Friday, January 22, 2010


I have always wanted to make bagels -- and now Susan has shared her recipe so I have no excuse not to try. Thanks, Susan!!! Can you add raisins or chocolate chips??

I think we should all try to make bagels in the next week :)

Water Bagels
makes 8 bagels

1 package (2-1/4 teaspoons) active dry yeast
1-1/2 cups warm water
1 Tablespoon sugar
1 rounded teaspoon salt
4-1/4 cups flour (or a bit less); I use ½ cup of whole wheat flour, the rest white flour, but you can use all white flour just as well
4 quarts water + 1 Tbsp baking soda
corn meal for sprinkling on the baking sheet. Sprinkle it thickly or the bagels will stick to the pan!

1.Dissolve the yeast in the water in a large bowl. Stir in the sugar, salt and enough flour to form a soft dough.
2. Turn the dough out onto a floured board and knead until it is smooth and elastic (about 7-8 minutes) adding flour as needed to keep the dough from sticking.
3.Cover the dough with a lint-free towel and allow to rise for 15 minutes.
4.Flatten the dough, then divide it into eight portions. Roll each portion out into a ‘snake’ about 10 inches long (remember those clay snakes you used to make?). Make each snake into a circle and pinch the ends together.
5. Place bagels in inch or so apart on a floured board. Cover them with the towel and allow to rise for 20 minutes. Then AS YOU SET THEM TO RISE …
6. Bring the water+baking soda to a boil in a large pot and preheat the oven to 375 deg F.
7. Place the risen bagels, four at a time, into the boiling water. Reduce the heat and simmer for seven minutes (I generally turn them over about half-way through). Remove the bagels, drain well, dry the bottoms with a towel (so they’re less likely to stick) and place on baking sheets that have been sprinkled with the corn meal. Repeat for the other four bagels.
8. Bake for 25-30 minutes or until golden brown. Check the bottoms to see that they’re light brown as well.

That’s it! The whole thing takes two hours, start to finish.


  1. You can add whatever you like! I sometimes sprinkle the bagels with sesame seeds. And I forgot to mention: if there aren't enough people eating to finish off the bagels when they're still warm-from-the-oven, freeze those that are left. Then when you want one for breakfast, pop it in the oven at about 300F till it's piping hot, and it will taste just-baked. I've just finished my morning bagel and coffee...

    Thanks, Mary-Ann for posting this.


  2. The ToMoLa Bakery will be in business shortly. I know I am late in the bagel craze, but I kept forgetting to add yeast to my shopping list. I'll let you know how they turn out!