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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bagels 1

Date Added: January 28, 2013


2 Cups Water Warm
2 Packages Dry Yeast preferably red star
3 Tablespoons Sugar
3 Teaspoons Salt
5 3/4 Cups Flour
3 Quarts Water warmed
1 Tablespoon Sugar
1 Unit Cornmeal white or yellow
1 Unit Egg yolk (optional)
1 Tablespoon Water warmed
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1. Combine warm water, yeast and sugar.

2. Let stand 5 minutes, stir in salt. Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes.

3. With spoon add 1 1/4 cups more flour to make a stiff dough.

4. Turn out on a floured board and knead until smooth, elastic, and no longer sticky (about 15 minutes), adding more flour as needed.

5. Dough should be firmer than for most yeast breads.

6. Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes).

7. Knead dough lightly and divide into 12 equal pieces.

8. To shape, knead each piece, forming it into a smooth ball.

9. Holding ball with both hands, poke your thumbs through the center.

10. With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches across.

11. Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.

12. Bring the 3 quarts of water and 1 tbls sugar to boiling in large kettle.

13. Adjust heat to keep it boiling gently. Lightly grease baking sheet and sprinkle with cornmeal.

14. Heat oven to 400 degrees. Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes.

15. Lift out with slotted spatula, drain briefly on a towel and place on baking sheet.

16. Brush with glaze made with 1 egg yolk and 1 tbls water.

17. Bake 35 - 40 minutes, or until well browned and crusty.

18. Cool on rack. WHOLE WHEAT BAGELS: Follow basic recipe, omitting sugar.

19. Use 3 T honey instead. In place of flour, use 2 cups whole wheat flour, 1/2 cup wheat germ, and about 2 3/4 cup all purpose flour, blended together.

20. Knead with white flour. PUMPERNICKEL BAGELS: Follow basic recipe, omitting sugar.

21. Use 3 T dark molasses in place of sugar. In place of flour use 2 cups rye, 2 cups whole wheat, 1 3/4 cups all purpose flour blended together.

22. Knead with white flour. ONION BAGELS: Add 1/2 cup instant toasted onion to basic dough with the yeast , water and sugar in basic recipe.

23. SEEDED BAGELS: Springle boiled bagels with sesame seed, poppy seed, or caraway seed after using egg wash and before baking.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Yeast, Gluten, Corn, Natural Sweeteners allergies.
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