Fall
Homemade Bagels
Popular on Food52
63 Reviews
Tristan P.
May 11, 2020
My bagels never floated in cold water no matter how long I let them proof more? Any ideas?
Franca
April 16, 2020
You know what else isn't true about New York bagels, that they are the best. Montreal bagels are far superior!! :D
MBE
February 12, 2018
Baking Soda in the boiling water!!! This would make a pretzel bagel. Honey or malt syrup/powder in the boiling water for the flavor of a bagel
Philip B.
August 20, 2017
hi
My friend owned a bagel shop in NJ for many years. The one ingredient he said set bagels apart from a doughnut shaped roll was malt. I don't see malt in your recipe. Why is that?
My friend owned a bagel shop in NJ for many years. The one ingredient he said set bagels apart from a doughnut shaped roll was malt. I don't see malt in your recipe. Why is that?
Jade I.
July 25, 2018
if you read the note, honey is used as a substitute for malt syrup here as many home bakers don't have malt syrup in their cupboards. You can easily substitute the malt for the honey in this recipe if you have access to it.
Alex P.
April 3, 2016
I have dry active yeast at home - how would I adapt this recipe to work with that?
GraceT
April 3, 2016
The big difference is that you should use about 25% more. They are the same strain of yeast, instant is just ground finer so it packs more densely. It's like the difference between kosher and table salt measured by volume. You get more salt in a tsp of table salt. The other thing you might consider is mixing the yeast into the water first and allowing it to sit for 5 minutes or so before you mix in the flour. Then you should be good to go.
Jill34
February 4, 2016
Can you suggest how I might adapt the recipe to make mini bagels?
GraceT
February 4, 2016
The only adaptation to this recipe to make mini bagels would be baking time. Depending on how small you make them, I would start with halving the baking time giving them 4 minutes then rotating them and cooking for 4 more minutes. At the end of that time, after removing the bagels from the oven I would press on them to check if they appear to be done. If they are firm, I would pull them. If they are still soft, give them a bit more time. This is only a guess. When you change a size this much, cooking time needs to be re-figured and it might take a couple of batches to get it down, at least, this is my opinion and what I would do.
Mary
February 1, 2016
Thanks Grace T and Delia Downing - I will try your suggestions - very nice of you to help me get started. Will let you know the results.
maria P.
January 27, 2016
just make my first batch of bagels and I was sooo surprised how gooood there were. I cant wait to make them again!!!!!!!!!
Karen B.
January 9, 2016
These were yummy and easy to make, just a little time consuming. They take 2 days so plan ahead.
Mary
November 12, 2015
looking forward to making bagels for the first time but like whole wheat. Would it work with half wheat and half white?
GraceT
November 12, 2015
Yes it would. If you are used to making bread, going half and half will change the texture some. You MAY need to add a tad more liquid with the wheat flour. This is where bread baking experience comes in. You may want to start out using less wheat flour and increase the quantity as you gain experience and get the feel of the dough.
Delia D.
November 12, 2015
Mary I use 1/3 whole wheat and the rest white. I also soak 1/3 cup Red River cereal in 1/3 cup boiling water and add that when it cools. This results in an amazing multi-grain bagels. I've been making a two batches of these every 10 days or so. We just won't eat anything else. Good luck.
Michael J.
October 9, 2015
Most bagels don't use egg wash -- unless they are specifically egg bagels. You should be carefully with adding non-traditional allergens into traditional foods as unsuspecting eaters may have an allergic reaction. For example, my son eats non-egg bagels all the time without worries, he certainly would be surprised at your house as we call an ambulance.
Carrie
June 28, 2015
This was the first time I have ever attempted to make a bagel. I'm not very good at baking pastries or breads, so knowing this, I had some doubts about this recipe and my ability to turn it into something edible. I was completely blown away at how perfect these turned out. I may never buy another bagel from the supermarket again. The directions were clear and simple, and the kneading by hand was quick and easy. I had put off making these for a couple of weeks because of the 24 hour proof time (I have poor planning skills), but it was actually perfect for a Sunday morning breakfast. These turned out chewy, soft, and delicious. I did add a little to much oil to the parchment paper, so when I baked them, the top had a little fried texture, but it still tasted wonderful. I used these bagels to make a bacon, egg, and cheese sandwiches the next day. They were fabulous. Better
The P.
June 10, 2015
Isn't there some ingredient that's added to the boiling water to give bagels their typically hard and smooth outside when baked? Is it malt syrup?
Delia D.
January 10, 2015
This is the second yeast dough recipe in two days that I have done from Food52. Both the bagels and Dan Learner's Four Hour Baguette have turned out picture perfect!
Liz
January 7, 2015
Hello! I can't wait to try this recipe, however, I don't understand this step: "Now put your lovely little dough ball into an oiled boil." What is an oiled boil and then why do I put it directly into the fridge after? Am I missing something. Thank you for your help!
Franziska
January 7, 2015
It is meant to be 'oiled bowl' (at least that is what I have always used). Oiling the bowl you are going to rest the dough in means it will come out easy after resting.
jane
December 30, 2014
I tried making bagels with this recipe for the first time. I followed the recipe to a t. They sure looked impressive and I liked the chewy texture. But the flavour wasn't right. They didn't really taste like bagels. They didn't taste bad just not like bagels. Perhaps it was the flour or yeast I was using. I live in the Netherlands so perhaps the ingredients are a bit different.
Franziska
December 30, 2014
Hi Jane,
What flour did you use? I used to live in the NL and made them there as well, with no problems at all.
I used the normal tarwebloem from the Appie and made sure to buy proper Arm&Hammer baking soda for the boiling process (they sometimes have it at the Xenos or in cookery stores). Yeast wise, I think they sell the dried yeast from Dr.Oetker right?! That one works great. To get the perfect bagel taste (like when you buy them in NYC) you can buy barley malt syrup. They have it at organic groceries and some health food stores (it's a black syrup that distinctly smells and tastes malty).
Hope this helps! (Also maybe you have a pic of the bagels to see what went 'wrong' with them?!)
What flour did you use? I used to live in the NL and made them there as well, with no problems at all.
I used the normal tarwebloem from the Appie and made sure to buy proper Arm&Hammer baking soda for the boiling process (they sometimes have it at the Xenos or in cookery stores). Yeast wise, I think they sell the dried yeast from Dr.Oetker right?! That one works great. To get the perfect bagel taste (like when you buy them in NYC) you can buy barley malt syrup. They have it at organic groceries and some health food stores (it's a black syrup that distinctly smells and tastes malty).
Hope this helps! (Also maybe you have a pic of the bagels to see what went 'wrong' with them?!)
jane
January 3, 2015
Franziska, thanks so much for your response. That's cool you used to live in NL too : ) Yep I'm using the ingredients you listed everything from the AH tarwebloen to the Dr. Oetker instant yeast. I'll get some barley malt syrup and give the recipe another try. They looked great and the texture was nice so nothing was wrong with them physically. Just didn't taste right the first time. I'll give it another shot!
Franziska
January 3, 2015
Good luck! Hope they work out this time around. They really are the best you can get this side of the Atlantic. :)
Shannon R.
November 7, 2014
I too would like to know why AP & not Bread Flour. Please can you tell us why this is. also if we want to use the barley malt syrup do we use the same amount as the honey in the recipe above?
Franziska
December 30, 2014
I use barley malt syrup when I have it and the amount you want to use really depends on how much of a malty taste you want. Subbing the same amount as the honey is a great starting point! (I have done that and it works perfectly. Adding a little more works, too.)
Shannon R.
November 7, 2014
I wanted to know why A.P. Flour and not Bread Flour? Is the higher gluten of the bread flour a problem in making these?
Franziska
September 16, 2014
Just made these again ... they turn out superb every single time. My favourite recipe on Food52 - or should I say Sustenance52 ;). Thanks Kenzi!
Dan B.
June 23, 2014
I made these, and the bagels came out great taste wise, but the skin of the bagels did not come out smooth and crackly the way only a classic New York style bagel can. Any tips on how to achieve that texture? My bagels came out rather bumpy. More kneading?
Jenny
May 26, 2014
I made these and accidentally added the baking soda in with the dough mixture but the bagels turned out fine still! The only thing is I would skip adding salt to the poaching or lessen it to maybe 1/4 teaspoon because it made my bagels way too salty! Otherwise, awesome recipe, can't wait to try making cinnamon raisin bagels and maybe even a rose cranberry bagel :)
Joy B.
May 2, 2014
This is the third weekend in a row that I am making these. They are saving my life, now that I'm not 3 blocks from Absolute Bagels. *Bows down*
Mae
April 25, 2014
I'm going to try this in a few days! I know you said you can swap any amount of all purpose flour for whole wheat flour, but do you think it would work with all whole wheat? I haven't quiet gotten the hang of bread making with whole wheat flour. Thanks so much for sharing this!
Kenzi W.
April 25, 2014
If you've never made bagels (or a lot of whole wheat bread) before, I might start with just a portion of whole wheat, since it typically absorbs more moisture than all-purpose and may change the character of the dough. Once you get comfortable with what the dough should look and feel like, you can play more!
Rebecca R.
April 6, 2014
How would you add cinnamon and raisins? Thanks!
GraceT
April 7, 2014
Well, depending on how much of a cinnamon taste you want, add 2-3 tablespoons cinnamon in step 1 above. I'd also add 1 cup raisins, either golden or dark (make sure they are fresh) at the same time. After making them once like this you can then adjust the cinnamon and raisins up or down to your own taste.
GourMel
March 24, 2014
Made these over the weekend. Mine turned out very dense and heavy. Any ideas why that happened?
GraceT
March 25, 2014
Generally, when a bread turns out too dense and heavy it is because it has been overworked and too much flour used. You don't say how familiar you are with bread making, but this is easy to do as a beginner. Next time try using a little less flour (bread making, unlike cake making, is not an exact science) and when you turn it out to knead, use less flour on your board and knead it for 2 min. (set a timer for this) and see how it feels when the timer goes off. It should still be a little rough and tacky and you will need just a little more work to get it smooth. If the dough sticks to the board, sprinkle a little more flour down on the board. This should cure your problem of heavy, dense bagels.
GourMel
March 25, 2014
Thanks Grace! I'm definitely a beginner and didn't even add flour when turning it out to knead as it was already very crumbly (maybe that should've been my first clue). Will try for less next time.
msaleigh
February 27, 2014
I love N.Y bagels! Can't wait to try this! but what is an oiled boil??? It sounds like from one post that you put the dough in a bowl of warm water 115-120 degrees then put in the fridge. please help. thank you.
GraceT
February 27, 2014
It sounds like you have your steps combined somehow. The yeast needs a liquid, in this case water, between 115-120 degrees to activate and grow. The dough, once made, is put in an oiled or greased bowl (the recipe does say boil, that is a typo) that you cover and then place in the fridge. Hope this helps clarify things.
Kari2011
January 21, 2014
I made pumpernickel bagels this morning (substituted 1/3 cup of King Arthur's pumpernickel artisan bread flavor). Very tasty. They rose well, but the water bath seemed to flatten them. Any idea why?
Ashley
October 20, 2013
I used this recipe and I hardly ever bake. They came out awesome! I sprinkled rosemary and sesame seeds on mine. Mine didn't really rise too much while they were in the fridge either, but they did perfectly after putting them in the oven.
Oli
October 11, 2013
At what point do they rise? I just did the overnight step and mine haven't risen at all! Also, my seams didn't really stay sealed. What do we think went wrong?
GraceT
October 13, 2013
It should have started rising in step 4 when you put it in the frig the first time. Possibly (probably) your water wasn't warm enough. It should be 114-120F, the temp you would make baby formula. When you make the bagels, go ahead and pinch the dough together firmly then work it a little to hide the pinched area.
paula
July 18, 2013
Thanks so much for posting this recipe. I tried it this morning and it was delicious and very easy! I thought making bagels was so difficult and thanks to you and this recipe there will be many more bagels made from scratch in this home.
GraceT
July 14, 2013
I would love to make some egg bagels but don't know how many eggs and what other changes I would need to make Any suggestions?
maye
July 12, 2013
I would love to try this, but how exactly do you knead the dough? What does that even mean? Whenever I've tried to knead doughs in the past, I just end up ruining the dough.
Kenzi W.
July 12, 2013
Try watching this: http://www.thekitchn.com/-home-hacks-108771. And if you try them, let me know how it goes!
jbban
July 12, 2013
This recipe is such a winner. It's a bit hectic the first few times with the boiling, topping, and baking, but my mum now churns them out like a pro. We like a smaller bagel (3-3.5oz.) in my house, so each batch yields closer to 16 bagels.
Kenzi W.
July 12, 2013
Totally with you -- it has a lot of steps, but none of them are particularly hard. Once you get the hang of it, it's cake!
Greenstuff
July 11, 2013
Kenzie, when I was in college, a friend and I spent an entire year trying to develop a bagel recipe. The hardest part was the boiling step, which I see you've managed to avoid all together. After many, many failures, we developed a recipe that could give us a variety of bagels (not just toppings, flours too) in one batch. To celebrate, we made more than 50 for a gathering. And I doubt that either one of us has made a single bagel since!
Greenstuff
July 11, 2013
Whoops, how did I miss your boiling step? A full minute and a half sounds very brave to me, as we shortened ours several times. I'm almost sure I can find our recipe, 40 years old! If so, I'll send it on or post it for sure.
Greenstuff
July 12, 2013
So I did find it! Turns out that we left the boiling time as "a few minutes." Some things are similar to yours, others not so much. Just for your amusement, kenzi, I put it up, http://food52.com/recipes/22943-six-at-one-blow-bagels. Thanks for the memories, your bagels look absolutely beautiful.
Kenzi W.
July 12, 2013
AH! I'm so happy you uploaded. Just took a look -- you're right. A few similarities, a few differences. I'm intrigued by both the sugar and the boiling. Maybe you should put it to the test once again? :)
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