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This is how bagels are suppose taste, along
with having the perfect texture you can only get from a "boiled-first
and then baked" bagel. You'll never be content eating another
mass-produced commercial bagel again. Although making homemade
bagels may appear to be complicated, it really isn't. I use my
bread machine to make the dough, which eliminates much of the
Another delicious recipe from our Family-Favorite
Authentic New York-Style
- 1 1/2 cups warm water (110°F to 115°F
| 45°C )
1 tablespoon dry active yeast
1 tablespoon granulated sugar
1 tablespoon vegetable oil
2 teaspoons malt syrup or powder
2 teaspoons kosher or sea salt
4 1/2 to 5 cups unbleached bread flour
- Kettle Water:
Water as needed
2 tablespoons malt syrup or powder
1 teaspoon kosher or sea salt
- Optional Toppings:
Sesame seeds, poppy seeds, minced fresh garlic, minced fresh onion, caraway seeds, coarse salt,
shredded cheese, chopped fresh herbs, etc.
- Directions Making Dough by Hand: In a
large mixing bowl, stir together water, yeast, and sugar. Let
stand for 5 minutes. Stir in oil, malt and one cup of the flour.
Add salt, then enough of remaining flour to make a stiff dough.
On a lightly floured surface, knead for 10 to 12 minutes. Cover
with a floured dish towel and allow dough to rest on lightly
floured surface for about 15 minutes. Proceed with step 3.
- Bread Machine Directions: Place dough
ingredients in bread pan in the following order: warm water,
sugar, oil, malt syrup or powder, salt, only 4 1/2 cups flour
and the yeast. Select the dough cycle, and press start. Stop
the machine once the first kneading cycle* is complete and allow
the dough to rest in the pan with the lid of machine closed for
about 15 minutes. Proceed with step 3.
- Divide dough into 8 sections and form
each section into 10-inch long strips. Form into rings, pitching
the ends together to seal. Place on a lightly floured surface,
cover, and let bagels rest 15 to 20 minutes while they rise and
become just slightly puffy.
- For Kettle Water: Meanwhile, fill a large
cooking pot three quarters full with water. Add the malt syrup
or powder and salt. Bring water to a boil.
- Preheat oven to 450°F (230°C).
Grease two large baking sheets and sprinkle lightly with corn
meal, tamping bottom of pans to spread evenly and to remove excess
corn meal, as needed. Set aside.
- Line either the countertop near your stove
with a kitchen towel, or line a large baking sheet with kitchen
towel and place near the stove. Reduce the boiling water to a
simmer and cook 2 bagels at a time (do not crowd the pot). Simmer
bagels for about 45 seconds on one side, then turn and cook other
side for another 45 seconds, remove and drain bagels on the towel-lined
countertop or baking sheet.
- Carefully transfer bagels to prepared
baking sheets. If desired, sprinkle with the toppings of your
- Place in the preheated oven and reduce
heat to 425°F (220°C), and bake about 17 to 20 minutes,
or until golden brown.
- Transfer bagels to wire rack to cool completely.
Makes 8 bagels. (Recipe can be doubled.)
*The first kneading cycle is after
the initial "mixing" cycle.
Storage Suggestion: To store in freezer,
first carefully slice cooled bagels in half with a serrated bread
knife, place a small piece of plastic between the bagel halves
and then place bagels in a plastic zipper-style freezer bag.
When you're ready to enjoy a bagel, the two halves will come
apart easily, ready to toast without having to pry apart or thaw...best
of all, it will have that fresh, just baked taste and texture.
Nutritional Information Per Serving (1
bagel without toppings): 310.5 calories; 8% calories from fat;
3.1g total fat; 0.0mg cholesterol; 487.2mg sodium; 113.5mg potassium;
59.5g carbohydrates; 2.2g fiber; 1.8g sugar; 57.3g net carbs;
Photograph property of CooksRecipes.com.
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