HOMEMADE BAGELS
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. , Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 237 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 271mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
HOME-BAKED BAGELS
These bagels are better than any store bought or frozen varieties. They are so fresh and the possibilities are endless :) Have lots of real butter and cream cheese on hand! Oh...and you might want to double the recipe...they never last long around here.
Provided by Karen..
Categories Yeast Breads
Time 2h5m
Yield 12 Bagels
Number Of Ingredients 12
Steps:
- Mix yeast, sugar and warm water together and let stand 3 minutes.
- Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture.
- Stir until combined and slowly mix in the rest of the flour (If making cinnamon raisin bagels, add these to dough now).
- Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm.
- Place dough in a greased bowl, cover and let rise until double.
- After rising punch down and divide dough into 12 balls.
- Allow to rest for 4 minutes.
- Bring 2 quarts of water to boil.
- With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
- Preheat oven to 350 degrees.
- Place the shaped dough onto a cookie sheet and cover for 10 minutes.
- Lower heat under water for it to be simmering.
- Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
- Drain and place on greased baking sheets.
- Brush tops with beaten egg white and top with optional toppings.
- Bake for 35 minutes, turning once for even browning.
- Bagels are done when they are golden brown and shiny.
Nutrition Facts : Calories 151.8, Fat 0.5, SaturatedFat 0.1, Sodium 473, Carbohydrate 31.9, Fiber 1.3, Sugar 3.6, Protein 4.5
HOMEMADE BAGELS
Provided by Food Network
Time 1h26m
Yield 12 bagels
Number Of Ingredients 11
Steps:
- Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
- Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
- Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
- Grease a baking sheet with the remaining teaspoon of oil.
- Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
- Preheat the oven to 400 degrees F.
- Sprinkle the cornmeal on another baking sheet.
- In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
- Remove from the oven and let cool on a wire rack.
BOILED BAGELS
Bagels that are boiled before being baked.
Provided by Jandl
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- In large bowl, combine 1 1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
- Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.
- Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
- Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
- When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.
- Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1 1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 38.4 g, Fat 0.5 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 583.7 mg, Sugar 4.3 g
BAGELS
Great British Bake Off 2010 winner, Edd Kimber, shows us how to make these distinctive bread buns with seeded toppings
Provided by Edd Kimber
Categories Treat
Time 1h5m
Yield Makes 10
Number Of Ingredients 7
Steps:
- Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.
- Tip out onto the work surface and knead together until smooth and elastic - this should take around 10 mins.
- Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.
- Divide the dough into 10 portions and form into balls - I like to weigh them to make sure that they're all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.
- Leave for around 30 mins or until risen and puffy, then remove the cling film.
- Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.
- Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.
- Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).
Nutrition Facts : Calories 207 calories, Fat 2 grams fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
More about "home baked bagels recipes"
BAGELS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (305)Calories 230 per servingTotal Time 2 hrs 50 mins
- Combine all of the dough ingredients and knead vigorously for 10 minutes (if you're using an electric mixer) or up to 15 minutes (if you're kneading by hand).
- Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten.
- The dough will be quite stiff; if you're using a mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer., Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours., Lightly grease two baking sheets, or line them with parchment and grease the parchment.
EASY BAKED BAGELS (5 INGREDIENTS) - MIGHTY MRS | SUPER …
From mightymrs.com
HOMEMADE BAGELS RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
AMAZING AND SOFT HOMEMADE BAGELS (MAKES 8 BAGELS)
From thebeardandthebaker.com
EASY BAKED BAGEL RECIPE – 3 INGREDIENTS - BEST RECIPE …
From bestrecipebox.com
NOAH'S NEW YORK BAGELS - ALEXANDRIA, VA - OPENMENU
From openmenu.com
BIG APPLE BAGELS
From bigapplebagels.com
HOW TO START A HOME BAKERY — YOUR STEP-BY-STEP GUIDE - SIMPLY …
From simplybusiness.com
HONEY BAKED
From honeybaked.com
LOADED BAKED POTATO PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3 INGREDIENT BAGELS - SO EASY! - HINT OF HEALTHY
From hintofhealthy.com
HOW TO MAKE BAGELS | KITCHN
From thekitchn.com
OUR BEST HOMEMADE BAGEL RECIPES | TASTE OF HOME
From tasteofhome.com
THE REAL SECRET TO MAKING BAGELS EVERY SUNDAY MORNING
From artisanbreadinfive.com
#weeknight #time-to-make #course #main-ingredient #preparation #low-protein #healthy #breads #oven #bread-machine #low-fat #vegetarian #grains #dietary #low-cholesterol #low-saturated-fat #low-calorie #yeast #low-in-something #pasta-rice-and-grains #equipment #small-appliance #number-of-servings #4-hours-or-less
You'll also love