Plain Bagels

by Meredith @ An Epic Change on January 31, 2011 in Breads, White Breads

See post on Meredith @ An Epic Change’s site!

4.83 Mitt(s)12 Rating(s)

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Prep: 40 mins

Cook: 18 mins

Level: Intermediate

Serves: 

System: US Metric

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• 7 comments

• 12 reviews

Description

Perfectly chewy yet soft plain bagels, from an East Coaster who knows her bagels.

Ingredients

• ⅔ cups Warm Water

• ½ Tablespoons Sugar

• 1-½ teaspoon Yeast

• 2 cups All-purpose Flour

• ½ Tablespoons Vegetable Oil

• ¾ teaspoons Salt

Preparation

In the bottom of your mixer bowl, combine the water, sugar, and yeast and let the yeast develop for about 5 minutes. Add in flour, vegetable oil, and salt and mix with a dough hook (or by hand) until the dough is elastic and tough. You may need to add in a bit of extra water, but do it little by little. Let the dough sit and rise in a warm place for 20-30 minutes.

Turn dough out onto a floured surface and knead. Cut into 6 equal pieces. Roll each individual piece into a “snake” long enough to wrap around your palm. Dip each end of the dough in water and press together in your palm, forming a circle. Place the formed bagels on a floured board and allow to rise another 20-30 minutes.

Bring 6 cups of water to a boil in a heavy-bottomed pot. When the water is gently boiling, place 2-3 bagels into the water for 1 minute and then flip to boil on the other side for another minute. Remove the bagels, place them on paper towels to take off excess moisture, then place on a baking sheet. Repeat with the remaining bagels. Bake in the oven on 425ºF for 18 minutes, turning them over after 10 minutes. Enjoy!

Note: Substitute 1/2 cup wheat flour and 1 1/2 cup all-purpose flour for a wheat variation.

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7 Comments

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the city girl cooks on 7.21.2011

Thanks for that recipe!! Really simple and delicious! 
I froze them after boiling to have some nice fresh bagels on every sunday morning breakfast with my boyfriend! 

necessaryforce on 7.1.2011

If I were to let these rise overnight, how would I do so?

on 6.20.2011

I doubled the recipe and found that these freeze nicely. Freeze after boiling and wrap tightly. Thaw for 30 minutes and proceed with baking for fresh bagels anytime. The baked bagels don’t keep long; best to bake the day you plan to consume.

cookinginwa on 4.18.2011

I made these over the weekend and they were AMAZING! The only downfall is that the recipe only makes 4-6 bagels!  After making these, I don’ t think I’ll ever go back to store-bought bagels again!

ecourtney on 4.8.2011

Could I let the dough rise overnight? Would it rise too much?…if that can even happen. And do you still put in a warm place or just leave on the counter top?

Just curious? Thanks!

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12 Reviews

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Jackie on 2.28.2013

Great base recipe! This was my first time making bagels, but I got a little adventurous anyway. I doubled the recipe and split the dough into three pieces: one I kept plain, one got chocolate chips and cinnamon, and one got Parmesan, onion powder, and garlic. Everything went pretty much exactly the way it was supposed to — my first rise took an hour, but it’s cold outside and I only had *almost* enough yeast left in my jar, so that might have contributed. Besides that, they turned out great and are delicious (I just sampled one of the chocolate-chip ones). Will definitely be making these again!

jackiestaylor on 2.2.2012

these are great 

Teresa on 10.4.2011

These were good but I couldn’t make them pretty!

amycookie on 4.24.2011

Easy and very good 

Katey on 4.19.2011

These were super good! They were also much easier than I was expecting. We will definitely make these again.