Recipe by Jandl
"Bagels that are boiled before being baked."
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4 1/4 cups
2 (.25 ounce) packages
active dry yeast
1 1/2 cups
warm water (110 degrees F/45 degrees C)
HEy, im just 16 and I was bored so I decided to try making bagels and it has turned into kind of a hobby I have tried a lot of different recipes and some have come out pretty good what I did with this is I made 8 jumbo bagels andI REALY LIKE THIS RECIPE BECASUE WHEN I USE ONE TABEL SPOON OR MORE OF MOLASSES IN MY BOILING WATER !!!!!! (no offence) it gives me the real new york water bagel surface I have been trying forever to obtain it is shint and hard and it gets little cracks in it when you bend it so I liked everything about them they came out like a bagel should hard and shiny and soft and chewy oh..... and jumbo ( I let them rise a little longer great recipe thanks later
I am not happy with the way these bagels turned out. I read all of the five-star reviews before I started and followed the directions to a T, with the exception of making 9 bagels instead of 12. The bagels looked beautiful going into the water bath and beautiful coming out. It was about 30 minutes into baking that I realized these weren't going to be the "perfect bagels" I had envisioned. The bottoms were gooey even after 45 minutes in the oven. I flipped them over and baked for another 15 minutes before pulling them out of oven, not wanting to burn them. Though this was my first attempt at homemade bagels, I consider myself an accomplished baker and have never had problems with homemade breads, rolls, pretzels (also boiled), etc. I believe the error in this recipe is in the boiling time. Most other recipes state to boil bagels under 2 minutes total, not seven. I will attempt these bagels one more time, but will decrease the boil time significantly.
Perfect, perfect! I subbed 1 1/2 C whole wheat flour and baked them on a pizza stone sprinkled with cornmeal. I could only bake 6 at a time, so due to my fussy baby I accidentally let the second half of the batch rise for 1 hour on a floured board under a damp towel after they were formed instead of the twenty minutes the recipe called for, and the second batch was SPECTACULAR- light and fluffy on the inside, crisp on the outside. I also only needed no bake them for half as long as the recipe called for- good thing I kept an eye on them the first time- not sure if my oven is off or what, but just watch them closely the first time to see what they do.
This was my first attempt at making homemade bagels! They came out fantastic!! It is a process... easy, but a bit time consuming, like anything baked using yeast.I didn't change anything except I used the suggestions from others, I let them rise for 30 minutes and made 8 larger bagels instead of the 12...and they are a perfect size! I also used maybe a quarter cup of whole wheat flour as well. I made them everything bagels by dipping the bagel in a bowl with poppy seeds, onion flakes, garlic flakes, some sesame seeds, and one batch had some coarse sea salt added. One bagel I coated with some honey and sprinkled some oats on it..just to see.I dipped them in it after I boiled them before baking. I also lightly oiled the baking sheet and sprinkled some corn meal. I must say, they taste wonderful, my boyfriend loved them!! Thanks for the recipe...
I make a lot of breads and this was so easy!!! Make sure your dough rises regardless of the amount of time stated and make sure your water is not too hot when you add it to the yeast and flour. That may be why some of your bagels sank. After you have shaped the bagels and they have risen, make sure you don't knock them down before you put them into the boiling water. GREAT RECIPE!!!
This was not my first time making bagels, but this was by far this is the easiest recipe to follow. In order to form a semi-perfect bagel, after letting the dough rest for 15 minutes, I rolled them into 12 smooth balls, and then let it rise for 30 minutes. I also made an oatmeal bagel with 1 cup white flour, 2 cups wheat flour, and 1 1/2 of ground oatmeal. I added 4 tablespoons of honey, and they came out scrumptious.
My kids had a blast making these with me, and they came out like Real Bagels!
I made a couple small modifications to the recipe:
To get commercial sized bagels, we made 8 with this recipe instead of 12.
I let the yeast rest with the salt and sugar in the hot water for a few moments before adding it to the other dry ingredients - years of making dough has taught me this is the way I get them to rise better.
I let the formed bagels rise in warm oven (oven turned on for two minutes while forming bagels and then turned off) and sprayed the pan they were on with PAM so I could peel them off easier to get them a'boiling. (Used a shortening-greased pan to bake, however).
Bagels came out nice. Had a nice texture but like a lot of reviewers stated; recipe makes 12 small bagels (although that size is good for breakfast egg sandwiches!) I myself make 10 med. sized bagels. I think I will let dough rise longer next time. I also am going to try out the honey-oatmeal version that Nicole submitted sounds yummy! (Thanks Nicole!) I gave this recipe a solid 4 instead of a 5 because the recipe really didn't make the amount stated and they didn't rise quite as much as I would like.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 181
** Calories from Fat: 4
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