine 2 cups flour, sugar, salt, yeast in your Mixer.

make-your-own-bagels

Add oil to the water and pour into the mixing bowl, mixing until smooth and creamy looking.

 

make-your-own-bagels

Add remaining flour and continue to knead with the dough hook for several minutes until the dough is uniform and smooth.

Cut dough into 8 equal size balls & let sit for 15-20 min.

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Dough will puff up like this!

Preheat oven to 425F

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Roll each of the dough balls into a long “snake” until it will wrap around your hand, forming a circle. Fuse well, then roll with the palm of your hand. Do not make your circles small, or when the bagels rise

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Let them rest for 20 minutes. In the meantime, bring a pot of water to a boil, grease a large sheet pan.

 

make-your-own-bagels

Boil the bagels on each side for 1 minute, let them dry for a moment then place on oiled sheet pan. Boiling the bagels is what gives the exterior their chewy texture. If you prefer an ultra-chewy texture, boil for 2 minutes on each side, basically, the longer the boil, the thicker and chewier the crust becomes.

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Brush lightly with oil, then Bake at 425 for 10 minutes. Remove from oven, flip bagels, bake for additional 10 minutes.

 

make-your-own-bagels

You can add any number of flavors you desire, in the photos above I actually made Cinnamon Raisin Bagels.

I simply added 1/3. Raisins, 1 tsp Cinnamon and an additional 1 T. Sugar to the dough (before adding the remaining 2 cups of flour).

make-your-own-bagels

Or, alternatively, once you remove the bagels from the hot water, place them face down into sesame seeds, poppyseeds, minced dried onions, etc, and then bagel as usual.

For Onion Bagels add 1/2 c. chopped dehydrated onions to the dough (before adding the remaining 2 cups of flour).

For an Everything Bagel:

Combine the following in a small bowl, mix well:

2 Tablespoons poppy seeds
2 Tablespoons sesame seeds
1 Tablespoon dried minced onion
1 Tablespoon dried garlic flakes
1 Tablespoon coarse salt

Once the bagels have been boiled, brush them with an egg wash and then dip them into the everything bagel mixture and bake as directed above.

© Can Stock Photo Inc. / albertocc311

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4003 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

25 Comments

  1. i made these today, they are so goood! mine didn’t rise as much as yours look like they did-maybe my water wasn’t warm enough? i’m going to make some more tomorrow, practice makes perfect!

    they still taste really good even if they didn’t get quite as big as they were surpose to.

    can you freeze these? thanks

  2. can you give other variations and quantities to use for different types of bagels such as cinnamon sugar, etc.?

  3. i actually made these on monday, i was going to make plain ones but decided to make the cinnamon raisin. mine weren’t as pretty but they did taste better than what you get at the store. planning on making more this afternoon with more bread.

    thankyou for posting this recipe.

  4. i love making my own bagels. this recipe looks like the one i use except mine has an egg in it (they’re egg bagels). so easy to make your own and you can make them as big or small as you like.

    thank you for the recipe.

  5. my kids absolutely love these for an afternoon snack with cream cheese and sliced fresh strawberries. thank you so much for this!!

  6. we eat a lot of bagels in my house. i am going to try this and see if it is approved. thank you so much for sharing this
    :worthy:

  7. what are you using that has a dough hook?? is it a stand mixer and you just stick the bowl underneath? and where can you get one?

  8. i have breadmaker that has a dough only function. it will mix all the ingredients together and let it raise, but doesn’t bake it. would it be possible to use this recipe in it?

  9. so, i asked about using the dough function on my breadmaker and decided to try it out. i’m doing it right now and i’ll let you know how it comes out.

  10. i made bagels years ago. i don;t know why i have not kept making them because i remember it as so much fun. yeah, this could save some money!

    35ibgramma

    • 3-21-14 35ibgramma do you have print freindly for recipes,etc. i have not seen one.

      In case you didn’t find the way to get print friendly recipes. Look up at the top below the name of the recipe where all the buttons are for facebook, twitter, instagram, to the right is a printer button, it takes you to a print friendly copy of the recipe….

      hope that helps.

  11. Maybe it’s just me, but I still don’t see a print button. I see the FB, Twitter, etc, but no print. And mine are to the right of the page.

  12. I worked in a national breakfast chain. When the bagles were baked off, they were frozen without toppings. Once they were thawed, they were misted with water and dipped in the required topping then baked.

    Other than the garlic being a little over done, they came out fine.

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