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Bagels with Variations I

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  • 4 1/2 c All-purpose flour; approximately
  • 1 pk Active dry yeast
  • 1 1/2 c Warm water; (120x to 130x)
  • 1/4 c Sugar


Combine 2 cups of the flour and the yeast. Add warm water, 3 tbsp of the sugar, and 1 tsp of salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough reamining flour to make a moderately stiff dough that is smooth and elastic (6-8 min total). Cover; let rest 10 min. Working quickly, divide dough into 12 portions. ***Shape each into a smooth ball. Punch a hole in the center of each ball.
Pull dough gently to make a 2" hole, keeping bagel uniformly shaped.*** Place on a greased baking sheet. Cover; let rise 20 min.
Broil raised bagels about 5" from heat for 3-4 min, turning once (tops should not brown). Meanwhile, in a 12" skillet or 4 1/2 qt. Dutch oven bring 6 cups water and remaining 1 tbsp sugar to boiling. Reduce heat and simmer bagels, four or five at a time, for 7 min, turning once. Drain on paper towels. Place on well-greased baking sheet. Bake at 375x for 25 to 30 min ortill tops are golden brown.
Makes 12 bagels.
LIGHT RYE BAGELS: Stir 1 tsp caraway seed in with the yeast. Substitute 1 1/2 cups rye flour for 1 1/2 cups of the stirred-in flour.
HERB BAGELS: Stir 1 1/2 tsp dried basil, crushed; 1 1/2 tsp dried dillweed; or 1-1 1/2 tsp garlic powder in with the yeast.
ONION BAGELS: Stir 2 tbsp dried minced onion and, if desired, 2 tbsp cooked bacon pieces into the flour with the yeast.
WHOLE WHEAT BAGELS: Substitute 1 1/2 cups whole wheat flour for 1 1/2 cups of the stirred-in flour. Add 3/4 cup of raisins if desired.
NOTES : ** I prefer to roll the dough in a rope and wrap it around my hand to form the bagels. Posted to Bakery-Shoppe Digest V1 #495 by Rhonda <> on Jan 8, 1998