Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A variety of homemade bagels topped with sesame seeds, poppy seeds, everything bagel seasoning, shredded cheese sitting on a wire rack.

Homemade Bagel Recipe


  • Author: Sandra Flegg
  • Total Time: 2 hours 45 minutes
  • Yield: 12

Description

This easy homemade bagel recipe is delicious! Top these chewy bagels with your favourite topping. This fun recipe makes a dozen of your favourite  bagels.


Ingredients

DISSOLVE YEAST

1 tsp. granulated sugar

1 cup warm water

1 tbsp. active dry yeast

DOUGH

2 large eggs

1 tbsp. vegetable oil

3 and 1/2 cups bread flour

2 tbsp. granulated sugar

1 and tsp. salt

POACHING LIQUID

16 cups water

1 and 1/2 tbsp. granulated sugar

EGG WASH

1 large egg, beaten

1 tsp. water

TOPPINGS

1/2 cup of sesame seeds, poppyseeds or everything bagel seasoning


Instructions

TO DISSOLVE YEAST

1. In a large mixing bowl, dissolve 1 tsp. of sugar in warm water. Water temperature should be between 110F and 115F. 

2. Sprinkle yeast over top of water mixture and let stand for 10 minutes. (Yeast should be frothy - if not, wait another two to three minutes).

3. Whisk in eggs and vegetable oil. 

4. Add in sugar and salt.

5. Gradually stir in 2 cups of the flour and continue to stir until dough is smooth. Gradually add another cup of the flour and continue to mix. The dough should be soft but not sticky. 

6. Turn out the dough onto a very lightly floured surface. If the dough is a little sticky when you are kneading it, you can work up to 1/2 cup of additional flour into the dough but not more than that as it will upset the balance.

7. Knead dough for 10 minutes. To knead dough, place dough in front of you and fold the back half of the dough towards you. Use heel of your hand to press dough down into itself. Give the dough a quarter turn and repeat. (Turn, knead, turn, knead). When kneading is completed, the dough should spring back when you poke it with your finger. 

8. Using a different large mixing bowl, coat the bowl lightly with olive oil. 

9. Place dough in bowl and turn dough through the oil once to grease.

10. Cover with plastic wrap and let rise until doubled in size for 1 to 1 and 1/2 hours. 

11. Punch down the dough and knead 10 times.

12. Divide dough into 12 equal portions. 

13. In a large, wide saucepan, bring 16 cups of water and the 2 tbsp. of sugar to a boil. (you will be shaping the bagels while the water is coming to a boil).

14. Roll into a 10-inch long rope. Bring the end together to form a circle, overlapping, then pinch the edges to seal the dough.(Pinch the edges tightly)!  Place on a parchment paper-lined baking sheet. Cover with a clean tea towel and let rise for 15 minutes.

14. Gently add the bagels to the boiling water four at a time. Cook over medium heat for 1 minute. Turn over with slotted spoon and cook for 1 minute more. Move bagels to a baking sheet that is freshly-lined with parchment paper. Continue with the remaining bagels until all 12 have been completed. 

EGG WASH AND TOPPINGS

15. Beat one egg with 1 tsp. water  in a small bowl. 

16. Using small bowls at least the width of your bagels, place whichever toppings you are going to use for your bagels. I like a variety of sesame seeds, everything bagel seasoning,  poppyseeds. For cheese bagels, brush the bagel tops with eggs, then place the bagels on parchment paper-lined baking sheet and sprinkle the cheese on top. If you do not have parchment paper, you can grease and lightly flour the baking sheets. 

17. For all other toppings,  brush beaten egg over the bagels, then dip each bagel top (the side covered with egg) into the topping of your choice and return to baking sheet. 

18. Bake in 400F for 20 to 25 minutes or until tops are golden. 

19. Transfer to cooling racks. 

Store bagels in a plastic storage container or plastic zip top bag for a few days.

Bagels can be frozen in plastic zip top bags for up to three months. 

Notes

VARIATIONS:

WHOLE WHEAT CINNAMON RAISIN BAGELS

Use 1 cup of whole wheat flour and 2 and 1/2 cups of bread flour

Increase sugar from 2 tbsp. to  1/4 cup granulated sugar for the dough

Add 2 and 1/2 tsp. cinnamon to the flour mixture

After the dough has risen, punch down and gently knead in 1 cup raisins

CHEESE BAGELS

Shred 1 to 1 and 1/2 cups of shredded cheese (old cheddar, asiago, Monterey Jack with jalapeño) and sprinkle on bagels before baking. 

EVERYTHING BAGEL SEASONING

In a mixing bowl combine:

1 tbsp dried minced garlic

1 tbsp. minced onion

2 tbsp. poppy seeds

2 tbsp. sesame seeds

1/2 tsp. coarsely ground sea salt

 

  • Prep Time: 2 hours
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 255
  • Sugar: 4.2 g
  • Sodium: 246.8 mg
  • Fat: 10.5 g
  • Saturated Fat: 5.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 32.6 g
  • Fiber: 1.8 g
  • Protein: 8.2 g
  • Cholesterol: 62 mg

Keywords: homemade bagels