Bagels II Recipe - Allrecipes.com
Bagels II Recipe
  • READY IN hrs

Bagels II

Recipe by  

"Making bagels is fun, but it is a little bit of work. You may use any topping that you wish or none at all. We suggest sesame seeds, poppy seeds or Kosher salt."

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Ingredients Edit and Save

Original recipe makes 12 bagels Change Servings
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  • PREP

    50 mins
  • COOK

    20 mins
  • READY IN

    2 hrs 30 mins

Directions

  1. In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes.
  2. Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
  3. Punch down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2" longer than the width of your hand. Make a ring with the dough, overlapping ends about 1/2" and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes.
  4. While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once.
  5. Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping, if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
  6. Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown, and continue baking until done.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2006

Ann, you must be Jewish! I'm a rank-Yank from New Jersey who worked in a high-volume (350+dozen/morning) Jewish Bagel shop. Of the three or so bagel recipes I found, this recipe most closely matches the shop's. It is a fine home-sized adaptaion of the large-scale operation I worked in. I think the recipe is fine, it brought back a lot of memories. It's a good base from which to start using condiments. The only criticism is that the dough could probably use a little more salt (but a salt-topping could easliy fix that).

 
Most Helpful Critical Review
Dec 11, 2003

It was fun to make, but didnt taste nearly as good as homemade bagels should. Lacked the yeasty full flavor but was nice and crusty and chewy

 
Jun 17, 2007

I have always been a fan of bagels but never thought I could actually make my own. This was my first attempt and they came out perfectly. I followed the ingredients of the recipe exactly along with the directions for Forming and Baking Bagels here on the All Recipes website. (Go to: http://allrecipes.com/HowTo/Forming-and-Baking-Bagels/detail.aspx) I am really impressed with the outcome. The bagels are crisp and toasty on the outside while chewy and yeasty on the inside. After boiling and draining I coated the tops in a mixture of poppy seeds, sesame seeds, sea salt, garlic powder, and fresh ground pepper. (My version of the “Everything Bagels” that I have always loved.) Try making these bagels and I am sure you will not be disappointed. I will definitely be making these over and over again.

 
Jan 02, 2004

Great Recipe! Easier than I thought. I split the flour 50/50 Whole Wheat/Unbleached and made a batch of great WW Bagels.

 
Jan 03, 2011

Outstanding! I am originally from New York and am a bagel snob... I have tried a number of bagel recipes over the years and have never found one that was NY bagel-like... until now. The texture is spot on... crusty outside and chewy inside. I followed the recipe, however I used brown sugar instead of white sugar, and only ended up using 6 cups of flour... 4 cups white flour and 2 cups whole wheat, used my kitchenaid mixer and let it knead for 15 minutes. Followed the rising and proofing and boiling instructions then set my oven to 425 degrees, first because my oven runs hot and two because at 500 degrees my smoke alarm goes off... :) I placed a pan of hot water on the bottom shelf of the oven before preheating which created great steam for baking then baked for 10 minutes, turned them over and baked an additional 10 minutes. Turned out perfectly!!! I highly recommend this recipe for authentic bagels.

 
Aug 30, 2003

Wonderful!! Me and my family (especially the kids) absolutley loved these bagels. Toasty on the outside and chewy inside. Great recipe a definate keeper.

 
Aug 30, 2003

I am willing to accept that I did something terribly wrong when I made these, although I cannot say what exactly. I think I'll use less salt next time to see what happens. They simply didn't rise or proof like I expected, even though my yeast turned out fine for a different recipe.

 
Jul 05, 2006

This was my first time making bagels and they turned out great and looked just like store bagels. I did make a few changes. I used all whole wheat flour instead of bread flour, added a tiny bit more water, divided the dough into two sections so it was easier to manage, formed them by making a ball and then poking a hole in it with my fingers instead of doing it the way suggested, and cooked it for 15 minutes instead of twenty.

 

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 61.7 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 584 mg
  • 23%

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

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