Let’s Make Some Bagels!

Nothing beats a good bagel. You can grab one from a bakery, while on the way to work, or buy a mass amount at grocery stores.  Bagels can also come in many flavors, plain, blueberry, cinnamon raisin, pumpkin, and so much more.  I almost feel like a child playing Pokemon, instead of catching them all, I have to try em’ all!

I personally have always favored blueberry and cinnamon raisin. When I was a child, my mother would always grab blueberry bagels and we would eat them together. When I got older, my grandmother-in-law loved cinnamon raisin. My husband would always bring her cinnamon raisin and so one day, I tried it. Oh my, it was delicious. I love it with honey!

When I started baking, my husband and I thought it would be a great idea to make bagels. I love to bake, I love bagels, and I love to cook with love, why not make bagels? So, the journey began.

I instantly knew that I would turn to King Arthur Flour for the perfect recipe.

Honestly, bagels have become one of my favorite recipes to make. You will have fun, but it will take time and deserves your undivided attention.

So, after many happy tummies, several requested bakings, and mouth watering flavors, I bring you….



(recipe adapted from:


For Your Dough

2 packages of fast rising yeast

2 1/2 cups of King Arthur Bread Flour

1 1/2 cup of King Arthur Flour

2 teaspoons of salt

1 tablespoon of brown sugar

1 1/2 cup of lukewarm water (room temp!)

For the Water Bath

2 quarts of Water

2 tablespoons of brown sugar or maple syrup

1 tablespoon of white sugar

1) First you want to start the dough, to make sure the yeast is going to do it’s job correctly, you first want to pour the yeast, brown sugar, and water in the mixer. Let the ingredients get to know each other and leave them be for 7 minutes.

2) Once the yeast and water are foaming, slowly pour in bread flour, mix for a few minutes, and wheat flour. (BLUEBERRY: You want to add the blueberries at the end of the mixing cycle. Some of the blueberries will smash, but that is ok. I recommend fresh blueberries.) Once all ingredients are added together mix for a few minutes until all the ingredients become a stiff dough. When ready, the dough will not stick to the sides of the bowl. (It will take about ten minutes).

3) When dough is ready, remove dough and put in a lightly greased bowl (butter or oil). When dough is resting in the bowel, cover the bowl loosely with plastic wrap. When dough is covered (loosely) with plastic wrap, it helps the dough breathe. This tip is great for bread, bagels, and biscuit recipes. After using this helpful tip, all of my yeast recipes have been fluffier and bigger in size.

4) Let the dough rest for 1 1/2 hours.

5) While the dough is rising, clean a work area and lightly cover area with bread flour. (BLUEBERRY: You also want to add white and brown sugar – 1/4 cup sugars -both)(CINNAMON RAISIN: You want to sprinkle 1/4 cup of brown sugar and 3/4 cup of raisins) 

6) After the dough has had it’s resting period, remove dough and put on the work area that has the bread flour (& sugars/raisins).

7) Knead the dough in all of the ingredients, (flour, sugars, raisins) until of of the ingredients have been formed in the dough. If you need to add sugar, add a tablespoon at a time.

8) After dough has all the flavors in them, separate dough into 8 good size balls. Place plastic wrap loosely over the doughs.  The doughs will nap for 30 minutes.

9) While the dough is napping, turn your oven to 425F and start to simmer your water bath with all the needed ingredients.

10) Once the dough has napped for 30 minutes, gently place your index finger in the middle and make a simple hole. (You can twirl the dough around your finger (GENTLY) to help the dough stretch.) After the dough is formed into a bagel, place the bagel dough on a greased or parchment-lined baking sheet. Repeat with all 8 doughs.

11) Once the water bath starts to simmer and the doughs have been formed into bagels. Place a few bagels in the water bath and cook for 2 minutes. Raise temperature if needed. After two minutes, flip and cook for 1 minute more. Using a strainer, remove the boiled bagels and place on the cookie sheet. Repeat until all the bagels become boiled.

12) When all the doughs have been boiled, bake in oven for 20-25 minutes. Make sure to turn them over 15 minutes into the baking time (this will help them keep their form).

13) Once the bagels have been baked, carefully remove them from the oven and after a few minutes, place the bagels on a cookie sheet and let them cool.

14) After a few minutes, grab some butter, honey, or other toppings, and enjoy!






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