Great for any meal or snack. No added fat!
Traditionally served with cream cheese, lox (smoked salmon), thin-sliced onions, or capers but delicious with butter and jam as well.
Options for toppings:
- Beaten egg white for the glaze, coarse sea or kosher salt, sesame seeds or poppy seeds
Hands-on Time: 30 minutes
Baking Time: 30 minutes
Total Time: 2 hours including rising time
Yield: 12 bagels
- In a large bowl, dissolve yeast with 1 1/2 cups warm water.
- Stir in sugar, salt, and flours to make a soft dough.
- Turn out on a floured surface.
- Knead 10 minutes by hand, flouring board as needed or by machine with a dough hook, until dough is smooth and elastic.
- Place in a clean, oiled bowl, turning once to coat all of the dough.
- Cover with plastic wrap or a clean cloth.
- Let rise in a warm place 40-45 minutes.
- Deflate (punch down) dough.
- Roll out on the lightly floured surface to 1 inch thick.
- Cut with a round doughnut cutter (hole in the middle) or into 12 strips 5 inches long. Roll each strip to 1/2 inch thick. Moisten ends and join together.
- Leave bagels on a floured surface and cover with a cloth. Let rise for 30 minutes.
- Bring 1 gallon of water to a boil in a large pot. Lower temperature to a low boil.
- Add 4 bagels at a time to water and simmer exactly 5 minutes-any longer might cause sogginess.
- Remove from water with a slotted spoon and cool on a towel while cooking the remaining bagels.
- Preheat oven to 375 degrees while the last batch of bagels is in the water.
- Place bagels on an ungreased baking sheet.
- If desired, brush tops with beaten egg white and sprinkle with coarse or kosher salt, sesame or poppy seeds.
- Bake 30 minutes.
- Options: A variety of ingredients can be added to the dough before kneading such as 2 teaspoons cinnamon and 1/2 cup raisins, chopped onions or garlic, sunflower, poppy sesame or flax seeds.
Recipe Tips and Tricks
These freeze very well. Thaw, slice, and toast for an instant breakfast or snack.
Make smaller mini bagels for fun-size snacks.