so…these are delicious

These are delicious.  Plain and simple.  I used this recipe.  Didn’t change a thing.  The only thing I would do differently would be to make more than one batch {one meal and only three remain…I mean really, who can resist warm from the oven bagels?} and add sesame seeds to the mix.



1 1/2 cups lukewarm water

1 packet (1/4 ounce) active dry yeast(not quick-rising)

4 tablespoons sugar

2 1/2 teaspoons salt

3 1/2 to 3 3/4 cups flour


1 egg white

1 1/2 teaspoons water

Sesame seeds or poppy seeds (optional)

  1. Pour 1/4 cup of the water into a small bowl and sprinkle the yeast over it. Stir with a fork, then let the mixture sit for 5 minutes so that the yeast can thoroughly dissolve.
  2. Combine the remaining 1 1/4 cups of water and the dissolved yeast in a large mixing bowl. Stir in 3 tablespoons of the sugar, then stir in the salt. Add 2 cups of the flour and stir by hand for 100 strokes to blend well.
  3. Stir in enough of the remaining flour, about 1/4 cup at a time, to make a dough that’s firm enough to knead.
  4. Turn the dough out onto a floured surface and knead it with floured hands for about 10 minutes, using as much of the remaining flour as necessary to keep the dough from sticking. When fully kneaded, the dough will be firm but supple and should hold the imprint of your hand.
  5. Transfer the dough to an oiled glass or ceramic bowl, turning it a few times to coat the entire surface. Cover the bowl tightly with plastic wrap and place it in a warm, draft-free spot until the dough has doubled in bulk, about 1 hour.
  6. When the dough is ready, punch it down. Turn it out onto a floured surface and knead it for 1 minute. Divide the dough in half, then divide each half into 4 equal pieces.
  7.  Shape the 8 pieces into balls, placing them on a floured work counter and dusting the tops with flour. Let them rest for 2 to 3 minutes, then flatten them slightly with your fingers.
  8. Fill a large soup pot about two thirds with water. Add the remaining 1 tablespoon of sugar and begin heating the water to bring it to a boil.
  9. Working with 1 ball of dough at a time, press your floured thumb down through the center to make a hole. Stretch the dough slightly so the hole is about 1 inch in diameter. It will look like a doughnut. Set the bagels aside on a floured surface, covering them loosely with plastic wrap or waxed paper.
  10. Let the bagels rest for 10 minutes while the water comes to a full boil. Meanwhile, grease a large baking sheet and set it aside. Heat the oven to 400°.
  11. Working with the first bagels you shaped, gently drop 2 into the boiling water (a parent’s job). They should float, but don’t worry if they sink initially – they’ll quickly rise to the surface. Boil the bagels for 30 seconds on one side, then carefully turn them with a long-handled, slotted spoon and boil them for another 30 seconds on the other side.
  12.  Using your slotted spoon, transfer the bagels to a clean tea towel to drain. Wait a few seconds, then transfer them to the baking sheet, leaving space between them. Repeat with the remaining bagels.
  13.  Make the glaze by whisking the egg white and water in a small bowl until frothy. Using a pastry brush, coat the surface of the bagels with the glaze. Sprinkle on sesame seeds or poppy seeds, if desired.
  14. Bake the bagels on the center oven rack until they are deep golden brown, about 22 to 25 minutes. Then transfer the bagels to a wire rack to cool. Makes 8 bagels.
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  1. Posted January 5, 2012 at 11:56 am by Stephanie K. | Permalink

    Mmm….going to try these with gluten free flour!

    • Posted January 5, 2012 at 1:06 pm by erin | Permalink

      Let me know how that goes!

  2. Posted January 5, 2012 at 7:15 pm by Ana | Permalink

    I’m going to have to try this. I tried making bagels once and they were hard as rocks :( What kind of flour did you use?

    • Posted January 5, 2012 at 7:36 pm by erin | Permalink

      I just use organic unbleached white flour, but want to play spelt soon.
      Good luck :)

  3. Posted January 6, 2012 at 4:53 am by Greer | Permalink

    Yummy! Thanks for the recipe. I have bready ambitions for 2012, and might have to start small.

    • Posted January 6, 2012 at 1:04 pm by erin | Permalink

      I would start with bagels and pitas and pizza doughs with yeast as they seems to always turn out. Loaves of bread are less forgiving.
      Dive in friend!

  4. Posted January 21, 2012 at 6:18 pm by Leslie | Permalink

    These are fantastic! Just made them on Thursday night. I’m not a regular baker, but I’ve had a craving for great bagels and they’re just plain not available where I live. Worth the effort and the mess :)

    • Posted January 21, 2012 at 9:07 pm by erin | Permalink

      Yay! So glad you had baking success!
      I agree, they are worth the mess.
      Thanks for taking the time to let me know :)

  5. Posted March 24, 2012 at 10:00 am by Leslie | Permalink

    I made these for the 3rd time this week and brought them into work. I’m officially the office hero :). Love love love them. First time a doubled the recipe. Secod time I tripled it. This time I quadrupled it (had to split the dough into 2 batches though). I made some plain, some sesame, and my favorite – salt. Sprinkled with coarse sea salt.

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