Posted by: spaghettipie | September 27, 2007

Homemade Bagels – Recipe

I made bagels for the first time last week, and they were a hit at our women’s Bible study (and with my husband). The recipe was pretty easy (adapted from a recipe I found on I made two separate batches because I was hesitant to try doubling the recipe. One batch I made by hand, and the other batch I threw into the bread machine. Both worked great, and personally, I couldn’t tell the difference between the two.

Makes about 12 five-inch bagels

1-1/2 C warm water
2 tsp dry active yeast
3 T sugar
1 T salt
4 C bread flour (or I used 2-1/2 C bread flour, 1-1/2 C whole kernel white flour)
any additional extras or toppings (like raisins, cinnamon, dried fruit, chocolate, etc)

Directions (by hand):

Mix yeast, sugar and warm water together and let stand 3 minutes. Yeast will not completely dissolve, but stir it as best you can. In a separate bowl, mix 2 cups of the flour with the salt and any spices you are using. Add the yeast mixture and stir until combined. Slowly mix in the rest of the flour.

Turn out of the bowl and gently knead on floured surface for about 5 minutes. Add additional flour, as necessary, if the dough is still sticky. If you are adding dried fruit, nuts or chocolate, sprinkle generously over the dough, and then knead. Repeat two or three times, depending on how much you want to add. Place dough in an greased bowl, cover with lightly oiled saran wrap, and allow it to rise until it has doubled in size.

If using a bread machine, pour water into pan. Cover with flour and any spices you are using. Place sugar and salt in separate corners. Make a small indentation in the center of the flour (but not to the water) and fill with yeast. Add any extras to your extras bin (if applicable). Set the machine to 1 lb loaf size on the dough setting.

Preheat the oven to 350 degrees. After rising, punch the dough down. Divide and roll it into twelve balls. Let them rest while you bring 2-3 quarts of water to boil. Once boiling, turn the water down so that it just simmers. Using your fingers, gently pull open a 1.5-2 inch hole in the center of each ball of dough. Place each bagel on a cookie sheet or a lightly floured surface. If making a large batch, re-cover them with lightly oiled saran wrap until you boil them.

Drop a few bagels at a time (depending on how big your pot is; you don’t want to overcrowd) into the simmering water for one minute, turning each one after 30 seconds. Drain well and place onto well-greased baking sheets. If you are going to add a topping, brush with a beaten egg white and sprinkle on toppings.

Bake for 35 minutes, turning once after 5 minutes and a second time after 15 minutes, or until done (golden brown and cooked through).

Note: Turn the bagels after 5 minutes to help prevent sticking. This gives the water that slightly pools under the bagels a chance to dry off, but not seal the bagels to the sheet.



  1. these sound heavenly!!

  2. LM – They were pretty tasty. Give them a try and let me know how it goes!

  3. Oh, how I love your optimism!! As much as I love cooking and baking, these days it’s all I can do to heat up a bagel, much less make one from scratch. (Sigh.) This will have to wait until baby b. is a bit older, I think…

  4. LM – You’re funny. That’s why I do all my baking at midnight! 🙂 Just kidding . . . kind of.

  5. Thank for the recipe. I have been meaning to ask you for it. I will definitely try it. You are a good baker so we shall see how mine turn out???

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