Our family has had this customized custom for 30 years!
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 24 |
| Yield: | 2 dozen bagels |
Ingredients
- 9 cups all-purpose flour
- 3 cups hot water
- ¼ cup white sugar
- 1 tablespoon dry yeast
- 1 tablespoon salt
Instructions
- Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.
- Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.
- Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.
Reviews
Goody. yum, yum!
awsome first time making bagels quick and easy i used whole wheat flour instead and it is healthier now and tastes super good. the whole wheat flour gives it a sweet taste like when you buy a bagel at the store. i used 3/4 cup sugar instead of 1/4 and that helped with the taste. i also used honey in the boiling the water.
The flavor was good and had a nice crunchiness on the first day that I liked. By the next day, they were really dense and hard to cut through, however, not dry inside which is good. Not sure why mine weren’t as soft as other bagels but I’ll try this recipe again.
Turned out perfectly! Made some with kosher salt on top, plain, and honey. Will definitely make this again.
Awesome!
Great flavour, but no rising throughout and very dense final result. Tasty. I’m curious whether instant yeast would’ve been more helpful than regular yeast?
I divided the recipe in half. The dough takes time to come together, but it is a great dough to work. used kosher salt, also divided dough into 8 and balled it to rest for the first 15. I added a tsp. of baking soda in the boil water bath for a pretzel-like crust. balgels really fillout when boiled. Baked on parchment instead of greasing the sheet. although bland these are a great plain bagel for sandwiches, or addeding in flovoring ingredients before baking
This was my first attempt at bagels so cut recipe in half just in case! Recipe was very easy to follow. I like to use wheat flour so I mixed it with bread flour…. but didn’t think there was much flavor to them. I will take these over store bought any day though!
I’ve made three different bagel recipes and this is by far the quickest and easiest. The flavor is delicious, though not as close to the bagels I’m accustomed to eating. I halved the recipe, made 5 giant bagels, boiled for 50 seconds, put a little coarse corn meal on the tray, did each rise an additional 10 minutes than written and baked for 25 minutes. The bagels are perfectly chewy on the outside, crisp on the bottom, and the right density texture inside. I ate one just out of the oven with butter, and then I pan fried the second and ate with cream cheese! Absolutely delicious!
I followed the recipe exactly except that I added an extra cup of water because the dough was unworkable. I got 25 good sized bagels and they taste fabulous. Will definitely be making them again.
The longer they rise for the better they’ll be! I like to make twelve big bagels instead of twenty four mini ones, though.
I put a little honey in the boiling water and sprinkled corn muffin mix on the baking sheets…..oh so good! My son and I enjoyed making them together!
A bit salty but VERY GOOD! I only had bread machine yeast so I used that and proofed it first with the water, salt and sugar-I read that it works better that way. I also read that self rising flour works better for bagels so I used that as well. The dough was very dry, tough and hard to work with. It also didn’t seem to rise during the first 15 rest. They were tough to shape and then hardly rose even after 40 min. They puffed up while boiling, which was good and baked well. Will definitely make again with some changes that are more like the actually recipe lol 🙂
Yummy I saved the second batch after I boiled them and froze them for later… gonna try to add diffrent flavors next time…