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Water Bagels Recipe

The bagel is a breakfast classic, and great ones are hard to find. If you don't live near a bakery, or if you just like the challenge of making your own, the following recipe should get you started.

At a glance

Prep
Bake
Total
Yield
16 to 20 bagels
Nutrition information

Ingredients

Choose your measure:

Dough

Water Bath

Instructions

  1. To make the dough: In a large bowl, mix all of the ingredients, then knead until smooth, using your hands, an electric mixer, or a bread machine set on the dough cycle.
  2. Shape the dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap, and allow it to rise until doubled in bulk, 1 to 1 1/2 hours.
  3. Gently deflate the dough, and transfer it to a lightly greased work surface.
  4. For the water bath: Put the water into a large, shallow pan; it should be about 3" deep. Add the malt and sugar. Bring the water to a boil while you're shaping the bagels.
  5. Preheat the oven to 425°F.
  6. Divide the dough into 16 pieces. Working with one piece of dough at a time, shape it into a ball. Poke a hole through the center with your index finger, and twirl; the dough will form a ring.
  7. Place the bagels on a parchment-lined baking sheet as they're shaped.
  8. Once all the bagels are shaped, reduce the boiling water bath to a very gentle simmer. Starting with the first bagels you shaped, gently transfer 3 or 4 at a time to the water bath; don't crowd them. Simmer them for about 30 seconds on each side, then return them to the baking sheet.
  9. Bake the bagels for 20 minutes, or until they're a deep golden brown. Remove them from the oven, and cool them on a rack.
  10. Serve bagels warm or at room temperature. Store at room temperature, well wrapped, for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 1 bagel
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 173
  • Calories from Fat
  • Total Fat 1g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 1mg
  • Sodium 423mg
  • Total Carbohydrate 34g
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.