Grandma Sherrill's Bagels

Grandma Sherrill's Bagels

5
Terry 0

"A homemade tradition in our family for 30 years!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 40 m servings 180 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

5

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!

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 f...

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

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

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 perf...