Easy New York Bakery-Style Bagel Recipe

Updated on February 21, 2018
K9keystrokes profile image

This author enjoys researching different foods, trying out new recipes, and sharing her discoveries with her readers.

Beautiful Homemade Bakery-Style Bagels
Beautiful Homemade Bakery-Style Bagels | Source

Make New York Bakery-Style Bagels at Home

This recipe has no fancy rolling or forming techniques but produces a bagel as pretty and tasty as you would buy at any good bakery! Making good-quality bagels has long eluded many a home cook—until now. This recipe is very easy, and it yields the lovely texture and high-quality flavor that many miss when poaching and baking bagels at home; the outside is crispy, while the inside is soft, yet it still has that "toothy" quality all truly good bagels must offer.

This is my favorite bagel recipe, which offers a very light caraway seed (rye) flavor. I also usually sprinkle ½ teaspoon of the caraway seed on top of each egg-washed bagel before baking them. If that doesn't appeal to you, you can eliminate the caraway and basil. However, for a real bakery-style "plain" bagel, leave in the garlic and onion powder.

Add a schmear of cream cheese and paper-thin slices of smoked salmon, and this homemade bagel becomes a perfect traditional snack. This recipe is as simple as simple can be, with results even my Jewish grandmother couldn't argue with (but be sure, she would totally find something else to complain about).

Warning: after making this recipe, you may never want to buy a bagel again!

Ingredients for homemade bakery-style bagels
Ingredients for homemade bakery-style bagels | Source

Ingredients (Makes 18 Bagels)

  • 2 packages rapid rise highly active dry yeast (this eliminates the need for a second rise)
  • 2 cups warm water, about 120°F to 130°F
  • 5 tbsp granulated sugar
  • 3 tsp salt
  • 5 1/2-6 cups all-purpose flour, unsifted
  • 3-4 quarts water
  • 2 tbsp honey
  • 1/4 cup cormeal, for sprinkling on baking sheets
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 egg yolk, beaten with 1 tbsp cool water
  • ***1 tbsp dried basil, optional***
  • ***1 tbsp whole caraway seeds, optional***

Bonus Bagel Flavors!

  • Onion: For a very onion-flavored bagel, add ¾ cup instant toasted onion to the yeast mixture along with the sugar and salt.
  • Poppy or Sesame Seed: Sprinkle ½ teaspoon of poppy seeds or sesame seeds on each egg-washed bagel before baking them.
  • Salt: Sprinkle ¼ teaspoon coarse salt on each egg-washed bagel before baking them.

Instructions

  1. Dissolve yeast in warm water in a large bowl.
  2. Stir in the salt and 3 tablespoons of the sugar.
  3. Gradually mix in 4 cups of the flour.
  4. Beat well until it becomes a smooth batter.
  5. Mix in about 1¼ cups more flour to make the dough quite stiff.
  6. Turn the dough out onto a floured board and knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking. This dough should be firmer than with most other yeast breads.
  7. Turn the dough over in an oiled bowl, and make sure it is fully coated in oil.
  8. Cover and let rise in a warm place until it has doubled in size (about 45 minutes).

Choose a warm and draft-free location for your dough to rise in. Drafts can cause a crusty skin to form on the dough during the rising process, which is bad for any yeasty dough.

Step-by-Step Directions: How to Make Bagel Dough

Click thumbnail to view full-size
Mix yeast, 3 tbsp of sugar, and salt into the warm water. This is where you would add any extra seasonings, like slices of garlic, for unique flavor profiles.Add flour to yeast mixture and mix well.Continue adding flour until batter starts to form.Add an extra cup and a half or so of flour until dough thickens and becomes more stiff.Lightly flour a clean counter top.Coat your clean hands in flour before kneading the wet dough so it won't stick.Turn the dough out onto the clean and lightly floured surface.Knead dough for 15 to 20 minutes.Knead until dough is smooth and elastic, but stiffer than most other bread doughs.Place kneaded dough in a clean and oiled bowl......and roll it around until it is fully coated in a thin layer of the oil.Cover and place in a warm, draft-free spot to rise until it has doubled in size (about 40-45 minutes).
Mix yeast, 3 tbsp of sugar, and salt into the warm water. This is where you would add any extra seasonings, like slices of garlic, for unique flavor profiles.
Mix yeast, 3 tbsp of sugar, and salt into the warm water. This is where you would add any extra seasonings, like slices of garlic, for unique flavor profiles. | Source
Add flour to yeast mixture and mix well.
Add flour to yeast mixture and mix well. | Source
Continue adding flour until batter starts to form.
Continue adding flour until batter starts to form. | Source
Add an extra cup and a half or so of flour until dough thickens and becomes more stiff.
Add an extra cup and a half or so of flour until dough thickens and becomes more stiff. | Source
Lightly flour a clean counter top.
Lightly flour a clean counter top. | Source
Coat your clean hands in flour before kneading the wet dough so it won't stick.
Coat your clean hands in flour before kneading the wet dough so it won't stick. | Source
Turn the dough out onto the clean and lightly floured surface.
Turn the dough out onto the clean and lightly floured surface. | Source
Knead dough for 15 to 20 minutes.
Knead dough for 15 to 20 minutes. | Source
Knead until dough is smooth and elastic, but stiffer than most other bread doughs.
Knead until dough is smooth and elastic, but stiffer than most other bread doughs. | Source
Place kneaded dough in a clean and oiled bowl...
Place kneaded dough in a clean and oiled bowl... | Source
...and roll it around until it is fully coated in a thin layer of the oil.
...and roll it around until it is fully coated in a thin layer of the oil. | Source
Cover and place in a warm, draft-free spot to rise until it has doubled in size (about 40-45 minutes).
Cover and place in a warm, draft-free spot to rise until it has doubled in size (about 40-45 minutes). | Source

How to Shape the Dough into a Bagel

Once the dough rises, it's time to shape it! You'll find no impossibly fancy rolling techniques here—just the simplest way to make your dough into a lovely bagel for boiling and baking.

  1. Once the dough is ready, punch it down and knead it briefly on a lightly floured surface to release the air.
  2. Divide the dough into 18 equal pieces.
  3. Knead each piece, forming it into a smooth ball.
  4. Holding the ball with both hands, poke your thumbs through the center. With one thumb in the hole, work around the perimeter and shape it like a doughnut 2½ to 3 inches across.
  5. Place the formed bagels on a lightly floured board, cover lightly, and let stand in a warm place until you've finished shaping all the dough.

Note: there is no need for a second rise when using the highly active rapid rise yeast.

A New York Bagel Secret Revealed!

This is the secret bakers don't want you to know! By adding sugar and honey to the poaching liquid for homemade bagels, you create a crisper and slightly sweet crust during the baking process.
This is the secret bakers don't want you to know! By adding sugar and honey to the poaching liquid for homemade bagels, you create a crisper and slightly sweet crust during the baking process. | Source

How to Boil and Bake Bagels

  1. Preheat oven to 400°F.
  2. Bring water-sugar-honey mixture to a boil in a five-quart pan; adjust heat to keep it boiling gently.
  3. Lightly grease a baking sheet and sprinkle with cornmeal OR place a piece of parchment paper on the baking sheet and sprinkle with cornmeal.
  4. Gently lift one bagel at a time and drop it into the poaching water. You can boil anywhere from three to five at a time depending on the size of your pot.*
  5. Turn each one over every 30 seconds, and boil for a total of 6 minutes.
  6. Lift the bagels out one at a time with a slotted spatula (I use a rubber fish spatula because of its broad size and long slots), and drain on a clean towel for about 10 seconds (no longer, or they will stick to the cloth).
  7. Pat the top of each bagel dry with the corner of the same towel, then place it on the baking sheet.
  8. Brush each bagel with the egg yolk mixture.
  9. Bake for approximately 25 to 30 minutes or until well browned and crusty.
  10. Cool on a wire rack.

*Note: make sure the pot is large enough for the bagels to move freely, with water touching all sides of each bagel. They should not touch each other during the boiling process for any extended length of time, though some bumping is expected.

Step-by-Step Directions: How to Shape, Boil, and Bake Bagels

Click thumbnail to view full-size
Dough should be twice its original size after rising.Punch down the risen dough.Lightly knead dough.Divide dough in half......then divide it further into 18 pieces.Make 18 dough balls.Firmly roll dough ball somewhat flat to press out extra air by moving your hands over dough ball while smoothing the surface.Tuck the outer edges under with your fingertips, and use your palms to keep ball as smooth as possible.Holding the dough ball with both hands, place your thumbs in the center of the roughest side of the ball... ...and push both thumbs through the center to form a hole.Form the bagel by gently turning and pulling the dough until a doughnut-like shape is achieved, about 2-3 inches across.Place formed bagels aside and cover with a light towel. Don't worry if the surface is less than smooth; the boiling and baking process helps to smooth out the bagel somewhat.Drop formed bagels in boiling water.Turn them each over every 30 seconds for a... ...total of 6 minutes boiling time.Remove from water with slotted spatula......and place on dry towel to drain and gently pat off excess water.Mix 1 egg yolk with 1 tbsp cool water.Place boiled bagels on a baking sheet lightly sprinkled with cornmeal, and then brush the top of each bagel with the egg yolk mix.Bake bagels for about 20 minutes in the center of a 400°F oven.Cool bagels completely on a wire rack. You can see how the dough smoothed out some during the cooking process.Perfectly tiny and even air pockets are one sign of a great bagel!
Dough should be twice its original size after rising.
Dough should be twice its original size after rising. | Source
Punch down the risen dough.
Punch down the risen dough. | Source
Lightly knead dough.
Lightly knead dough. | Source
Divide dough in half...
Divide dough in half... | Source
...then divide it further into 18 pieces.
...then divide it further into 18 pieces. | Source
Make 18 dough balls.
Make 18 dough balls. | Source
Firmly roll dough ball somewhat flat to press out extra air by moving your hands over dough ball while smoothing the surface.
Firmly roll dough ball somewhat flat to press out extra air by moving your hands over dough ball while smoothing the surface. | Source
Tuck the outer edges under with your fingertips, and use your palms to keep ball as smooth as possible.
Tuck the outer edges under with your fingertips, and use your palms to keep ball as smooth as possible. | Source
Holding the dough ball with both hands, place your thumbs in the center of the roughest side of the ball...
Holding the dough ball with both hands, place your thumbs in the center of the roughest side of the ball... | Source
 ...and push both thumbs through the center to form a hole.
...and push both thumbs through the center to form a hole. | Source
Form the bagel by gently turning and pulling the dough until a doughnut-like shape is achieved, about 2-3 inches across.
Form the bagel by gently turning and pulling the dough until a doughnut-like shape is achieved, about 2-3 inches across. | Source
Place formed bagels aside and cover with a light towel. Don't worry if the surface is less than smooth; the boiling and baking process helps to smooth out the bagel somewhat.
Place formed bagels aside and cover with a light towel. Don't worry if the surface is less than smooth; the boiling and baking process helps to smooth out the bagel somewhat. | Source
Drop formed bagels in boiling water.
Drop formed bagels in boiling water. | Source
Turn them each over every 30 seconds for a...
Turn them each over every 30 seconds for a... | Source
...total of 6 minutes boiling time.
...total of 6 minutes boiling time. | Source
Remove from water with slotted spatula...
Remove from water with slotted spatula... | Source
...and place on dry towel to drain and gently pat off excess water.
...and place on dry towel to drain and gently pat off excess water. | Source
Mix 1 egg yolk with 1 tbsp cool water.
Mix 1 egg yolk with 1 tbsp cool water. | Source
Place boiled bagels on a baking sheet lightly sprinkled with cornmeal, and then brush the top of each bagel with the egg yolk mix.
Place boiled bagels on a baking sheet lightly sprinkled with cornmeal, and then brush the top of each bagel with the egg yolk mix. | Source
Bake bagels for about 20 minutes in the center of a 400°F oven.
Bake bagels for about 20 minutes in the center of a 400°F oven. | Source
Cool bagels completely on a wire rack. You can see how the dough smoothed out some during the cooking process.
Cool bagels completely on a wire rack. You can see how the dough smoothed out some during the cooking process. | Source
Perfectly tiny and even air pockets are one sign of a great bagel!
Perfectly tiny and even air pockets are one sign of a great bagel! | Source

Time to Enjoy!

Now that your bagels are boiled, baked, and cooled, slather on cream cheese, preserves, peanut butter, or anything else you're craving, and dig in!

Cream cheese on a warm, freshly baked (by you) New York-Style bagel just can't be beat!
Cream cheese on a warm, freshly baked (by you) New York-Style bagel just can't be beat! | Source

How to Store Your Fresh-Baked Bagels

We place ours in a zip-top bag and keep them in the refrigerator for up to 5 days; they stay very tasty this way, but you need to make sure they have cooled completely before putting them in the plastic bag, or they can get a little mushy from the condensation. We then freeze a few in an air-tight, sealed bag; these will last up to 6 months. Just defrost them, slice them, and pop them in the toaster or under the broiler and eat as you would any fresh bagel.

Why Is It Called a Bagel?

Like many traditional breads, the bagel has a long, romantic history. According to legend, a Viennese baker invented them in 1683 as a tribute to Polish Prince John Soviesky, who rescued the city from invading Turks. Originally called a "beugal," it was shaped like the prince's stirrup.

Homemade Bagels Timeline Chart

(click column header to sort results)
ACTIVITY   
APPROX. TIME  
Making yeast mixture 
4 minutes
Mix flour and yeast to batter stage
3 minutes
Mix dough to stiff stage
3 to 4 minutes
Turn out and knead dough 
15 to 20 minutes
Rise dough until doubled in size
40 to 45 minutes
Punch down dough after rise & knead lightly
3 minutes
Cut into 18 even pieces
2 minutes
Form 18 pieces into individual balls
5 minutes
Shape 18 pieces into bagels
9 minutes
Boil bagels 3 at a time for 6 minutes
36 minutes (you can increase batch size as long as the pot has room to add the extra bagels)
Drain each bagel for 10 seconds
3 minutes
Brush each with egg wash
2 minutes
Bake two batches of 9
50 minutes to 1 hour
Cool on rack
15 minutes
TOTAL COOK TIME:
About 1.5 to 3 hours including rising, boil, and cook times. The broad time variance is due to increase in the boil and bake batch sizes. Baking all 18 in one batch cuts bake time by half. Boiling more than three bagels at a time reduces this timeline as well.

What You Think Really Does Matter

Which do you like best?

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Questions & Answers

    Comments for "New York Style Bakery Bagels, the Easy Way"

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    • Stephanie Henkel profile image

      Stephanie Henkel 

      2 years ago from USA

      I love bagels, but recipes I've tried before have not produced exactly what I wanted. Your instructions and recipe are just enough different that I think I see the problems in my old method. Can't wait to try this...love bagels and a schmear!

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Bobri Dobri~ Thrilled that you like this picture recipe. It has been my experience that people will avoid making homemade Bagels because they fear the difficulty level. This recipe is proof that they are very easy to make; and they taste just as amazing as they look! Thank you for sharing your thoughts here today.

      Cheers~

      K9

    • Bobri Dobri profile image

      Bobri Dobri 

      6 years ago from Oklahoma

      Amazing recipe and amazing photos! Rated up & awesome. I have never thought about making bagels at home. But now I should give it a try! I love bagels with raisins and peanut oil!

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      KoffeeKlatch Gals~ Nice to see you today! I think you will be pleasantly surprised at just how easy this recipe is going to be for you. No fancy techniques, just good old home-style cookery, resulting in a beautifully textured bakery-style bagel! Thanks for playing along KKG!

      HubHugs~

      K9

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Eiddwen~ Glad to hear you are going to give the recipe a go! I can't wait to hear how great your bagels turn out! Thank you so much for landing here and grabbing a few homemade bagel tips!

      Cheers~

      K9

    • KoffeeKlatch Gals profile image

      Susan Hazelton 

      6 years ago from Sunny Florida

      This sounds like a bagel recipe I can manage. I tried to make bagels a few years ago - they turned out so bad I haven't tried to make any since.

    • Eiddwen profile image

      Eiddwen 

      6 years ago from Wales

      I also love bagels and this hub is a must for bookmarking.

      I'lllet you know how I get on with them.

      Take care

      Eiddwen.

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      felicitylovespari~ This truly is a wonderful bagel recipe that is very easy to manage. You won't be disappointed one bit with the outcome.

      Thank you for stopping by.

      Cheers~

      K9

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      DzyMsLzzy~ You know, I haven't tried making it in a bread machine; I don't see why it wouldn't work. The important thing is to make sure the dough is stiffer than most other bread dough, so some kneading may be required after the initial machine round. I understand the counter surfing kitty dilemma, anything to usurp authority! I sure appreciate your comments here today, I hope if you get around to trying the recipe that it goes wonderfully smooth for you!

      Big HubHugs Lizzy~

      K9

    • DzyMsLizzy profile image

      Liz Elias 

      6 years ago from Oakley, CA

      Congratulations on Hub of the Day!

      I went through a "phase" where I had bagels for breakfast almost every day, and sometimes for lunch. I got burned out on them, and haven't had any for years.

      Your recipe makes me think it's time to try bagels again!

      However, I'm more of a sweet-tooth person, so I'd probably alter the spices to a cinnamon-raisin scenario, with plain cream cheese. ;-)

      I wonder if this would work in my bread machine on the dough setting? The only problem I would see with the rising time is our mischievous cats, who sometimes get caught "counter-surfing." >:-(

      I'm bookmarking this recipe for future reference! Good job, and great pictures. Voted up, useful, interesting and awesome!

    • felicitylovespari profile image

      felicitylovespari 

      6 years ago

      I am honestly going to try this. Your bagels look delicious.

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Wordscribe43 and bennyliu~ Glad the recipe brings with it the craving for a great bagel! I totally agree WS43, a bagel needs some firmness and toothy texture to be truly considered something special. I hope you enjoy yours! Thank you for stopping by, I appreciate your support!

      Cheers~

      K9

    • wordscribe43 profile image

      Elsie Nelson 

      6 years ago from Pacific Northwest, USA

      Oh, wow... it's not as hard as I would have thought. I love ALL baking, so I'm going to give this a shot. I'm getting so sick of the flimsy, very unbagel-like bagels I'm finding of late. I want some bulk and texture in mine.

      Congrats on hub of the day. Man, this made me hungry. :)

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Elissa Joyce, jloeding, Marie-Renee,& ComfortB~ Thank you for your comments! I love those NY bagels I recall from years ago, and a little spread of peanut butter makes them an outstanding snack. The ease of the recipe is the key to its beauty! Simply yummy!

      I appreciate each of you very much.

      Cheers~

      K9

    • Elissa Joyce profile image

      Elissa Joyce 

      6 years ago from US

      Congratulation @K9keystrokes

      Really nicely created and amazing Hub, Voted up

    • jloeding profile image

      jloeding 

      6 years ago from Lafayette, LA

      I love bagels with peanut butter, but I had never thought of making my own. I will now after reading your explicitly described recipe.

      Congratulations of Hub of the day.

    • Marie-Renee profile image

      Renee 

      6 years ago

      love your hub, very nicely done to think that its an instructional hub. you make it all so seem very simple and easy to do and got a hankering to do it as soon as I can...i never really thought it was that easy or maybe it's because you not only have the step by step instructions but you also included awesome pictures with it...cant wait to try it myself. voted it up!

    • ComfortB profile image

      Comfort Babatola 

      6 years ago from Bonaire, GA, USA

      Congrats on the hub of the day award! Great hub on homemade bagel. I love bagel and so does my daughter. Its one thing that I got hooked on when I lived in New York, now we eat bagels at least 2x a week. I'm going to try this recipe. Thanks for sharing.

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Chatkath~ Loved hearing you found the recipe easy to follow and that you have some tasty bagels to show for it! You always remind me just why I write here on HubPages, the community of beautiful authors. Thank you for your support and such kind words. I would be hard pressed to find a better group to hang with! And ChatKath, you are at the top of the list my friend!

      HubHugs for days~

      K9

    • Chatkath profile image

      Kathy 

      6 years ago from California

      Definitely a Hub of the Day K9, or maybe-of the Year! I had a craving for bagels this morning and came in to find your hub, easy to follow and beautifully illustrated as always - I just knew that with your guidance, the bagels would be a success AND they were! Thank you for sharing this incredible recipe with instructions that even I can follow! Rated up & pushed all the buttons! Good Job.

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Well Hello Gordon! Once again you make my day by stopping over for a read. Thank you for the congrats on the hub.

      I can only imagine how wonderful those Austrian Bagels with that Scottish smoked salmon must have been. Just the thought makes my mouth water! What a beautiful memory to share and thank YOU for offering it to us here. BTW, I am still on board, making time in the next week or so. I look forward to it!

      Huge HubHugs my Friend~

      K9

    • Gordon Hamilton profile image

      Gordon Hamilton 

      6 years ago from Wishaw, Lanarkshire, United Kingdom

      K9 - Congratulations!

      Fabulous Hub and instructions. This is what I call quality photographic education! :)

      I have never tried making anything like this - yet! - but I will never forget my first experience of bagels. I was in Austria, I think, and they were on the breakfast table one morning. I had never heard of them before but I had a bagel with creamed cheese and Scottish smoked salmon. It was delicious!

      Thanks for an excellent idea and a pleasant memory! :)

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Landocheese~ I forbid you to crash and burn while making this bagel recipe! I am fully confidence that this recipe is easy enough that even the thought of crashing can be overcome! let me know how it all turn out for you.

      Jean2011 and Eloise Hope~ Thank you for your comments and the high praise, it is very welcome! For bagel lover everywhere this easy homemade take should prove to be well worth the effort! Many thanks.

      Cheers~

      K9

    • landocheese profile image

      landocheese 

      6 years ago

      Excellent article. I have crashed and burned on bagels at home before. I'm going to try again now.

    • jean2011 profile image

      jean2011 

      6 years ago from Canada

      Bagel and cream cheese is one of my favourite snacks. Now I can make my own! Hooray to k9keystrokes. Thank you so much for sharing this recipe. I have voted this hub up and interesting.

    • Eloise Hope profile image

      Eloise Hope 

      6 years ago from Portland, Oregon, USA

      What a great hub! I love to bake, and have made lots of things, yeast breads included, but never bagels! They seemed - mysterious. Your clear text and fantastic, abundant photos are enough to sway me into action! I'm going to try it! Thank you!

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Stephanie~ Awesome! I am grinning from ear to ear about this. Thanks for sharing your homemade bagel results with us! I just can't tell ya how fun it is to hear that you have found the recipe yummy! Enjoy those warm little dough delights!

      HubHugs~

      K9

    • Stephanie Henkel profile image

      Stephanie Henkel 

      6 years ago from USA

      P.S. I had to try this recipe today, and it turned out great! Yummy!

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Moon Daisey~ You can make whole wheat Bagels, and here's how:

      Follow the recipe above, omit all of the sugar and replace it with more of the honey. In place of the flour use 2 cups whole wheat or graham flour, 1/2 cup wheat germ, and about 2-3/4 cup all-purpose flour (all still unsifted). Mix in all of the whole wheat flour and wheat germ and add 1-1/4 cups of the all-purpose flour before mixing the dough to the thickened stage. Then mix in about 1-1/2 cups more of the all-purpose flour, and mix to dough stage; knead and finish as directed above. NOTE: I have noticed with the wheat bagels that the rise can be dwarfed somewhat, so possibly a short second rise may help in this area...keeping your surfaces warmer is helpful with the wheat dough.

      I have never made a gluten free bagel so I would not have a proper answer for you. I am however betting that if you head over to the topics section here on HubPages, you will find some great gluten free ideas, possibly even a bagel related one! Thank you for your great questions!

      Cheers~

      K9

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Thank you Happyboomernurse, stayingalivemoma, and VENZKHVAM, for your warm comments.

      They are as fun to make as they are to eat. Because they cost so little to make, these bagels are a great addition to bake sales and efforts for raising money for school events or other worthy causes. What do you think?

      HubHugs for the room~

      K9

    • Moon Daisy profile image

      Moon Daisy 

      6 years ago from London

      Great hub, it would be amazing to be able to make bagels. (Or as we - sometimes controversially - call them, beigels!) Thanks so much for posting this recipe.

      I have one question, which you may or may not be able to answer! Would they still work with a wheat/gluten free flour? Not sure if it would spoil them or not...

      (This hub is making me very hungry!)

    • VENZKHVAM profile image

      VENZKHVAM 

      6 years ago from Milk way galaxy, trying to find a more adventurous place in another galaxy with my great followers

      congratulations on being selected the hub of the day award.

      I had liked it

      with warm regards

      Dinesh Nair

    • stayingalivemoma profile image

      Valerie Washington 

      6 years ago from Tempe, Arizona

      Congrats on such a well formatted and outlined hub and congrats on getting Hub of the Day! You certainly deserve it!

    • Happyboomernurse profile image

      Gail Sobotkin 

      6 years ago from South Carolina

      Congratulations on the very well deserved Hub of the Day badge. This hub is so beautifully illustrated that I can almost smell and taste the bagels that you baked.

      Loved the clear step by step directions and accompanying photos which helped show proper consistency and form.

      Outstanding hub! Voted up across the board except for funny.

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      RNMSN! I am sooo proud of you! Jumping up and down with joy that you find the recipe doable, and above all yummy! Thanks for giving it a try to returning to let us in on how it went; that really rocks!

      You just link away my dear, the kudos will be appreciated very much. The world will be a better place when more folks are making homemade bagels!

      We have a Bagel Specialty store that serves a pretty good bagel (for the west coast). But the price of a dozen bagels, hold on now, is just under $39. I'm betting your homemade batch of 18 cost less than $5!

      Thank you again for reporting back on how things went for you with the recipe. Nothing says I love you like a freshly baked warm bagel!

      Cheers~

      K9

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Holy smokes! Thank you everyone for the wonderful comments. I am so honored to be picked as the hub of the day Hubber! With all of the awesome articles I read here, this makes me feel quite humbled, and thrilled at the same time. I appreciate every one of you and that you left your comments with me today, I just love this community of writers! Huge HUBHUGS all around!

      To answer a couple of the question formed here:

      Q:"Would you use the same basic time frames with other spice mixtures/ingredients?"

      A: The time frame would remain somewhat the same, with the only difference being in the boiling time. I would give it one more minute in the water (30 seconds on each side) as the moisture from the raisins can add a tiny bit of extra moisture. I love to make craisin (dried cranberry), cinnamon, honey bagels. For this recipe I like the dough a little sweeter so I up the honey in the water by 1TBL and add 1TBL honey to the yeast mix. They will not be cloyingly sweet at all, offering just a hint of honey richness the kids will crave!

      Q:"Also have you ever tried freezing them?"

      A: All of the time. I first place them in refrigerator until they are very cold (at least 1-1/2 hours, no more than 3). Then I place them in an airtight seal-a-meal bag, but regular plastic works just be sure to get as much of the air out that you can. (Try placing a straw in the corner of the bag opening and zip it closed as much as the straw allows. Then suck-out the air through the straw and quickly yank the straw and zip the bag completely closed before very much air returns to the bag.) Then they get popped into the freezer. It is important to get them cold before freezing or the texture will degrade hugely when defrosting. Cooling them first causes the ice crystals to form in far smaller sizes causing less cell damage during defrost due to big jagged ice crystal that form at room-temp.

      It looks like this is going to be one bagel-active weekend for Hubbers! How cool is that!?

      Cheers~

      K9

    • RNMSN profile image

      Barbara Bethard 

      6 years ago from Tucson, Az

      I'm Back :) and hubby and I just ate our first Bagel!! oh my thank you so much!! something I love and never thought Id be ale to make its like, dude! this is so easy!! now how do I make different flavors :)

      hardest part for me was keeping the water at a gentle boil...my stove top is funky

      but soooo delicious and pretty too!...please may I post the recipe and pics on justapinh.com??? I will so credit you and link your hub too!! this is awesome!

    • profile image

      september girl 

      6 years ago

      I had to bookmark this hub. I love bagels. I always wondered how they made them. Thanks for the share! Voted up and interesting. : )

    • homesteadbound profile image

      Cindy Murdoch 

      6 years ago from Texas

      I have often thought of making bagels but figured that they would be too difficult to make, so I just let the idea go. But you have made it look so easy, I am bookmarking this recipe to try very, very soon. My husband and I both love bagels. I voted up and all the way across. You are cloverleaf are definitely helping me get all my carb calories in. And I didn't need any help! Great hub!

    • RNMSN profile image

      Barbara Bethard 

      6 years ago from Tucson, Az

      oh cool. I was copying the recipe (helps me "see it") and found the caraway can be eliminated so plain akery shop bagels it is :) too cool!! see you in 4 hours or so :)

    • RNMSN profile image

      Barbara Bethard 

      6 years ago from Tucson, Az

      oh shoot Cloverleaf just popped my buble too! I dont have carraway seeds either :(

      never mind I am sooo doing this!! wonderful!! thank you!! what a good teacher you are Chef :)

    • RTalloni profile image

      RTalloni 

      6 years ago from the short journey

      Oooh--I always wondered if I could make them. Thanks for the recipe with tips!

      Congrats on Hub of the Day--it's a great one!

    • ajayshah2005 profile image

      ajayshah2005 

      6 years ago from Mid Asia

      Your hub was really interesting and I really like Bagels, and they are called Donuts in our area! They are really tasty! I loved this recipe! Thanks for sharing it with us!

    • LABrashear profile image

      LABrashear 

      6 years ago from My Perfect Place, USA

      No wonder this made Hub of the Day! Congrats and good job on a wonderful (yummy) hub! I love bagels and have often wondered how to make them. I definitely want to try this! UP!

    • applecsmith profile image

      Carrie Smith 

      6 years ago from Dallas, Texas

      Oh my goodness. I love bagels, especially with cream cheese. This is a great article, with very detailed pictures and directions that are easy to understand. I'm not much of a cook but I love baking so this is right up my alley. Congratulations on being the Hub of the Day! Well deserved.

    • randomcreative profile image

      Rose Clearfield 

      6 years ago from Milwaukee, Wisconsin

      Your bagels look amazing! Thanks for the detailed instructions and photos. Congrats on getting Hub of the Day.

    • profile image

      SJmorningsun25 

      6 years ago

      What a well-written, easy-to-follow recipe! Thank you for your thoroughness and simplicity. Can't wait to try these myself! Voted up, useful and interesting.

    • Jade1295 profile image

      Jade1295 

      6 years ago from Boston, Massachusetts

      I also LOVE bagels with a passion! Thank you SO much for sharing your recipe and techniques with us! I also love the illustrations as well! Very well done!

    • Kristine Manley profile image

      Donna Kristine 

      6 years ago from Atlanta, GA

      This is absolutely THE BOMB! I will be making Holiday and Christmas Bagels. Your step by step pictures are wonderful. I love Bagels and Cream Cheese.

      Thank you - Voted up!

    • jacqui2011 profile image

      jacqui2011 

      6 years ago from Norfolk, UK

      What a wonderful hub, truly deserving of the hub of the day. The bagels look delicious and your step by step picture guide is fantastic. Well done. Voted up and awesome.

    • lisabeaman profile image

      lisabeaman 

      6 years ago from Phoenix, AZ

      Congratulations on your hub being the Hub of the Day!!! Great job K9! What a beautifully formatted hub with such great detail and information. :) Voted up and beautiful!

    • ktrapp profile image

      Kristin Trapp 

      6 years ago from Illinois

      I opened up HubPages this morning and the first thing I saw was a picture of these bagels. Congratulations on Hub of the Day! They actually look better than store-bought bagels. And unlike your bagels, often when I buy them they have big air bubbles.

      With your perfect step-by-step photo directions I am going to attempt to follow your recipe. You make it look so easy. I have bookmarked this hub and am voting it up.

    • Stephanie Henkel profile image

      Stephanie Henkel 

      6 years ago from USA

      Your step-by-step guide to making homemade bagels is wonderful! I can't wait to try it. It's impossible to find really good bagels where I live - nothing equals the bagels that my grandfather used to bring home from the NYC delis when I was a kid. But this recipe looks like it might do the trick. Congratulations on being named hub of the day!

    • cephla profile image

      cephla 

      6 years ago from India

      I love bagels. Unfortunately, they aren't readily available here in India. :'(

      It's bagels time!!!! :D

    • tammyfrost profile image

      Tammy Frost 

      6 years ago from Oregon

      This is a wonderful article on making bagels. Thanks for sharing.

    • cardelean profile image

      cardelean 

      6 years ago from Michigan

      Excellent choice as the hub of the day, congrats! My kids (as well as my husband and I) LOVE bagels and I can just see their excitement as they make their own. We are definitely going to do this. Would you use the same basic time frames with other spice mixtures/ingredients? I'm thinking cinnamon raisin or maybe adding some whole grains. Have you ever tried any of those? I'm not sure my kids would be thrilled with onion flavor. Also have you ever tried freezing them? Just wondering how they might hold up. Thanks for such a great recipe and inspiration!

    • Thelma Alberts profile image

      Thelma Alberts 

      6 years ago from Germany

      Congratulation for the hub of the day! I love bagels sandwiches. Thanks for sharing. Bookmark for later use.

    • FloraBreenRobison profile image

      FloraBreenRobison 

      6 years ago

      Congratulations on being chosen hub of the day

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Flora~ This is a really simple recipe that you (and your very artistic mom) might just enjoy a great deal! If you already love bagels and cream cheese, you are in for a wonderful surprise with these homemade bagles!

      HubHugs~

      K9

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Robin~ Thank you so much for swinging by for a look at a batch of bagels. They are a vice for me as well! I find it very flattering that you will be giving the recipe a try, it is very easy! I am so happy you like the hub and the photo guide, it was challenging to complete; what with all the flour and sticky dough everywhere, my camera was in parlous positions more than once during the process! But, we persevered and ate many bagels to sooth our souls...Jen and I, not the camera...he-he!

      I hope you enjoy the batch you create for your family!

      HubHugs~

      K9

    • Robin profile image

      Robin Edmondson 

      6 years ago from San Francisco

      This is absolutely amazing!! I LOVE bagels, guilty pleasure. We are definitely going to try this recipe. I love all of your photos and your amazing guide. Well done, AGAIN! Cheers!

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Sally's Trove~ Wonderful! I am all for adding new traditions to the respected and honored old traditions.I hope you and your "traditional bagel" family find some measure of joy from this simple homemade recipe pictorial!

      hubHugs and Shalom~

      K9

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      rjsadowski~Thank you I am pleased to know you find the directions easy to follow! I hope you enjoy your bagels!

      Cheers~

      K9

    • rjsadowski profile image

      rjsadowski 

      6 years ago

      Excellent instructions.

    • Sally's Trove profile image

      Sherri 

      6 years ago from Southeastern Pennsylvania

      Love the pics illustrating the process and enjoyed the narrative, too. I come from a bagel tradition, also, but my family has never baked them. Your recipe is definitely on my to-do list. Up, useful, and awesome!

    • FloraBreenRobison profile image

      FloraBreenRobison 

      6 years ago

      I haven't made my own bagels before. I love bagels and cream cheese, however.

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      Cloverleaf~ I am so honored that you have picked up the bagel making gauntlet! If you already make your own breads at home, you are going find this bagel recipe an extremely simple task. Thank you for the high praise and votes...my smile could not be any wider!

      Cheers~

      K9

    • Cloverleaf profile image

      Cloverleaf 

      6 years ago from Calgary, AB, Canada

      Could it be possible...bakery style bagels? My mouth is watering now, I HAVE to try this! I love making my own french bread at home, but I have never tried making bagels. Challenge ACCEPTED. Your hub was so easy to follow that I'm tempted to get started right now. The only ingredient I don't have is the caraway seeds. Must add to grocery list tomorrow!

      I'm voting this up, awesome, interesting, useful and everything. Bookmarking for guaranteed use over the next few days. THANK YOU!

      Cloverleaf.

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      livelonger~ So pleased you approve, coming from you it means the world! I too have heard of using the malt syrup, and the taste is truly yummy. In an attempt to duplicate those good east coast bagels I remember, we gave the sugar and honey a try and were thrilled with the results! We had a few failed attempts at this using a variety of different sweeteners, and even tried Splenda once...I do NOT recommend Splenda at all for this...yuck even! The egg yolks used for the bagel glazing are from my own chickens, so the credit for that beautiful color goes to my feathered backyard friends!

      Very happy you made it by today! Big HubHugs!

      Shalom~

      K9

    • livelonger profile image

      Jason Menayan 

      6 years ago from San Francisco

      Wow, a mindblowingly amazing Hub! I *love* bagels, and, truth be told, worked in high school at a bagel shop for a few months, so I know the technique (we used malt syrup in the poaching water, although honey & sugar sound even better). Your bagels have a stunning color...I can't even imagine the taste! And thanks for taking all the pictures. They really do illustrate what your supposed to do.

    • K9keystrokes profile imageAUTHOR

      India Arnold 

      6 years ago from Northern, California

      anglnwu~ Thanks for stopping by to check out this bagel recipe! It is as easy as the hub makes it sound, really! I like to follow directions with pictures the best, so this is my attempt to give you a step by step look at homemade bagels one image at a time.

      We love to make them as an afternoon weekend project of sorts. I hope you enjoy them as much as we do!

      Cheers~

      K9

    • anglnwu profile image

      anglnwu 

      6 years ago

      I love bagels and I would never think of making them until i see this hub. Amazing pictures and since they keep well, I just may be inclined to make a batch and then enjoy them slowly. Rated awesome!

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