Sunday, January 22, 2012


I have been making these yummy bagels for months now, they are seriously the most delicious bagels I have ever had (insert shameless bragging).  My desire to make the perfect bagel has been around for a LONG time, my first 5 attempts were ugly and moderately edible (everything is better with cream cheese). I think my fear of yeast and lack of knowing when the dough has been kneaded enough was the reason for my failures, and the fact that I kept them in boiling water far too long!  So, if I could give you any advice in regards to bagel making, don't have them in the water too long, you will have shriveled up hockey pucks with a hole in the middle.  


1 cup plus 1 Tbsp. hot water
2 1/4 Tsp. yeast (or 1 packet)
2 Tbsp Sugar
3 Cups Bread Flour
1 tsp. salt
3 Tbsp. Sugar
1 egg (egg wash)
Corn Meal 
Various toppings, use your imagination

  1. Place hot water, yeast and 2 Tbsp. sugar in mixing bowl (I use my kitchenaide), let stand until foamy, about 5 minutes.
  2. Add flour and salt, knead with dough hook or by hand until soft and elastic. This is a dense dough so it will be rather firm to the touch, I knead for about 3 minutes at med. speed.
  3. Cover with a towel and sit in a warm place, I have a proofing feature on my oven, usually takes about 30 minutes but, sitting on the counter might be 1-2 hours depending on temp in house.  You want to see that the dough has doubled in bulk.
  4. While the dough is rising, fill a large stock pot with water, once its to the boil add 4 Tbsp sugar and reduce heat ( you want it to be able to quickly get to the boil when the bagels are done proofing)
  5. Parchment paper line a large cookie sheet and lightly coat with oil, I use spray olive oil.
  6. Preheat oven to 375 degrees
  7. Take proofed dough and cut it into 6 portions, roll into a ball and using your finger make a hole, you want to make it big enough because when they rise again the hole will get much smaller. Place on prepared cookie sheet, cover and let rise for 30 minutes.
  8. Get water back up to the boil.
  9. Place bagel top side down into boiling water, you want to boil them for NO MORE than 15 seconds on each side, place on a clean towel with a slotted spoon, repeat until all are done.
  10. Sprinkle corn meal onto the cookie sheet the bagels were on while rising, transfer bagels from towel to cookie sheet.
  11. Brush each bagel with the egg wash and sprinkle whatever toppings you desire, we like poppy seed, sesame seed, cinnamon sugar and onion.
  12. Bake for aprox 30 minutes


  1. Yum! I am so making these! Thanks for the tips! When I tried to make some years ago I was left with horrible hockey pucks and I never knew why. Now I know I must have boiled them too long!

  2. Yea, if you have any questions just message me! I found that making sure the yeast is fresh is another issue, I had so many problems with the yeast packets at the store, I now buy my yeast at Costco in bulk (super cheap like $4 for a years worth), I put some in a container which I store in the fridge and the rest is placed in a baggie and put in freezer! Have fun...:)


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