Tuesday, July 8, 2014


     For the longest time, our house has had a huge stockpile of bagels. Our local market carries Pepperidge Farm overstock, so we could get bags of six bagels for 99 cents! Our freezer was stuffed. Lately, they haven't been stocking the bagels, so I was forced to take drastic measures and make them myself. I once again turned to my trusty copy of Taste of Home Everyday Light Meals. There just happened to be a pretty good looking bagel recipe. While the bagels are really, really good, they are a bit labor intensive, pushing P.I.T.A. status. It's worth the effort, though. You end up with bagels with a nice crust and a chewy middle. I'm talking deli-delicious. As always, any notes or changes are in blue. 

via Taste of Home Everyday Light Meals

  • 1 tablespoon active dry yeast (2 of the little packets)
  • 1-1/4 cup warm (110-115F) water
  • 3 tablespoons canola oil (we used vegetable oil)
  • 3 tablespoons sugar
  • 3 tablespoons, plus 1/4 cup honey, divided (we omitted the other 1/4 cup of honey, as you'll only use it for boiling the bagels. It just seemed wasteful)
  • 1 teaspoon brown sugar
  • 2 teaspoons salt
  • 1 egg
  • 4-5 cups bread flour (we use 5 cups every time)
  • 2 tablespoons dried minced onion
  • 2 tablespoon sesame seeds
  • 2 tablespoons poppy seeds (omitted. We didn't have any on hand)
  • 2 tablespoons garlic powder
  1. In a large mixing bowl, dissolve yeast in warm water. Add the oil, sugar, 3 tablespoons honey, brown sugar, salt and egg. Mix well. Stir in enough flour to form a soft dough. Turn out onto a floured surface and knead 8-10 minutes (we mixed and kneaded everything in the KitchenAid. If we have it, we're going to use it until it explodes.) Cover and let rest for 10 minutes.
  2. Shape dough into 12 pieces. Roll each piece into a 10" rope (we just set out a tape measure on the counter to make it simple). Form bagels by overlapping the ends; pinch to seal. Place on a lightly floured surface. Cover and let rest for another 20 minutes.
  3. In a large post bring 8 cups of water and remaining honey to a boil (again, we left out that extra honey. Honey is expensive and I don't think I'm really losing anything by not using it. Maybe once the Bugatti gets back from the shop, we'll try it with the extra honey). Drop bagels, one at a time (that is dumb. The pot will hold three! I boiled three at a time), into boiling water. Boil for 45 seconds. Flip the bagels and boil for another 45 seconds. Remove bagels and allow to drain. 
    See? Plenty of room.
  4. Place bagels on baking sheets lined with parchment paper (2 times in a row I forgot to buy parchment paper. We used foil sprayed with nonstick cooking spray and nothing terrible happened). Sprinkle with the minced onion, sesame seeds and garlic (or whatever topping you choose).
  5. Bake at 425F (220C, Gasmark 7) for 12 minutes. Flip bagels and cook another 5 minutes (the cooking time was pretty accurate, but keep an eye on things as cooking times may vary).
Good Times!


  1. Homemade bagels sound delicious. What a great recipe! Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

  2. Thanks for linking up to #GetHimFed last week. I'm featuring your post on #GetHimFed No. 45. Can’t wait to see what you bring this week. We party from early Friday morning through Sunday night every week. I’ve also pinned to our #GetHimFed Pinterest board.