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We love bagels at our house, my kids would eat them all day if they could. When I realized how easy, healthy and inexpensive making homemade bagels was, I was sold!
When I mentioned a few weeks back that I was making bagels every week I received many questions on how to make bagels. Hopefully, this post will answer those questions. 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 flower (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, kneed 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.
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{ 11 comments… read them below or add one }
Ignorance speaking here. Do you use the KitchenAid mixer to knead the dough?
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I’ve had bagels on my to-do list for years. Thanks for making it look so easy! We love bagels and I hate paying for them. I wonder if they would work with my sour dough starter.
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Dd and I like the french tst flavored ones. I wonder how you could make them taste that way? What is gluten?
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I just wanted to add that i also make bagels from “scratch” but i use my bread machine to mix/knead & complete the first rise. The cookbook that came along with it years ago includes a bagel dough recipe. Then i just take the dough out, divide, roll into a ball, & make a hole. Then while they are on the baking sheet, they rise again for 30 min before the boil/bake process. I agree that they are very yummy & they get gone fast around here. The convenience of the bread machine is great because it can get the “long” part of the process done for me while i am cooking dinner & be waiting for me to afterwards! If i can do it, anyone can because i am NO BETTY CROCKER!
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I forgot to add one more thing….
My sister & I also save money by making batches of muffins, waffles, & pancakes & freezing them to use throughout the weeks. It is a great time & money saver & so easy to pop the muffin in the microwave for 10 secs for breakfast or the waffles/pancakes into the toaster like a regular ‘eggo’ waffle. They are quick, cheap, easy, & best of all- Yummy!
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Yum! I am glad I stumbled onto your site here! I LOVE bagels, but can’t find “healthy” ones. Now I can make them at home to suit my needs! And fresh too! MMM!!! Thanks!
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I had to come back and tell you that I made these today. I used my sour dough starter instead of yeast. It worked and they were amazing! I can tell we are going to be making these every week. Thanks again for the great instructions!
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Toni, I haven’t posted any of my new recipes yet but i will. I have been learning about using sour dough at Breadtopia. It is so much healthier than regular quickrise breads using yeast so I’m trying to use it with everything I bake.
You can try making your own starter but it may not work so it’s best to get a start from someone who already has some or you can order one from Breadtopia. I got mine from a friend. Let me know if you get one and I can tell you more about how I use it.
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I’ve always wanted to try bagels, and now I can! I’m going to try it tomorrow! Thanks!
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Can you do this without gluten? I was planning on making these and *just now* realized it calls for this, and I don’t have it?
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Just a question…I’ve never been a big bread maker. Can I make this without a mixer and knead with my hands?
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TheHappyHousewife Reply:
March 2nd, 2009 at 1:27 pm
Yes, you can knead with your hands.
Toni
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