Bagels

These are pretty easy to make if you don't mind ugly bagels.  

This was my first attempt, and as you can plainly see, the results were not very visually attractive.  I am sure had I been a little more careful when shaping them, they would have been fine.

That said, they taste amazing!

This recipe is for 6 bagels.   Do the math if you want more.


1 cup water (110-115 degrees F)
1 (1/4-ounce) packets active dry yeast
2-1/2 tablespoons granulated sugar
2-1/2 to 3 cups all-purpose flour
1 teaspoons salt

Dissolve 1-1/2 tablespoons sugar in the warm water.   Add yeast gradually while stirring constantly.  This will prevent the yeast from lumping together and ensure that it completely dissolves.

Let it sit for about 5 minutes to proof.   If you dont see some froth appear on top of the water, your yeast is dead.  Epic fail.

Place one teaspoon salt in large bowl and add yeast mixture.  Stir to dissolve salt.  Add flour a half cup at a time and mix well until you have a very stiff dough.

Turn onto floured surface and knead for at least 5 minutes.   You want the dough to be firm and no longer sticky.   Gradually add flour as needed during this process.

What you should wind up with is a dough that is denser and firmer than traditional bread dough.

Place in greased bowl and flip so that both sides are coated.  Cover bowl with a cloth and let rise until doubled.  This could take up to an hour, but keep an eye on it.   It usually doesn't take that long.

Grease a baking sheet.

Punch down and divide into 6 pieces.    Form each piece into a ball and then roll into a 6 to 8 inch log.  
Join the ends and roll together.  This is the part where your bagels can will turn ugly.  I'll leave it up to you to find a way to make them prettier.

Place on aforementioned greased baking sheet and cover.  Let rise for about 15 minutes.  You do NOT want them to double in size, but you do want them to rise a little.

Take a second cookie sheet and grease it.   I used parchment paper for mine, but you don't have to.

Assuming you read the whole recipe before starting, you should now have a heavy pot on the stove with 12 cups of water and 1 Tablespoon sugar at a rolling boil.  If not, sucks for you.   Better get to it.

The water MUST be at a rolling boil for this next step.

Take each bagel (use a flat spatula to move them) and place in the boiling water for 2 minutes, flipping a few times.  This is perhaps the most important step in making bagels instead of doughnut shaped dinner rolls.

Once out of the water, place the bagels onto the second sheet and sprinkle any toppings you want on them.   Note that if you use salt for a topping, be prepared to eat the bagels within a day, or the salt will draw the moisture out of the bread and make the top pretty sloppy.

Bake for 20 minutes at 450 degrees and cool on a rack.

Avoid the temptation to eat one while they are still warm.  You will be disappointed at the consistency.   Once cooled, though, they will be more bagel-like :)

You can certainly add other ingredients to the dough, like cinnamon and raisins, but avoid adding anything with salt in it.  Salt will inhibit the yeast.

Enjoy!