1/3 Photos of Bagels
2 hrs 30 mins
These are made from scratch and taste much better than the ones you buy halfready or from the store. You can decorate them with your favorite seeds. I like my bagels with cream cheese, or fresh salad and salmon. Please tell me your toppings if you comment!
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Units: US | Metric
- 1Put all the ingrediants in the row of the list above into you kneeding machine (i use kitchen aid) and kneed until you have a soft ball of dough. It might be possible that you need to add a little flour or water.
- 2Let the dough rise for one hour at a warm place.
- 3On a surface lightly covered with flour, form a dough roll and cut it into 8 pieces.
- 4Roll a ball from every piece, print a hole into it (use the end og a wooden kitchen spoon) and hold on circular movements until the hole is about 4 cm in diameter.
- 5Put the bagels onto a baking tray and let rise for 30 minutes.
- 6In a largar pan (like one you use for cooking pasta) bring water to boil.
- 7Put the bagels, top above, into the cooking water, turn the heat down and simmer for 30 seconds.
- 8Turn the bagels and let simmer for 30 seconds on the down side.
- 9Take them out and put them on a plate to drain leftover water.
- 10Put seeds on top, like sesame, poppy, sunflower, etc.
- 11Bake on baking tray at 220°C for 20 minutes.
- 12Note: Add 4 ts of sugar and 1 ts of cinnimon to the dough and sprinkel with caster sugar or chocolate flakes.
- 13Or: Add 4 ts of your favorite jam to the dough and sprinkel with caster sugar.
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Nutritional Facts for Bagels
Serving Size: 1 (103 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 243.0
- Calories from Fat 16
- Total Fat 1.7 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 293.2 mg
- Total Carbohydrate 48.7 g
- Dietary Fiber 1.9 g
- Sugars 0.8 g
- Protein 6.8 g