Bagels are one of my weaknesses, true fact. I don’t eat them often, but when I get a craving, I cannot get them out of my mind. So the other day, during “Coronavirus isolation”, was one of those days. I’ve always wanted to make homemade bagels, so I did!
I really wish I had Trader Joe’s, Everything but the Bagel Seasoning, but I didn’t so I made Salt and Plain bagels. We are on “lock down” here in Michigan, so it’s not like I am running out to the store to get a few ingredients here and there. I’m working with what I’ve got!!
If you have never made a bagel in your life, don’t worry you are in good company, I hadn’t either. I am admitting that to be transparent. They turned out great, and I am going to make these again, maybe Cinnamon Sugar bagels this time! I used my stand mixer with the hook attachment, but you can use your hands to knead the dough too!
Ingredients
Bagel
- 2 teaspoons active dry yeast
- 1 ½ tablespoons granulated sugar
- 1 ¼ cups warm water (1/2 cup + 3/4 cup)
- 3 ½ Flour – You can use All-purpose or Bread Flour
- 1 ½ teaspoons salt
Toppers
- Kosher Salt
- Cinnamon Sugar
- Trader Joe’s Everything but the Bagel Seasoning
Okay Here We Go!
- Pour the sugar and yeast into 1/2 cup of warm water. Don’t stir, just let it sit for a few minutes.
- Stir the yeast and sugar together, until it all dissolves in the water.
- Mix the flour and salt in a large bowl.
- Pour in the Yeast/Sugar
- Pour in the remaining warm water. You may need more water – up to 1/4 more if needed.
- If using your stand mixer, use the hook attachment and let the dough need for 10 minutes. If you are kneading by hand, make sure to flour the counter top and knead for 10 minutes.
- You want the dough to be firm and smooth with some elasticity.
- Lightly coat a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel.
- Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
- Lightly coat a baking sheet with oil
- Boil a large pot of water
- Divide the dough into 8 pieces
- Roll each piece into a ball.
- Press your finger in the middle of each dough ball to form a hole. Stretch to create a big enough hole.
- Place the 8 bagels on the cookie sheet and cover with the damp towel, let rise for 10 minutes
- Preheat the oven to 425 degrees F.
- In the large pot of boiling water, gently set each bagel in for 1 minute and then flip the bagel in the water for another minute.
- Remove from water and place the bagels back on the baking sheet.
- Now is the time to add your topping. Prepare an egg wash (whisk egg + water) and coat the top of the bagel and then put on the topping.
- Bake for 20 minutes or until golden brown
- Cool on a wire rack
- Enjoy!
New York Style Bagels
Notes
Store in an air-tight container
They only last a few days, so eat them up quick!
Ingredients
Bagel
- 2 teaspoons active dry yeast
- 1 ½ tablespoons granulated sugar
- 1 ¼ cups warm water (1/2 cup + 3/4 cup)
- 3 ½ Flour – You can use All-purpose or Bread Flour
- 1 ½ teaspoons salt
Toppers
- Kosher Salt
- Cinnamon Sugar
- Trader Joe’s Everything but the Bagel Seasoning
Instructions
- Pour the sugar and yeast into 1/2 cup of warm water. Don’t stir, just let it sit for a few minutes.
- Stir the yeast and sugar together, until it all dissolves in the water.
- Mix the flour and salt in a large bowl.
- Pour in the Yeast/Sugar
- Pour in the remaining warm water. You may need more water – up to 1/4 more if needed.
- If using your stand mixer, use the hook attachment and let the dough need for 10 minutes. If you are kneading by hand, make sure to flour the counter top and knead for 10 minutes.
- You want the dough to be firm and smooth with some elasticity.
- Lightly coat a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel.
- Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
- Lightly coat a baking sheet with oil
- Boil a large pot of water
- Divide the dough into 8 pieces
- Roll each piece into a ball.
- Press your finger in the middle of each dough ball to form a hole. Stretch to create a big enough hole.
- Place the 8 bagels on the cookie sheet and cover with the damp towel, let rise for 10 minutes
- Preheat the oven to 425 degrees F.
- In the large pot of boiling water, gently set each bagel in for 1 minute and then flip the bagel in the water for another minute. Remove from water and place the bagels back on the baking sheet.
- Now is the time to add your topping. Prepare an egg wash (whisk egg + water) and coat the top of the bagel and then put on the topping.
- Bake for 20 minutes or until golden brown
- Cool on a wire rack
Whew! We made it! I hope you enjoy your bagels! Subscribe to Fun and Frosted for more ideas!
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They look so good!!!
Into week 3 stay at home, decided to give the bagels a whirl. OMG!! So easy and SSSSOOOOOOOO good. I made whole wheat with seeds and millet added in. I had a hard time waiting for them to get finished. Kitchen Aid did a great job kneading the dough, it was perfect. This is a keeper. Thanks so much for sharing this!
Hello, just made these bagels for the second time and my wife loves them. So do I. This time I had ordered in some everything bagel seasoning for a dozen of them. They look AWSOME and are cooling on rack right now. Due to this Fn Covid I decided to try my hand at making bagels and yours are by far the best and only ones I’ll be making going forward. So easy and so delicious.
Thank you.
Barry.
Thanks Barry! I am so glad you love them! The everything bagel seasoning is so good too!!