"A recipe for that authentic bagel flavor and texture." — PLAWHON
Watch video tips and tricks
For the Bagels:
1 1/4 cups
4 1/2 cups
dried onion flakes
I'm working on my second batch of this bagel formula. I use malt syrup as I think it improves the crust a bit. So far, I've stayed with the Very Hot (475-F) oven and bake to color, a bit less time than called for. I'm tickeled with the interior textrure and flavor. If there is one BIG variation, I mix the dough in the evening, oil it very lightly and let it ferment in the fridge for 12-18 hours, allowing about two hours at room temperature to warm before dividing and forming the bagels. If there is a better formula for bagels at home, I've yet to find it.
I found the dough tremendously dry. It taxed the motor on my KitchenAid. In the end, I added at least another 1/4C water and kneaded by hand. To make only 6 bagels would have resulted in rings the size of bread loaves. I made 18. 12 would have been on par with the generously over-sized bagels in grocery stores.
The flavour is bland. One reviewer said he leaves the dough to ferment overnight with a long, slow rise. I think that would be wise. Otherwise the taste is flat. These need some sort of topping or schmear, rather than eating them on their own.
Ok i am the first to review your recipe! Wonderful! So good crusty on the outside an chewey in the middle these taste like a true bagel! I did only end up using 4 cups flour this recipe will be used alot thank you sooo much for sharing! I forgot to add that i hwd some extra dough left an i made some bagel dogs with them! Posted a pic!
I followed the recipe, but not the instructions. I added the 1 1/4 cup of hot water, sugar and yeast together in my KitchenAid mixer. I let the yeast get frothy and then added in the salt, oil and 4 cups of flour (anymore and it would have been too dry!). On speed 2, I let it mix then knead the dough for 15 minutes. I was running late, and couldn't get the dough to the consistency as instructed. It broke almost right away when pulled. I popped the dough a warm oven (I put it on 350F just until the elements were red, then turned it off).
After rising for 2 hours, I punched down the dough and started shaping. I made 8 bagels. I didn't have a full cup of honey, so I added some light corn syrup to make up for what I was lacking, a quarter cup. I also didn't use 16 cups of water, I used 13. I let the bagels bathe and then topped them with grated medium cheddar cheese. They baked for 20 minutes at 475F. I pulled them out, let them cool for 15 minutes then tried them. OMG! Delicious! They will be even better with cream cheese smothered over them after toasting them in the toaster! I can't wait for breakfast tomorrow! Thanks for sharing the recipe!
Perfect with 4 cups of Canadian flour. Made 6 giant bagels. When boiling, mine floated immediately, so boiled a minute on each side. Kneeded for about 12 minutes, giving a workout to our 800 watt Cuisinart and dough hook. Will be making this a lot. Have eaten 2 already, so I'll tell the kids I made 4.
I've tried lots of bagel recipes over the years, but never one I liked as much as this one. I ususally use at least part whole wheat flour and sometimes other toppings. All have been good!
I just made this recipe. I split the dough into thirds, and made three different types of bagels. 1/3 was plain, 1/3 had cinnamon sugar mixed in, and 1/3 had caramelized onions mixed in. I am never going to buy bagels again, this was so easy!
This is a pretty good bagel recipe! I added onion flakes and poppy seeds into the dough instead of on top. Make sure to use the parchment paper otherwise the bottoms get overcooked and to brown.
* Percent Daily Values are based on a 2,000 calorie diet.
Real Homemade Bagels
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 82
These authentic Mexican tamales are rich and satisfying.
See how to make homemade bagels, San Francisco-style!
See how to make amazing pizza dough from scratch.