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Bagels (Water Type)















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 package yeast, active dry
2 teaspoons sugar
1 ½ teaspoons salt
2 ¾ cups all-purpose flour
2 quarts water


Dissolve yeast in 1 cup warm water in large mixing bowl.

Stir in sugar, salt, and 1 2/4 cups of flour.

Beat until smooth.

Stir inremaining flour.

Turn dough onto lightly floured surface; knead untilsmooth and elastic (about 10 minutes).

Place in greased bowl; turn greased side up.

Turn over and let rise in warm place until double (about 15 minutes).

Dough is ready if an indentation remains when touched.

Punch down dough; divide into 8 equal parts.

Roll each part into a rope 6 inches long; moisten ends with water and pinch together to form a circle.

Or, shape each part into a smooth ball; punch hole in center and roll gently to enlarge hole and make uniform shape.

Let rise for 20 minutes Heat oven to 375℉ (190℃).

Heat 2 qts. water to boiling in large kettle.

Reduce heat; add 4 bagels.

Simmer for 7 minutes, turning once.

Drain on kitchen towel.

Repeat with remaining bagels, simmering four at a time.

VARIATION: EGG BAGELS: Increase total amount of flour to 4 cups.

Knead for 5 minutes.

Let rise until double (about 45 minutes).

Divide dough into 16 equal parts; shape; and let rise as directed.

Add 2 tablespoons sugar to boiling water.

Simmer for 4 minutes, turning once.

Beat 1 egg yolk and 1 tablespoon water slightly; brush over simmering bagels.

Bake as directed. Makes 16 bagels.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 3253% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 887mg 37%
Total Carbohydrate 23g 23%
Dietary Fiber 3g 11%
Sugars g
Protein 19g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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