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Terry & Dave Taylor

Easy Bagels


After reading through this recipe, you can see it is possible to have hot bagels on the table in less than 2 hours.

1½ cups slightly warmed, non-chlorinated water
1 Tablespoon yeast
1 Tablespoons sugar
1 Tablespoon vegetable oil
4¼ cups white bread flour
2 teaspoons salt

Cornmeal, for dusting the baking sheet
1 egg, optional, for brushing tops of bagels before baking

Place warm water in bread machine. Sprinkle in yeast and sugar. Stir slightly and let this mixture sit in machine for ten minutes, until the yeast begins to bubble. Add oil, flour and salt.

DOUGH AND SHAPING: Use any cycle which will start your machine mixing and kneading, and let it knead for 15 minutes. Dough will be very stiff. Turn off machine and let dough rest in the machine for 15 minutes. Turn dough out onto lightly floured board and evenly divide into 8 pieces. Roll each piece into an approximately 10" sausage and firmly attach ends to form a circle. Place on a baking sheet, which has been sprinkled with corn meal. Cover shaped bagels with a kitchen towel and let them "puff-up" for 30 minutes. While bagels are rising, put a large pot of liberally-salted water on to boil and heat oven to 425°.

BOIL THE BAGELS: Next to the pot of boiling water, place 2 layers of kitchen towels where the bagels can drain. Line another baking sheet (or two, if your pans are small) with parchment paper, and have it next to the towels. Carefully lift a bagel and place it, upside down, into the pot of boiling water. Let it boil for 30 seconds, turn, and let it continue to boil for an additional 30 seconds. (You can easily boil 2 bagels at a time.) Remove from boiling water with a large slotted spoon and place on towels to drain. Repeat this process with the remaining bagels. Place drained bagels, 2 inches apart, on prepared baking sheet.

OPTIONAL TOPPINGS: Though not necessary, the bagels will be prettier and have a nice shiny crust if they are brushed with an egg wash (1 egg, whisked with a Tablespoon of water) before baking. An egg wash will also aid in having any topping you may wish to add - poppy seeds, sesame seeds, kosher salt, etc. - stick to the bagel.

BAKE: Bake bagels for 15 to 20 minutes at 425°. (17 minutes in my oven.) Bread should be evenly golden brown on top. Remove to wire racks to cool.

Mazel Tov - you just made bagels!

Yield: 8 bagels 

PRINT  print recipe

This recipe was updated September 2016
FYI: The two plain bagels, top right, were brushed with the egg wash.
Bagel, bottom right, was baked without an egg wash.



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