How to make your homemade bagels –

Photo courtesy of Chauhound/Anna Gass.

One of the positive points of the decrease in the number of shop visits is that I suspect we were all a bit more adventurous in the kitchen. Instead of running to the market when we have a wish, many of us have dug around the internet to see if we can do it ourselves. One of my family’s traditions is eating bagels and cream cheese on Saturday mornings, but because our local bagel shop is now closed, we can’t have our usual Saturday breakfast: get out of bed and roast the bagel before dawn.

Related lecture: 11 smoked salmon recipes that go beyond the bagel

Because I didn’t want to sacrifice my breakfast bagel, I decided to invent my own recipe. After thinking a bit about avoiding bread flour (no bread flour) or the night sample (too impatient), I developed a recipe that can be made in a day and that uses old ordinary AP flour.

When the dough is ready, cut it into eight wedges. Roll out each wedge to a 15 to 20 cm long rope by pressing both ends in a circle. The best part of this recipe are the little hands in my kitchen that like to spread out the dough and watch it contract for cooking and boiling in the water.

At my house, everyone chooses their favorite topping from a spice box to personalize their bagel. Just immerse the bagel in the egg bath and sprinkle it with herbs and spices. I’m a girl, but my kids love cinnamon raisins, so we squeezed the raisins into the dough. Be as creative as you like by sprinkling the batter with sesame seeds, poppy seeds, dried onions, a mixture of Italian herbs and even cinnamon sugar, but to do this I suggest you wait until the bagel comes out of the oven – then brush it with melted butter and wash it in the shower.

Homemade bagels in the New York style

The second day, after a quick toast to wake them up, they are delicious!


  • 2 1/4 teaspoon yeast
  • 3 tablespoons sugar
  • 1 tablespoon honey
  • 3 1/2 glass with up to 4 1/2 flour, separated
  • 2 teaspoons of salt
  • 1 tablespoon oil
  • Beat 1 egg with a teaspoon of water.
  • 10 glasses of water
  • Additions: all herbs, sesame seeds, garlic salt, dried onions and green vegetables.


  1. Place 1 1/2 glass of hot water in the KitchenAid mixing bowl and sprinkle with yeast. Beat with a whisk and allow to bloom for 5 minutes.
  2. Beat again and add honey and salt.
  3. Add the flour and stir until the ball is formed and thrown into the bowl. Add extra flour in steps of half a cup if the dough is sticky and does not form a ball.
  4. Remove the dough from the mixer and knead it with your hands for 1 to 2 minutes, folding the ball over yourself.
  5. Lightly grease the bowl with oil and place the dough ball in the bowl and make it a layer. Cover the cup with a tea towel, place it in a warm room and let the dough rise until the volume doubles for about 1 hour.
  6. As soon as the dough is doubled, press it and let it rest for 1 to 2 minutes.
  7. Boil a large amount of water. Beat the egg with water to wash it.
  8. Preheat the oven to 400 degrees Fahrenheit.
  9. Turn the dough over on the flowering surface and divide it into two halves.
  10. Then again in two and then crosswise to make eight corners.
  11. Roll each piece into the rope and pull the ends.
  12. Take another 10 minutes break and start blowing up the dough again.
  13. Boil some water.
  14. Before throwing the bagels in the water, place the cotton towel on the baking tray and hold it next to the pot of boiling water.
  15. Add 3 bagels to boiling water; boil for 30 seconds, then turn around and boil for another 30 seconds. Remove them with a spider and cook them with a tea towel. The songs will burst into a soft, tender dough. Repeat this process until all bagels are cooked.
  16. Dip the top of each bagel in an egg bath and add the desired filling.
  17. Bake for 25 minutes until golden brown and turn halfway through to ensure even cooking. Remove from the oven and serve with butter and cream cheese.

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