Total Time
1hr 25mins
Prep 1 hr
Cook 25 mins

This is a modified recipe from Todd Wilbur, they are supposed to taste like Einstein Brothers Bagels. I changed the ingredients a little to suit my own tastes and what I have around the house and I am pleased with the taste.

Ingredients Nutrition

Directions

  1. Combine yeast with water in a large bowl, stir until yeast dissolves.
  2. Add corn syrup, brown sugar, oil and salt to bowl and stir throughly.
  3. Place the 1/2 cup whole wheat flour and 1 1/2 cups of white flour in bowl, stir to incorporate.
  4. Sprinkle some of the reserved flour in the bowl and on your work surface.
  5. Knead the dough, adding reserved flour as needed for 6-7 minutes.
  6. Dough will be dry to the touch but not"tacky" or sticky.
  7. Cover with bowl, let rise for 30-40 minutes.
  8. Punch dough down, cut in half evenly.
  9. Cut each half in thirds.
  10. Grease a cookie sheet with oil.
  11. Place each piece of dough in your hand and flaten slightly.
  12. With your finger, create a hole in the center of the dough.
  13. Repeat with remaining dough.
  14. Place each on oiled cookie sheet, let rise 30 minutes, covered with a clean and dry tea towel.
  15. Preheat oven to 400 degrees F 10 minutes before bagels are done rising.
  16. Prepare the water bath by filling a large pot 2/3 full with water.
  17. Add sugar and heat just to boiling, but not a raging boil.
  18. When bagels have rising, carefully enlarge any holes that have closed.
  19. You don't want to handle the bagels too much at this point or they won't have the right consistency.
  20. Place 1-2 bagels in water, cook 20 seconds on one side, flip and cook another 20 seconds on the other side.
  21. Let each bagel drain 10 seconds and place on a cookie cooling rack, I use a slotted spatula for this operation.
  22. Repeat with remaining bagels.
  23. After letting the bagels cool slightly, dust with cornmeal.
  24. Place, cornmeal side down on the same baking sheet.
  25. Bake, and check on them 5 minutes into baking.
  26. When they are slightly golden on bottom, I remove them to a cookie cooling rack, then I place them (I place the golden side down on the cooling rack) on top of the baking sheet.
  27. Place back in oven and cook until slightly golden on tops and center is not doughy (where the bagel hole is).
  28. I never time this.
  29. Cool on cookie sheet and store in plastic baggies.

Reviews

(1)
Most Helpful

I was pretty happy with these. I've made bagels several times, and though they've always been good, they haven't been "bagel-y" enough. This recipe has come closest to what I want so far. They were still a good texture the next day as well. Thanks for posting!

pattikay in L.A. January 01, 2007

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