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Homemade Bagels Recipe
Homemade Bagels Recipe photo by Taste of Home

Homemade Bagels Recipe

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I always wanted to make my own bagels, so I searched to find a recipe I could try. For variation and flavor, I sometimes add cinnamon and raisins or honey and sesame seeds to the dough.
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 teaspoon active dry yeast
  • 1-1/4 cups warm milk (110° to 115°)
  • 1/2 cup butter, softened
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 egg yolk
  • 3-3/4 to 4-1/4 cups all-purpose flour
  • Sesame or poppy seeds, optional

Nutritional Facts

1 serving (1 each) equals 239 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 288 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly.
  4. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
  5. Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.
Originally published as Homemade Bagels in Best of Country Breads 2000, p102

Nutritional Facts

1 serving (1 each) equals 239 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 288 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Homemade Bagels

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Feb. 17, 2015

"Excellent! Wonderful recipe that made superb bagels. If it didn't turn out for you, you most likely killed your yeast. I let my yeast pouf before I mix it together. Get your milk to about 120 degrees and stir in the sugar to dissolve it. By the time the sugar is dissolved, the milk should be the right temp to add yeast. Add yeast to milk/sugar mixture and let stand for 10 minutes so it gets creamy and activates. I let my dough raise in my warm oven (turned on to warm, 170* for a minute then shut off) for about an hour. Then let the shaped dough raise on the warm cooktop as the water in my pot heated up. Be careful how you remove them from the boiling water, any mark left when removing will be there for good. I suggest putting them in upside down then carefully flipping. When you remove with the slotted spoon, any marks will be on the bottom. I sprinkled the bagels with garlic powder, sun dried tomatoes, herbs, cheese and other things before putting in the oven. So very yummy!"

MY REVIEW
Reviewed Feb. 17, 2015 Edited Feb. 18, 2015

"Wonderful recipe. Always easier to make the second time:)"

MY REVIEW
Reviewed Feb. 17, 2015 Edited Feb. 18, 2015

"Wonderful recipe. Always easier to make the second time:)"

MY REVIEW
Reviewed Feb. 17, 2015 Edited Feb. 18, 2015

"Wonderful recipe. Always easier to make the second time:)"

MY REVIEW
Reviewed Feb. 17, 2015 Edited Feb. 18, 2015

"Wonderful recipe. Always easier to make the second time:)"

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