Best Easy Bagels Recipes

EASY BAGELS!

Steps:

• Preheat Oven to 450°.
• Mix Yeast with warm water and sugar and stir. Set aside for 5 minutes.
• Add 1 cup of flour at a time to the yeast mixture and salt and oil.
• Mix together, when it starts to get stiff use your hands.
• Put on floured counter and knead until smooth.
• In the meantime, boil a large pot of water for 15 minutes.
• Once dough is well kneaded, cut into twelve even pieces.
• Roll pieces and form into bagel shapes.
• Rest for 15 minutes on greased baking sheet covered with a towel.
• Boil 4 at a time, 30 seconds per side.
• While wet, sprinkle with salt/sesame seeds etc.
• Put on a baking sheet and bake for about 10 minutes, or until the tops are golden brown.

EASY GLUTEN-FREE BAGELS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix almond flour, baking powder, and garlic salt together in a bowl.
• Combine mozzarella cheese and cream cheese in a microwave-safe bowl. Heat in the microwave for 1 minute; remove and stir. Microwave for 1 minute more; remove and stir until well incorporated. Stir flour mixture and eggs into the melted cheese mixture, working quickly. Knead by hand until a sticky dough forms. Keep kneading and squeezing until dough is completely uniform, about 2 minutes.
• Divide dough into 6 equal parts. Roll each into a long log, then press ends together in a bagel shape and place on the prepared baking sheet.
• Bake in the preheated oven until bagels are golden, 10 to 14 minutes.

EASY HOMEMADE BAGELS RECIPE - (4.4/5)

Steps:

• Notes: I invested in a baking stone, and that is how I get crispy pizza crusts, and crispy baked rolls. I also use parchment paper, and cannot be without it. I buy mine pre-cut from King Arthur Flour.com. I also found that a "spider"(shallow wire mesh basket with a long handle) made flipping over the bagels, draining them and placing them on the baking sheet really easy to do. I never, EVER use cheaper bleached flour. In my honest opinion, King Arthur Flour is worth the extra cost, because it's non-GMO, not bleached with scary chemicals, and has a high gluten content. Important: I used my Kitchen Aid Stand mixer, because it's less elbow grease than kneading this dough by hand. I also invested in a pizza peel, that makes the transfer of my breads/pizza much easier to do. *Mel's notes: I never have bread flour on hand, so I always use all-purpose flour, subbing 1 tablespoon of vital wheat gluten in for every cup of flour (or 1 tablespoon gluten for about every 5 ounces of flour if you prefer to weigh your ingredients). For this doubled recipe, I used 16 ounces of whole wheat flour, about 3 ounces of gluten and made up the rest of the 34 ounces with all-purpose flour. Manual/Mixer Method: To make this dough in a mixer, combine all of the dough ingredients and on medium-low speed for about 10 minutes. (To make this dough by hand combine all of the dough ingredients and knead vigorously, by hand for 10 to 15 minutes.) Mel's notes: Since a high-protein bread flour is used here (or a combination of all-purpose flour and gluten), it takes a bit more effort and time to develop the gluten. The dough will be stiffer than other soft yeast dough but will still be pliable and smooth once it has finished kneading. It should be stiff and floured enough not to leave much residue on your fingers after pinching a piece but not so stiff that you can't easily pinch off pieces of dough and work with it. My note: I used the dough hook, and the dough had developed enough gluten after ten minutes. Place the dough in a lightly greased bowl and cover with lightly greased plastic wrap. Set it aside to rise for 1 to 1 1/2 hours until it is noticeably puffy. Note: I use my oven as a "proofing drawer". I turn the oven on WARM for one minute, then turn off the oven. My dough had risen, beautifully, in less than an hour! Transfer the puffed/risen dough to a work surface and divide the dough into eight equal pieces. Working with one piece at a time, roll it into a smooth, round ball. Place the balls on a lined or lightly greased baking tray and cover lightly. Let them rest for 30 minutes. They'll puff up very slightly. Note: I forgot to cover the dough, and it developed a bit of a crust, giving the bagels a slightly wrinkled look. My bagels still turned out great, but next time I won't forget to cover them while resting. Once they have rested, one-by-one, use your thumb to poke a hole through the center of each ball then twirl the dough and use your other fingers to stretch the hole until it is about 1 to 2 inches in diameter. The entire bagel will be around 4 inches across. Place the shaped bagels on a lined baking tray (the same one that you'll bake them on). Prepare the water bath by heating the water and sugars to a very gentle boil in a large, wide-diameter pan. You can use a large pot or a deep straight-edged skillet. Preheat your oven to 425°F. Top the bagels with your desired ingredients. If you are going to use a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg white with 1 tablespoon water and brush each bagel with the mixture before topping heavily with sesame seeds, poppy seeds, etc. If using Asiago or another cheese, there is no need to brush the bagels with an egg white glaze, simply place the shredded cheese on the bagels. Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack. My notes: My bagels were a perfect golden brown at 20 minutes. I always cool my breads on a rack, so that the bottoms don't become soggy. This recipe made 8 HUGE bagels! I baked four at a time, and it was no problem for the second batch to rest. Both batches turned out beautifully. I think that the egg white wash really helped to give a beautiful color.

EASY COMPANY BAGELS FOR BRUNCH

Steps:

• Slice your favorite flavor bagels & put them on a greased cookie sheet. Butter each bagel and then layer with cream cheese. Add a slice of sweet onion. Layer 1 slice of swiss cheese on top. Bake at 350 degrees for about 15 minutes or until cheese is bubbly.
• You can make these without the sweet onion if you desire. Enjoy!

EASY FAST BAGELS

Steps:

• 1. Combine all ingredients well (except egg & toppings)
• 2. Knead about 5 minutes, till a dough ball forms, IF too tacky add a dusting of flour, small amounts until dough no longer sticky.
• 3. divide dough equally into 6 balls.
• 4. line a cookie sheet with parchment paper, punch your thumb into each ball and place on cookie sheet, now brush each one with the egg wash and top with your favorites.
• 5. Bake about 20 mins at 375 degrees, the turn oven to 450 degrees for 5 more mins for a nice brown top.

HOW TO MAKE BAGELS | EASY CHEWY BAGEL RECIPE | HANDLE THE HEAT

Steps:

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EASY BAGELS

Steps:

• 1. In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough.Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour
• 2. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes;
• 3. In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon and place 2 in. apart on greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.