Sunday, May 23, 2010


Bagels are so simple and quick to make at home that there is really no reason why you should ever go buy them.  I mean sure, nothing beats a bagel from that one place in NYC, but I can't exactly hop on over there any time I want to.  These are a close second, especially warm out of the oven while they are still fluffy.  Here's how you do it.

Combine all of the ingredients in the bowl of your mixer, or in whatever bowl you're using. Combine and knead for ten minutes or until its smooth and soft.

When your dough is soft, cut it into 8 pieces and roll them into balls.  Cover these and let them rest for 20 minutes.

After they have rested for 20 minutes, stick your finger through the middle and stretch them into good sized circles like you see here.  Don't be afraid of overstretching, they will fill out when you boil them.

Boil the bagels three or four at a time, 30 seconds on each side.  Transfer these directly to a cookie sheet lined with parchment paper.

The bagels will look wrinkly and unfortunate looking after they are boiled.  Don't worry, they will get real pretty when you bake them.

Brush the boiled bagels with an egg wash, which is one beaten egg with a splash of water in it.  This step isn't necessary, but I highly recommend it.

After the egg wash, add whatever toppings you would like.  I used sesame and poppy seeds both separate and together.  I left two plain as well.

Bake for 20 minutes and there you have it.





4 Cups Flour
1 Tablespoon Sugar
1 1/2 Teaspoons Salt
1 Tablespoon Olive Oil
2 Teaspoons Yeast
1 1/2 Cups Warm Water

Preheat oven to 425F/220C

Combine all ingredients in bowl or stand mixer.  Combine well and knead ten minutes or until smooth.  

Separate dough into 8 pieces and shape into balls.  Cover and rest 20 minutes.

Use your finger to put a hole through the center of the dough ball and stretch out into bagel shape.

Boil bagels 30 seconds on each side then transfer to a parchment lined baking sheet.

Brush bagels with egg wash, add toppings if desired.

Bake 20 minutes then transfer to a rack to cool.
Print Friendly and PDF


Post a Comment

Blog Template by Delicious Design Studio