Homemade Fresh Bagels - Great instructions and recipe for how to get your bagels perfect! What toppings would you choose? Sweet or Savory?

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 1/2 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 1/2 cups / 590 ml of water
5 tsp active yeast
1/4 cup / 60 ml vegetable oil
4 eggs ( at room temperature)
7 1/2 cups 1.6 kg of flour
1 1/2 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,..I use my stand mixer to do this:

3. Measure two cups of the potato water into the bowl of the mixer and let cool to warm (110F/43C).

4. Dissolve the yeast in the warm water and let stand until foamy (about 5 minutes).

5. Add the oil and eggs and combine using a wire whisk.

6. Whisk in 2 cups of the flour and the salt until smooth ( a couple of minutes).

7. Place the bowl in the mixer, attach the dough hook and mix the remaining flour, 1 cup at the time until forming a soft dough. Knead the dough at LOW speed until smooth and elastic ( 5 to 7 minutes).

8. Remove the dough from the bowl, form into a ball and transfer to a lightly oiled bowl, cover the bowl with plastic wrap and let it sit for about an hour.

9. 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 heal 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.

10. Set them aside in a floured surface, cover with a towel and let them rest for about 15 minutes. Get your over ready at 425 F (220 C)

11. Fill a large pot with a water and bring it to 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 1 minute, then turn over and simmer for another minute.

12. 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!

Homemade Fresh Bagels - Great instructions and recipe for how to get your bagels perfect! What toppings would you choose? Sweet or Savory?

Carina's 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.

Homemade Fresh Bagels - Great instructions and recipe for how to get your bagels perfect! What toppings would you choose? Sweet or Savory?

Recipe Card

Homemade Fresh Bagels - Great instructions and recipe for how to get your bagels perfect! What toppings would you choose? Sweet or Savory?

Homemade Fresh Bagels

Yield: 12
Prep Time: 2 hours 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes

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 1/2 cups or 590 ml of water
  • 5 tsp active yeast
  • 1/4 cup or 60 ml vegetable oil
  • 4 eggs, at room temperature
  • 7 1/2 cups or 1.6 kg of flour
  • 1 1/2 tablespoon salt
  • 1 egg beaten
  • Sesame seeds/ poppy seeds and optional of course, for sprinkling

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,..I use my stand mixer to do this:
  3. Measure two cups of the potato water into the bowl of the mixer and let cool to warm (110F/43C).
  4. Dissolve the yeast in the warm water and let stand until foamy (about 5 minutes).
  5. Add the oil and eggs and combine using a wire whisk.
  6. Whisk in 2 cups of the flour and the salt until smooth ( a couple of minutes).
  7. Place the bowl in the mixer, attach the dough hook and mix the remaining flour, 1 cup at the time until forming a soft dough. Knead the dough at LOW speed until smooth and elastic ( 5 to 7 minutes).
  8. Remove the dough from the bowl, form into a ball and transfer to a lightly oiled bowl, cover the bowl with plastic wrap and let it sit for about an hour.
  9. 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 heal 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.
  10. Set them aside in a floured surface, cover with a towel and let them rest for about 15 minutes. Get your over ready at 425 F (220 C)
  11. Fill a large pot with a water and bring it to 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 1 minute, then turn over and simmer for another minute.
  12. 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.
  13. Bake until golden brown for 25 to 30 minutes,...
  14. Be ready to be amazed at how awesome they are!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 661Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 78mgSodium: 874mgCarbohydrates: 122gFiber: 6gSugar: 2gProtein: 20g

Nutrition information isn’t always accurate

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20 thoughts shared

    1. 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!

  1. 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.

    1. 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!

      1. 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.

    1. 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 :)

  2. 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)

    1. 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.

    1. 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

      1. 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