Ready in 2 hours
These terrific bagels come out chewy and pillowy-soft. Try these best-ever bagels!
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!
adugan 1y agoUnbelievably good. Thanks for sharing!
Sabine58 2y agoThey were great
murdz87 3y ago
laufeysson 3y agoIt didn't rise the way I'd expected.
jeanallensquires 3y ago
Guamerica 3y agoGreat bagels! Made this today and they turned out fabulous. Will be making them again!
mandryke 3y 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 3y ago
katehertzfeld 4y agoDelicious! Would be awesome for pretzels too! So much easier than I thought they would be! I smell a tradition!
Jema54 4y agoFirst attempt turned out brilliant! Never thought they would be so easy to make. Yum!