How to Make Bagels: Our Boiled Bagel Recipe

Do you know what makes a great bagel? It’s boiling.
Our Boiled Bagel Recipe
A great bagel is boiled before it is baked.  After several revisions, I believe we have perfected a boiled bagel recipe.

I grew up in the suburbs of Chicago and people there knew how to make bagels.  Now I live in New Zealand. While I  do have clean, green living, I am stuck with so far only chewy commercial bagels.  I certainly can’t speak for every bagel here and if you happen to have found a good one, please let me know.

Our Boiled Bagel Recipe

Boiled Bagel Recipe Ingredients

  • 1 1/3 cups cold water
  • 1/2 teaspoon salt
  • 3 teaspoons yeast
  • 2 tablespoons olive or canola oil
  • 3.5 cups white flour
  • 1/2 cups wheat flour

Boiled Bagel Recipe Instructions

  1. Mix water, salt, sugar, yeast in a large bowl and let sit for 10 min.
  2. Add remaining ingredients. Mix until it forms a single dough ball.
  3. Knead dough for 10 minutes.
  4. Measure out 100 grams per bagel and form into rings.
  5. Place bagel rings on greased baking sheet. Let rise for 40-50 min.
  6. Boil bagel rings one minute on each side.
  7. Place on wire rack to allow water to drip off (about 5 minutes).
  8. Place boiled bagel on a re-greased baking pan.
  9. Bake 20 minutes at 180C (350F) or until golden brown.

Want more recipes? Check out these cookbooks:

Have you tried making bagels yet?

Comments

  1. Hi Birthday Girl! Thanks for reminding me to defrost some Kaufmans bagels. They still are the best. I’m impressed that your hubby made his own, but then again, he is a rocket scientist!

  2. I’ve not had a bagel in years. Just not my cup of tea. I didn’t know they were boiled though. Learn something new everyday.

    Have a terrific day and weekend. 🙂

    • And here I thought everyone loved bagels. – LOL . Thanks for commenting Sandee. Your continued support means a lot to me.

  3. I have heard that bagels are one of the highest calorie foods and one should not partake in them. I always thought there was more “bad” oil, or sugar, or they were fried, etc. – but this recipe does not look like it would be too bad on the waistline. I might have to give it a try – do you think it would work as well if I upped the wheat flour and lowered the amount of white? They do serve wonderful whole grain bagels in Chicago these days.

    • Maybe if you buy them commercially they are not the best choice. I will agree with you on these being pretty good. And, yes you can use wheat flour. We often use a mix. We generally substitute out only about 25% of the white, otherwise it gets too dense, and doesn’t’ rise.

  4. I never thought of making my own bagel.

Speak Your Mind

Share
Tweet
+1
Stumble