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bagels from Bucket of Bread
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Bucket of Bread Bagels

Look out New York, folks are making their own bagels now!
Prep Time10 minutes
Active Time35 minutes
Rising Dough2 hours 30 minutes
Total Time3 hours 15 minutes
Course: Breakfast
Cuisine: American, German, Israel, Polish
Keyword: bagel, easy, homemade, how to make bagels, simple, what are bagels made of
Yield: 4 bagels
Author: Bucket of Bread
Cost: $7

Equipment

  • 1 Already made Bucket of Bread brand dough Your choice on what kind! Everything bagels go well with Seven Grains!
  • 1 Favorite bottle of seasoning Everything bagels are great!
  • 1 Baking sheet
  • 1 Sheet parchment paper, non-stick foil, silicone mat, or a sprinkle of cornmeal Lines your cooking sheet to prevent sticking.

Materials

  • 1 egg Egg wash 1 egg beaten with 1 Tablespoon water
  • 2 Quarts Water
  • 1/2 Cup Honey
Makes: 5inch round, 1.5inch height

Instructions

Shape Dough to Look Like Bagels:

  • Reach into your bucket and grab some dough.
  • Divide the dough into 8 equal pieces (or less if you want fewer bagels). Either way, just grab enough to form nice sized bagels.
  • Shape each piece into a ball and press your index finger through the center to make a hole and stretch it out to about 1½– 2 inches in diameter.
  • Preheat your oven to 425°F (218°C).

Time to Take a Bath:

  • Fill a large, wide pot with 2 quarts of water.
  • Bring the water to a boil, and whisk in the honey.
  • When the water and honey reach a rolling boil, reduce the heat enough so there isn’t bubbling as much (usually from a high to a medium).
  • Form and drop them into the bath, you can boil more than 1 at a time, just make sure there is enough room to float around. The dough will most likely go to the bottom; however, will float to the surface quickly. If your bagel isn’t floating, nudge it with a utensil as it may have stuck to the bottom of your pan.
  • Boil for 1 minute of floating time on each side.
  • Move to a plate to prepare for baking.

After the Bath:

  • Brush an egg wash on top and around the sides of each bagel while still warm from the hot bath. This time the wash isn't just to look pretty so don't skip this step.
  • Sprinkle your favorite topping so the flavors stick to the egg wash. Press down lightly to adhere, if necessary.
  • Place onto a parchment paper, silicon mat lined baking sheet, or on top of a generous amount of corn meal. Ensure the bagels are at least 2-3 inches apart from each other as they will grow a little in the oven.

Baking:

  • Bake for 20-25 minutes, rotating the pan halfway through. You want to ensure these achieve a nice browning, crunchier exterior crust. Just keep an eye on them and you’ll be fine.
  • Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
  • Serve fresh!