Homemade Bagels

bagelsFor whatever reason I refuse to make my husbands lunch. It could just be that I’m lazy and just wont wake up early enough. Surprise!  I’m not a perfect wife and that’s my dirty secret. He likes to eat leftovers so I make extra dinner and it works out. Since I don’t make lunches and there’s no way in hell-oooo that I’m getting my crusty bum out of bed to cook a full course breakfast, I like to make sure my honey has some decent grab and go breakfasts. If it were up to him he would just eat a PB & J every morning with his coffee and call it good. I like to make sure my guys gonna eat a decent breakfast because he works hard. I try to have 3-4 options for him to choose from waiting in the freezer. I do breakfast burritos, sandwiches, zucchini bread, banana bread, and a couple versions of this bagel recipe your about to discover.

Plain Bagel

1  3/4 cup lukewarm water

1/2 tsp yeast

1 1/2 TBS sugar

2 tsp salt

5 cups flour (more or less)

I use this recipe for all of the bagels that I do. Its easy and straight forward. Today’s post is going to include the instructions for the apple cinnamon bagels. At the bottom of the post will be instructions for Jalapeno bagels as well. Check it out if your interested.

Bagels are super easy! Its just dough…that you boil! Homemade bagels will not keep as long as store bought bagels. Especially if they have any fruits or veggies in them. The water in the fruits will cause them to mold quickly so I freeze the bagels as soon as they cool off. We take them out as needed, set the microwave on defrost (bagel inside) for two minutes and then pop them in the toaster. The apple cinnamon bagels are better with butter but work fine with cream cheese too.

Apple Cinnamon Bagels

Plain bagel recipe above only 1 1/2 cups water and only 1 tsp salt instead of 2.

2 apples (I used Gala) diced small

2 tbs butter

1/4 cup sugar

1/2 cornstarch

1/4 teaspoon cinnamon

pinch of nutmeg

pinch of salt

1 tps vanilla

applesbagelsCaramelize the apples in the butter, sugar, cornstarch, cinnamon, nutmeg, and salt. When all the fluid has cooked off set aside to cool and add your vanilla.

Put together your plain bagel dough.

Mix the water, yeast, sugar, and salt in your stand mixer. Add your flour a cup at a time. Make sure it mixes well before you add your next cup. The dough will be stiff and your mixer will whine… make sure its on speed 2 (the kneading setting) and allow the dough to knead for a while. It takes longer than normal dough and is a really dense and heavy. Hand kneading is not recommended unless you would like to look like Pop-eye. This is a great workout but I doubt your going to want to make bagels ever again. When all the dough is done add your flavor/filling/…good stuff.

The apple cinnamon filling should be cool enough to go into the dough without killing the yeast. Throw it in there and keep it on the 2 speed. The dough is going to go from stiff to slippery fast so add more flour as needed. The dough should go back to the hard dry-er ball that you had before the filling went in. Go slowly because its hard to go back from too dry. When all the flour is incorporated and your dough has gone back to tough stuff, let it rest for ten minutes.


My sweet grandma made me these! There is one for each day of the week.

After 10 minutes, I cut the ball into 8ths. The 8ths are always way to big to make into bagels so I eye ball my sizes by rolling a ball big enough to cup between my two hands. This recipe usually gives me about a dozen bagels. After making my ball I then poke a hole in the middle with my thumb and forefinger and slowly work the dough with my hands so that it looks like an evenly shaped bagel. This isn’t the typical way of making bagels. Usually, you would make a cigar-shaped snake out of the dough and combine the ends to make a circle. This takes too long and pretty much never worked to my liking. Doing it my way alleviates the question of whether or not it will fall apart while boiling. Place your bagels on a greased baking sheet cover with a damp cloth or tea towel and allow to rise for a hour and a half.

The row on the left has been boiled and the right hasn't.

The row on the left has been boiled and the right hasn’t.

After an hour and a half is over, it literally looks like the bagels haven’t risen at all. Don’t sweat it. They are super dense so they wont puff up like a roll would. However, they do get bigger when you boil them. I use my beautiful large dutch oven to boil my bagels. It will hold 3 regular sized bagels at a time. Place the 3 bagels in the water and let them boil about 3 minutes on each side. Then scoop them up with tongs. I always try to lift them from the center hole so I dont squish down the bread. Place them back on the greased baking sheet and pop them in the oven at 400 for around 20 minutes. Keep an eye on them because I have never had the same cook time on two batches. I usually take them out when the tops are slightly brown and the bottoms are golden…not burned 😉

For the jalapeno bagels, add a 1/4th cup dry red peppers (diced) to the dry ingredients. After the bread has mixed well add a 1/3 of fresh jalapenos and kneed until every thing is well combined. Go about business as usual like above, but after you boil your jalapeno bagels, add a slight layer of finely grated cheddar cheese. While baking the cheese will turn a glorious crunchy-cheese topping that really adds a great texture to this tasty morning treat.


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