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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4.1 67
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 item not reviewed by moderator and published
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... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Just made the first batch, but used bread flour instead of AP. Thanks for an easy recipe. item not reviewed by moderator and published
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! item not reviewed by moderator and published
well if you're an idiot I guess they would be difficult instructions item not reviewed by moderator and published
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. item not reviewed by moderator and published
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? item not reviewed by moderator and published

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