A homemade tradition in our family for 30 years!

Terry

Recipe Summary

prep:
25 mins
cook:
40 mins
additional:
35 mins
total:
1 hr 40 mins
Servings:
24
Yield:
2 dozen bagels
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

180 calories; protein 5g 10% DV; carbohydrates 38g 12% DV; fat 0.5g 1% DV; cholesterolmg; sodium 292.8mg 12% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2014
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! Read More
(10)

Most helpful critical review

Rating: 3 stars
03/12/2017
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 Read More
(2)
16 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/27/2014
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! Read More
(10)
Rating: 5 stars
02/18/2016
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. Read More
(6)
Rating: 4 stars
08/20/2013
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:) Read More
(5)
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Rating: 5 stars
08/18/2016
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! Read More
(5)
Rating: 5 stars
09/17/2014
The longer they rise for the better they'll be! I like to make twelve big bagels instead of twenty four mini ones though. Read More
(4)
Rating: 5 stars
05/18/2013
Yummy I saved the second batch after I boiled them and froze them for later... gonna try to add diffrent flavors next time... Read More
(4)
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Rating: 5 stars
04/07/2014
Simple and delicious. The dough is a delight to work with. I used bread machine yeast kosher salt and warm water and kneaded 12 minutes or so to get it elastic and smooth (it was never perfectly smooth). You really can just punch a hole in these bagels. I shaped mine with wide holes expecting the holes to get smaller as in other recipes I've tried but they never closed up. After boiling I put an egg white/water mix on top of some bagels and topped with various mixes. On metal baking sheets with a convection oven it took about 20 minutes to cook the bagels. On a ceramic (I think) Pampered Chef pan it took 25 minutes. I can't get over how fast and easy these were! Thanks for the recipe! Read More
(3)
Rating: 3 stars
03/12/2017
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 Read More
(2)
Rating: 3 stars
01/21/2017
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! Read More
(1)