Prep 1 hr
Cook 30 mins
Quick and simple bagel recipe. Be sure to use instant, not active, dry yeast. Using instant yeast lets you cut down the cooking time.
- 2 1⁄2 cups bread flour
- 1⁄2 teaspoon instant dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup lukewarm water (varies depending on type of flour and weather)
- Put flour, sugar, and salt into large bowl and mix lightly. Add yeast and water, then knead together ingredients with hands. The dough will be sticky at first.
- Once you have combined the ingredients into a manageable dough, take out the dough onto a flat kneading surface. Knead dough firmly with your hands until the dough is no longer lumpy and powdery, approximately 15min. Add sprinkles of water or flour as necessary to keep the dough manageable -- it will get elastic but pretty stiff.
- Cut dough into 6 pieces. Shape each piece into a ball. Cover with plastic wrap or a damp paper towel to prevent drying.
- Shape the dough. You can either poke a hole in the middle with your finger and stretch out into a bagel shape or roll out the dough into a rope and tie the ends together. The dough will expand, so leave a nice big hole in the middle.
- Cover the bagels with plastic wrap and let rest for about 15 minutes (30-40 min during winter time).
- In the meantime, fill a large pot with water and a teaspoon of sugar or honey and bring to a simmer. Preheat oven to 375 degrees.
- When the dough is ready, carefully drop them into the water and let them simmer for about 15 seconds on each side, flipping them only once. The bagels should float. Keeping the water boiling too hard or flipping too much will cause the surface of the bagels to crinkle later. I usually boil two at a time.
- Take the bagels out with a slotted spoon and blot excess water. If you would like to add toppings, do so now. For small or crumbly toppings such as sesame and poppyseed, dump out the toppings on a small plate and gently press the top of the bagel into the topping.
- Put the bagels onto a baking sheet and let bake until brown, approximately 15 minute.
- Note: You can use whole wheat flour and even ingredients such as cocoa, pureed spinach, pureed pumpkin/cinnamon/nutmeg to make different kinds (and different colors!) of bagel dough. Be sure to decrease the amount of added water accordingly -- I would try making the plain first to get an idea of what the dough should feel like.
This is a great recipe. I used regular flour and active dry yeast but I let the dough rise twice. The bagels look and taste just like bought bagels and were much less expensive. Double the recipe if you want six large bagels.
This recipe was easy to follow. The flavor and texture were better than any I've had in a long time. The recipe makes the traditionally sized bagels and I appreciate that.
Once, long ago, when time was young, I attempted to make a batch of bagels. Disaster ensued, the results were terrible, and I was frightened away from the making of bagels for many moons. Alas, then, for the wasted days between that experience and this one. Today, I caught a March (or, well, April) hare and decided to make some bagels. Found this recipe, had bread flour on hand, et voila! Excellent bagels with almost no fuss. Like some others, I had to leave mine in the oven longer than the stated 15 minutes -- about 25 minutes all told. No big deal, though; ovens vary. That's about how long bread usually takes in mine, so no big surprise. I also boiled a couple of them for something like a whole minute by mistake (got distracted), and that doesn't seem to have harmed them, so if you're distraction prone like I -- SQUIRREL! -- am, don't be afraid to try this recipe. The texture and flavor, here, are lovely. I grew up in CT and now live in Louisville, KY, where good bagels aren't available on every corner, and these remind me of the real deal. Didn't think to buy kosher salt and/or caraway seeds, so I topped three of mine with (of all things) Montreal steak seasoning. Surprisingly nice! In short, if you're on the fence, make these bagels! You won't regret it!