Homemade Bagels

October 21, 2012
Rachel Schultz

I might not have thought at home you can readily make the most amazing bagel you have ever eaten. No cream cheese. No toppings needed. No butter. This bagel is glorious, stand-alone quality all by itself. Sometimes, I may toss some toppings on for variety, but plain is still my fave. My friends I have served these to were in agreement; they would take one of these over a donut any day. Scrumptious! Enthusiastic approval!

If you make these for someone, they will immediately ask you for the recipe or just politely try to sneak another.

NEW YORK BAGELS from Rachel Schultz-5

HOMEMADE BAGELS
Makes 16 bagels

4 teaspoons yeast
3 tablespoons sugar
3 cups warm water
7 cups bread flour (regular works too)
3 teaspoons salt
Toppings such as: sea salt, minced garlic, poppy seeds, sesame seeds, cinnamon sugar (optional)

Pour water over sugar and yeast in a bowl. Let sit for 5 minutes. Meanwhile, mix salt and flour together. Stir yeast water into dry ingredients. Knead dough for 5 minutes. Return dough to bowl and cover with a cloth. Allow to rise for one hour.

Divide dough into sixteen equal sized pieces and shape into round balls. Shape a hole into center of dough and stretch slightly into a ring. Arrange bagels on baking sheets and cover with towel.

Preheat oven to 425 degrees.

Bring a large pot of water to a boil. Place bagels into boiling water, cooking on each side for 2 minutes. Return bagels to baking sheet. Add toppings, if desired.

Bake for 20 minutes.

NEW YORK BAGELS from Rachel Schultz-2

HOMEMADE BAGELS
 
Author:
Serves: 8 bagels
Ingredients
  • 4 teaspoons yeast
  • 3 tablespoons sugar
  • 3 cups warm water
  • 7 cups bread flour (regular works too)
  • 3 teaspoons salt
  • Toppings such as: sea salt, minced garlic, poppy seeds, sesame seeds, cinnamon sugar (optional)
Instructions
  1. Pour water over sugar and yeast in a bowl. Let sit for 5 minutes. Meanwhile, mix salt and flour together. Stir yeast water into dry ingredients. Knead dough for 5 minutes. Return dough to bowl and cover with a cloth. Allow to rise for one hour.
  2. Divide dough into sixteen equal sized pieces and shape into round balls. Shape a hole into center of dough and stretch slightly into a ring. Arrange bagels on baking sheets and cover with towel.
  3. Preheat oven to 425 degrees.
  4. Bring a large pot of water to a boil. Place bagels into boiling water, cooking on each side for 2 minutes. Return bagels to baking sheet. Add toppings, if desired.
  5. Bake for 20 minutes.

Adapted from Ultimate Bread

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Leave a Comment

Rate this recipe:  

Comments

  • Heather

    I just made your bagel recipe. Soooooo good!

    • Rachel Schultz

      Thanks heather! I love that one

  • GayLynn Young

    I am a bit confused by the large pot of water to boil, cook them 2 minutes on each side. Do they sink to the bottom under the boiling water? Is the large pot of water shallow and they are only partly immersed? Am I missing a step? I feel like a dumb-head asking this but I do want to try.

    • Rachel Schultz

      Not dumb! They float : )

  • Christina

    For step 5, when you cover it with plastic wrap… how long should you let it rise if you’re not making them overnight??

    • Rachel Schultz

      Great catch – I adjusted the wording to make it clearer. The answer is 1 hour!

  • […] York Bagels [from Rachel Schultz] click to […]

  • Tricia

    How long did you let the dough rise before punching it down?

  • Jessica

    Just made these. I only had all purpose flour, but they turned out heavenly anyway. Aaaaaaaamazing!

    • Rachel Schultz

      Interesting! Good to know. Glad you liked ’em.

  • […] 3. New York Style Bagels | Rachel Schultz […]

  • Jamie Hoaglan

    This is a wonderful recipe! They are so easy and delicious. I’ve made them three times in the past two weeks. I calculated the calories using livestrong.com and the come out to around 200 calories – which is pretty darn good.

    I also chopped some fresh rosemary and added to the dough. Those were great! I’m going to try adding some dried cranberries and orange zest in the next batch.

    They are also good for sandwiches too. Can you tell I love this recipe? :) thanks again!!!

    • Rachel Schultz

      Great ideas! And thanks for the info too. I’m glad you love it :)

  • Rachel W

    Made these tonight and used them for breakfast sandwiches. They were totally wonderful and easy! Thank you!!!

    • Rachel Schultz

      That’s great! Thanks.

  • So I made these this morning for Jordo and I… DELICIOUS! We made ours plain and I just don’t understand how a plain bagel can be SO flavorful. It is a bit time consuming but I think the finished product was well worth it. Thanks for sharing, Rach! =)

    • Rachel Schultz

      Thanks Niki! Yes, I have a new appreciation for bagel-makers.

  • Rachel Schultz

    What’d you think?

    xo
    rach

Copyright © Rachel Schultz 2020

PRIVACY POLICY