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Grandma Sherrill's Bagels

Rated as 4.5 out of 5 Stars

"A homemade tradition in our family for 30 years!"
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Ingredients

1 h 40 m servings 180 cals
Original recipe yields 24 servings (2 dozen bagels)

Directions

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  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  3. 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.
  4. 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.
  5. 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 10
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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 f...

Yummy I saved the second batch after I boiled them and froze them for later... gonna try to add diffrent flavors next time...

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.

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...

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...

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 ...

These are great! I halved the recipe and made 8 instead of the recommended 12 (for half). I made them twice in a week as the whole family loves them. Couple of suggestions: make the hole in the ...