Any one know good bagel recipes?

Question

I am looking for a good bagel recipe, I looked online but I wasnt quite sure which one is good, does any one know a good recipe?

Answer 1

Basic Bagels

2 tbsp. sugar
1 pkg. dry yeast
1 1/2 c. warm water
4 1/2-5 c. flour, divided
1 tsp. salt
Vegetable cooking spray
1 egg white, lightly beaten
1 tsp. milk

Dissolve sugar and yeast in warm water in a large bowl, let stand 5 minutes. Stir in 4 cups flour and salt to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place 20 minutes or until almost doubled in bulk. Punch dough down, cover and let rest 5 minutes. Divide dough into 16 equal portions, shape each portion into a ball. Pat each ball into a 3 1/2 inch disk. Poke a hole through the center of each disk. Gently lift each disk from work surface and twirl on index finger until the hole is 1 1/2 inches in diameter. Place on baking sheets coated with cooking spray. Cover and let rise in a warm place 20 minutes or until puffy. (Dough will not double in bulk.) Bring water to a boil in a large pan, reduce heat and simmer. Add 1 bagel to water, immediately turn bagel over and carefully remove from water with a large slotted spatula. Place bagel on a sheet of wax paper coated with cooking spray to drain. Repeat procedure with remaining bagels. Place bagels on baking sheets coated with cooking spray. Combine egg white and milk, brush over bagels. Bake at 275 degrees for 22 minutes or until golden. Makes 16 bagels (about 127 calories each).

Hope that helps........

Answer 2

an onion bagel with cheese and onions melted is pretty good...or cream cheese on top...or you can have a chili cheese omelette on top of a bagel...yummy...enjoy

Answer 3

bagel pizzas are pretty good.

Answer 4

Basic Bagel (for the Bread Machine)
This recipe turns dough into sweet, moist chewy bagels that will last for days!
10 servings 1¾ hours 1½ hours prep

1 1/4 cups lukewarm water
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
2 1/2 teaspoons fast rise yeast or 3 1/4 teaspoons active dry yeast
Egg Wash
1 egg, plus
1 tablespoon water

Remove dough from the machine after the first knead- aproximately 20- 30 minutes.
Place dough on floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring 3 quarts water and 1 TBS sugar to a rapid boil in a large sauce pan.
Drop test dough (see first success hint).
Using slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1 1/2 minutes.
Remove and cool on rack 1 minute, brush with egg wash and sprinkle with sesame or poppy seeds, if desired.
Bake at 400 on a baking sheet sprinkled with cornmeal, until golden brown- approximately 15 minutes.
Bagel Success Hints: When forming bagels, set aside two 1/4" balls of dough.
When bagels have doubled in size, drop the test dough into boiling water.
Dough should pop to the top right away.
When this happens, it is time to boil the bagels.
A quick spray of non-stick vegetable coating on the top of the bagel may be subsituted for the egg wash.
To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder.
Let sticks rise, boil, and bake as described in Basic Bagel process steps above.
To make bagel chips, slice leftover bagels horizontally into thin slices.
Brush with butter or margarine on one side.
Lay (butter side up) on ungreased cookie sheet and bake at 325 for 12-15 minutes or until golden brown and crisp.

New York Bialy, first cousin to a bagel
This is actually native to New York and is really a type of bagel. It's super good!
12 Bialys 1¾ hours 1¼ hours prep

2 tablespoons active dry yeast
1 1/2 cups luke warm water
5 teaspoons sugar
4-5 cups white flour (preferably unbleached)
1 tablespoon kosher salt
1-2 tablespoon cornmeal (for sprinkling the baking sheets)
1 cup finely chopped onions
1 1/2 teaspoons poppy seeds
1 tablespoon canola oil (or other veggie oil)
1 large egg
2 tablespoons water
salt (for the finishing touch)

Whisk together the water, sugar and yeast, whisk until the yeast has dissolved Stir in about 1 tbsp salt and about 2 1/2 cups flour, just enough flour to make a soft dough.
Knead on floured board or using your dough hook inyour mixer.
By hand knead 8-10 minutes with the dough hook about 6 minutes.
Incorporate flour as you are doing this until your dough is smooth and elastic Cover dough with clean cloth and set aside to rise (I do this in the oven with the oven light on).
Let rise til double insize and then punch down.
Line two baking sheets with parchment paper and sprinkle with the cornmeal.
Stir together the onions, poppy seed and oil.
In an other bowl whisk together the egg& 2 tbsp water.
When the dough has risen and you have punched it down divide it into 12 equal pieces and let it rest for ten minutes.
Roll or stretch each piece into a 4-5 inch oval and place them on the prepared baking sheets.
Brush each Bialy with the egg mixture and sprinkle with the onion/poppy seed mixture (about a heaping tablespoon ful on each).
Cover with a floured tea towel and let rise until they look puffy (about 30-40 minutes).
Place in 450F oven, reduce heat right away to 425F and bake for 20-25 minutes or until golden.