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My review
Grandma Sherrill's Bagels
Terry
"A homemade tradition in our family for 30 years!"
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Ingredients
1 h 40 m servings 180 calsOriginal recipe yields 24 servings (2 dozen bagels)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 180 calories; 0.5 g fat; 38 g carbohydrates; 5 g protein; 0 mg cholesterol; 293 mg sodium. Full nutrition
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Reviews
Read all reviews 1012 Ratings
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Most helpful positive review
4/27/2014
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!
Most helpful critical review
3/11/2017
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 ...
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4/27/2014
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!
8/20/2013
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 f...
5/18/2013
Yummy I saved the second batch after I boiled them and froze them for later... gonna try to add diffrent flavors next time...
2/18/2016
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.
9/17/2014
The longer they rise for the better they'll be! I like to make twelve big bagels instead of twenty four mini ones, though.
4/7/2014
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 perf...
8/18/2016
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, mad...
3/11/2017
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 ...