Homemade Bagels

Total Time:
1 hr 26 min
Prep:
10 min
Inactive:
1 min
Cook:
1 hr 15 min

Yield:
12 bagels
Level:
Intermediate

Ingredients
  • 2 cups warm water, about 110 degrees F
  • 2 (1/4-ounce) packets active dry yeast
  • 3 tablespoons granulated sugar, plus 1 tablespoon
  • 5 to 6 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons vegetable oil
  • 2 tablespoons yellow cornmeal
  • Optional Toppings:
  • 1/2 cup lightly toasted chopped onions (2 teaspoons each)
  • 2 tablespoons poppy seeds (about 1/2 teaspoon each)
  • 2 tablespoons sesame seeds (about 1/2 teaspoon each)
  • 1 tablespoon kosher salt (about 1/4 teaspoon each)
Directions

Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.

Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)

Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.

Remove from the bowl and punch down the dough. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.

Preheat the oven to 400 degrees F.

Grease a baking sheet with the remaining teaspoon of oil. Sprinkle the cornmeal on another baking sheet.

In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.

Remove from the oven and let cool on a wire rack.


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    not understanding the following: 
    ************** 
    Preheat the oven to 400 degrees F. 
     
    Grease a baking sheet with the remaining teaspoon of oil. Sprinkle the cornmeal on another baking sheet 
    *************** 
    why 2 cooking sheets and which one is considered the "prepared cookie sheet" in the instructions following this one
    Horrible baking instructions. After 15 minutes the corn meal was burned and so were the bagels. My cookie sheets are ruined. Great recipe up until then...
    well if you're an idiot I guess they would be difficult instructions
    No need to insult people Rob. I have never made bagels before, and it does sound confusing to say dip the "tops" into toppings but then by the time you flip them the top becomes the bottom and also landing into the corn meal. I have been looking at other recipes and this is the first that calls for cornmeal on the baking sheet or flipping them once they go into the oven.
    OMG soooooooo Good thanks Emeril,I added to the dough finely chopped up 1 medium white onion.To make Onion bagels.I also took 1 package of cream cheese & mixed in 2-3 Tablespoons of Emerils Original Essence to put on the bagels.I love his spice mix.So delicious on the onion bagels.Also next time I'm going 2 add it to the bagels themselves I'm sure they'll taste wonderful.You get a 5 stars from me!Emeril you really should consider making small packets of the Original Essence for like McDonalds,KFC,Burger King,Captain Ds,Long John Silver etc.So people can sprinkle it on their burgers,fries,fish,& chicken.Just an idea it should be a condiment on tables in restaurants too.
    I've made bagels at home before and they didn't turn out as well as these so I'm pretty pleased! Not exactly like getting them from a great bakery but for an at-home version, these are great. We made half with cinnamon and sugar and half with garlic and herbs. Nice!
    I made these bagels and had no problems! I even substituted half of the flour for whole wheat, and added in about two tablespoons of honey. The bagels were amazing.
    Will definetly make again. I'm so impressed w/ what came out of the oven. So easy! I followed directions exactly w/ connecting ends but will follow others w/ poking hole next time. I also boiled for 2 min as other reviewer said and baked for 20. I usually like to follow recipe to "t" first time but will experiment w/ flours, toppings, additives next time. I followed others and didn't flip after 5 min and it worked fine. Still hot from oven and my taste, while warm, was a bit like a ny pretzel? Is that right? We'll see after they cool what happens. They taste pretty yummy. What happens when you use potato like some recipes say? This is first attempt and happy with it but my journey has just begun :
    This is a good recipe, as in the bagels tasted good; however, if you want a traditional bagel and not one that has a thick crust boil for longer, about 2 minutes and bake for no more than 15 minutes.
    These are lovely, but you can't follow the recipe if you want them to turn out. First, don't let them rise nearly as long as indicated. Then don't flip them in the oven either. Turn the temp down to about 375 and bake no more than 30 minutes.
    Just made the first batch, but used bread flour instead of AP. Thanks for an easy recipe.
    I'm glad to hear you used bread flour because that's what I have in my cupboard right now and was hoping I could use it. Did they really turn out well?
    Ever since I moved thousands of miles away from New York, I have been looking for real, dense, chewy bagels, but where I live now people seem to prefer their bagels soft and light. I finally decided to try making some at home, and now I can't believe I didn't try it sooner! I didn't follow the recipe quite exactly, which makes me hesitate to review it, but my changes were so minor I can't take any credit for the awesome result--it's all Emeril! I used part bread flour and part brown sugar, I rested the dough 20 minutes before kneading, and I kneaded a lot longer than 5 minutes; I wanted that dense, chewy texture. I didn't use the cornmeal or flip the bagels during cooking, and 20-25 minutes was the longest any of these stayed in the oven. Next time I'd add just a little more salt, but these are already GREAT bagels--just what I've been searching and searching for! Amazing!
    bagels are chewy excellent and easier than i thought - thank you Emeril!! will make these many times in the future!!
    The first time I made these, I think I had the water too hot and they did not rise at all, after reading the reviews. However, I tried it again and made sure to have the water at the right temp. and they turned out amazing! I didn't add the egg wash, because the toppings just stick right to the bagel, because its already wet. I also didn't turn them after 5 minutes.  
     
    They are super yummy and super easy to make. I'm definitely going to make these again!
    I made a half recipe and they were delicious! I did make a few changes after reading the comments, brushed them with eggwash and topped them with poppy seeds and dried caramelized onions, I didn't turn them over at all and they finished baking in 30 minutes. Next time I make these I would make the full recipe :
    I had never made bagels before using this recipe, and they turned out great! I did take a few hints from other reviewers - make a ball and poke the hole through and put an egg wash on the top to help them brown. I didn't have any cornmeal, so that step got skipped, although I will follow it next time. My husband and I both loved them and will definitely make them again!
    I made these today and made Anne B's homemade mayonnaise to go with.They turned out GREAT!! They are beautiful.My boyfriend takes a bag of bagel's to work every Monday but with Christmas yesterday I forgot to pick them up.Not wanting to go back into town I remembered this recipe.So easy and fun to make.When I showed them to him he could not believe I made them.He will be showing everyone at work so I am sure I will have to make more.lol My lil dog ate a whole one himself.The mayo I added a lot of mustard to and together they are awesome.The only change I made was brushing the tops with egg whites before baking which gave them a truly nice golden brown color. Thanks Emeril for another great recipe.
    I made these with whole-wheat flour and they were really fantastic.
    These are great bagels. I did tweak them just a little. Little less flour and less kneading, I also boiled them just a little longer and ended up with rounder bagels. If you like heavier bagels definitely use that flour and kneed them. I also did not get as many bagels out of this dough as Emeril. (If you make them too small they will get hard. I let the small balls rise, and then just made a small hole with my fingers, worked just fine.
    Being a new Pastry Chef I like to try different Recipies. My focus is on Bagels and Breads. I love this recipie. I made them 4 times already with this recipie and they were perfect every time. Now for a variation to add Bluberries for some awsome Bluberry Bagels.
    These were perfect and absolutely delicious. I didn't flip them in the oven and they looked just fine. Definitely a recommended repeat!
    These were very good and easy to make. I had my doubts when taking them out of the water, they didn't look very pretty but after brushing with egg wash and toppings they looked great coming out of the oven. Big hit with my husband. Thanks for a great recipe.
    I have tried this recipe a few times. My problem is that after they rise and I try to put them into the boiling water, they flaten out. How do you guys all get them into the water still all puffy looking?
    I've made homemage bagels a number of times using a different recipe but decided to give this one a try. Sorry to say, this one produced heavy, flat bagels that lacked the chewy exterior we're used to. Also, the recipe still doesn't explain why, in the final steps, someone should grease a second baking pan and dust another with cornmeal. According to the steps as written, only one greased pan is used (during the second rise and, after boiling, the cornmeal-dusted pan is used. What's the point of the other greased pan? Mistakes like that -- and the heavy, disappointing end result -- makes me wonder if there aren't other errors in this recipe.
    This is a great 1st bagel time maker recipe. I am so glad I started with this recipe for my bagel excerence. You can make this recipe w/in a few hour. Tastes so YUMMY!
    I've been planning on doing these bagels for a about a week now, and ever since then, I have saved the webpage on my desktop so I can go back to it, print it out, and start with the baking process. Funny thing is, now that I did go back to it, I realized that the recipe has now been updated (I believe, after so many reviews mentioning this but with cornmeal actually being mentioned in the recipe and just the ingredients list only. But I STILL don't how it's relevant to the recipe, nor do I see how important it is at all since it's being sprinkled "on another baking sheet". What about the first baking sheet? Why isn't cornmeal being sprinkled on that too? This is much too confusing for me. Could it be a typo error? HHmmm...I guess I'll have to reconsiderate this recipe and stick with the old version that I have saved. I believe I'll just bake the bagels without the cornmeal, since many of the reviews say that the bagels have came out just fine WITHOUT it!
    These bagels are delicious. I did make some changes, however. Rather than greasing the pan, I laid down parchment paper and white corn meal. The bagels didn't stick at all. I also didn't roll the dough out, I made a ball and poked my finger through the center to make a hole. Less work, prettier bagel. I did 16 cups of water with 4.5 teaspoons of sugar. Once I brought my water to a high boil, I lowered the temp to about medium so the boiling wasn't out of control. I used the stick end of wooden spoons to flip the bagels and pull them out of the water. I baked mine for about 25 minutes at 375 and they came out perfectly. I didn't bother to flip them so they're nice and round rather than flat. They're pretty tasty but I think next time I'm going to use bread flour so they're chewier. The outside is nice and crunch but I'd like the inside to be a little stiffer.
    easy and fun!! 
    Soooo good! I made them with grated cheddar and didn't actually turn them over until the last 5 minutes so that they didn't flatten. Now that I know it's such a tasty recipe I will start to experiment with different toppings and probably some whole wheat flour so I feel less guilty :P
    The first time I made these I missed like 5 steps and they were still incredible!
    were very good, I used half whole wheat flour to make them a bit more healthy. I didn't feel they needed to be turned over after cooking the 5 min. I decided next time I make them I will omit this step; makes them kind of flat, or else I misunderstood. But the ones that I didn't turn, turned out better I felt. They still were very good.....thanks Emeril!
    I used this recipe as a base and made some changes and thought it turned out really well. Used 1 cup whole whole wheat flour, and the rest was all-purpose. Also put toppings on all of them after baking for the first 5 minutes and flipping; I brushed egg wash over the top, sprinkled poppy seeds on a few, sesame seeds on a few, and a mix of brown sugar/oatmeal/cinnamon/butter on the rest. My only criticism is the cooking temperature seemed a bit high; next time I will reduce it 25-50 degrees. That's it. Will definitely be using again and again.
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