EGWs6uuBZ3pp-zGuVVdmeLgkJG4 Across the Avenue: Recipe: Homemade Bagels

Saturday, November 1, 2014

Recipe: Homemade Bagels

We were debating going to our local bakery/cafe for breakfast this morning, but the rain and cold just weren't conducive to leaving the house. Instead, we decided to to take on the challenge of homemade bagels. We used our Kitchen Aid mixer, which makes life much easier. Check out our recipe, it was actually much less difficult than we anticipated!

Time: 3 hours

  • 2 cups lukewarm tap water
  • 3 teaspoons active dry yeast (or 2 1/4 ounce packets)
  • 3 tablespoons granulated sugar for dough (optional additional 1 tablespoon of sugar or honey for boiling water)
  • 5 to 6 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons vegetable oil
Suggested Toppings:
  • 1/2 cup lightly toasted chopped onions
  • 2 tablespoons of seeds (such as sunflower, pine nuts, poppy, or sesame)
  • 1 tablespoon kosher salt

  1. Combine water, yeast, and sugar in a mixing bowl with dough hook. Let it stir for a few minutes and then rest for another 5 minutes. Continue mixing, while slowly adding 4 cups of the flour and 2 teaspoons salt. 
  2. Remove the mixing bowl and continue mixing with hands or a big spoon.
  3. Slowly add 1 to 1.5 cups flour to make the dough tougher. Once it's tough enough, place dough onto a lightly floured surface.
  4. Knead/punch until smooth and no longer sticky, adding in as much flour from the mixing bowl as needed. 
  5. Grease another large bowl with 1 tsp of the oil. Place the dough in the bowl, turning several times to completely coat it. Cover and let rise for 90 minutes. 
  6. While waiting for the dough to rise, dice onion and place on tin foil sheet over baking pan. In a 400 degree oven, toast the onions for 15 minutes. Remove and set aside.
  7. After the dough has risen, take it out and punch it down. Pull apart 2 to 3 ounce pieces and roll into a balls on a lightly floured prep surface. Roll each ball down into a 6 inch long cylinder, then pinch the ends together, keeping the dough in a circle.
  8. Cover with a clean cloth, and let rest for another 20 to 30 minutes.
  9. Preheat the oven to 450 degrees F.
  10. I use a Cookina Cuisine reusable cooking sheet that doesn't need any oil or greasing. If you don't use those, then just grease a regular baking sheet with a teaspoon of oil.
  11. In a large pot, bring 12 cups of water to a boil. Optional: Add a tbsp of sugar to help seal in sweetness. 
  12. In batches, add the bagels to the water and wait for each to rise, about two minutes.
  13. Use a slotted spoon or spatula to remove them and place them aside to rest. Repeat with another batch of bagels. 
  14. While the bagels are still moist, dip one side of the bagels in your toppings. Arrange the bagels on the cooking sheet and bake for 5 minutes at 450 F.
  15. Flip the bagels (bottom-side up) and cook for another 20 minutes or until bagels are golden brown.
  16. Remove from the oven and let cool on a wire rack. Flip back over to top-side up, serve and enjoy!


  1. I've never made homemade bagels. I'll have to try this with my daughter

  2. Thanks for the awesome recipe,this is a good rainy day activity!

  3. I tried making bagels before and it was such a fail. It looks like you simplified it a lot more...probably the trick!