Ready in 2 hours
These terrific bagels come out chewy and pillowy-soft. Try these best-ever bagels!
"This IS the best ever bagel! I used to bake bagels in a small cafe/bakery and these are the best bagels I have encountered in the 10years since! Making round 2 in 24 hours! Gonna be a weekly favorite in our house! Hands down better than any available in our town!"- bryanbebb
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Combine flour, salt and yeast in a mixer bowl( I use my Kitchenaid stand mixer here to do the heavy work of kneading). Add sugar and oil to the water and pour over the dry ingredients. Knead well for about 5-6 minutes using the kneading attachment on you mixer. Form into a ball and put into an oiled bowl turning once to coat dough. Cover with plastic and let rise one hour or until doubled. ( I usually preheat my oven for a minute until it is nice and cozy:)... turn off the oven and let the dough rise in the oven free from drafts).
Punch dough down and form into an elongated shape and cut into approximately 15 pieces. Form each piece into a ball and then poke hole in the middle and stretch out a bit so that it has place to rise and still see the hole after it has risen. Let rise 20-25 minutes. In a large pot boil about 6-8 cups of water and add 5 tsp baking soda along with 2 TBS sugar. Bring to boil and boil 2- 3 bagels at a time for about a minute on the top side of the bagel . I usually do not turn the bagel to boil on the underside as I noticed that it can get too soggy. Lift each bagel with a slotted spatula and drain all the water. Place on an oiled cookie sheet (bottom side down) or on a parchment lined cookie sheet ( I prefer the parchment as it makes the cleaning easier. Brush the bagels with a beaten egg and sprinkle your favorite toppings. Preheat oven to 375, place in middle rack, and bake for about 20 minutes or until nicely browned.
Tips for toppings: Dried onion flakes, sesame seeds, poppy seeds, sunflower seeds, grated Parmesan, Swiss, cheddar cheese, diced pickled jalapenos, even dried dill...maybe even sun dried tomatoes and basil...you get the idea:) Have fun and enjoy!
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murdz87 10 months ago
laufeysson 10 months agoIt didn't rise the way I'd expected.
jeanallensquires 10 months ago
Guamerica 1 year agoGreat bagels! Made this today and they turned out fabulous. Will be making them again!
mandryke 1 year agoThe problen with most bagel recipes is they don't mention retartding the bagel dough overnight(at least 12 hours), and the main flavor in a bagel is MALT, it's not even listed. People always make the same mistake. Same for pizza dough, french, or italian bread you need to retard the dough after it's formed, then bring it back up to room temp. Then bake.
deboraready 1 year ago
katehertzfeld 1 year agoDelicious! Would be awesome for pretzels too! So much easier than I thought they would be! I smell a tradition!
Jema54 1 year agoFirst attempt turned out brilliant! Never thought they would be so easy to make. Yum!
triciahenrieeavenson 1 year agoThey were great! Easy to make, too. Nice and brown on the outside.
Storm0031 1 year agoFantastic! Will be making these again!
bryanbebb 1 year agoThis IS the best ever bagel! I used to bake bagels in a small cafe/bakery and these are the best bagels I have encountered in the 10years since! Making round 2 in 24 hours! Gonna be a weekly favorite in our house! Hands down better than any available in our town!
SylviaM11 2 years agoThese didn't turn out the way I had hoped. They didn't have the height I was expecting, nor the density. They were good, but they just weren't a bagel.
ge740 2 years agoGREAT recipe! Delicious and simple to make!
tutorgal 2 years agoMy daughter said these were the best bagels she's ever eaten. Mine looked nothing like a bagel, but I just need more practice making the holes bigger. Delicious.
Boz240 2 years agoVery good and easy. Makes excellent bagel dogs when rolled out. I added 3/4 cup baking soda to 8 cup water and dipped them along with pretzle roll dogs. Some kosher salt on the yolk wash is perfect.
cc_holt 2 years agoI made these with trepidation, I thought it would be hard and complicated but they were really easy and delicious. I preferred these lighter ones to the heavy, stogy ones you get in the stores. Thanks for the recipe I will definitely make them again.
Jeanine0227 3 years agoA little fluffier than the bagels from the store but very good none the less. Simple recipe...will definitely make it again
ellie36 5 years agoThe key is to not let the bagels rise more than 20-25 minutes on the second rise...err on the 20 minutes. They are best kept frozen....defrost as you need. [I posted this recipe.]