Homemade bagels are easy to make and so good for you. The recipe is very versatile. You can make them sweet or savory and all the ingredients are simple and natural. Chewy bagels made at home will always be superior in taste and texture to storebought.
Are you a breakfast person? We are. In fact, we may be a little boring. Some people may even call us regimented. That may be so, but we believe in starting the day on a good note.
How we schedule our homemade bagels
Now on Mondays, we have our Old Fashioned oatmeal cooked with cinnamon and a few walnuts. We top it with plain yogurt mixed with some vanilla protein powder.
Ah, I can see, yes, I can, the ones who are turning up their noses at the oatmeal. It really is quite tasty! Don’t knock it unless you’ve tried it.
And on Tuesdays, we have crunchy granola made All Our Way. With that, we also add the yogurt mixed with protein powder.
On Wednesdays, we split toasted homemade bagels, slather on some peanut butter then drizzle a little organic honey on top of it.
So on Thursday, the cycle starts all over again until we reach Sunday.
A perfect time for savory homemade bagels
Sunday is special because we eat eggs!!!
I could have eggs anywhere . . . .anytime . . . . any way. But, the limit is Sunday morning. Along with our daily breakfast, we always have a fruit in season. Since we enjoy our eggs spicy, this would be the perfect time for a savory bagel.
Do you have a special breakfast?
How about Biscuits and Gravy?? That’s one of our kids’ favorite breakfasts. We limit making high calories breakfasts since we try watching our calories. We’ve been tasting some pretty yummy foods which we’ll be posting in the coming months. You know, we have to do quality control checks ????
Homemade bagels are good for you
This homemade bagel recipe uses only natural ingredients with no preservatives. What this means for you is that it’s good for you and makes a great breakfast. And the best part is that it can be made to your taste
For this recipe, we use dried fruit in our homemade cinnamon bagels. Years ago we expanded from cinnamon raisin bagels to try out different nuts and fruit. We like experimenting, do you?
Top Bagels recipe flavors to try:
- Plain Bagel— you can’t go wrong with a chewy homemade bagel that’s a canvas for all sorts of flavored cream cheese in sweet or savory flavors. Plain homemade bagels are great for making pizza bagels.
- Everything Bagel— this is almost tied to the plain. With this type of bagel, you really can’t schmeer on a sweet topping.
- Cinnamon Raisin Bagel — This is one of our favorites for breakfast. Perfect for our peanut butter topping.
- Sesame Seed Bagel — this bagel is popular to eat with cream cheese or a whitefish spread.
- Salt Bagel — a favorite with the plain cream cheese crowd.
- Egg Bagel — the fans of this type bagel love it with lox cream cheese spread.
- Whole Wheat Bagel — is mighty tasty and pairs well with many toppings.
- Onion Bagel — this is a perfect for cream cheese, lox, and all things savory. The onions give them have a little crunch.
- Poppy Seed Bagel — loved by many and loathed by others. Could it be the poppy seeds that get in our teeth?
- Garlic Bagel — like the onion, the garlic has a bit of a crunch. The garlic bagel can be pretty intense. If you and the people around you like garlic, then go for it.
How we make homemade bagels
To start off with we put the water, yeast, and honey in the mixer bowl. In another bowl, we put the dry ingredients and whisk them together.
Add the dry ingredients to the wet and mix when you’re just about finished mixing the dough you add the dried fruit and nuts.
We dump the dough onto our kneading board and then we bench and scale { cut and weigh} the dough.
We find that 5 1/2 oz of dough works best for us since we split a bagel for breakfast. If you don’t have a scale just roll out the dough like a long sausage and try to get even pieces. For this amount of weight, we got nine bagels.
We make sure that the dough is a long even roll so that we can make a nice circle by overlapping the ends a bit and pinching.
We don’t want a lopsided bagel 🙂 or one that is too thick on one side and too thin on the other.
An uneven bagel is hard to split.
We scrunch them into a nice circle when we place the bagel on a baking sheet lined with parchment paper. We sprayed the parchment paper with vegetable spray.
The bagels are now ready to go under the broiler. Just a few minutes on each side.
Once they are lightly browned, they are ready for their salt bath.
Each side gets the salt bath and we turn them over using a, yes, that is a chopstick. It works great along with a slotted spatula.
This process we do in batches and then put them back on the same baking sheet.
The bagels finish off in the oven. They come out nice and toasty with a wonderful aroma.
We let the homemade bagels cool completely.
We then individually wrap them in plastic wrap and take them out as needed {Wednesday and Saturday if you’re following our schedule ???? }.
It may seem like a lot of steps but once you’ve made the recipe you’ll see how easy it really is.
Just think of all the wonderful combinations you can come up with:
- grains
- nuts
- fruit
whatever you like.
Homemade Bagels Recipe – Step by Step
Homemade Bagels with Dried Fruit and Nuts, Plain, or Savory -- Your Choice
Ingredients
- 2 pk Dry yeast 4 1/2 tsp. yeast
- 2 cups Warm water 105 -115 degrees
- 2 Tbs Honey
- 2 cups Whole wheat flour we used white whole wheat but it doesn't matter
- 1 1/2 tsp Salt
- 1 1/2 Tbs Cinnamon
- 1 cup dried cherries
- 1 cup shaved almonds
- 3 - 3 1/2 cups All-purpose flour divided. You will use the 1/2 cup if needed
- 3 1/2 qt Water
- 1 tsp Salt
Instructions
- In the mixing bowl add the warm water, honey, and yeast; stir and let stand 5 minutes.
- In another bowl whisk the whole wheat flour and salt and then add to the wet ingredients; mix well with rubber spatula.
- Whisk 3 cups of flour with the cinnamon until the cinnamon is dispersed throughout the flour. Using the dough hook, gradually stir in enough of the all-purpose flour with cinnamon into the yeast whole wheat mixture in order to make a soft dough.
- Knead the dough until smooth and elastic (about 5 to 8 minutes). Add the nuts and fruit just before you've finished kneading the dough.
- Place the dough in a well-greased bowl, turning to grease top.
- Cover dough, and let rise in a warm place, free from drafts, 1 to 1 1/2 hours or until almost doubled in bulk.
- Punch dough down, and divide dough into equal pieces. We benched and scaled the dough to 5 1/2 oz. which makes nine bagels. You can make them smaller or larger.
- Roll the pieces into about a 10-inch long roll and then overlap the ends slightly and pinch so that the ends do not come apart.
- Place the shaped bagels on a lightly oil sprayed parchment lined baking sheet.
- Cover and let rise 15 minutes.
- Broil bagels 5 inches from heat 2 minutes on each side or until lightly browned.
- Bring the 3 1/2 quart water and 1 teaspoon salt to a boil in a large Dutch oven. Reduce heat, and simmer bagels 3 minutes on each side.
- Place bagels back on the baking sheet.
- Bake at 425 degrees for 20 to 25 minutes or until golden brown.
Notes
- You can make this by hand. After you add the all-purpose flour turn the dough out onto a heavily floured surface ( the dough will be sticky ), and knead until smooth and elastic ( 8 to 10 minutes). To add the fruit and nuts, flatten out the dough sprinkle the fruit and nuts on top and continue to knead so that the fruit and nuts are dispersed evenly throughout the dough.
- You can use whatever nuts and dried fruit you like.
- If you want to make it savory, add the onion, garlic, instead of the cinnamon.
- For the poppy seed brush the top with an egg wash and sprinkle on the seeds.
Nutrition
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Another note: Those are not my hairy hands in the photo — somebody had to take the pictures — me — and hubby had to demonstrate.
