I posted this bagel recipe several months ago. Since posting this recipe I have discovered a tip that will make making your bagels easier and taste better. When forming the bagel shape, oil your hands with canola oil. This will make the dough extremely easy to work with. After shaping the bagel, place it on a cookie sheet covered in parchment paper, to rest for twenty minutes. The oil (some of which transfers on to the bagel while shaping) will make it easy to lift the bagel off the paper for boiling. The parchment paper will keep the bottom of the bagel from burning while baking.

I figured the cost of making my own bagels and I came up with about $1.50 for thirteen. Compare that with the supermarket prices or Panera, and you can see that making your own is a great deal.

Ingredients (this is a modified version of the recipe from the Bread Becker’s Recipe Collection)

2 1/4 cup warm water

2 Tbs Honey

2 1/4 tsp salt

5 cups flour (you can use all white, half white/half wheat, or all whole wheat)

1 Tbs gluten

2 tsp. instant yeast

Combine water, honey, and salt. Add part of the flour, yeast and gluten, mix well. Continue to add flour until you have a slightly sticky dough, knead for about 10 minutes.

Let dough rise until it has doubled.

After the dough has risen, divide into 11-13 balls. I can usually get 13 bagels out of this recipe, but today I only got 12. This is also the time to add any extras. After the first rise but before you divide your dough, you can mix in onions (for onion bagels), assorted seeds or nuts, cinnamon and sugar, it is up to you. I kept these bagels plain for the pictures.

After you have divided your dough, take the balls and put your thumbs through the middle of the ball. You will make the bagel shape by doing this. You need to work the hole to a pretty large diameter (almost 2 inches) because the hole will shrink when they rise.

Allow the bagels to rest (covered) for 20 minutes. It is best if you watch the time on this. You won’t ruin your bagels if they rest for 25 or 30 minutes, but 20 minutes is ideal. While the bagels are resting, start boiling a pot of water on the stove. Add honey or sugar (about 1/3 cup) to the water (I have no idea why you do this but every recipe I have tried recommends this step).

After the bagels have rested and your water is boiling drop the bagels (one or two at a time depending on how big your pot is) into the boiling water. Boil for one minute. Let me repeat this, boil for one minute. Do not over boil. Your bagels will fall apart. You can under boil them, but do not over boil. After a minute remove from the water with a slotted spoon and place on greased cookie sheet.

I tried to get a close up of what they looked like after they were boiled but it is a little fuzzy.

After the bagels are boiled you can brush them with an egg wash ( one egg white and about 3 Tbs of water) but it isn’t required. The egg wash gives the bagels that shiny look. These bagels were not brushed with egg. Bake in a 350 degree oven for about 20 to 30 minutes. You can flip them if you think they are getting too brown on the bottom, but they won’t be as pretty.

Homemade bagels are easy to make and delicious. I put off making them for 3 years. Then about a month ago, I started making them and now I make them every week.

For more kitchen tips check out Tammy’s Recipes.

Filed under: Food, Homemaking, recipes