This recipe comes from a the early days of Think Tasty. I had left my teaching career that June. At the same I launched my publishing company, PeKu Publications (under a different name). I was still learning; the original post was photo-less. Although I use this recipe fairly regularly, I never paid attention to that detail, until this weekend. When I made bagels for a visit with my parents, I noted the lack of a photo and corrected it. It only took about 17 years to make it happen.

Now that you can see how good they look, maybe it is time for you to give them a try. There’s nothing better than a freshly baked bagel, especially when you can enjoy it in pajamas in your own home!

The original post from September 2008

I have enjoyed baking since my childhood.  As a teenager, I baked cookies, brownies, and pies.  I would cut recipes out of magazines to try at a future date.  This love for baking grew into a love for cooking all dishes.  Still, there are dishes that I have yet to try.  One of these was bagels.  Note the word, was.

Everyone in our house loves bagels.  Granted, we enjoy different kinds with different toppings, but if we all go to a bagel shop, I know everyone will be happy with the menu.  So, with a family of six that likes bagels, it seemed like an appropriate food for me to master.

This past weekend I decided to try my hand at making bagels.  I did worry that if they flopped (or more accurately, I did not succeed), I would be looking for a quick replacement breakfast, as bagels are not a quick to make item.  However, it was Saturday, we were in no particular rush, and I felt inspired.  With those thoughts, I gathered my ingredients and began the bagel making process.

After an hour and a half of mixing, kneading, rising, boiling, and baking, it was time for eating.   I had created 3 different types (salt, cheese, and cinnamon), making everyone’s favorite type.  As they were piping hot from the oven, we didn’t toast them.  Topped with butter or cream cheese, all three types of bagels received rave reviews.  In fact, my husband found them to be so good that he suggested we make bigger batches and not buy them anymore! (Plus, we could make some tasty French toast with leftovers.) Does he know the way to charm the chef or what?

However, I have to agree.  They were delicious.  Yes, they did take time to make, but I thoroughly enjoy baking for my friends and family, just to see the smile upon their faces when they dine on my cooking.  There will be many more bagels made in my kitchen.

Never Buy Them Again Bagels

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Prep Time 50 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Breakfast

Servings 8

Ingredients

  

• 1-1/2 cups warm water
• 1 tablespoon dry active yeast
• 2 tablespoons granulated sugar
• 1 tablespoon olive oil
• 4 teaspoons kosher salt divided
• 4-1/2 cups all-purpose flour
• 2 teaspoons granulated sugar

Suggested toppings

• Cinnamon-sugar mixture
• Shredded Parmesan or Asiago
• Everything bagel seasoning mix

Instructions

 

• In the bowl of a stand mixer, combine water, yeast, and 1 tablespoon sugar.
• Let stand for 5 minutes.
• Add remaining tablespoon of sugar, oil, 2 teaspoons of salt, and 2 cups of flour.
• Mix on speed 2.
• Add flour, 1/2 cup at a time, to make dough pull away from the sides of the bowl and cling to the hook.
• Continue kneading dough at speed 2 for 4 minutes, adding flour as needed to prevent it from being sticky.
• Place dough on a board or cookie sheet, cover with a towel, and place in a warm spot to rise for 15 minutes.
• Divide dough into eighths, roll each into a 9-10 inch rope, and pinch ends together to form a circle.
• Return to board or cookie sheet, cover with a towel, and allow to rise for 20 minutes.
• While bagels are rising, fill a stock pot 2/3 full with water, and add 2 teaspoons each of sugar and salt.
• Bring to a boil over high heat.
• Preheat oven to 425.
• Line 2 baking sheets with parchment paper.
• Place a kitchen towel on a third baking sheet.
• When the bagels are done rising and the water is boiling, reduce the water to a simmer and place 2 bagels into the pot.
• After 45 seconds, flip bagels and cook for another 45 seconds.
• Place bagels on towel-covered baking sheet and sprinkle toppings on each.
• Transfer to parchment-paper lined baking sheet.
• Repeat with remaining bagels.
• Place bagels in oven, and bake for 15-20 minutes or until bottoms are golden brown.
• Place on a baking rack to cool or serve immediately.

Keyword bagels