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Homemade Bagels Better Than Store-Bought: Customize with Your Favorite Seeds & Cream Cheese

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Ingredients

Adjust Servings:
500 g flour
2 teaspoons yeast
1 teaspoon honey
1 teaspoon salt
2 teaspoons oil
300 ml lukewarm water

Nutritional information

243
Calories
16 g
Calories From Fat
1.8 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
293.2 mg
Sodium
48.8 g
Carbs
1.9 g
Dietary Fiber
0.9 g
Sugars
6.8 g
Protein
103g
Serving Size

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Homemade Bagels Better Than Store-Bought: Customize with Your Favorite Seeds & Cream Cheese

Features:
    Cuisine:

    These were good, but I think they were missing something because mine didn't turn out shiny and were a little heavy on the inside. They still had a good flavor though. used sesame seeds and cinnamon sugar for the toppings. Thank you for posting! Made for PAC, Fall '09.

    • 170 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Bagels, These are made from scratch and taste much better than the ones you buy halfready or from the store You can decorate them with your favorite seeds I like my bagels with cream cheese, or fresh salad and salmon Please tell me your toppings if you comment!, These were good, but I think they were missing something because mine didn’t turn out shiny and were a little heavy on the inside They still had a good flavor though used sesame seeds and cinnamon sugar for the toppings Thank you for posting! Made for PAC, Fall ’09 , These were pretty good I tried to do the recipe as you said by placing the bagels into the boiling/simmering water after they had risen but when I did so they fell and turned flat when I had to turn them in the water (See my first picture) I guess I’m not that good at handling risen dough!! So with half of the bagels I proceeded as your recipe described(boiling them after they rose for an half an hour) and with the other half of the bagels I put them in the oven at 425F after they had risen and cooked them for about 5-6 min and then took them out and boiled them and then put them back in the oven at the same temp and cooked them for an additional 15 min They seemed to turn out pretty well that way and they didn’t fall when it came time to boil them Since I made this for Ramadan Tag I decided to serve it with labneh instead of cream cheese and sprinkled za’atar on the top! 🙂 They were very good that way! We did enjoy them (made for Ramadan Tag 2009)


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    Steps

    1
    Done

    Put All the Ingrediants in the Row of the List Above Into You Kneeding Machine (use Kitchen Aid) and Kneed Until You Have a Soft Ball of Dough. It Might Be Possible That You Need to Add a Little Flour or Water.

    2
    Done

    Let the Dough Rise For One Hour at a Warm Place.

    3
    Done

    on a Surface Lightly Covered With Flour, Form a Dough Roll and Cut It Into 8 Pieces.

    4
    Done

    Roll a Ball from Every Piece, Print a Hole Into It (use the End Og a Wooden Kitchen Spoon) and Hold on Circular Movements Until the Hole Is About 4 Cm in Diameter.

    5
    Done

    Put the Bagels Onto a Baking Tray and Let Rise For 30 Minutes.

    6
    Done

    in a Largar Pan (like One You Use For Cooking Pasta) Bring Water to Boil.

    7
    Done

    Put the Bagels, Top Above, Into the Cooking Water, Turn the Heat Down and Simmer For 30 Seconds.

    8
    Done

    Turn the Bagels and Let Simmer For 30 Seconds on the Down Side.

    9
    Done

    Take Them Out and Put Them on a Plate to Drain Leftover Water.

    10
    Done

    Put Seeds on Top, Like Sesame, Poppy, Sunflower, Etc.

    11
    Done

    Bake on Baking Tray at 220c For 20 Minutes.

    12
    Done

    Note: Add 4 Ts of Sugar and 1 Ts of Cinnimon to the Dough and Sprinkel With Caster Sugar or Chocolate Flakes.

    13
    Done

    Or: Add 4 Ts of Your Favorite Jam to the Dough and Sprinkel With Caster Sugar.

    Avatar Of Benjamin Murphy

    Benjamin Murphy

    Grilling guru passionate about creating perfectly cooked meats over an open flame.

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