Homemade Fresh Bagels - Great instructions and recipe for how to get your bagels perfect! What toppings would you choose? Sweet or Savory?
This delicious recipe has been generously shared by one of our great cooks, Carina. She's always coming up with great recipes which she either invents herself or adapts from various cookbooks to make her own.
Carina is a huge source of inspiration to our Lovefoodies Facebook group and always has a tasty recipe or two to share with us. Here, we have Carina's Homemade Bagels. Her original source for this wonderful recipe was adapted from the cookbook 'Essentials of Baking' by Williams - Sonoma.
Carina has added several tips and tricks along the way and explained how she has used the cookbook as inspiration for her Bagels. If you'd like to make a variety of bagels, check out our slightly sweeter Montreal Style Bagels recipe. It's so good!
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So without further ado, let's see how Carina makes these delicious Homemade Bagels!
Recipe from Essentials of Baking' by Williams - Sonoma and adapted by Carina Duclos
Prep Time
2 & ½ hours (includes rising time)
Cook Time
25 minutes
Yield
12 Bagels
Ingredients
2 large russet potatoes ( Do not panic! The bagels are not made of potatoes) peeled and cubed
2 & ½ cups / 590 ml of water
5 tsp active yeast
¼ cup or 60 ml vegetable oil
4 eggs ( at room temperature)
7 & ½ cups or 1.6 kg of flour
1 & ½ tablespoon salt
1 egg beaten
Sesame seeds/ poppy seeds ( for sprinkling) and optional of course
Instructions
1. In a saucepan combine the potatoes and water, bring to boil, and cook until fork tender,..drain and RESERVE THE WATER!
2. Now, using a stand mixer, measure two cups of the potato water into the bowl of the mixer and let cool to warm (110F/43C).
3. Dissolve the yeast in the warm water and let stand until foamy (about 5 minutes).
4. Add the oil and eggs and combine using a wire whisk.
5. Whisk in 2 cups of the flour and the salt until smooth ( a couple of minutes).
6. Place the bowl in the mixer, attach the dough hook, and mix the remaining flour, 1 cup at a time until forming a soft dough. Knead the dough at LOW speed until smooth and elastic ( 5 to 7 minutes).
7. Remove the dough from the bowl, form it into a ball, and transfer it to a lightly oiled bowl, cover the bowl with plastic wrap and let it sit for about an hour.
8. Punch down the dough and turn it to a lightly floured surface. Cut into quarters, and each quarter into 3 equal pieces. Using your palms roll each piece into a rope about 10 inches (25 cm) long. Using the heel of your hand flatten 1 inch of one end of each rope and form each bagel by overlapping the flat end of the rope over 1 inch of the other end that is round.
9. Set them aside in a floured surface, cover them with a towel, and let them rest for about 15 minutes. Get your over ready at 425 F (220 C)
10. Fill a large pot with water and bring it to a boil. Reduce the heat and maintain a gentle boil. Using a large slotted spoon, gently lower a few bagels into the water. Do not crowd the pot. Simmer for 1 minute, then turn over and simmer for another minute.
11. Transfer the bagels to the pan that will go in the oven ( using parchment paper is the best). Do the same with all bagels. Space them about 1 inch apart on the pan. Brush them with the beaten egg and sprinkle the seeds.
Bake until golden brown for 25 to 30 minutes,...
Be ready to be amazed at how awesome they are!
Serving suggestions:
For serving ideas I would suggest toasted with cream cheese or sandwiches. I have them often with a fried egg and cheese My husband loves them with my homemade peanut butter.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Homemade Fresh Bagels
Homemade Fresh Bagels - Great instructions and recipe for how to get your bagels perfect! What toppings would you choose? Sweet or Savory?
Ingredients
- 2 large russet potatoes peeled and cubed, Do not panic! The bagels are not made of potatoes
- 2 & ½ cups or 590 ml of water
- 5 tsp active yeast
- ¼ cup or 60 ml vegetable oil
- 4 eggs, at room temperature
- 7 & ½ cups or 1.6 kg of flour
- 1 & ½ tablespoon salt
- 1 egg beaten
- Sesame seeds/ poppy seeds and optional of course, for sprinkling
Instructions
- In a saucepan combine the potatoes and water, bring to boil and cook until fork tender,..drain and RESERVE THE WATER!
- Using a stand mixer measure two cups of the potato water into the bowl of the mixer and let cool to warm (110F/43C).
- Dissolve the yeast in the warm water and let stand until foamy (about 5 minutes).
- Add the oil and eggs and combine using a wire whisk.
- Whisk in 2 cups of the flour and the salt until smooth ( a couple of minutes).
- Place the bowl in the mixer, attach the dough hook, and mix the remaining flour, 1 cup at a time until forming a soft dough. Knead the dough at LOW speed until smooth and elastic ( 5 to 7 minutes).
- Remove the dough from the bowl, form it into a ball, and transfer it to a lightly oiled bowl, cover the bowl with plastic wrap and let it sit for about an hour.
- Punch down the dough and turn it to a lightly floured surface. Cut into quarters, and each quarter into 3 equal pieces. Using your palms roll each piece into a rope about 10 inches (25 cm) long. Using the heel of your hand flatten 1 inch of one end of each rope and form each bagel by overlapping the flat end of the rope over 1 inch of the other end that is round.
- Set them aside on a floured surface, cover them with a towel, and let them rest for about 15 minutes. Get your over ready at 425 F (220 C)
- Fill a large pot with water and bring it to a boil. Reduce the heat and maintain a gentle boil. Using a large slotted spoon, gently lower a few bagels into the water. Do not crowd the pot. Simmer for 1 minute, then turn over and simmer for another minute.
- Transfer the bagels to the pan that will go in the oven ( using parchment paper is the best). Do the same with all bagels. Space them about 1 inch apart on the pan. Brush them with the beaten egg and sprinkle the seeds.
- Bake until golden brown for 25 to 30 minutes,...
- Be ready to be amazed at how awesome they are!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 661Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 78mgSodium: 345mgCarbohydrates: 122gFiber: 6gSugar: 2gProtein: 20g
Nutrition information isn’t always accurate
Delicious Bread Ideas
Here's a selection of delicious bread recipes for you to enjoy!
Pani Popo (Samoan Coconut Bread Rolls).
Pani Popo are deliciously soft, fluffy Samoan coconut bread buns, baked in a sweet and thick coconut sauce. Sticky soft bread rolls, ideal for breakfast, dessert or as a snack
Soft Bread Rolls. Make up a batch of these to go with your BBQ, salads etc. These are light, soft and freezer friendly too!
Mini Donut Balls.
Delicious homemade mini donut balls, rolled in cinnamon and sugar, using a poolish starter to give tender and flavorful dough. Easy recipe and great for parties
Tear and share garlic parmesan bread, loaded with cheese and garlic, using refrigerated biscuits, baked in a bundt pan. A perfect side dish to share at a party
Light, fluffy, soft, vanilla custard filled buns. Eat these sweet bread buns warm or cold, I like them just from the oven! Freezer friendly too
Cinnamon Raisin Bread. A nice easy bread to make, using your bread maker or oven. Delicious toasted and served warm with some butter. This is also great to make French Toast, YUMMY!
Garlic & Herb Flat Bread. A wonderful easy recipe which is versatile enough to allow you to choose the herbs and flavors you enjoy the most! Freezer friendly too!
How To Make Gozleme, Turkish Bread.
Learn how to make Gozleme, Turkish Bread. It's a type of flatbread, filled with a variety of savory ingredients and often eaten as street food. Easy step by step recipe for a delicious snack
ALOHA BREAD! I MADE THE RECIPE SUPER EASY FOR YOU, THE ROLLS ARE SWEET, SOFT, AND OH YES, THEY EVEN SAY ALOHA WHEN YOU BITE INTO THEM!
Bannock Fry Bread, incredibly popular and can be eaten as a savory or sweet. A little bit naughty but oh so nice!
BLUEBERRY CREAM CHEESE SWIRLY BREAD. SERIOUS SOFT, STICKY, CREAMY YUMMY! HAPPY BAKING!
THYME AND SUN-DRIED TOMATO BREAD. A LOVELY BREAD RECIPE, GREAT TO HAVE ON IT’S OWN OR WITH A SALAD, COLD CUTS, OR SOUP!
THE BEST HOMEMADE CHALLAH BREAD EVER! SOFT AND SO DELICIOUS, BRAIDED JEWISH BREAD WITH POPPY AND SESAME SEEDS. POPULAR ON SABBATH AND JEWISH HOLIDAYS
EASY RYE BREAD. THIS IS A LOVELY STRAIGHTFORWARD BREAD RECIPE FOR RYE BREAD WHICH GIVES YOU A SOFT BREAD TEXTURE. GREAT TO EAT ON IT’S OWN OR USE FOR SANDWICHES. FREEZER FRIENDLY TOO!
No-Knead Heritage Bread recipe, a lovely soft bread, a mix of white and whole wheat flour, and a variety of seeds. Delicious served warm with a big bowl of soup or simply in slices with a generous spread of butter.
Crusty Philadelphia Italian Bread,easy homemade recipe and great for Cheese Steak Sandwiches, cutting into slices and using in dips..fantastic party food too!
Montreal Style Bagels, delicious homemade bagels. A wonderful soft bread, sweetened with honey and topped with sesame seeds. Easy instructions and freezer friendly too!
Jennifer
says:I have been making your recipe for YEARS! Today, I have thrown THREE batches away as they are too wet! I have NEVER had this much trouble. For some reason, today, when I read the 4 eggs it struck as odd, I swear I’ve only ever used 2. Either way what could the issue be, as Ive said, I’ve made your recipe for YEARS as it’s our absolute favorite. Thank you so much
Lovefoodies
says:Hi Jennifer, thanks for writing in. I’ve just double checked the ingredients listed and they are correct. I wonder if you’ve added less flour than the amount listed? It really shouldn’t be wet at all, as you know already.
The only other reason I can think of is you have this recipe confused with our Montreal Style Bagel recipe, which uses 2 eggs (1 in the dough and one for egg wash) but that recipe also uses less flour?
I’m definitely confused as to why it’s turned out wet, I often make this recipe and the dough is as it should be and workable.
Jennifer
says:Thank you for replying! No, not confused with other recipe as Ive never even heard of those and I love getting bagels in NY so when I seen your recipe and tried…it was a keeper! I measured the flour like I ALWAYS do…. I will try again tomorrow morning …… Fingers crossed!!
Lovefoodies
says:Please do try again. When mixing, you could add half a cup of flour extra and see it the dough is a better consistency. A good tip is when the dough comes away from the sides of the bowl, that’s when you know the consistency is good. I think given you’ve made it many times before, this will work better for you because you know what the dough should feel like once kneaded.
Fingers and toes crossed and please do let me know how you get on.
Jennifer
says:We have success today! For some reason I have only ever used 2 eggs, never notes my recipe and kept doing the 4! However, they are the best looking and texture bagels ever!!!! I wish I could post a pic of todays batch lol! Thank you again 🙂
Lovefoodies
says:That’s great news Jennifer! Thanks for the update and so happy the bagels came out nicely!
Lynn
says:Can I use Bob’s Red Mill potato starch?
Lovefoodies
says:Hi Lynn, I’m guessing you mean to add to the water? If so, I think that should do it fine, maybe a Tablespoon or so?
Elizabeth
says:Just wondering, do you use all purpose flour or bread flour for this recipe? Can’t wait to try these!
Lovefoodies
says:Hi Elizabeth, these are delicious! (Check out the Montreal bagels at the end of the recipe too, they’re a slightly sweeter bagel!).
I’ve used all purpose and also strong white bread flour. You can use either, I personally prefer the strong bread flour for a chewier texture!
Please do enjoy, they’re lovely bagels!
Julie
says:Can these be made with cheese in them and/ or on them and if so how would that alter cooking? Jalapeno cheddar and cheddar cheese are family favorites. I can’t wait to try these.
Lovefoodies
says:Hi Julie, you could combine some grated cheese in to the dough before you shape them, and / or also sprinkle some grated cheese on the tops when you come to bake them to give them a nice topping. I don;t think the cook times will be much different, if at all. I would suggest when you boil the first bagel, check after the stated cook time for if it is ready by opeing it up. If not, then simply add a minute or two extra and test again. I hope that is helpful for you!
jan
says:Just made these also put cinnamon in them. Will do again yes I will
Lovefoodies
says:Hi Jan! Thanks for writing in and so glad you enjoyed the bagels. Have you seen our Montreal Style Bagels? I have a feeling you will also enjoy those. They’re a slightly sweeter bagel, and the cook method is also a little different. Please take a look here at our recipe and do let us know what you think! https://lovefoodies.com/montreal-style-bagels.html
Smile, E.
says:I’m making these right now. Can I freeze the dough? And when? I was thinking to freeze them after I boil them.
lovefoodies
says:Hi, yes, you should be able to freeze them no problem, and I also would do as you suggested, after boiling, then you simply defrost and bake when you’re ready!
Happy cooking!
lovefoodies
says:Also, I forgot to mention, when freezing, I would put some parchment inbetween them to stop them from sticking together as the starch from the water after boiling does make them a little sticky.
HMac
says:I can’t wait to try these!! Just wondering if it’s necessary to use boiled potato water or if I can just use warm water?
lovefoodies
says:Hi, yes, it is definitely necessary to use the potato water as this is what gives the bagels the characteristic texture and outer coat. The starch that is left in the water is the trick to the recipe :)
HMac
says:Ok, thanks! Going to try these soon!
Bonnie Smith
says:another way to form the bagels (that won’t result in them coming apart at the seam) is to take each piece and roll it in a ball then push your thumb or index finger through the middle and spin it like a hula hoop around your finger nice round bagels everytime and they stay in circles when you boil them. I learned this through many many 4 am bagel making sessions in my bakery. Unfortunately in the town I live in Alabama there weren’t many bagel eaters so they went un appreciated. Except of course for me!! (New Yorker)
lovefoodies
says:That sounds great! Next time you make them I’d love for you to send some photos in of how you shape them. It would be nice to add your guide to our recipe to help others. Thank you for sharing Bonnie.
PATSY
says:WHY IS THERE NO PRINT OPTION.
lovefoodies
says:Hi Patsy, there are 2 print options on every recipe page. first one is above the ingredients, next to the pinit button, there is a RED SHARE sign. Click on that and then the print Icon. “2nd option is a RED + button to the far right of every single page. click on that and there you will see a Print icon. if you wish to go further and print from other web pages or printer friendly, please follow this link for another method for printing. I hope I have given you enough options! If you have any problems please let me know and I will try to help you. http://www.facebook.com/notes/lovefoodies/how-to-make-any-web-page-printer-friendly/251607478317206
Michelle Towle
says:I cannot print either. There are no such icons showing on here. :(
lovefoodies
says:Hi Michelle, don’t worry! There is a Print icon on every page, top right, just sitting above the menu bar so you can print away! If you still don;t see it, let me know and I will email you a screen shot to help you find it.
Mary