Homemade Bagels
Homemade bagels feature a chewy texture with a slightly crisp crust, perfect for breakfast or snacks, and can be customized with toppings like sesame, poppy seeds, or plain.
Ingredients
Instructions
- Mix warm water and yeast in a large bowl.
- Stir in sugar, salt, and 4 cups of flour.
- Turn the dough onto a floured surface and knead for 10 minutes, adding more flour as needed.
- Place the dough in a greased bowl.
- Cover and let rise for 15 minutes.
- Punch the dough down and roll into 1-inch thick ropes, then fasten the ends to form circles.
- Place on a greased cookie sheet and let rise for 20 minutes.
Tips & Substitutions
For a chewier bagel, try adding a tablespoon of malt syrup to the boiling water. If you're out of yeast, you can use sourdough starter as a substitute, adjusting the flour and water in the recipe accordingly. Be sure to knead the dough thoroughly to develop gluten, which is essential for the bagel's texture. For added flavor, consider including toppings like everything seasoning or sesame seeds before baking.
Serving Suggestions
Bagels are excellent served warm with cream cheese, smoked salmon, or your favorite spreads. They pair beautifully with a side of Luscious Layer Cookie Mix for dessert. You can also slice them and top with avocado, tomatoes, or even make a breakfast sandwich with eggs and cheese. For a hearty meal, serve with Sauerkraut 3-Bean Salad on the side.
Storage & Reheating
Store leftover bagels in an airtight container at room temperature for up to two days. For longer storage, freeze them in a resealable bag for up to three months. To reheat, simply pop them in a toaster or warm them in the oven at 350°F for about 10 minutes, until toasted and heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Bagels contains roughly 114 calories, with 3g protein, 27g carbohydrates, and 0g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1796mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour for a healthier option, but you may need to adjust the amount of water since whole wheat flour absorbs more liquid. Start with a 1:1 substitution and add water as needed to achieve the right dough consistency.
How do I know when my dough has risen enough?
The dough should double in size during the rising process. You can also perform the 'poke test' by gently pressing your finger into the dough; if the indentation remains, it's ready to shape. If it springs back, give it more time to rise.
Can I add flavors or toppings to my bagels?
Absolutely! You can add various flavors to the dough, such as garlic powder, onion powder, or herbs. For toppings, consider sesame seeds, poppy seeds, or everything bagel seasoning. Just sprinkle them on top before baking for added texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).