Homemade Bagels with Poppy Seeds

    (161)
    2 hours 15 minutes

    This is a recipe for those feeling adventurous. Making bagels is a little time-consuming, but the hot and fresh results make it well worth the effort. Top with sugar or poppy seeds if desired.


    156 people made this

    Ingredients
    Serves: 12 

    • 470ml warm water (45 degrees C)
    • 7g active dry yeast
    • 2 tablespoons white sugar
    • 1 tablespoon vegetable oil
    • 7 cups (960g) bread flour
    • 1 tablespoon salt
    • 1 tablespoon white sugar
    • 3 tablespoons poppy seeds

    Directions
    Preparation:50min  ›  Cook:25min  ›  Extra time:1hour rising  ›  Ready in:2hours15min 

    1. In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes.
    2. Roll the dough into a ball, place it in a large oiled bowl and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
    3. Punch down, cut into thirds and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 5cm longer than the width of your hand. Make a ring with the dough, overlapping ends about 1cm and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly greased baking trays. Cover and let stand until puffy, about 20 minutes.
    4. While bagels are proofing, fill a 4 litre saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once.
    5. Carefully lift each bagel out with a slotted spoon. Drain momentarily. Add topping, if desired. Evenly space bagels on 2 nonstick or very lightly oiled baking trays.
    6. Bake with steam, by placing a tray of water on the lower rack, in oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown and continue baking until done.

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    Reviews and Ratings
    Global Ratings:
    (161)

    Reviews in English (123)

    by
    110

    Ann, you must be Jewish! I'm a rank-Yank from New Jersey who worked in a high-volume (350+dozen/morning) Jewish Bagel shop. Of the three or so bagel recipes I found, this recipe most closely matches the shop's. It is a fine home-sized adaptaion of the large-scale operation I worked in. I think the recipe is fine, it brought back a lot of memories. It's a good base from which to start using condiments. The only criticism is that the dough could probably use a little more salt (but a salt-topping could easliy fix that).  -  18 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    79

    I have always been a fan of bagels but never thought I could actually make my own. This was my first attempt and they came out perfectly. I followed the ingredients of the recipe exactly along with the directions for Forming and Baking Bagels here on the All Recipes website. (Go to: http://allrecipes.com/HowTo/Forming-and-Baking-Bagels/detail.aspx) I am really impressed with the outcome. The bagels are crisp and toasty on the outside while chewy and yeasty on the inside. After boiling and draining I coated the tops in a mixture of poppy seeds, sesame seeds, sea salt, garlic powder, and fresh ground pepper. (My version of the “Everything Bagels” that I have always loved.) Try making these bagels and I am sure you will not be disappointed. I will definitely be making these over and over again.  -  17 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    73

    Great Recipe! Easier than I thought. I split the flour 50/50 Whole Wheat/Unbleached and made a batch of great WW Bagels.  -  28 Feb 2000  (Review from Allrecipes USA and Canada)

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