I know it may seem like I’m a super woman who does everything herself (read: sarcastic) but I get busy and stressed out just like the rest. The other day I was SO tired in the morning that I couldn’t even bring myself to take the Veggie Pasta Bake out of the fridge and scoop some into a container to take for lunch.
Pretty pathetic, right? So I ended up buying a bagel and cream cheese for lunch and I paid an astounding $1.70 for it. That’s just too much for a little old bagel. Too much!
So, I came home and decided to do some therapeutic baking. I baked my own batch of bagels, 10 total, for less than a dollar. $0.09 per bagel is way more my speed.
I split the recipe in half and made half cinnamon raisin and half sesame seed. The cinnamon raisin turned out so good that I decided to dedicate the whole post to them. If you want plain, sesame or any other topping bagel, just leave out the cinnamon and raisins then add your topping prior to the final bake. Further instructions will be in the step by step photos.
One more note: Most recipes just say to boil then bake the bagels but I remember having trouble with my bagels getting soggy and disintegrating in the water while boiling. So I started broiling my bagels briefly prior to boiling so that they wouldn’t turn into goo. Just broil the bagels for one minute on each side before boiling then they’ll still have that nice chewy skin AND hold their shape. It’s up to you whether or not you want to add the broil step; no one else across the world wide web seems to have had the dissolving problem.
Cinnamon Raisin Bagels
Cinnamon Raisin Bagels
Servings 10Ingredients
- 4 cups flour ($0.24)
- 1 1/2 tsp salt ($0.05)
- 1 Tbsp honey or sugar ($0.10)
- 1 1/2 tsp yeast ($0.14)
- 2 tsp cinnamon ($0.10)
- 1/2 cup raisins ($0.31)
Instructions
- In a small bowl combine the honey, yeast and 1.25 cups warm water. Stir to dissolve and let sit for five minutes or until the surface is covered with foam.
- In a large bowl combine 2 cups of the flour and the salt. Stir to combine. Add the frothy yeast water and stir well until everything is evenly mixed. Continue adding flour 1/2 cup at a time until it is too hard to stir by hand (about one cup later). Turn the dough out onto a well floured surface and continue adding flour a little bit at a time and knead in until you have reached 3.5 to 4 cups total (depending on the humidity). You can stop adding flour when it becomes fairly stiff but still pliable enough to knead. Knead the dough for 8 minutes total.
- After kneading, flatten the dough slightly and add the cinnamon and raisins down the center. Fold the dough over and knead a few more times until the raisins are even throughout the dough and the cinnamon has given the dough a swirly appearance. The raisins and cinnamon may “break out” of the dough while you knead it in but just keep going and let the dough pick it back up as you knead.
- Form the dough into a ball, loosely cover and let it rise until double (about 45 min.). Punch the down down, form it into a log and cut it into 10 pieces (for medium bagels). Form each piece into a ball by pulling the dough back and under itself. When you have a smooth ball, pinch it in the center to make the hole then carefully stretch the hole until it is a couple inches across. Make the hole about 3x larger than you think it should be because the dough will puff up quite a bit during cooking and close the hole off. Form the rest of the bagels in the same manner.
- Place the formed bagels on a baking sheet covered with parchment paper and cornmeal or non-stick spray. Let rise until double in size (about 45 minutes). Preheat your broiler near the end of the rise time.
- Put a large pot of water on to boil. While you wait for it to boil, place the tray of bagels under the broiler for one minute. Pull the bagels out, carefully turn them over then place them back in to broil on the second side. Every oven is different so watch the bagels closely. You do not want them to brown just turn slightly dull on the surface.
- Once the bagels have broiled on both sides, turn the oven to 375 to preheat. When the water has come to a full, rolling boil, drop the bagels in a few at a time. Boil the bagels for one minute, flip them over and boil for another minute on the opposite side. I found that a long chopstick works well for flipping them in the boiling water.
- As the bagels come out of the water, let them drain on a wire cooling rack so the bottoms don’t get soggy. After draining for about 5 minutes, place them on a baking sheet and bake for about 30 minutes or until the surface is golden brown.
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Notes
Nutrition
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Step By Step Photos
Combine the yeast and honey with 1.25 cups of warm water. Stir to dissolve.
Let the yeast water sit and it will begin to foam. When the surface is mostly covered in foam, it’s good to go.
While you’re waiting for the yeast to do it’s thing, combine the salt and 2 cups of the flour in a large bowl. Stir until they’re all mixed together.
Add the foamy yeast water to the flour and salt then stir it up until everything is wet and mixed together (as pictured). Continue adding flour a half cup at a time until you can’t stir it by hand anymore (about one cup later).
At that point, turn the ball of dough out onto a well floured surface and begin to knead. Continue adding flour a little at a time as you knead until it is a fairly stiff but still pliable dough (about 3.5 cups to 4 cups total flour… including the first two cups). Continue kneading until you’ve kneaded for about 8 minutes.
Flatten the dough out slightly and add the cinnamon and raisins down the center. Make sure to break the raisins up so there are no clumps.
Fold the dough over (as pictured) then knead a few more times to incorporate the raisins and cinnamon.
Form the dough into a ball, loosely cover and let rise until double (about 45 min). I split my batch in two and only made half cinnamon raisin (on the right).
After the dough has risen, punch it down and form it into a log. Cut the dough into pieces about the size of a small lime. My cinnamon raisin ball was larger than the plain so I made four plain and 6 cinnamon raisin. Dough scrapers make dividing dough very easy… I keep meaning to buy one.
Form each piece of dough into a small, smooth ball. The more perfect, smooth and even these balls are the more perfect looking your bagels will be. I wasn’t too concerned with perfection.
Pinch the ball in the center to make the hole.
Carefully and evenly stretch the hole to about 3x the size that you think it should be (it will shrink as the dough gets bigger).
Place the shaped bagels on a baking sheet with parchment paper. I learned the hard way that you will want some corn meal or non-stick spray on the parchment paper so that you can easily lift the fluffy unbaked bagels off without them sticking. If they stick to the parchment they will deflate as you pull them off (very very bad).
Once they have risen to twice the size, you can broil them quickly (1 minute) on each side. This picture is after they have been broiled. They will poof up and get kinda dull looking on the surface when you broil them.
Next is the boiling step that gives bagels their characteristic chewy skin. Make sure the water is a full boil before dropping them in. Boil for one minute on each side then let drain on a wire cooling rack so that excess water can drain away.
Here are the bagels draining off… they get even BIGGER as they boil. Now you can see why they need to be so small to begin with. Also notice how small the holes are now compared to when they were first formed. I should have stretched them more.
Bake the bagels for about 30 minutes at 375 degrees or until they are golden brown on top. You can use the same parchment lined sheets as before.
If you want to add toppings, do so before baking them. I thought the surface of the bagel was sticky enough from baking to hold the seeds but you really will need to brush them with a beaten egg to make them stick. Mine fell off as soon as I touched them.
I know that it seemed like a lot of steps and it may have taken a long time to read through but these were really easy to make… and strangely fun. I was able to do a lot of other work while they were rising and baking so it’s not like making a batch of bagels will steal three hours of your life away!
If you like a sweeter bagel, you can increase the honey or sugar in the dough. I basically took a plain bagel recipe and just added cinnamon and raisins. I don’t like super sweet stuff so I relied on the raisins for sweetness. I know some store bought cinn. raisin bagels are rather sweet so you might consider it if that’s how you like ’em!
Just Broil, Boil then Bake!
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Bagels turned out great! Will definitely make these again!
Hi! I’ve been loving all of your recipes and wanted to try this one out but had a question. Did you use instant yeast or active dry yeast for this? Thank you!!
I have been wanting to make bagels for a long time. My wife loves your reciepes and sent this to me. My 3 year old I made then and they turned out great! So yummy and chewy! I am a bagel snob so I dont know if I will be going out for bagels again because these rock! Thanks!!
Can I replace the raisins with frozen blueberries?? I have been craving a blueberry bagel!
(Also I LOVE your site and recipes. I have made so so many over the past few years and the ONLY one that didn’t turn out so good was the smoky black bean soup! I always recommend your recipes to friends and family :))
Thanks for the kind words Christina! Yes you could swap for blueberries, but I would toss them in flour before so they don’t sink to the bottom of the bagel. Enjoy!
These were fun to make! It did take me like all morning but they are worth it! Simple, easy recipe!
How do I store these?
Worth the time! You can store them in an airtight container or bag. You can also freeze them if you’d like!
My recent batch turned out really chewy and tough and I can’t figure out why. I’ve made them many times before without this issue. I’ve moved to a higher elevation since the last time I made them, would that effect them or am I just out of practice?
To be honest, I’m not sure if it’s the elevation or if you’re just out of practice. haha! I’m not experienced with high elevation cooking and I don’t know how high your elevation is, so it’s hard to say what the effects would be there. Toughness can also be caused by kneading in too much flour, too. So perhaps being out of practice the dough got a bit too dry?
This recipe turned out really well. My bagels fell a little bit, but that might be because I made them larger than recommended. Tasty, though!
I wonder if the broiling step could be omitted by letting the shaped bagels rise uncovered in the fridge for an hour. This is the strategy I used for lye-dipped pretzels.
You can certainly give it a try Mel! Can you let us know next time you make it if you try it that way?
Your printing needs work! I will never print another recipe from this site! I ended up with 20 or more pages of pictures and then the freaking comments too! I wanted a freaking recipe not the whole damn site! I never had a problem with my printer and it even jammed my printer up somehow? It was trying to keep up with all the crap this site was sending! Now possibly the jam was not your fault but it has never happened in all the time I’ve had it which is a few years now! But I will NEVER print another recipe from this site so I probably won’t ever come back to this site! You need to fix something when it comes to printing and allow for a more printer friendly recipe! I don’t need 20 pages of pictures and comments! And there was nothing to indicate that was going to happen! I have printed many recipes from other sites and never had such a miserable experience! And I get a 1 or 2 at most page print out of the recipe!
This is ABSURD!
I’m sorry for the printing troubles Richard. I’ll look into it further. However you should always have the option on your computer to do a print preview where you can see the pages to print prior. Then you can just simply select the first page to print. Or when you are down in the actual recipe, you can hit the printer icon and it should just print the ingredients and instructions.
Hey Richard,
Perhaps you could try wording your concerns a bit more politely. Don’t forget that although you’re on the internet, there is a real human being on the other side… And in this case, that real human being is someone who is working very hard to help people like you and me to eat delicious food.
Be nice!
-GP
I never knew that I could make bagels at home, but we’ve made these twice now and they are excellent! Our second batch came out a better/softer than the first – we opted skip the broil the second time. Our four-year-old loves helping out – especially when it comes time to make the holes and stretch out the bagel. Great recipe, Beth!
I just wanted to pop over here to sing some praises for this amazing recipe. I was lazy with the rise times (went for a hike, put the kids to bed, etc.) and my innatention did not matter at all. These were perfect cinnamon goodies! I did make them a bit smaller (think store bought mini bagel size) so I reduced the bake time by about 5 mins. YUM! Thank you for this recipe!
I made this today and it turned out so great! I took out the cinnamon and raisins and made plain bagels! My family loved them! Thank you BudgetBytes for saving my night!
If you don’t have a wire cooling rack, what’s a good substitute?
Hmm, I can’t think of anything that would hold the bagels up and allow the excess moisture to drain and evaporate away.
I used the rack from my instant pot and a steamer basket.. worked just fine!
Dry Yeast
I have traditional or quick rise
Which would be best to use?
Thank you
I would use quick rise.
Best recipe hands down!! My batch just came out the oven and they’re delicious!!! Thanks for making this so easy1
I followed your directions, but my bagels never rose for a second time or poofed up while boiling. In the end they turned out flat and as hard as hockey pucks. Any thoughts on what happened?
Did your yeast foam up the first time? This sounds like the yeast was too old or ask killed too early in the process.
While out running errands this morning, my 5 yr old daughter asked if we could go to the bagel shop and get bagels. I said, “How about we try to make some instead?” She was totally game. Searched the Budget Bytes site when we got home and was excited to find a bagel recipe. Such a fun first experience. Great, easy to follow recipe (I expect no less when it comes to Beth’s Budget Bytes recipes) and my 5 yr old is currently munching on a warm bagel proclaiming it’s the “best ever”.
That’s so cool! I love hearing about kids cooking for fun. That’s what I used to do when I was bored as a child, too, and it helped me learn so much about math and science. :)
Made these this morning, and they turned out fantastic! I live 4,500 ft above sea level, so I decreased the yeast from 1.5 teaspoons to about 1.25 teaspoons, and then only let mine rise about a half hour each step (I wanted to avoid overproofing, which has ruined my bagels in the past with different recipes). As a result, my bagels were not quite as puffy (cold house), but still look and taste REALLY good!
I also mixed in dried cherries and cranberries instead of raisins, and they are so good. I am most definitely going to make these again!
Ya it was a lot of work and they did not look all that pretty.. but they were AMAZING! If you have the time i would highly recommend.
I can’t believe I successfully made bagels! The exterior of the bagels turned out perfectly. I think next time I will let the dough rise a bit longer on the second prove–perhaps my kitchen was a bit chilly. The interior of the bagels was not quite as airy as I was hoping for. But still, they are good! I feel very accomplished. These came out much better than the first time I tried to make bagels from a different recipe. Thank you!
My two cents on how it all worked out:
The recipe was great – don’t be afraid of your dough feeling denser to other doughs prior to rising – once it has it’s first rise, it becomes much lighter. It’s weird, I don’t know how that works, but it became very fluffy and easy to handle. My only advice is that the broiling may not be for you – in my case, we left two unbroiled, and they fluffed the best in the boiling water. The skins on the rest of them were very thick and hard to cut through, which I attribute to the broiling. Also, make sure, as she said, that your boiling water really is rolling – we could see a noticeable difference in how much they grew when the water was moving more.
I enjoyed a sweet Everything Bagel with an egg for dinner with this spice mix as a topping – http://www.food.com/recipe/everything-topping-mix-for-bread-and-bagels-384750 .
Thanks, Beth, for giving me the courage to try these! It was a fun new bread recipe to give a shot. I’ll definitely try it again.
These sound YUMMY!! However, I have a small oven/stove, it doesn’t have a broiler… what could I do instead? Any suggestions?
Hmmm… I’m just not sure if it would work without that step because I think they’d absorb too much water when they boil without that outer crust formed by the broiler. The only thing that I think might (and I really don’t know without actually trying it) is to bake at a really high tempt (maybe 450?) for a few minutes, flip and do the same on the second side before boiling.
I made these for myself and my boyfriend the other night. They are too good to be true. The recipe was very easy to follow, and I already had all of the ingredients. I’ve passed this recipe along to a few other people and they were surprised by how easy bagels are to make. I’m looking forward to making this recipe again!
Hi.
Those look lovely. Do you have to leave the dough in a warm place? Or will it still rise if the kitchen is a little bit cold?
It will rise if the kitchen is cold, but much slower. So, it is advantageous to leave it in a warm place. :)
How well would these turn out if I used all whole wheat flour? Would they be too dense to puff up properly?
They definitely will be more dense. I wouldn’t suggest substituting more than half of the regular flour for WW.
Hey I’m just wondering if adding a small amount of protein powder to the bagels would work…I’m using a whey based protein isolate, and I’m not trying to bulk or anything but I do have a protein deficiency. This seems like a great, cheap alternative that would be a fun activity at the same time! :)
Thank you for posting
Hmm, I’ve never cooked with protein powder so I don’t know how it would affect the recipe. Bread recipes are kind of finicky, though, so it might be risky!
Adam,
Have you ever tried adding ground flax seed? I add at least two table spoons to most recipes for protein. The best way I’ve found is to measure out the flour, then remove two table spoons of flour and add in two tablespoons of ground flax. (Best to use freshly ground flax as it loses much of it’s benefits when pre-ground.) – Chris
I just got done making this recipe…wonderful!
I just made these. A-Mazing.
I modified by omitting the cinnamon and raisins and adding about 1.5 cups of sharp cheddar cheese to the dough during mixing. Before baking, I sprinkled more cheddar on top of each.
They could be mistaken for a purchase from Einstein’s Bagels! I am so proud that I could make bagels at home! Thank you so much for a recipe that is sure to be repeated many more times.
I’ve made this recipe three or five times now. I’ve found it much better to add my toppings (poppy & sesame seeds) when I add the 1st 2 cups of flower. I tend to do 1/4 cup of the toppings. Then I don’t have to worry about the toppings falling off while the bagels are in storage :) These are very close to my new york bagels I miss so much!
i could have seriously been making my own bagels this whole time?! I had no idea they were so simple! homemade bagels this weekend!
Your bagels look great! Even in pastry school everyone’s bagels came out all wonky looking. I guess I should give this recipe a try!
Thanks! I’ve had a good amount of practice :)
First let me say I love coming here for recipes.
Second I want to offer up a savings tip. Soak the raisins in hot water for about 10 minutes before serving. Drain, and reserve the liquid for proofing the yeast. The natural sugars from the raisins will activate the yeast so you will not need to add honey or sugar. So cutting calories and cutting cost. Plus soaking the raisins helps them to move more freely with the dough when sculpting.
Keep up the great job!
First let me say I love coming here to find recipes. Second, I love cinnamon raisin bagels and I would like to offer up a suggestion to help save a little more money and lessen the honey/sugar intake. You can soak the raisins, before starting the yeast, in a a bowl of hot water, about 10 minutes. Drain and reserve the raisin water for the yeast. No need to add sugar or honey to get the yeast working the natural sugars from the raisins resdue will do it. Soaking will also help the raisins move more freely with the dough.
Keep up the awesome job!
Thanks Kaci!! I can’t believe that typo has been there all along :P
I’m making this right now!:) And you may want to fix the cost per serving. It is he same as the total recipe cost :)
Thank you for creating this blog! My FAVORITE blog this year!
Loved these! Made with half whole wheat flour, half AP and added some ground flax and wheat germ to up the health factor. Made half cinnamon raisin and half everything bagels. Will definitely make these again. Keep up the good work!
Lindsay – I’ve made these with regular AP flour, and they still turn out great. I’m not sure about the mixer, though. I’ve never used a mixer to knead.
Hi Beth,
Do you need bread flour for this recipe or can I use AP flour? Also, if I am using a stand mixer, do I still need to kneed the dough for a full 8 minutes?
Thanks!
I didn’t anticipate the dryness of Vegas killing the rising after I shaped mine into circles. Started the boiling water early and turned off the air to rise the humidity in the room. It helped enough that after the broil and boil my bagels were puffy. Still not as puffy as they should have been, but better than I was expecting after they had barely risen at all after 45 minutes. :P I’ll make sure to remember this for the next bread item I make.
Try adding 2-4 tablespoons. I haven’t actually experimented with it to see how much is needed, but that is where I’d start. Try adding it to the flour and salt when you initially stir those two together. I would not use honey because too much honey can inhibit the yeast growth. Good luck!
I like a sweet bagel and was wondering how much more sugar I should add and if I would still add it in the beginning?
I am literally overwhelmed with emotion seeing that I can make bagels tonight without paying a single cent, since I already have the materials on hand. I live outside of NYC where bagels are soooooooooooo expensive, but I just can’t bring myself to kick my bagel habit. I cannot wait to try this out tonight. Thank you thank you thank you!!!
Anon – I would suggest kneading them a little less (this can help keep them soft) and let them rise longer so that more gas bubbles form and create a flufflier texture. I hope that works for you!
Hi I made the bagels yesterday and the flavor was great but they turned out a little hard did I over baked them? Please help. I would love to perfect these cuties since we are bagel lovers.
I am eating one of these right now, and I have to say, they are not half bad. They may not taste like Panera, but they are ten times better than the stuff you can buy in the grocery store. Also, I use an old putty knife instead of a dough scraper. It works great in my opinion.
I made these tonight. They are great!
These turned out beautifully!! And, I really did have fun making them. Thank you so very much for this recipe and step-by-step tutorial! I followed your instructions exactly, but mine ended up making 8 large bagels–which was certainly fine–and I didn’t use all four cups of flour (more like 3.25-3.5). I followed one commenter’s advice about setting the oven to the lowest temp (mine went to 170), letting it rise to temp, then turning it off as you put the bagels in during rising times. That really worked to have the extra warmth to help them rise. I made half plain and half cinnamon raisin. Husband likes the plain, but seriously those cinnamon raisin ones were AWESOME! THanks again!
Finally got around to making these today! Other than me making them a bit too small, and using wax paper instead of parchment (big mistake), they’re wonderful!
I made the initial dough in my bread machine, and let them rise the second time in a warm oven (preheated to the lowest setting, then turned off) with a pan of steaming water in the bottom. It’s the only way I can get breads to rise in this weather, and they still didn’t get quite as big as I would have liked (though neither did my loaf of bread last night, so I’m still blaming the weather.) Your process is perfect, and I can’t wait for us to finish this batch so I can try again!
Also, money saving tip: I bought spices to make “everything” bagel seasoning from the bulk section, but they were out of garlic and onion flakes. Rather than spend $4-6 on a bottle of stuff I’d never use for anything else, I sliced up some garlic and onion I had at home and dehydrated them in my oven (along with two huge pans of spent grains I use for bread) and gave them a quick whirl in my food processor. Since I only paid about 10 cents each for the tablespoon of sesame seeds and poppy seeds I bought and had caraway seeds on hand, I have a nice little bottle of new specialty seasoning for a whopping $.20.
Did your yeast and water mixture froth up before you added it to the flour? Depending on the type of yeast you used, you need to make sure it starts foaming before you add it to the recipe. Instant or bread machine yeasts don’t need to be “activated” this way, but most other yeasts do. It’s like waking the yeast up for action :) Also, you want to make sure the water isn’t scalding hot or else it can kill the yeast, but it should be very warm. Bread making can be tricky at first but once you get the hang of it, it’s a breeze!
You can use either a light, slightly damp cloth (if the cloth is thick or heavy, it can weigh down the bread) or some plastic wrap. If you use plastic wrap, you’ll want to lightly dust the top of the bagels with some non-stick spray or else the plastic can stick and pull when you try to remove it, causing the bagels to deflate.
Good luck and don’t give up if it doesn’t work the first time!
my bagels are baking in the oven as we speak.. they didn’t rise much at all during hte rise process so i’m a bit nervous about how they will turn out… i just bought the yeast today so i know it’s not htat.. maybe i didn’t kneed them enough?? i dont know.
one question what do you cover you dough with when it rises.. i’ve seen some recipes that say plastic wrap some say a damp cloth?? what do you use???
I’m a beginning baker, so for me these were fun, but challenging. I used brand new yeast that I bought today, but they didn’t rise as well as I would’ve liked. They poofed up around circumference-wise, but stayed pretty flat so they look more like the top halves only. But they taste great! I will definitely keep trying till I get it right.
Samantha – What a bummer! I’m sorry they didn’t turn out :( Here is how you can solve the dryness issue: never add exactly the amount of flour called for in a recipe. Flour can tend to absorb moisture so it’s hard to give an exact amount to use. Some people will need more, some people will need less. So, start with just a little (I usually start with a cup) and stir that into the wet mixture and then add a half cup at a time until the dough is at a good elastic consistency. After about two cups of flour you’ll probably have to knead the flour in so it may go slowly but you’re much less likely to go too far with the flour. It’s really hard to add water after the fact. Just use the volume listed in the recipe as a rough guide.
Do you keep your yeast in the refrigerator? That usually helps. Keep trying the bagels, you’ll work out the kinks quickly and then you’ll be a bagel pro and never have to pay the $4 again :D
I had a little difficulty making these. First of all, I think my measuring cups may be way off – because every time I try to make a bread item, it becomes way too dry. I should have added a bit of water, but I’m not smart like that. Second, I think (even though it doesn’t expire until the year 2012), my dry yeast has gone bad. It just never wants to let anything rise. I remember making cinnamon rolls which were bigger than my face… and that’s the last time I was able to get anything really rise.
So those were probably the culprits to my difficult attempt at making homemade bagels. Because of the dryness, it was extremely difficult kneading in the raisins + cinnamon and because of it not rising, there wasn’t a lot of chewy bagel on the inside, just a really good crust. I think I need to work a little on my bread making skills.
On a side note, the flavor is absolutely delicious and I hope I’m able to make these properly. Normally I spend close to $4.00 on a bag of bagels, which lasts my husband the week. I had all of the ingredients (and normally do) for these, so it was basically free!
Really great blog you have! I noticed you don’t have any oil in your dough recipe, do you leave it out on purpose? Also you are missing one step in possibly not having your dough dissolve in the water – 1tsp sugar and 2tsps salt in the water is what I usually do when making bagels. I’m going to try your recipe but with 1tbsp of oil in the dough and the water the way I usually do bagels and I’ll let you know the results if you’re interested.
i love your blog. I hope to post some of your links on my own blog if i can catch up this weekend.
http://theremedycook.blogspot.com
This post in particular makes me SO happy I started following you!! I have “too cranky to deal with leftovers” syndrome all the time – luckily last night I did NOT order Jimmy Johns and I ate my leftover mustard-encrusted tofu with sweet potatoes and kale instead, and felt much better about it in the end. I am so glad you have the “OMG $1.70 for a bagel?! Ridiculous!” philosophy, too, and reading this helps me stay on track. :-D Bagels just might be my new endeavor…
Hmm, my first suspicion would be that the yeast is not fresh. Other than that, the only suggestion I have is to let it rise longer. Depending on the heat and humidity in your house, the time needed to let the dough rise may differ from mine. Try adding a half hour to the rise times to see if that helps. The inside of the bagel being dense and gooey is definitely because it didn’t rise properly. Also, make sure the water is at a full, rolling boil and not just a light simmer. Hopefully it works out better for you next time!
i was wondering if you could help me! i was sooo excited when i saw this recipe. the price was suprisingly amazing and the steps seemed so simple. I tried out this recipe today, but my dough didn’t seem to rise very much the first or second time. the size increased a bit during the boil, but not much. then after the bake, the inside didn’t seem to be done. Any idea what may have occured?
Thanks for this and the rest of your recipes! I really am excited to just try these again, and I’m trying the no-knead bread tomorrow =)
This post is so inspiring — I would love to make my own bagels but have been so intimidated by it. Not anymore!
Thanks for this recipe! I’m making these today with whole wheat flour. I really appreciate the step by step pictures. I ended up needing to add extra liquid to my dough because the whole wheat flour suck up more water than white. So having a picture to compare my dough to was extremely helpful.
How did the whole wheat bagels turn out? How much extra water did you use? My husband only eats whole wheat bagels (at one per morning!), but when I can find them, they go stale so quickly, so I was thrilled to find this recipe on the Budget Bytes Blog :D I’m going to try with whole wheat pastry flour tonight…
I just discovered your blog, I’m baking these right now AND the english muffins. Keep ’em coming!
I love your honesty! It comforts me to know that people are just like me and I don’t have to put this unrealistic expectation on myself to be super woman!
Somedays I’m going to be too lazy to do something and that’s okay! :) haha
Keep up the good work Beth!
Yes, that was a typo! Thanks for the catch, Jessica!
I’m almost done making these (currently in the baking stage) and so far, so good! In Step 3 (above all the super-helpful photos) you mention to knead in the cinnamon and sugar, but I think, given the later descriptions and the photos, you mean cinnamon and raisins. Thanks for posting this recipe – I can’t wait for them to come out of the oven!
look delish I’ll have to try them with my kids
This is a fabulous tutorial. Making my own bagels has been on my food bucket list. I think you’ve given me the courage to give it a go. Thanks!
I just discovered your blog here a couple of days ago and read it straight through, from your first post to this most recent one. I simply could not tear myself away! My fiance and I have only been living out on our own for a little over a year and I’m definitely still lacking in womanly kitchen skills to say the least… but I have actually learned SO MUCH from you. I can’t thank you enough, and I’m sure my fiance will want to thank you himself once he tries some of these recipes! You’re officially my new favorite super hero.
Okay – wow. This is awesome. It’s a post like this that makes me realize just how much money I can save by taking the time to make these things myself…and healthier, since I can control how much sugar/salt/whatever I add, while maintaining the basic method. I also love to cook and bake, which helps a bit, too ;) I will definitely be making these soon! Will check back once I do :) Thanks, Beth!
I’m so addicted to bagels!!! I need to try and make these. Time to read and follow the pictures carefully! Great post!