Real Homemade Bagels 71 Recipes

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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.

REAL HOMEMADE BAGELS [71]



REAL HOMEMADE BAGELS [71] image

Categories     Bread

Yield 6 Bagels

Number Of Ingredients 14

For the Bagels:
1 1/4 cups water
4 1/2 cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon instant yeast
4 quarts water
1 cup honey (optional)
Toppings:
2 tablespoons poppy seeds (optional)
2 tablespoons sesame seeds (optional)
2 tablespoons dried onion flakes (optional)
1 tablespoon coarse salt (optional)

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.

REAL HOMEMADE BAGELS



Real Homemade Bagels image

A delicious bagel recipe for that authentic bagel flavor and texture.

Provided by PLAWHON

Categories     Bagels

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:

  • Make bagels: Combine water, flour, sugar, salt, vegetable oil, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until dough is 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 dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
  • Punch 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 the 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 of water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil three bagels at a time, until they rise to the surface of the pot, about 1 minute per side. Remove bagels with a slotted spoon and place them on the lined baking sheet.
  • Dip the tops of the wet bagels into the toppings and arrange them, seed-side 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

REAL HOMEMADE BAGELS



Real Homemade Bagels image

A delicious bagel recipe for that authentic bagel flavor and texture.

Provided by PLAWHON

Categories     Bagels

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:

  • Make bagels: Combine water, flour, sugar, salt, vegetable oil, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until dough is 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 dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
  • Punch 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 the 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 of water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil three bagels at a time, until they rise to the surface of the pot, about 1 minute per side. Remove bagels with a slotted spoon and place them on the lined baking sheet.
  • Dip the tops of the wet bagels into the toppings and arrange them, seed-side 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

REAL HOMEMADE BAGELS



Real Homemade Bagels image

A delicious bagel recipe for that authentic bagel flavor and texture.

Provided by PLAWHON

Categories     Bagels

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:

  • Make bagels: Combine water, flour, sugar, salt, vegetable oil, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until dough is 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 dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
  • Punch 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 the 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 of water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil three bagels at a time, until they rise to the surface of the pot, about 1 minute per side. Remove bagels with a slotted spoon and place them on the lined baking sheet.
  • Dip the tops of the wet bagels into the toppings and arrange them, seed-side 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

REAL HOMEMADE BAGELS



Real Homemade Bagels image

A delicious bagel recipe for that authentic bagel flavor and texture.

Provided by PLAWHON

Categories     Bagels

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:

  • Make bagels: Combine water, flour, sugar, salt, vegetable oil, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until dough is 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 dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
  • Punch 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 the 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 of water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil three bagels at a time, until they rise to the surface of the pot, about 1 minute per side. Remove bagels with a slotted spoon and place them on the lined baking sheet.
  • Dip the tops of the wet bagels into the toppings and arrange them, seed-side 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

THE REAL NEW YORK BAGEL RECIPE



The Real New York Bagel Recipe image

This isn't a fast & easy recipe; unfortunately, it is quite a process. However everyone knows quality takes time! Especially in baking. If you know and love a dense, chewy, flavorful bagel just like the you can get in a wonderful Jewish bagel shop, This process will be worth it to you! I have been making bagels for a while according to a Montreal bagel recipe and everyone swoons about them, but I really do like this one better... Enjoy! Thanks all for your kind comments, I've added a few updates/details to the recipe...Reading your results made me hungry for these after not making them for a while!

Provided by Crazy Christobal

Categories     Yeast Breads

Time 12h25m

Yield 12 Bagels, 12 serving(s)

Number Of Ingredients 12

4 cups bread flour or 20 ounces bread flour
2 1/2 cups water
1 teaspoon instant yeast
1/2 teaspoon instant yeast
3 3/4 cups bread flour or 18 ounces bread flour
2 3/4 teaspoons salt or 1 tablespoon kosher salt
1 tablespoon brown sugar (can use 1/2 T)
1 tablespoon baking soda
1 eggs or 1 egg white
1/2 cup cornmeal
1/2 cup toasted sesame seeds
1/2 cup poppy seed

Steps:

  • In a medium/large bowl or pot, stir the sponge together with a whisk or wooden spoon. Make sure to get all dry materials mixed in well.
  • Cover with plastic wrap and keep at room temperature for 2+ hours.
  • After sponge is bubbly with small holes at the top and about 2 hours have gone by, pour sponge into your mixing bowl.
  • Attach dough hook. Then add all ingredients listed for dough. Flour can be added gradually as mixer is going.
  • Knead with dough hook for approximately 10 minutes or until dough looks smooth and is not too sticky. Dough should be quite stiff (add more flour if needed).
  • Turn out on counter and knead by hand for a few minutes. (More if your mixer couldn't handle the kneading for very long). Make sure dough does not stick to fingers to get to proper consistency.
  • Divide dough with a knife into 12 equal pieces about 4.5 oz. each. make into "balls". Cover to rest with plastic wrap for 20 minutes.
  • Shape each ball into a bagel by pushing your thumb(s) through the middle.
  • then using your two index fingers in the hole, make fast circular motions, stretching the hole out a bit. Don't worry if they are not perfect.
  • Place bagels on sheet pans or cookie sheets that have been sprayed with cooking spray oil. Leave an inch or so on all sides.
  • Let rise under plastic wrap for 20 minutes then place in refrigerator.
  • Refrigerate for at least 3 hours or preferably overnight.
  • Pull pans from fridge, get a large pot (4 quarts) of water on the boil and preheat the oven to 500 deg. F. move racks to the top of the oven.
  • Add 1 T. baking soda to water (this increases the color depth and flavor of the bagel while baking).
  • When water is boiling, pull 2-3 bagels at a time gently and place them upside down in the water.
  • Boil for 30 seconds then flip over with a large slotted spoon or similar and repeat for other side. (if perchance your bagels have had time to warm up from the fridge the boiling time decreases--if your bagels are coming out of the boiling water looking too flat, decrease the boiling time on each side but always go a minimum of 15 seconds per side).
  • Remove each bagel with spoon and slide off on to a large clean cotton cloth (flour sack type material not terry cloth) for draining.
  • Repeat with all other bagels.
  • Place parchment paper in your sheet pans or cookie sheets.
  • Spread corn meal evenly and lightly on parchment paper.
  • Place moist, warm bagels gently on corn meal. You can place them touching one another. Sometimes we like our bagels plain with no toppings, if you do, skip the next couple steps --.
  • Make an egg wash with 1 egg mixed with approx 1/2 cup of water and when well-mixed, brush across tops of bagels. If you don't like a slightly eggy taste, you could brush with just egg whites mixed with a bit of water. This will help hold topping on.
  • Sprinkle with desired toppings (I like toasted sesame seeds and poppy seeds the best, but this could include a dizzying number of different toppings-whatever you like).
  • Turn oven down to 450 deg F. as you place pan(s) in oven.
  • Bake for 5-7 minutes then turn pan around and switch pans on racks as necessary.
  • Bake for another 5-10 minutes turning as necessary and repeat this until all bagels are evenly deep golden brown. Total cooking time will be 20-25 minutes until all are evenly deep golden.
  • Remove from oven, let cool on pan for a few minutes, then transfer to a wire rack for at least 15 minutes (ok, 5 minutes!) before devouring.

Nutrition Facts : Calories 409.6, Fat 8.5, SaturatedFat 1.2, Cholesterol 15.5, Sodium 860, Carbohydrate 71, Fiber 5.2, Sugar 1.6, Protein 12.2

HOMEMADE BAGELS



Homemade Bagels image

I always wanted to make my own bagels, so I searched to find a bagel recipe I could try. For variation and flavor, I sometimes add cinnamon and raisins or honey and sesame seeds to the dough.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 1 dozen.

Number Of Ingredients 8

1 teaspoon active dry yeast
1-1/4 cups warm 2% milk (110° to 115°)
1/2 cup butter, softened
2 tablespoons sugar
1 teaspoon salt
1 egg yolk
3-3/4 to 4-1/4 cups all-purpose flour
Sesame or poppy seeds, optional

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. , Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 237 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 271mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

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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From crecipe.com


RIDICULOUSLY EASY HOMEMADE BAGELS | A DAY IN THE KITCHEN
2018-04-09 Preheat oven 375 deg F (190C). Line baking sheet with parchment paper. In a small bowl, combine egg white and 1 teaspoon water. Mix with a fork to loosen egg wash. Set aside. Combine all dry ingredients in bowl and stir with whisk to combine. Add yogurt to dry ingredients.
From adayinthekitchen.com


SIXCOOK - REAL HOMEMADE BAGELS RECIPE
1Combine 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.
From harbourhi.com


HOMEMADE BAGELS RECIPE - SALLY'S BAKING ADDICTION
2019-01-01 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.
From sallysbakingaddiction.com


REAL BAGELS RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


MONTREAL BAGELS, AN AUTHENTIC HOMEMADE RECIPE - THE WOKS OF LIFE
2014-07-23 Montreal Bagels: Recipe Instructions. In a large bowl, stir together the water, yeast, sugar, and salt until dissolved. Stir in the egg, egg yolk, oil, and ½ cup honey. Whisk it all together until well combined. Gradually add enough flour to make a dough, and knead until smooth (about 10 minutes), adding more flour as necessary to prevent ...
From thewoksoflife.com


HOMEMADE BAGELS RECIPE | THE ART OF MIKE MIGNOLA
2022-01-24 Real Homemade Bagels Recipe | Allrecipes Directions Step 1 Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and homemade bagels recipe yeast in the mixing bowl of a stand... Step 2 Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2...
From artofmikemignola.com


REAL HOMEMADE BAGELS RECIPE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


REAL HOMEMADE BAGELS RECIPE | UMD COLLEGE OF INFORMATION …
Place the shaped bagels back onto cornmeal-dusted, parchment-lined baking sheets, tent with lightly greased foil, real homemade bagels recipe and refrigerate for 12 to 18 hours. Preheat the oven to 450 degrees F, bring the water to a rapid boil, and add the remaining honey and the baking soda (the water will foam up briefly). 8. Shaping the ...
From stick.ischool.umd.edu


YES, YOU CAN MAKE HOMEMADE BAGELS: EASY RECIPE! - REAL MOM …
Instructions. Add sugar and yeast to 1/2 cup warm water, stir, and let sit for five minutes. Mix the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Mix, adding warm water a little bit at a time until the dough is moist but firm (and slightly shaggy).
From realmomnutrition.com


EASY HOMEMADE BEAGLE BAGELS RECIPE - FOOD NEWS
Stir in the honey, if using. Carefully slip 4 to 6 bagels into the pot. Reduce the heat and simmer for 2 minutes. With a large spoon or mesh strainer, turn the bagels and simmer for 2 …
From foodnewsnews.com


SUPER EASY HOMEMADE BAGEL RECIPE - RECIPE DIARIES
Place the bagels on a sheet pan and cover with a kitchen towel, and let sit at room temperature for 1 hour. Preheat oven to 425°. Bring a large pot of water to a boil. Add baking soda. The water will foam for a while. Working in batches of 2 to 3 at a time, add bagels to boiling water.
From recipe-diaries.com


REAL HOMEMADE BAGELS RECIPE - FOOD NEWS
Keyword: bagel recipe, best bagel recipe, homemade bagel recipe, homemade bagels, new york bagel recipe Servings: 8 bagels. Calories: 246 kcal. Ingredients. 1 1/4 cups cool water (around 80 degrees F) 2 tablespoons honey, divided; 1 packet active dry yeast* (1/4 ounce or about 2 teaspoons)
From foodnewsnews.com


REAL HOMEMADE BAGELS RECIPE | SEMA DATA CO-OP
Mix real homemade bagels recipe the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture. 3. Pour 1/3 …
From semadata.org


REAL HOMEMADE BAGELS PHOTOS RECIPE
Crecipe.com deliver fine selection of quality Real homemade bagels photos recipes equipped with ratings, reviews and mixing tips. Get one of our Real homemade bagels photos recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 93% Real Homemade Bagels Photos Allrecipes.com. 45 Min; 4 Yield; Bookmark. 72% Real …
From crecipe.com


HOMEMADE BAGELS PHOTOS RECIPE
Crecipe.com deliver fine selection of quality Homemade bagels photos recipes equipped with ratings, reviews and mixing tips. Get one of our Homemade bagels photos recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Real Homemade Bagels Photos Allrecipes.com. 45 Min; 4 Yield; Bookmark. 62% Real Homemade Bagels …
From crecipe.com


REAL HOMEMADE BAGELS WITH BAGEL PAN RECIPE
Crecipe.com deliver fine selection of quality Real homemade bagels with bagel pan recipes equipped with ratings, reviews and mixing tips. Get one of our Real homemade bagels with bagel pan recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Homemade peach jam Homemade peach jam is requires not more than 40 …
From crecipe.com


REAL HOMEMADE BAGELS - MASTERCOOK
For the Bagels: 1 1/4 cups water; 4 1/2 cups bread flour; 3 tablespoons white sugar; 1 teaspoon salt; 2 tablespoons vegetable oil; 1 tablespoon instant yeast
From mastercook.com


BEST HOMEMADE BAGELS RECIPE - FOOD NEWS
Instructions Checklist. Step 1. 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.
From foodnewsnews.com


REAL HOMEMADE BAGELS | RECIPE | HOMEMADE BAGELS, RECIPES, FOOD
Nov 8, 2012 - These bagels are boiled with honey and then baked for that authentic bagel flavor and texture. Top them with coarse salt, sesame seeds, poppy seeds, onion flakes, or everything!
From pinterest.com


REAL HOMEMADE BAGELS RECIPE | THE ART OF MIKE MIGNOLA
2021-11-21 In large bowl, combine real homemade bagels recipe 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer … Homemade Bagels Recipe | Food Network. 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 …
From artofmikemignola.com


REAL HOMEMADE BAGELS RECIPE | VILLE DU MUY
2021-10-10 02:45:40pm. Real Bagels Recipe | MyRecipes Combine 12 cups water and 3/4 cup sugar in a Dutch oven, and bring to a boil. Gently lower 3 bagels into pan.
From ville-lemuy.fr


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