Homemade Bagels


I LOVE bagels. The chewy texture and the plethora of uses for them, sandwiches, mini pizzas, or just plain toasted with cream cheese they’re always tasty. (Although the last option doesn’t always work out so well, as the main site pic testifies.)

So without further ado or fuss, BAGELS!

(Recipe from Williams-Sonoma Baking Book)


2 large Russet Potatoes, peeled and cubed

2 1/2 cups Water

5 teaspoons Active Dry Yeast

1/4 cup Vegetable oil

4 Eggs

7 1/2 cups Flour plus extra for  kneading

1 1/2 teaspoons salt

1 large Egg, beaten

Toppings of your choice

In saucepan combine potatoes and water, bring to boil, and cook till tender, about 10 minutes drain and reserve water. Use potatoes for something else.

Measure 2 cups of the potato water into a large bowl and let cool to warm. Dissolve yeast in water and let stand till foamy about five minutes. Add oil and eggs, whisking. Whisk in 2 cups of the flour and the salt till smooth. Stir in remaining flour with a wooden spoon 1cup at a time till a soft dough is formed, turn out on floured surface and knead till smooth and elastic, about 6 minutes.


Form the dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and let rise till double, about 1 hour.

Punch down dough and transfer to a work surface. Cut  into quarters with a sharp knife or bench scraper and cut each quarter into thirds. Roll and form each piece into a 10 inch rope and shape each into a bagel pinching together and lightly rolling the ends. Set aside and cover with  kitchen towel, let rest till puffy about 15 minutes.

till puffy

Set oven on 425 degrees F and line 2 half sheet pans with parchment paper.

In a large pot boil water and using a large slotted spoon gently lower three bagels into the water. Simmer 1 minute, turn over, and simmer 1 minute on other side. Transfer to prepared pans.


(I know there are four, I was making small bagels.)

Brush bagels with beaten egg and sprinkle with toppings, if using.

brushing bagels

Bake until golden brown, about 25-30 minutes. Transfer to wire racks and let cool.


Enjoy with any number of toppings, or  simply toast.


And for once get it right!


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