Indulge in the deliciousness of homemade bagels by venturing into your own kitchen with this From-Scratch Bagels recipe. Surprise your family with the aroma of freshly baked bagels, lovingly prepared by you. Rebecca Phillips, from Burlington, Connecticut, encourages you to add a twist to the traditional toppings by sprinkling the bagels with cinnamon-sugar instead of the classic sesame and poppy seeds. Get ready to experience the satisfaction of creating these delightful treats from scratch.

The concept of a bread roll with a hole in the middle is not a recent invention. Even ancient Egypt had breads featuring holes. Bagel variations can be found in various cultures worldwide. In Israel, the technique of boiling bagels before baking, which is popular in America, is considered a Polish custom. Jewish immigrants who settled in Manhattan’s Lower East Side in the early 1900s sought a taste of their homeland, which included bagels. As a result, the neighborhood flourished with approximately 70 Jewish bakeries by 1900. To maintain quality control over bagel production, the International Beigel Bakers’ Union was established in 1907. It was during this time that Harry Lender opened one of the first bagel factories outside of New York City in New Haven, Connecticut, in 1927. Harry and his son, Murray, revolutionized the bagel industry by introducing frozen bagels, allowing them to be shipped to supermarkets across the country.

PREP: 30 MIN. + RISING

BAKE: 20 MIN. + COOLING

MAKES: 1 DOZEN

INGREDIENTS

• 1 teaspoon active dry yeast
• 1¼ cups warm milk (110° to 115°)
• ½ cup butter, softened
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 egg yolk
• 3¾ to 4¼ cups all-purpose flour
• Sesame or poppy seeds (optional)

INSTRUCTIONS 

1. In a large bowl, dissolve the yeast in warm milk. Add the softened butter, sugar, salt, and egg yolk. Mix well. Stir in enough flour to form a soft dough.
2. Turn the dough onto a floured surface and knead it until smooth and elastic, approximately 6-8 minutes. Place the dough in a greased bowl, turning it once to grease the top. Cover and let it rise in a warm place until doubled in size, about 1 hour.
3. Punch the dough down and shape it into 12 balls. Push your thumb through the centers of each ball to form a 1½-inch hole. Stretch and shape the dough to create even rings. Place the bagels on a floured surface, cover, and let them rest for 10 minutes. Slightly flatten the bagels.
4. Fill a Dutch oven two-thirds full with water and bring it to a boil. Drop two bagels at a time into the boiling water. Cook them for 45 seconds, then turn them over and cook for an additional 45 seconds. Remove the bagels with a slotted spoon and drain them well on paper towels.
5. Sprinkle the bagels with sesame or poppy seeds if desired. Place them 2 inches apart on greased baking sheets. Bake at 400°F for 20-25 minutes or until golden brown. Once baked, transfer the bagels from the pans to wire racks to cool.

NOTES:

• Enjoy the satisfaction of biting into a warm, freshly baked bagel straight from your own kitchen. These homemade bagels offer endless possibilities for customization. Whether you stick to the classic sesame and poppy seed toppings or opt for a delightful cinnamon-sugar coating, these bagels are bound to become a beloved treat in your household. Take a culinary journey inspired by the rich history of bagels, from ancient civilizations to the thriving Jewish bakeries of early 20th-century New York, and continue the tradition of enjoying these doughy delights.