It is the start of another work week and I need something to power me through work.  The energy source of choice, the good ole Bagel.  I was looking for a good recipe and found it hard to come by.  Then I happened to StumbleUpon John D Lee’s homemade bagel recipe.  This recipe looked great and seemed pretty easy to do.

Stacked bagels are happy bagels
Stacked bagels are happy bagels

They don’t have a nice smooth texture on the outside, but that is due to my bad rolling technique and the fact that I had too much flour on my table.  Since the dough was not wet enough they developed cracks. 🙁

Homemade Bagels via (John D Lee’s homemade bagel recipe)

  • 4 cups bread flour
  • 1 1/4 to 1 1/2 cups of warm water
  • 1 tbs sugar
  • 1 tbs vegetable oil
  • 2 tsp instant yeast
  • 1 1/2 tsp salt

Place all of the ingredients in a bowl or the bowl of your favorite mixer.

Throw it all in, if you are using instant or active yeast then there is no need to proof the yeast.
Throw it all in, if you are using instant or active yeast then there is no need to proof the yeast.

Mix until it is incorporated.  The dough should be stiff but if it is like a rock add a bit more water.

Dough ball
Dough ball

Next roll the dough out onto a floured surface and knead it until the dough is uniform and smooth.

Uniform but not so smooth
Uniform but not so smooth

I had a little too much flour on my bench and this was the point where the dough ball started to get lines.

Next cut the dough into 8 equal sized mini dough balls and let rest for about 20 minutes.

My little dough ball army
My little dough ball army

This next step is a bit tricky.  Take the dough balls and roll them into snakes.  Then when the snake is about 10-12 inches long form the bagel.  To form, take one end and hold it with your little finger.  Then wrap the snake around the backside of your hand.  Then when the other end meets the end under your little finger, fuse the ends together.  This is done by rolling the ends together with a little pressure.

From doughball to bagel in one picture.
From doughball to bagel in one picture.

After all of the bagels are made, cover them with a towel and let rise for another 20 minutes.  At this time fill the biggest pot you have with water and bring it to a boil.  Also preheat your oven to 425 degrees.

Bagels awaiting their time in the boiling water.
Bagels awaiting their time in the boiling water.

Once you have let your bagels rise, they should be puffy and ready for a bath.  Place them gently into the boiling water.  Make sure not to overcrowd them.  Boil for a minute, flip and boil for another minute.

My largest pan fit only two bagels comfortably.  Time for new pans, yay!!
My largest pan fit only two bagels comfortably. Time for new pans, yay!!

When done remove them to a drying rack until all of the bagels are boiled.

Bagel #1 hanging out with friends on the drying rack. (Background Bagel #2)
Bagel #1 hanging out with friends on the drying rack. (Background Bagel #2)

When all of the bagels have been boiled and have had time to dry, place them on a greased baking sheet.

Bagel #1 and Bagel #2 commenting on how the new digs are shiny.  Unaware they are going to the oven.
Bagel #1 and Bagel #2 commenting on how the new digs are shiny. Unaware they are going to the oven.

Place the tray in the oven and bake for 10 minutes.  Remove the tray as it is time to flip the bagels.

Bagels #3 and #4 are jealous of Bagel #1 and Bagel #2's nice tan.
Bagels #3 and #4 are jealous of Bagel #1 and Bagel #2's nice tan.

Place back in the oven and bake for another 10 minutes.  When done, remove the bagels from the oven and place on cooling racks.  Let cool for 20 minutes.

And you wonder why he is bagel #1
And you wonder why he is bagel #1

After the bagels have cooled, you can eat them, freeze them or stack them like I did.

Stacked bagels are happy bagels
Stacked bagels are happy bagels

You can also cut them in half, toast them and serve them with your favorite topping.  Call me old fashioned, but I like butter.

Tasty and delicious.
Tasty and delicious.

Besides the few wrinkles on the outer edge, these bagels are magnificent.  Nice hard outside with a chewy middle.  They are in one word, “Glorious”.  The whole process took about 2 hours and made 8 perfect bagels.  Perfect for the whole week.  If you are going to eat them for a whole week, make sure to freeze them.

Enjoy!

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

1 Comment

  1. I never thought to try and make my own bagels, but you made it look pretty easy..

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