Deborah Dana

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Homemade Bagels

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The bagel is a bread that is traditionally eaten in the United States. This bread is ideal to accompany a rich breakfast, eat with cream cheese and smoked salmon or with cream cheese and jelly.
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8 portions
  • 1 1/2 cups Water, slightly hot
  • 1 package active yeast
  • 4 tablespoons sugar
  • 2 1/2 tablespoons salt
  • 3 1/2 cups flour
  • 1 egg white
  • 2 tablespoons Water
  • to taste sesame seed


In a small bowl, add 1/4 cup of water and mix the active yeast. Allow the yeast to act for 5 minutes.
Combine in a large deep bowl the water with yeast, the remaining water, 2 tablespoons of sugar, and the salt.
Then add little by little the flour until it becomes a dough that is soft but not sticky.
On a clean surface knead the dough on a bunch of flour (so that it does not stick). Knead until the dough has a certain consistency and does not stick (10 minutes).
Put the dough ball in a glass container greased with olive oil, cover with a damp towel and let the dough rise for 60 minutes.
Remove the dough, knead a little and divide into 8 equal parts.
Using flour so that they do not stick to your hands, make balls with each part of dough and then with your hands, crush the balls to obtain thick circles.
Fill 2/3 a large pot with water and bring to a boil. Add 2 tablespoon of sugar.
With the thumb make a pot at the center of each circle of dough. Make sure you get a shape similar to a donut.
Preheat the oven to 200 degrees Celsius and prepare two baking trays with vegetable spray.
Once the water is boiling, cook the 1-in-1 bagels in the water for 1 minute.
Remove the bagel from the water, switch to a paper towel to dry and then place on the baking sheet.
Beat the egg white with the water in a bowl and with a brush paint each bagel, this will give you a good color when cooking. If you like, add a little sesame.
Bake the bagels for 22 minutes and remove from the oven.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Slinda77 Cortez
11/06/2016 05:01:36
A través de iOS Cuánto de levafura? Aquí no la venden en sobres
Yana Brogan Moore
04/08/2015 16:39:01
Pregunta se puede remplazar la levadura activa por una harina leudante?

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