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Bagels with Variations Ii

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  • 2 pk Active dry yeast
  • 2 c Warm water; (about 110 degrees F)
  • 3 tb Sugar
  • 2 ts Salt
  • 5 1/2 c Flour
  • 1 tb Sugar
  • 3 qt Water
  • Cornmeal
  • 1 Egg yolk
  • 1 tb Water


In a large bowl, dissolve yeast in warm water. Stir in sugar and salt; gradually mix in 4 cups of the flour. Beat well to make a stiff dough.
Turn dough out onto a floured board and knead until smooth and satiny (about 10 to 20 minutes), adding flour as needed to prevent sticking - dough should be firmer than for most other yeast breads. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (about 40 minutes).
Punch dough down; knead briefly on a lightly floured board to release air, then divide into 18 equal pieces. Form each piece into a smooth ball by gently kneading. Holding ball with both hands, poke your thumbs through center. With one thumb in the hole, work around perimeter, shaping bagel like a doughnut, 2 1/2 to 3 inches across. Place shaped bagels on a lightly floured boards, cover lightly, and let stand in a warm place for 20 minutes.
Bring sugar-water mixture to boiling in a 4 or 5-quart pan; adjust heat to keep it boiling gently. Lightly grease 2 baking sheets (at least 12 by 15 inches) and sprinkle with cornmeal. With a slotted spatula, lift one bagel at a time and lower into water; boil 5 or 6 at a time, turning often, for 5 minutes. Lift out of pan, drain briefly on a towel, and place on baking sheet.
Brush bagels with egg yolk mixture. Bake in a preheated 400 F degree oven for 25 to 30 minutes or until well browned and crusty. Let cool on a rack.
Makes 18 bagels.
WHOLE WHEAT BAGELS Follow directions for bagels, but omit the 3 tablespoons sugar, use 3 tablespoons honey instead. In place of the flour use 2 cups whole wheat or graham flour, 1/2 cup wheat germ, and about 2 1/2 cups all- purpose flour. Mix in all the whole wheat flour and wheat germ and 1 1/4 cups of the all-purpose flour before beating dough. Then mix in about 1 1/2 cups more all-purpose flour; knead and finish as directed.
PUMPERNICKEL BAGELS Follow directions for bagels, but omit the 3 tablespoons sugar; use 3 tablespoons dark molasses instead. In place of the flour use 2 cups rye flour, 2 cups whole wheat flour or graham flour, and about 1 3/4 cups all-purpose flour. Add all the rye and 1 cup each of the whole wheat and all-purpose flour before beating dough. Then add remaining 1 cup whole wheat and about 3/4 cup more all-purpose flour; knead and finish as directed.
OTHER BAGEL VARIETIES Add 1/2 cup instant toasted onion to Bagels or Whole Wheat Bagels - add it to yeast mixutre along with the sugar and salt. Or sprinkle 1/2 teaspoon poppy seeds or sesame seeds or 1/4 teaspoon coarse salt on each glazed bagel before baking. Or add 1 tablespoon caraway seeds to Pumpernickel Bagels, then sprinkle each glazed bagel with 1/4 teaspoon more caraway seeds before baking. Posted to Bakery-Shoppe Digest V1 #495 by Rhonda <> on Jan 8, 1998