Grandma Sherrill's Bagels Recipe - Allrecipes.com
Grandma Sherrill's Bagels Recipe
  • READY IN ABOUT hrs

Grandma Sherrill's Bagels

Recipe by  

"A homemade tradition in our family for 30 years!"

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Ingredients Edit and Save

Original recipe makes 2 dozen bagels Change Servings
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  • PREP

    25 mins
  • COOK

    40 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  3. Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.
  4. Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.
  5. Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.
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Reviews More Reviews

Apr 27, 2014

I put a little honey in the boiling water and sprinkled corn muffin mix on the baking sheets.....oh so good! My son and I enjoyed making them together!

 
Aug 20, 2013

A bit salty but VERY GOOD! I only had bread machine yeast so I used that and proofed it first with the water, salt and sugar-I read that it works better that way. I also read that self rising flour works better for bagels so I used that as well. The dough was very dry, tough and hard to work with. It also didn't seem to rise during the first 15 rest. They were tough to shape and then hardly rose even after 40 min. They puffed up while boiling, which was good and baked well. Will definitely make again with some changes that are more like the actually recipe lol :)

 
May 18, 2013

Yummy I saved the second batch after I boiled them and froze them for later... gonna try to add diffrent flavors next time...

 
Sep 17, 2014

The longer they rise for the better they'll be! I like to make twelve big bagels instead of twenty four mini ones, though.

 
Apr 07, 2014

Simple and delicious. The dough is a delight to work with. I used bread machine yeast, kosher salt, and warm water, and kneaded 12 minutes or so to get it elastic and smooth (it was never perfectly smooth). You really can just punch a hole in these bagels. I shaped mine with wide holes, expecting the holes to get smaller as in other recipes I've tried, but they never closed up. After boiling, I put an egg white/water mix on top of some bagels and topped with various mixes. On metal baking sheets with a convection oven, it took about 20 minutes to cook the bagels. On a ceramic (I think) Pampered Chef pan, it took 25 minutes. I can't get over how fast and easy these were! Thanks for the recipe!

 

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Nutrition

  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 293 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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