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Homemade Bagels

 Homemade Bagels
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.
12 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling

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 King Arthur Unbleached All-Purpose Flour
  • Sesame or poppy seeds, optional

Directions

  • 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.
  • 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.
  • 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.
  • 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

2 of 2

Homemade Bagels (continued)

Directions (continued)

  • on paper towels.
  • 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.
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.