Homemade bagels

    Homemade bagels


    155 people made this

    About this recipe: Chewy and delicious bagels can be made in your own kitchen with this foolproof recipe, with instructions for both bread machine and 'old fashioned' methods.

    Serves: 12 

    • 560g plain flour
    • 3 tablespoons caster sugar
    • 1 1/2 teaspoons salt
    • 1 (7g) sachet dried active baking yeast
    • 400ml warm water
    • 2 tablespoons butter or margarine
    • 1 tablespoon caster sugar
    • 2 teaspoons salt

    Prep:45min  ›  Cook:40min  ›  Extra time:1hr rising  ›  Ready in:2hr25min 

    1. Using the bread machine: Mix together 560g flour, 3 tablespoons sugar, 1 1/2 teaspoons salt, yeast, water and butter in the bread machine on the manual setting. Remove from bread machine.
    2. OR Manually: Mix 200g of the flour, 3 tablespoons sugar, 1 1/2 teaspoons salt and yeast. Heat water and butter to 45 degrees C. Add water to dry ingredients; beat 2 minutes at medium speed on mixer. Add 60g flour, beat at high speed 2 minutes. Stir in more flour gradually to make a stiff dough. Knead 8-10 minutes. Cover and let rise. Punch down. Cover; let rest 15 minutes.
    3. Divide dough into 12 pieces; shape 3 pieces into smooth balls. Poke a 2.5cm hole in each. Drop bagels into a large frying pan with 2.5cm simmering water with 1 tablespoon sugar and 2 teaspoons salt in the water. Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more. Drain on towels. Repeat for rest of dough. Place on greased baking tray.
    4. Bake at 190 C / Gas 5 for 20 to 25 minutes. Remove from sheets and cool. If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy or caraway seeds.
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    Reviews in English (160)


     -  19 Jan 2011


    In Arizona you can't get a real New York Bagel. I made these and my man,( a New Yorker) said,"Finally a New York Bagel!"  -  18 May 2001  (Review from Allrecipes US | Canada)


    Oh my GOSH!!! These were delicious. I love to make breads and had never tried bagels before so I gave this one a try. They turned out great. A couple of changes though. I only need 4 1/4 cups of flour, and to make it healthier I substituted 1/2 cup of WHOLE WHEAT FLOUR for an equal emount of all-purpose. Next time I think I'll substitute more. And I also used brown sugar for the bagels. And I also extended the baking time because 25 minutes was not entirely long enough; they were still too moist in the middle.  -  09 Mar 2003  (Review from Allrecipes US | Canada)

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