Easy Homemade Bagels Recipes

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EASY BAGELS!



Easy Bagels! image

Make and share this Easy Bagels! recipe from Food.com.

Provided by Emmyalice

Categories     Yeast Breads

Time 40m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 7

4 -5 cups flour
1 tablespoon brown sugar
1 tablespoon dry yeast
1 tablespoon canola oil
1 1/2 cups warm water
1 1/2 teaspoons salt
sesame seeds, Cinnamon sugar, Raisins, grated cheddar

Steps:

  • Preheat Oven to 450°.
  • Mix Yeast with warm water and sugar and stir. Set aside for 5 minutes.
  • Add 1 cup of flour at a time to the yeast mixture and salt and oil.
  • Mix together, when it starts to get stiff use your hands.
  • Put on floured counter and knead until smooth.
  • In the meantime, boil a large pot of water for 15 minutes.
  • Once dough is well kneaded, cut into twelve even pieces.
  • Roll pieces and form into bagel shapes.
  • Rest for 15 minutes on greased baking sheet covered with a towel.
  • Boil 4 at a time, 30 seconds per side.
  • While wet, sprinkle with salt/sesame seeds etc.
  • Put on a baking sheet and bake for about 10 minutes, or until the tops are golden brown.

Nutrition Facts : Calories 169.6, Fat 1.6, SaturatedFat 0.2, Sodium 293.2, Carbohydrate 33.3, Fiber 1.4, Sugar 1.2, Protein 4.7

HOMEMADE BAGELS RECIPE



Homemade Bagels Recipe image

Make fresh bagels right at home with this tested dough recipe. Don't skip the water bath and egg wash-- both provide an extra chewy and golden brown crust.

Provided by Sally

Categories     Bread

Time 3h

Number Of Ingredients 9

1 and 1/2 cups (360ml) warm water (between 100-110°F, 38-43°C)
2 and 3/4 teaspoons instant or active dry yeast*
4 cups (520g) bread flour (spoon & leveled), plus more for work surface and hands*
1 Tablespoon granulated sugar or packed light or dark brown sugar (or barley malt syrup)*
2 teaspoons salt
coating the bowl: nonstick spray or 2 teaspoons olive oil
egg wash: 1 egg white beaten with 1 Tablespoon water
2 quarts water
1/4 cup (60g) honey (or barley malt syrup)*

Steps:

  • Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
  • Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
  • Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
  • Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
  • Line two large baking sheets with parchment paper or silicone baking mats.
  • When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
  • Preheat oven to 425°F (218°C).
  • Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
  • Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
  • Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

REAL HOMEMADE BAGELS



Real Homemade Bagels image

A recipe for that authentic bagel flavor and texture.

Provided by PLAWHON

Categories     Bread     Yeast Bread Recipes     Bagel Recipes

Time 3h20m

Yield 6

Number Of Ingredients 12

1 ¼ cups water
4 ½ cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon instant yeast
4 quarts water
1 cup honey
2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 tablespoons dried onion flakes
1 tablespoon coarse salt

Steps:

  • Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
  • Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
  • Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
  • Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
  • Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
  • Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g

HOMEMADE BAGELS



Homemade Bagels image

Provided by Food Network

Time 1h26m

Yield 12 bagels

Number Of Ingredients 11

2 cups warm water, about 110 degrees F
2 (1/4-ounce) packets active dry yeast
3 tablespoons granulated sugar, plus 1 tablespoon
5 to 6 cups all-purpose flour
2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons yellow cornmeal
1/2 cup lightly toasted chopped onions (2 teaspoons each)
2 tablespoons poppy seeds (about 1/2 teaspoon each)
2 tablespoons sesame seeds (about 1/2 teaspoon each)
1 tablespoon kosher salt (about 1/4 teaspoon each)

Steps:

  • Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
  • Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
  • Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
  • Grease a baking sheet with the remaining teaspoon of oil.
  • Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Sprinkle the cornmeal on another baking sheet.
  • In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
  • Remove from the oven and let cool on a wire rack.

HOMEMADE BAGELS



Homemade Bagels image

For the best bagels with a chewy interior and crisp outer crust, we use the traditional method of boiling the bagels briefly before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 10

Number Of Ingredients 9

3/4 teaspoon active dry yeast
1 2/3 cups warm water (about 110 degrees)
3 tablespoons sugar
3 tablespoons barley malt syrup
1 pound 6 ounces (about 4 1/4 cups) bread flour
1 1/2 tablespoons table salt
Vegetable oil, for bowl, plastic wrap, and parchment
Fennel seeds, poppy seeds, and sesame seeds, for topping (optional)
Coarse salt, for topping (optional)

Steps:

  • In the bowl of an electric mixer, whisk together yeast and warm water. Let stand until foamy, about 5 minutes. Attach bowl to mixer fitted with the dough hook. With the mixer on a low speed, add sugar, 1 tablespoon malt syrup, flour, and salt. Knead until a dough forms, about 1 minute. The dough should be slightly tacky but not sticky (if necessary, add more flour or water, 1 tablespoon at a time). Continue to knead dough for 5 more minutes. Transfer the dough to a lightly oiled bowl; cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours. Divide dough into 10 equal pieces. Cover with a damp, clean kitchen towel, and let rest for about 20 minutes. (This will relax the dough and make it easier to shape.)
  • Line two unrimmed baking sheets with parchment paper, and lightly brush with oil; set aside. With lightly oiled hands, roll each piece of dough into a 6-inch rope. Holding one end of rope between your thumb and forefinger, wrap dough around your hand to form a circle with overlapping ends (they should overlap by a few inches). Still holding the dough, press the overlapping ends on the work surface, rolling back and forth to seal with the palm of your hand.
  • Place the bagels 2 inches apart on the prepared baking sheets. Cover with a piece of oiled plastic wrap, and let rest until slightly puffed, about 20 minutes.
  • Preheat the oven to 500 degrees, with racks in the upper and lower thirds. Fill a large stockpot (the wider, the better) with about 5 quarts of water, and bring to a boil. Add remaining 2 tablespoons malt syrup. Gently drop bagels into the water. (Add as many bagels as will comfortably fit without touching each other.) After 30 seconds, use a slotted spoon or skimmer to flip bagels over; simmer for 30 seconds more.
  • Using the slotted spoon, return bagels to parchment-lined sheets. Top with seeds or coarse salt, as desired, while bagels are still wet.
  • Immediately place sheets in the oven. Bake for 5 minutes, then rotate sheets and reduce oven temperature to 350 degrees. Continue to bake until the tops of the bagels begin to turn golden brown, about 10 minutes. Using a spatula, flip bagels over, and continue to bake until other sides turn golden brown, about 5 minutes more. Transfer bagels to a wire rack to cool completely.
  • Bagels can be kept in an airtight container at room temperature for up to 1 day, or frozen, tightly wrapped in plastic or stored in resealable bags, for up to 3 weeks. Preslice bagels before freezing for easy toasting.

HOMEMADE BAGELS RECIPE BY TASTY



Homemade Bagels Recipe by Tasty image

Here's what you need: bread flour, instant yeast, salt, white sugar, warm water, water, barley malt syrup, egg, poppy seed, sesame seed

Provided by Matt Ciampa

Categories     Breakfast

Yield 6 bagels

Number Of Ingredients 10

3 ½ cups bread flour
1 package instant yeast
1 tablespoon salt, plus 1 tsp
2 tablespoons white sugar
1 ½ cups warm water
6 qt water
1 ½ tablespoons barley malt syrup
1 egg, beaten
poppy seed
sesame seed

Steps:

  • In a food processor, add the flour, yeast, salt, and sugar. Pulse until incorporated.
  • While running, slowly add the warm water until the dough balls up. You may not need all the warm water.
  • Carefully push the dough back into the blade's path and continue to process for an additional 30 seconds or until the dough is firm and stretchy, but not sticky nor squishy.
  • Gently round the dough into a ball and place in a lightly oiled bowl. Cover with a damp, warm towel for an hour or until the dough has doubled in size.
  • Add the barley malt syrup to about 6 quarts of water and bring to a boil.
  • Place a tray with about 2 quarts of water on the bottom shelf of the oven. Preheat to 425°F (220°C).
  • Place the dough onto a lightly floured surface and divide into 6 equal pieces (roughly 5 ounces (140 g) a piece if you use a scale). Cover the pieces with a damp towel.
  • One at a time, form the dough into a ball, pinching the seams together at the bottom. Place the dough seam side down and-cupping your hand over the dough-apply gentle pressure, working the ball in circles until the seams on the bottom are smoothed out. Gently reshape the edges of the ball into a circle.
  • Using your thumb, press down into the center of the ball to the counter. Working in a circle, carefully stretch the dough into a ring until the hole at the center is about 2 inches (5 cm) in diameter.
  • Place the dough rings under a damp towel and let rise for 10 minutes.
  • Working in batches of two, place the bagels in the boiling water/syrup. They should float at the surface. Let them boil for 30 seconds, then flip and boil for an additional 30 seconds.
  • Remove the bagels from the water/syrup and gently pat dry with a clean towel.
  • Brush the tops with the beaten egg. Optionally, if you want toppings, dip the egg-washed side of the bagel into the mixture of your choice.
  • Place the bagels on a parchment paper-covered baking sheet. Bake until golden brown, about 15 to 20 minutes.
  • Transfer to a wire rack to cool.
  • Enjoy!

Nutrition Facts : Calories 293 calories, Carbohydrate 57 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, Sugar 5 grams

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