Homemade Bagels

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Bagel Bites

Rated: 4 stars out of 5Rate itRead users' reviews (27)

RECIPE
COMMENTS & REVIEWS(27)

Cook Time:
1 hr 15 min
Level:
Intermediate
Yield:
12 bagels

Times:

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

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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.

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. 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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Comments & Reviews

recipe Homemade Bagels
Dunnea Mountain City, TN 06-17-2009
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What the Cornmeal is About
Rated: 3 stars out of 5

Cornmeal is sprinkled under breads, bagels, pizza, etc. to keep the dough from sticking to the pans when the items bake. It... adds a bit of extra flavor and texture most people take for granted but may notice if the cornmeal is missing. It is not necessary to the finished product but it's use helps to add an authentic bakery texture and flavor. I have not tested this recipe yet ( ready to do so now ) but I agree with one review commenting the kneading time is a bit short. This may be why some people have had flat bagels following the recipe. On average, it takes 10 minutes of kneading time to activate the gluten that makes the dough elastic. Bagels are meant to have a chew to them, so I am going to knead at least 10 minutes.Read more
recipe Homemade Bagels
Lisa Somerset, KY 04-25-2009
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Cornmeal?
Rated: 4 stars out of 5

I didn't figure out what to do with the cornmeal on the ingredient list! Mine are rising so I hope they come out well! Will... top with sesame seeds.Read more
recipe Homemade Bagels
NoFarmsNoFood new york, NY 04-16-2009
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Cinnamon Raisin Anyone?
Rated: 3 stars out of 5

Anyone try these in a cinnamon raisin variety?
recipe Homemade Bagels
Maxine Vancouver, WA 03-27-2009
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This is identical to a Sunset Magazine recipe from 1976!
Rated: 2 stars out of 5

I made these bagels and thought the recipe sounded familiar. It's virtually the same recipe that was publicized in Sunset... Magazine from March 1976! Even the wording is similar (shame on you, Emeril!) I compared the two and there are a few things that were different, though, and might have made my bagels better if I had followed Sunset (they turned out flat even though I didn't turn them in the oven). Sunset recommended that you knead the dough for 15 minutes (NOT 5 minutes). I think I under-kneaded it. Also, they said to form balls, then poke your thumb through to make a doughnut (not a log) and to put them on a lightly floured surface to rest. They also said to boil them for 5 minutes, put an egg yolk wash on them, then bake for 35 minutes. The Sunset recipe had options for Pumpernickel and whole wheat bagels. I'll definitely try this again, but will knead it more, etc., like Sunset suggests. Read more
recipe Homemade Bagels
tara pinellas park, FL 01-03-2009
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great bagels
Rated: 5 stars out of 5

These bagels came out excellent. I halved the recipe for 6 bagels instead of 12. I thought they would be small, but they... were just the right size. I followed everything almost exactly except I added an egg wash after boiling to help the onions and poppy seeds stick. The egg also helped to brown them really nicely. I cooked them for 25 minutes to make sure they were done, but next time i'll only go 20 minutes as they were too hard on the bottom. Thanks Emeril, I will make these all the time now and they are better tasting and cheaper than ones you get at the supermarket. Read more
recipe Homemade Bagels
Angela Golden, CO 01-01-2009
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Holly Molley!!! & It is Vegan
Rated: 5 stars out of 5

I am a vegan and a poor baker when it comes to bread (I ALWAYS mess it up). But I had to make some bagels tonight. I... found this recipe, it took a long time (3 hour process for me), but SOOOOO worth it. This recipe is better than ANY store bought bagel I have EVER had. It was not complicated, just time consuming. I cannot stop eating themy are divine!!! I do not think I cn even eat another store bought bagel because these are SOOOOOO awesome. PLEASE give this recipe a try, even if ou are timid . I live in high altitude and I did not change one thing. Read more