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Basic Bagel Recipe & Variations

Source of Recipe

Nancy M.
4 cups unsifted flour **
1 1/2 T honey
1 teas. salt
1 1/2 cups warm water
1 egg white for wash

In a large bowl, pour 1 1/2 cups warm water, yeast and honey. Mix and
let proof. (Let stand about 10 minutes, it should get foamy.) Add 1 1/2
cups flour and salt to yeast mixture and beat for 2 minutes at medium
speed with mixer or spoon. Add 1/2 cup flour and beat again for another
2 minutes. Stir in enough additional flour to make a soft dough. Turn
out onto lightly floured board; knead until smooth and elastic, adding
only enough flour to keep dough from sticking to board, about 8 to 10
minutes. Place in ungreased bowl. Cover with plastic wrap and let set
for about 20 minutes. (Dough will not double in bulk)
Punch down. Turn onto lightly floured board. Shape into 12 bagels by
either rolling dough 1/2" thick on board and cutting it out with a donut
cutter, or cutting into 12 equal pieces and shaping each into patties
1/2" thick and about 3 1/2" around then pulling a 1" hole into the
center. (I prefer the last method.) Place onto lightly greased cookie
sheet. Let rise for 30 minutes. Brush with the egg white wash.
Preheat oven to 375 degrees. Bake for 10 to 12 minutes or until
golden. Cool on a cookie rack.
** If you use sprouted wheat berries you don't need to soak the flour
first. Because these are quick and easy to make, I don't usually soak
the flour mixture anyway, I just make it with fresh whole wheat flour.

Peanut Butter Bagels
Make the bagel recipe above (reducing or eliminating the salt) but add
about 1/2 cup natural peanut butter (Smooth or Chunky) into the yeast
mixture with the first flour addition. Continue with the recipe as
usual. These smell wonderful when toasting.

Pumpkin Bagels
Make the bagel recipe above and add several large spoonfuls of mashed
pumpkin into the yeast mixture with the first addition of flour. Add
about 1- 1 1/2 teaspoons cinnamon and 1/4 teaspoon ground clove (or
pumpkin pie spice) to the flour mixture. Continue as usual. These don't
turn orange or taste much like pumpkin, (They taste a little spicy), but
it is a good way to add some nutritional punch to the bagels.

Cinnamon Bagels
To the first addition of flour add about 1- 1 1/2 teaspoons ( or more to
taste) cinnamon and proceed as usual.