Friday, February 1, 2013


I've been wanting to try making bagels at home for a long time but have always been intimidated by it for some reason.  It must be the rising, boiling, baking, blah blah blah.  I've made pretzels before so I don't know what my problem was.

Aaaaaanyway, I read about 500 recipes and wrote some notes, made adjustments and took the plunge.  I have made 3 batches now and having the system down, it's not a big deal AT ALL.  I was freaked out about nothing.  All this is to say, you can make these too so I am going to share what I did and maybe you'll have fresh bagels to toast on Sunday morning, yes? Say it with me...YES WE CAN!

Here's the recipe...totally basic ingredients:

1 teaspoon yeast
1 2/3 cups waaaaarm water
3 Tablespoons sugar
4 1/2 cups flour
1 1/2 Tablespoons salt (I use kosher)

See that?  5 ingredients.  You can totally make this.

Put the water and sugar together and stir a little then sprinkle the yeast on top.  Let this sit for 5 minutes until it's all foamy.  Add this to the rest of the ingredients in a big bowl and knead it for 5 minutes.  (I use my kitchen aid mixer with the dough hook and it works awesome).  Let your dough ball sit for 2 hours.  

Roll out your dough ball, knead it a few turns, and divide it into twelve equal pieces.  Roll each one into a log and form it into a ring (or bagel shape, obviously). Lay them on 2 cookie sheets lined with parchment, cover with a towel, and let them sit for 30 more minutes.  

In the meantime, bring a large pot of water to a boil and preheat your oven to 500 degrees.  When the water is boiling and your 30 minutes is up, place the bagels in the water (you can do more than one at a time, just make sure they're not cramped) and boil them for 30 seconds on each side.  Place them back on the cookie sheet and put them in the oven.

Bake them at 500 for 5 minutes and then turn the oven down to 350, rotate your cookie sheets, and bake them for another 10-12 minutes or until they're golden. Pull them out,  put the bagels on a cooling rack and let them cool.


Variation:  I did a variety with cinnamon and cranberries.  I added a teaspoon of cinnamon and a 1/2 cup of dried cranberries during the initial kneading phase and everything else was the same.  They were awesome.  You could do raisins, chocolate chips, whatever you want.  I am going to work on an "everything" bagel for my husband since that's his favorite of all time.

I hope you'll make these...tell me if you do!  If you come up with a new variation, share it with me and feel free to post photos on Flikr or my Facebook page.  The links are up above my profile photo. 

Have a wonderful weekend!  I have to work at the hospital tomorrow and am hoping for a low key day.  It's not likely, but not impossible. 


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