Bagels- Plain

 Print Friendly and PDF

This versatile recipe makes delicious plain bagels, but is a great base for some tasty variations like onion, or raisins.

Ingredients

Directions

Spray a large cookie sheet with a nonstick cooking spray.

In a food processor fitted with a paddle attachment or a mixer with a dough hook, combine 2 cups flour with yeast.  Stir sugar, cinnamon and salt into 1-1/2 cups warm water to dissolve; add to flour and yeast, beat until combined.  Blend in remaining flour and knead with mixer or food processor 8 minutes; if mixing by hand, knead for 16 minutes on a floured surface.  Dough should be smooth and satiny after kneading.

Cover dough and allow it to rise in a warm, draft-free place for 30 minutes.  Divide into 8 portions and roll each one into a sausage shape about 6-inches long.  Join ends to form a circle.  Place bagels on prepared cookie sheet.  Cover and allow bagels to rise in a warm draft-free place for 15 minutes. 

Preheat oven to broil.  Broil bagels 5-inches from broiler for 5 minutes, turning bagels once to avoid browning.   On stovetop, bring 1 gallon of water to a boil.  Place 4-5 bagels at a time in the boiling water, boiling each batch for 2 minutes turning bagels after 1 minute. 

Remove bagels from boiling water and drain briefly on a wire rack.  Place hot bagels on prepared baking sheet.  Bake in a 375°F oven 25 to 30 minutes.  When done, bagels will be deep brown, with a crisp outer crust.

Freeze any bagels not eaten in 2 days.  To reheat, defrost, split and toast in an electric toaster.

 

 

VARIATIONS: 

Raisin bagels: add 1/2 cup raisins when adding remaining flour.

Onion bagels: add 1/2 cup onions, minced and sautéed, when adding remaining flour.

Sesame bagels:  add 1/3 cup toasted sesame seeds when adding remaining flour; before baking, brush bagels with milk and sprinkle with more sesame seeds, untoasted.

Poppy seed bagels: add 1/4 cup poppy seeds when adding remaining flour; before baking, brush bagels with milk and sprinkle additional poppy seeds over the tops.

Caraway-rye bagels: switch out 1-1/2 cups of bread flour for Hodgson Mill Rye Flour.  Add 1/4 cup caraway seeds when adding remaining flour.

Oat bran bagels: in a blender cup, mill 1 cup Hodgson Mill Oat Bran Hot Cereal until fine and flour-like. Substitute for 1 cup of the Best for Bread flour.

 

 



8 bagels Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401