Bagels with Variations
Submitted by Old Codger
Chewy, golden homemade bagels boiled then baked to crusty perfection. Includes whole wheat, pumpernickel, onion, and seeded variations. Makes 12 bagels from scratch.
YIELD
12 bagelsPREP
1 hrsCOOK
35 minREADY
3 hrsThere’s nothing quite like pulling a batch of homemade bagels from the oven, all golden and crusty with that signature chew that store-bought just can’t touch.
This recipe walks you through the full traditional method: mixing a firm yeast dough, shaping by hand, boiling in sweetened water, then baking until the crust crackles.
Plus, you get four built-in variations so you can mix up the batch however you like. Go whole wheat with honey and wheat germ, or take the pumpernickel route with rye flour and dark molasses.
Variations
- Whole Wheat: Replace sugar with honey, use whole wheat flour and wheat germ blended with all-purpose.
- Pumpernickel: Swap sugar for dark molasses, blend rye and whole wheat flours with all-purpose.
- Onion: Fold instant toasted onion into the dough with the yeast mixture.
- Seeded: Sprinkle sesame, poppy, or caraway seeds over the egg wash before baking.
Pro Tips
- Keep the dough firmer than typical bread dough so the bagels hold their shape during boiling.
- Don’t crowd the pot. Boil only 3 to 4 bagels at a time so they have room to float and cook evenly.
- The egg wash is what gives you that glossy, bakery-style finish.
Ingredients
Directions
Combine warm water, yeast and sugar.
Let stand 5 minutes, stir in salt.
Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes.
With spoon add 1¼ cups more flour to make a stiff dough.
Turn out on a floured board and knead until smooth, elastic, and no longer sticky (about 15 minutes), adding more flour as needed.
Dough should be firmer than for most yeast breads.
Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes).
Knead dough lightly and divide into 12 equal pieces.
To shape, knead each piece, forming it into a smooth ball.
Holding ball with both hands, poke your thumbs through the center.
With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3½ inches across.
Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
Bring the 3 quarts of water and 1 tbls sugar to boiling in large kettle.
Adjust heat to keep it boiling gently.
Lightly grease baking sheet and sprinkle with cornmeal.
Heat oven to 400℉ (200℃).
Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes.
Lift out with slotted spatula, drain briefly on a towel and place on baking sheet.
Brush with glaze made with 1 egg yolk and 1 tbls water.
Bake 35 to 40 minutes, or until well browned and crusty.
Cool on rack.
WHOLE WHEAT BAGELS: Follow basic recipe, omitting sugar.
Use 3 tablespoons honey instead.
In place of flour, use 2 cup whole wheat flour, ½ cup wheat germ, and about 2 ¾ cup all purpose flour, blended together.
Knead with white flour.
PUMPERNICKEL BAGELS: Follow basic recipe, omitting Use 3 tablespoons dark molasses in place of sugar. In place of flour use 2 cups rye, 2 cups whole wheat, 1 ¾ cups all purpose flour blended together. Knead with white flour. ONION BAGELS: Add ½ cup instant toasted onion to basic dough with the yeast, water and sugar in basic recipe. SEEDED BAGELS: Springle boiled bagels with sesame seed, poppy seed, or caraway seed after using egg wash and before baking.
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