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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By mbrwolff
Miami, FL
on April 07, 2013
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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.
By olgainc_1630047
Burlington, NC
on March 22, 2013
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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 :
By adperez10379
on March 13, 2013
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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.
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