Homemade Bagel Recipe

28 comments… add one

  1. michelle in wgtn, nz May 24, 2011, 2:45 am

    Hello Lacey

    I’m so pleased to read that you make the bagel “hole in the middle” just like my dear Dad and I do. We both like making bagels – I’ll be trying your recipe soon.

    Sending care and huggles to you and your lovely wee family, Michelle down in Wellington, New Zealand (and my snoozling Zebby Cat)

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    1. Hilda February 16, 2012, 11:34 am

      Hi Lacey

      Can you tell me what the nutritional content is calorie wise and fat plus carbs!They look super yummy! I was searching for a homemade bagel that is sizeable for the waist line:)

      Reply
  2. Kelleigh May 24, 2011, 12:55 pm

    Lacey,

    I can’t wait to try these! Of course, I’ll leave out the hole so I can add more cream cheese. Once in a while ;-) Thanks for sharing!

    Reply
  3. Carolyn May 31, 2011, 11:19 am

    I was looking at your homemade pizza dough recipe. I do not have a breadmaker either and have a question. Would I add the ingredients for the pizza dough in the same order that you do for your bagels and then let the pizza dough rise? Can the dough be kept in the fridge for a few days? Thank you. Can’t wait to try it.

    Reply
    1. lacey - a sweet pea chef June 3, 2011, 12:41 pm

      Hi Carolyn! As far as adding the ingredients for the dough, yes, it would be the same as for the bagels, but you don’t need to do all the separate rising times, as you will not be forming the dough into separate loaves or buns. As for the fridge, yes, the dough can definitely be stored in the fridge — that usually even increases the flavor of yeast breads/doughs. After kneading, place the dough in the refrigerator overnight or up to 36 hours. You can put the dough into a plastic bag that has been sprayed with a tiny bit of cooking spray or rubbed with olive oil. Upon taking it out of the fridge, let it come to room temperature and then shape, (rise, if applicable) and bake. I hope that helps!

      Reply
  4. Carolyn June 1, 2011, 11:08 pm

    Carolyn:
    May 31, 2011 at 11:19 am
    I was looking at your homemade pizza dough recipe. I do not have a breadmaker either and have a question. Would I add the ingredients for the pizza dough in the same order that you do for your bagels and then let the pizza dough rise? Can the dough be kept in the fridge for a few days? Thank you. Can’t wait to try it.

    Reply
  5. Grishma June 19, 2011, 11:17 pm

    When I made bagels for the first time, they came out very chewy. But I think I know what went wrong,rather than boiling it for 20 seconds, I did it for 2 minutesss….sillyyy me! I think I should try to make it again using your recipe. Thank u:)

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  6. Laura July 14, 2011, 10:46 am

    Oh my gosh this recipe is incredible. I can’t stop making bagels. My husband said “seriously you made bagels? No way!” This recipe made me look so spiffy!

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  7. erin September 3, 2011, 6:40 am

    uh, YUM! worked perfectly! thanks!

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  8. Cara Gloden September 6, 2011, 2:55 pm

    Can I do the kneading in the mixer instead of by hand? Would I follow the same times listed?

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    1. lacey - a sweet pea chef September 6, 2011, 3:08 pm

      Very good question, Cara! Yes, you can definitely use a dough hook rather than by hand. The times will vary, however. Typically, the dough will be mixed quicker by the hook than by hand and will be a bit stickier because you wont need to add as much flour to knead. Here’s a link for some other recommendations for how to use the dough hook as well. Good luck!

      Reply
  9. Daniela September 28, 2011, 1:43 pm

    Hey, I only have All-Purpose Flour at home at the moment, is that the same as Bread Flour? Or do I need to go out and buy Bread Flour? (clearly I’m new to it all)

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    1. lacey - a sweet pea chef October 11, 2011, 9:52 pm

      Bread flour has a higher gluten amount so it will help make the dough chewier, but it’s not absolutely vital if you don’t have it on hand.

      Reply
  10. Tiffanie December 31, 2011, 8:54 pm

    Do you know how many calories are in each bagel?

    Reply
    1. lacey - a sweet pea chef January 1, 2012, 2:13 pm

      Hmmm…Tiffanie….I try not to think too much about the calories these days, but I’d estimate about 300 calories in a plain bagel.

      Reply
  11. Ashley January 15, 2012, 5:22 pm

    I found a similar recipe for cinnamon raisin bagels, but it was much more complicated. What’s the reason for waiting until just before baking to add toppings?

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    1. lacey - a sweet pea chef January 16, 2012, 1:17 pm

      I wait till the end because the toppings would come off when boiled. If you’re adding stuff, like raisins and cinnamon, to the actual dough, however, you’d want to add beforehand.

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  12. Jessica March 4, 2012, 3:22 am

    What is the purpose of boiling the bagels before baking them? I’ve never heard of that part before. Thanks.

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  13. Jessica October 12, 2012, 12:50 pm

    Can I use white whole wheat flour in place of bread flour? I love that you boil them first. It just makes bagels taste so much better! Thank you for all of the great recipes.

    Reply
    1. lacey - a sweet pea chef October 12, 2012, 1:41 pm

      Thanks, Jessica! While I’ve never tried using that flour in this recipe, there’s no reason it shouldn’t work. I like to use bread flour because it tends to make for a chewier bagel. Enjoy!

      Reply
  14. Concetta January 8, 2013, 10:14 pm

    My daughter and I made these today and they were fantastic!!!
    Thanks for sharing your recipe!!!

    Reply
  15. Miranda March 23, 2013, 1:52 pm

    Who would have thought such simple ingredients would yeild such fantastic results. A+ recipe!
    Thanks

    Reply
  16. cucee sprouts September 24, 2013, 12:55 pm

    Your post inspired me to make my own batch of bagels. I got a new cookbook and decided to try their recipe because it offered some context on the bagel-making. The bagels turned our perfect and I sure will never buy bagels again. Here is a link to my post if you are interested in checking it out http://cuceesprouts.com/2013/09/new-york-style-bagel/ (and a facebook page https://www.facebook.com/pages/Cucee-Sprouts/132234066813199)

    what do you think about adding texture to the bagels from the inside? Lick chocolate chips or olives? Where in the process would you add those in?

    Reply

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