Bagel Making 101

A gentleman in our church who lays tile offered to let the boys come and help him this morning. So I figured it would be a good time to give Emily a baking lesson. We made two different kinds of bagels - cinnamon raisin and onion.

Here is the recipe for the cinnamon raisin bagels.

2 1/2 tsp. yeast
1 cup warm water
1 tsp. salt
2 tsp. cinnamon
1/4 cup brown sugar
1 1/2 c. whole wheat flour
1 cup flour
1/2 cup raisins

Whisk the yeast and warm water together, until yeast is dissolved and it foams up. Then whisk in the salt, cinnamon and brown sugar.


Add the whole wheat flour and mix on low until thoroughly combined. Add all-purpose flour until well combined.


Add in raisins. Emily does not like raisins! Mix well.


I have a Kitchen Aid mixer and do it with that. So once things are mixed well, I increase the speed of the mixer to a 3 and mix for about 5 more minutes until the dough is smooth. If you don't have this and do it by hand, just turn the dough out onto a floured surface and knead until smooth and elastic.

Cover and let rise in a warm spot until double, about 1 1/2 hours.


Turn out onto a floured surface and knead a few times.


Divide dough into 8 equal pieces. Roll into a ball, flatten slightly and poke a hole in the middle with your thumbs.


Boil a pot of water with 1 Tbsp. sugar. Drop bagels into boiling water and boil for 1-2 minutes on each side.


Take out and drain.


Brush with beaten egg. (I forgot to put this in the original post). Place on a greased cookie sheet with cornmeal sprinkled on the surface of the pan. Bake at 450 degrees for 15 minutes.

Transfer to a wire rack and let cool.


These are fun to make and the kids love them. I usually double the batch and make 2 or 3 different kinds at one time. Then I freeze them in gallon freezer bags. I just pull out a bag of bagels whenever we want bagels for breakfast.

Enjoy!