Homemade BagelsI’ve come to realize that anything that can be bought, can be made………and I just didn’t know bagels could be SO EASY! I jumped on the homemade bread wagon, and now the bagel wagon.
You just use your regular bread recipe to make the bagels. I was so excited when I learned it could be so easy! Suzanne is my hero. She is an everyday woman, like you or me, and she just makes things so easy to understand, you can actually combine homemade into your everyday life. Yesterday, she blogged about homemade bagels. There she used a whole wheat version. Unfortunately I have whole wheat haters in my house, but she verified I could use a white bread recipe as well! I was in heaven!
So this morning, I whipped up a batch of bread dough and proceeded to make bagels. I made cinnamon bagels simply by adding 1/2 TBL cinnamon to the flour at the very beginning.
Note: I really need to learn following the directions exactly the 1st time, then figuring it out for larger portions. Suzanne used a 1 loaf bread recipe, then divided it into 6 sections. I made my normal size recipe, so then I didn’t know exactly how I needed to divide it out. So I wung it!! I divided mine into 16 sections, and after learning how they rise, etc., I should have divided into 12. Lesson learned!
Divide the dough into 6 sections.
Flatten out (not too thin, this is where you will get the thickness — lesson learned twice!), poke a hole in the middle, place on greased or parchment papered cookie sheet, and let rise (I left mine rise for maybe 45 minutes).
Bring a pot of water to a boil, then reduce to simmer. Poach each side for 3 minutes. When done, lift with slotted spoon, drain, and return to the greased sheet.
Brush tops with egg white. With a sweet bagel, you could sprinkle with natural sugars at this point if you wanted. Or if you’re making non sweet, maybe some poppy seeds or coarse salt. It’s up to you!
Bake at 350-degrees for 30 minutes.
Cool a little, cut in half, and smother with cream cheese!! Enjoy!!
Mine didn’t turn out thick like a Big Apple Bagel or a Brooklyn Bagel, but I will prevail! The taste was just amazing! I will master the looks of a homemade bagel!
Here's the full recipe and printable!
Bagels
- Prep Time:
- Cook Time:
- Yield:
- 6
Ingredients
- 1 bread dough recipe
- egg whites, beaten
Preparation Instructions
- Make bread dough recipe.
- After 1st rise, divide the dough into 6 sections.
- Flatten out (not too thin, this is where you will get the thickness). Poke a hole in the middle. Place on greased or parchment papered cookie sheet, and let rise (I left mine rise for maybe 45 minutes).
- Bring a pot of water to a boil, then reduce to simmer. Poach each side for 3 minutes. When done, lift with slotted spoon, drain, and return to the greased sheet.
- Brush tops with egg white.
- Bake at 350-degrees for 30 minutes.
Cindy, I have a nifty way of forming bagels. I take an empty re-cycled can that’s 4 inches across the top and a smaller re-cycled lid off some spray bottle that is about 1 1/4 inches across the end (all well washed, of course) to use to shape the bagels.
I roll the dough to about 3/4 to 1 inch in thickness then proceed to cut the bagels out with the can. I then cut the hole out with the smaller lid (or very small biscuit cutter). I re-roll the scraps and form more 3/4 to 1 inch dough and cut bagels till the dough is used up. After cutting the hole out, continue with the boiling, baking process. I also found if you put the lid on the pot you boil the bagels in, they swell up even larger.
This makes a really nice, thick bagel that looks pretty good for a homemade bagel.
NCG, what a great idea! I will have to try that next time! AND thank you for the lid tip. Love the big, thick bagels
I love your recipes. The cinnamon rolls, Bagels and the Bread with Crisco (I’m trying that one now) Your site is Great. Thanks for all the tips. Really needed them. :0)