Basic Bagels

Recipe by Dancer
READY IN: 1hr 30mins
YIELD: 12 bagels.




  • Mix 1 1/2 cups of the flour, sugar, salt, and yeast in a bowl.
  • Add water gradually and beat for 2 minutes at medium speed, scrapping bowl occasionally.
  • Add 1/2 cup of flour.
  • Beat at high speed for two minutes, scrapping bowl occasionally.
  • Stir in enough additional flour to make a soft dough.
  • (Dough should be pulling away from the sides of the bowl).
  • Turn out onto lightly floured surface.
  • Knead for about 8 minutes or until smooth and elastic, adding additional flour as necessary.
  • Place in ungreased bowl.
  • Cover and let rise in warm place for 20 minutes (dough will rise, but will not double).
  • Punch down dough; divide into 12 small balls.
  • Poke finger through the middle of the ball to the other end.
  • Make a round hole about 1/2 inch in diameter.
  • Place on a lightly greased baking sheet.
  • Cover and let rise in warm place for 20 minutes.
  • Preheat oven to 375 degrees.
  • Boil at least 2-inchs of water in a large shallow pan.
  • Lower heat and add a few bagels at a time.
  • Simmer bagels in water for 2 to 3 minutes turning once.
  • Remove from water and replace the bagels on the greased baking sheet.
  • Mix together egg white and a tablespoon of water.
  • Brush the egg white wash over each bagel.
  • Sprinkle poppy seeds or sesame seeds over the bagels.
  • Bake for 30 minutes.
  • Variations:
  • Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt.
  • Onion Bagels: Add 2 tablespoons of dehydrated minced onion, and replace salt with onion salt.