Make a batch of 9 homemade New York-style Banana Nut Bagels from scratch! They’re chewy, delicious, and can be made with pecans or walnuts!

Do you like a good chewy New-York style bagel? You know… the kind that are boiled and then baked? That’s the best way to make them, and this recipe I am sharing with you today fits the bill perfectly! Over the years I’ve shared several bagel recipes on my blog, and I love to make bagels from scratch.

Years ago a recipe for Banana Nut Bagels was shared on a blog from a woman in Sweden named Anne. She shared the recipe back in 2006, and I am just now getting around to sharing it here on my blog. I knew I would have to try them, and after adapting the recipe from European measurements to an American measuring system, I made a couple changes to her original recipe and then made them. Guess what? They’re GOOD! Let me show you how simple it is to make a batch of 9 delicious banana nut bagels!

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Make The Bagel Dough

Measure active dry yeast, sugar, and warm water (110°F) in a mixing bowl or in the bowl of an electric mixer (like a KitchenAid). If the water is too hot, it can kill the yeast, so use a kitchen thermometer if you have it. Stir to combine these ingredients, then let it sit for 5 minutes. The yeast should bubble on the surface during this time, ensuring the yeast is “good” to use to help the dough rise.

In a separate small bowl, mash 2 bananas with ground cinnamon. After the yeast mixture has rested, add the banana mixture to the mixing bowl. Combine on Low speed and mix until the bananas and cinnamon have been incorporated into the batter. NOTE: You can also mix this by hand, if you prefer.

In another bowl, mix all purpose flour with salt, then slowly add these ingredients, a little at a time, to the mixer. Continue adding and slowly mixing until all flour/salt has been added and a thick dough has formed. About half way through the mixing, toss in chopped pecans (or walnuts, if using), and mix them into the dough The dough should end up being smooth and very elastic in texture.

NOTE: If necessary, you may need to add a tiny bit more flour a little at a time to achieve this texture. You do NOT want the dough to be sticky when touched, however be careful not to add too much flour or the dough will become really dry and “floury”.

Roll the dough into a large ball, and put it into a lightly-oiled (or sprayed) large bowl. Turn the dough over so some of the oil (or spray) gets on all sides of the dough. Cover the bowl with a dish towel, and let the dough rise in a warm place for 1 hour. When done, the dough should have almost doubled in size.

Shape The Bagels

After dough has risen for about an hour it will be fluffy and puffy. Punch the dough down a couple times with your fist, which helps to knock excess air out of the dough. Let the dough rest for 10 minutes. After the dough has rested, evenly divide it into 9 dough balls. If you have a kitchen scale it helps ensure each dough ball weighs about the same.

Shape each piece into a round ball, then take one dough ball into your hands. Use your fingers to make a small hole in the middle of the bagel, then gently stretch the hole out until the bagel has a nice shaped hole in the middle (like a doughnut). Repeat this with all the dough balls, placing each of the 9 bagels onto a baking sheet. Cover the bagels with a dish towel, and let them rest again for 10 more minutes.

Boil the Bagels

Bring a large saucepan (or Dutch oven) of water to a boil, then lower the temperature to a gentle simmer. Place 2-3 bagels at a time into the simmering water. Let them cook undisturbed for about 1 minute, then flip them over to the other side. I use a couple of chopsticks to easily flip the bagels because I can fit one in the middle of the bagel for stability. Two large spoons will do the trick, as well!

Cook the 2nd side for another minute, then carefully remove the boiled bagels to a baking sheet. Repeat until all bagels have been boiled on both sides. Use a slotted spoon to remove the bagels one at a time, letting excess water drain through the spoon back into the saucepan. Now the bagels are ready for the final step… BAKING them!

Bake The Bagels

Place the bagels in a single layer on a large baking sheet with a little space between each one. Bake them at 425°F. for 18-20 minutes. When done, the banana nut bagels will be golden brown in color and should be firm to the touch. Remove them from the oven, and place the bagels on a wire rack to cool.

The Banana Nut Bagels Are Ready To Eat!

Let the bagels cool on a wire rack, then serve them any way you prefer, plain or toasted! I love them served with some cream cheese spread on them… yum! Another way I enjoy banana nut bagels is to toast (or broil) them, then generously butter them while hot. Those are really, really good, too! However you choose to eat them, I’m confident you’ll enjoy these chewy, delicious homemade bagels.

Thanks for stopping by today, and I hope you have the opportunity to try these yummy bagels! Don’t forget the butter and/or cream cheese! Please come back again soon, for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BAGEL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful bagel recipes for you to enjoy, including:

• New York Style Blueberry Bagels
• Jalapeño Cheddar Bagels
• Cranberry Orange Bagels

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe adapted from: annesfood.blogspot.com/2006/02/banana-pecan-bagels-with-cinnamon.html?spref=pi

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Banana Nut Bagels

Prep Time

20 mins

Cook Time

20 mins

Inactive- Dough Rising Time

1 hr

Total Time

1 hr 40 mins

 

Make a batch of 9 homemade New York-style Banana Nut Bagels from scratch! They're chewy, delicious, and can be made with pecans or walnuts!

Category: Bread, Breakfast, Snack

Cuisine: American

Keyword: banana nut bagels

Servings: 9 bagels

Calories Per Serving: 336 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2¼ teaspoons active dry yeast =1 small envelope
• 1 Tablespoon granulated sugar
• 1¼ cups warm water 110°F, DIVIDED USE
• 2 medium bananas very ripe, mashed
• 1 Tablespoon cinnamon
• 5 cups all purpose flour + more as needed
• 1 pinch salt
• ½ cup chopped pecans (or walnuts)

US Customary - Metric

Instructions

1. Stir yeast, sugar, and warm water (110°F) together in mixing bowl or in the bowl of an electric mixer (like a KitchenAid). If water is too hot, it can kill yeast, so use a kitchen thermometer if you have one Let it sit for 5 minutes. Yeast should bubble, ensuring the yeast is "good" to use to help the dough rise.

2. In separate bowl, mash 2 bananas. After the yeast mixture has rested, add the bananas and cinnamon. Mix on Low speed until bananas/cinnamon have been incorporated. NOTE: You can mix this by hand, if you prefer.

3. In another bowl, mix flour with salt, then slowly add, a little at a time, to the mixer bowl. Continue adding SLOWLY, mixing on Low until all flour/salt has been added and thick dough has formed. Half way through mixing, add chopped nuts; mix them into the dough. Dough should end up being smooth and very elastic in texture. NOTE: If necessary, you may need to add a bit more flour (a little at a time) to achieve this texture. You do NOT want dough to be sticky when touched, however be careful not to add too much flour or dough will become really dry and "floury".

4. Shape dough into a ball; put it in lightly-oiled (or sprayed) large bowl. Turn dough over so some oil (or spray) gets on all sides. Cover bowl with dish towel; let dough rise in warm place for 1 hour.

5. After 1 hour, dough should be almost doubled in size. Punch dough down a couple times with your fist to remove excess air. Let dough rest 10 minutes, then evenly divide into 9 dough balls. Shape each into a round ball, then take one into your hands. Use your fingers to make a hole in the middle of the bagel, then gently stretch/shape hole until bagel has a round hole (like a doughnut) in the middle. Repeat with all dough balls, placing shaped bagels on a large baking sheet. Cover bagels with a dish towel; let them rest for 10 minutes.

6. Preheat oven to 425°F.

7. Bring a large saucepan (or Dutch oven) of water to a boil, then lower temp. to a gentle simmer. Place 2-3 bagels at a time into simmering water. Let cook undisturbed for 1 minute, then flip them over to the other side. Cook second side for 1 minute. Carefully remove boiled bagels with slotted spoon (to drain water); transfer to a baking sheet. Repeat until all bagels have been boiled.

8. Place bagels in a single layer on large baking sheet leaving space between each one. Bake at 425°F. for 18-20 minutes. When done, bagels should be nicely browned on top, and firm to the touch. Remove from oven; place on a wire rack to cool. Serve and enjoy!

Recipe Notes

NOTE: Caloric calculation made using walnuts.

Nutrition Facts

Banana Nut Bagels

Amount Per Serving (1 bagel)

Calories 336 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 3g

Monounsaturated Fat 1g

Sodium 9mg0%

Potassium 229mg7%

Carbohydrates 63g21%

Fiber 4g17%

Sugar 5g6%

Protein 10g20%

Vitamin A 21IU0%

Vitamin C 2mg2%

Calcium 29mg3%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think… pass the cream cheese!
Do you enjoy bagels? We sure do, in our home.  I love eating them AND making them, especially when they come out tasting as good as these homemade Jalapeño Cheddar Bagels!

I’ve made several types of bagels in the past (see list below).  I discovered that New York style bagels are much easier to make than you might think!  This time around, I decided to try my hand at making Jalapeño Cheddar bagels! YUM.

TIP: Make these delicious bagels when you have a little time on your hands, because the dough has to rise for a while.  Making homemade bagels is an economical way to make 8 great quality bagels, without ever having to leave your own home!

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The Basic Method Used To Make Jalapeño Cheddar Bagels

When I made these jalapeño cheddar bagels, I didn’t take photos of the “how-to’s”, but if you wish to SEE how they are made, check out my step by step pics/tutorial for my New York Style Blueberry Bagels.  This will give you a good idea of the method involved to make bagels (they’re EASY).

Here’s the basic process: The jalapeño cheddar bagel dough is mixed, then left to rise. Once the dough has risen, it is divided into balls of dough.

The dough balls are formed into bagel shapes, boiled, and then baked until done. By boiling AND baking, these jalapeño cheddar bagels transform into a nice looking, chewy bagel! That’s just the way a New York style bagel should be! YUM!

Who Wants A Delicious Bagel?

Adding finely chopped jalapeños and cheddar cheese give this variety of bagel wonderful, extra flavor! When you add a dollop or schmear of cream cheese on top, you’ve got bakery shop quality jalapeño cheddar bagels that can’t be beat!

They are sooooo good! Here ya go…would you like one? I made extra, because I like to share!!!

Jalapeño cheddar bagels are golden brown on the outside, and they are nice and chewy on the inside. Who wants to eat one? YES, PLEASE!

I hope you will consider giving this recipe for jalapeño cheddar bagels a try. They are fairly easy to make, and taste wonderful!  Thanks for stopping by today, and I invite you to come back soon for more family friendly recipes.

Looking For More BAGEL Recipes?

If you enjoy making homemade bagels, then be sure to check out the other bagel recipes I have on this blog. They include:

• Gingerbread Bagels
• Cranberry Orange Bagels
• Cinnamon Crunch Bagels
• Everything Bagels
• Banana Nut Bagels

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: My version of New York Blueberry bagels, with slight tweaks for the different ingredients (jalapeños and cheddar)

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Jalapeño Cheddar Bagels

Prep Time

2 hrs 30 mins

Cook Time

20 mins

Total Time

2 hrs 50 mins

 

Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think... pass the cream cheese!

Category: Bread/Breakfast

Cuisine: American

Keyword: jalapeno cheddar bagels

Servings: 8 bagels

Calories Per Serving: 269 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 0.25 ounces active dry yeast (1 envelope)
• 2 Tablespoons granulated sugar
• 1¼ cups warm water , divided
• 3½ cups all-purpose flour
• 1½ teaspoons salt
• 3 medium jalapeño peppers , de-seeded and diced
• 4 ounces sharp cheddar cheese , grated, divided

US Customary - Metric

Instructions

1. In a small bowl, dissolve yeast and sugar in 1/2 cup of warm water. Let rest for 5 minutes. Little bubbles should form on the surface after 5 minutes, indicating the yeast is "alive".
2. In large bowl or the bowl from a stand mixer, mix together salt and flour - making a "well" in the center of flour. Add yeast mixture and additional water to the flour. Gently fold in diced jalapeños and 3/4 of the grated cheddar cheese.
3. Knead (either by hand or by using the dough hook on your stand mixer) until dough becomes soft and elastic (this could take approx. 5 + minutes).
4. Cover the dough bowl with a dishtowel, set bowl in a warm place and let dough rise, until doubled in size (about 1-1½ hours). Turn risen dough out onto lightly floured surface (dust dough with flour so it is easier to work with).
5. Divide dough into 8 balls (shape and pull the edges of dough to the underside of the ball for a smoother ball). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole. Stretch hole to form a bagel shape (can pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, set aside; let dough rest for 30 minutes.
6. While bagel dough is resting, preheat your oven to 425 degrees AND bring a large stock pot 3/4 full of water to a rolling boil.
7. Place bagels 2-3 at a time in boiling water for 3-4 minutes, flipping them over halfway through cooking time (make sure they have floated to the top of the pan). Remove the bagels from water (I use 2 chopsticks), and place on an ungreased baking sheet. Repeat process with remaining bagels.
8. Bake in a 425 degree oven for 10 minutes. Sprinkle remaining cheddar cheese on top of bagels, then continue baking for another 10 minutes or until you see they are golden brown on top (mine usually take a bit longer...just keep an eye on them). When done, remove from oven... and ENJOY!

Nutrition Facts

Jalapeño Cheddar Bagels

Amount Per Serving (1 bagel)

Calories 269 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 14mg5%

Sodium 525mg23%

Potassium 85mg2%

Carbohydrates 45g15%

Fiber 1g4%

Sugar 3g3%

Protein 9g18%

Vitamin A 200IU4%

Vitamin C 6.2mg8%

Calcium 110mg11%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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Cinnamon crunch bagels are New York-style chewy bagels, easily made from scratch, with a cinnamon-sugar crunchy top, and are a tasty breakfast treat!

Well, I tried a new bagel recipe this past weekend… Cinnamon Crunch Bagels! Oh my goodness – they were absolutely delicious!!!

I love the Cinnamon Crunch Bagels (my favorite!) at Panera Bread, and love the cinnamon-sugar coating on top of the bagels that crisps up as they bake, AND the cinnamon flavor that permeates the bread dough. Recently I found this recipe on Pinterest and decided to make my own! I’m so glad I tried this recipe… these “cinnamon-y” bagels are amazing!

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I Enjoy Making Bagels From Scratch

I enjoy making bagels. They’re easy to prepare, and this recipe for cinnamon crunch bagels makes a dozen! I’ve already made New York Style Blueberry Bagels, Gingerbread Bagels, Cranberry Orange Bagels, Everything Bagels, and Jalapeño Cheddar Bagels, so I was excited to try a new variety. And, wow… these were so good!

Basically, the process for making bagels is: dough is mixed, rises, bagels formed, boiled, then baked, and the result is a chewy New York style bagel, for the fraction of the cost of buying them.  Here’s how you make them:

How To Make Cinnamon Crunch Bagels

Combine yeast, warm water and brown sugar in  the bowl of a stand mixer, and let it rest for 10 minutes, to activate the yeast. Once the yeast is bubbly, add cinnamon, salt and flour.

Knead the dough (with a dough hook) on low speed, and and additional flour slowly. Knead the dough for approximately 10 minutes, until a smooth, slightly elastic ball of dough is formed.

Place the dough ball in a large, greased bowl, and turn the dough over to make sure all sides are lightly coated (so it won’t dry out). Cover the bowl and leave it in a warm place (for the dough to rise) for an hour, or until the dough has doubled in size.

While the dough is rising, mix up the ingredients for the cinnamon sugar topping in a small bowl, and set aside. Easy.

Once the dough for the cinnamon crunch bagels has doubled in size, it’s ready to go!

Give the dough a good punch with your fist, which helps to “deflate” the dough. “BOOM”.

Shaping The Cinnamon Crunch Bagels

Divide the bagel dough into 12 equal sized dough balls. Smooth the dough by pulling the edges (with your hands) toward the bottom of the dough ball. This will make for a more rounded, uniform appearance on top. Place the 12 dough balls on a lightly floured work surface, with the seam side down.

Working on one bagel at a time, use your thumb to make a hole in the center of the dough ball. Open the hole up through the bottom of the dough, and slightly pull on the dough to expand the hole a bit.

Repeat process for all 12 bagels. By the way… can you see all the little specks of cinnamon in dough? I can, and love the extra flavor the cinnamon provides.

Let The Formed Cinnamon Crunch Bagels REST

Here they are after all the holes have been formed, in the photo below, so you can see what they will look like. Let the formed bagels rest for 10 minutes, undisturbed.

Boil the Cinnamon Crunch Bagels

While the cinnamon crunch bagels are resting (for 10 minutes), bring a LARGE pan of water to a full boil. Add a Tablespoon of brown sugar to the water.

Once the water in pan is boiling, add 2-3 bagels at a time. Boil for 45 seconds, then flip them to the other side and boil for an additional 45 seconds. I use 2 chopsticks to flip them (one in the middle of hole and one on the outside).

Once done, remove the cinnamon crunch bagels with a slotted spoon (to drain), and place on a paper towel to absorb any extra water. Place the drained bagels seam side down onto a greased baking sheet. Repeat process until all the bagels are boiled and on the baking sheet.

Here are the cinnamon crunch bagels on the greased baking sheet after boiling. Not too glamorous, right? Just wait! By the way, boiling the bagels helps ensure a nice chewy bagel!

Topping The Bagels Before Baking

Grab the cinnamon topping mixture and evenly sprinkle it over the tops of the bagels. It’s a bit messy, because the topping will fall onto the baking sheet, but just keep going. Use all the topping mixture!

See how much topping fell onto the baking sheet below? I used a pastry brush to brush as much of it as I could get onto a plate, then simply added it back onto the tops of the bagels.

Bake The Cinnamon Crunch Bagels

The bagels are baked in a 400° F. oven for 18-20 minutes (mine took a bit longer to get them the golden brown color I desired). Check on them around the 18 minute mark, and don’t hesitate to cook them a few minutes longer until they’re a golden brown color.

Let the bagels cool on a wire rack. They taste great broiled, with cream cheese! NOTE: Do NOT put these bagels into a toaster or you will be sorry, as the sugar will melt into the appliance.

If you are going to broil them (which is what I do), gently slice them in half with a serrated knife. Place them, topping side down, on a baking sheet to broil. Please note that a bit of the topping will probably crumble or melt a bit when broiling, but no worries. Just scoop it right back up onto the bagel once it’s done, slap some cream cheese on it… and ENJOY these amazing bagels!

I am thrilled with the way these cinnamon crunch bagels turned out. They are so GOOD!  I took several bagels and some cream cheese over to my friend Stephanie’s home as a surprise, and her family ate them for Valentines Day breakfast. She told me they really enjoyed them.

Don’t be afraid to try making bagels at home… be FEARLESS!  These cinnamon crunch bagels are fairly easy and FUN to make, and even better to EAT! Hope you’ll give these a try! Have a GREAT day, and don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source:  http://www.bunsinmyoven.com/2014/03/31/cinnamon-crunch-bagels/

0 from 0 votes

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Cinnamon Crunch Bagels

Prep Time

1 hr 30 mins

Cook Time

20 mins

Total Time

1 hr 50 mins

 

Cinnamon crunch bagels are New York-style chewy bagels, easily made from scratch, with a cinnamon-sugar crunchy top, and are a tasty breakfast treat!

Category: Breakfast

Cuisine: American

Keyword: cinnamon crunch bagels

Servings: 12 bagels

Calories Per Serving: 249 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Bagels:

• 2 teaspoons active dry yeast
• 1 1/2 cups warm water (110-120 degrees)
• 1/4 cup brown sugar , divided
• 3 teaspoons cinnamon
• 1 1/2 teaspoons salt
• 5 cups all purpose flour

For Topping:

• 1/4 cup granulated white sugar
• 1/4 cup brown sugar
• 3 teaspoons cinnamon

US Customary - Metric

Instructions

1. Place yeast, warm water and 3 Tablespoons brown sugar into the bowl of a stand mixer. Stir gently, then let rest for 10 minutes for yeast to activate. Yeast should be foamy and bubbly when ready.
2. Stir in cinnamon, salt, and 2 cups of the all purpose flour. Turn the mixer onto LOW and begin kneading the dough (using the dough hook attachment). Slowly add in the rest of the flour, a little at a time, until the dough begins form a ball. (You may or may not need to use all of the remaining 3 cups cups of the flour-I used it all). Continue to knead the dough on low for approximately 10 minutes or until a dough ball has formed that is both smooth and elastic in texture.
3. Place the dough into a greased or sprayed large bowl. Flip the dough over to ensure it is coated with the grease or spray, enough to ensure dough doesn't dry out. Cover the bowl with a dish towel or plastic wrap, and set in a warm place. Let dough rise for an hour or until it has doubled in size.
4. While dough is rising, make the topping by mixing granulated sugar, brown sugar and cinnamon in small bowl. Set aside.
5. Once dough has doubled in size, punch the dough down; divide evenly into 12 dough balls. Using your thumb, push down into the center of each one, breaking through the bottom. Use your fingers to gently spread the hole a bit more. Repeat process for all 12, then let the bagels rest for 10 minutes on a lightly floured surface.
6. While bagels are "resting", bring a large pan full of water to a boil. Add the last Tablespoon of brown sugar to the water. Once the bagels have rested and water is boiling, gently place 2-3 bagels at a time into the boiling water. Boil for 45 seconds, then carefully flip each to the other side, and cook for another 45 seconds. Remove bagels, using a slotted spoon. Place on paper towel (to absorb water). Repeat process with remaining bagels. Put all boiled bagels onto a greased baking sheet about 2 inches apart. Evenly distribute the cinnamon sugar topping over the tops of the bagels.
7. Bake bagels at 400 degrees for 18-20 minutes (or more) until lightly golden brown. Remove to wire rack to cool.

Nutrition Facts

Cinnamon Crunch Bagels

Amount Per Serving (1 bagel)

Calories 249

% Daily Value*

Sodium 295mg13%

Potassium 87mg2%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 13g14%

Protein 6g12%

Calcium 25mg3%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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Enjoy some delicious homemade everything bagels (New York style) that are made from scratch, boiled, and then baked until chewy and golden brown!

Last week I decided to try another homemade bagel recipe I found on Pinterest. This time I decided to make Homemade Everything Bagels… chewy, boiled-then-baked bagels. These bagels are topped with a mixture of poppy seeds, sesame seeds, minced garlic and dried onion on top.

The original recipe I found only used sesame and poppy seeds, but I added dried minced garlic and dried minced onions for a true “everything” bagel taste. YUM!!!  This recipe makes 8 delicious bagels! Believe it or not, chewy New York style bagels are actually fairly easy to make. Most of the prep time is spent hanging around, waiting for the dough to rise.

I decided about a year and a half ago to make my own bagels, to learn HOW to make bagels, and save some bucks by making my own. I’ve ended up making quite a few varieties of bagels since then.

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How To Make Homemade Everything Bagels

Here’s what you do to make these homemade everything bagels:  First you make the dough. It didn’t take long at all in my good ol’ stand mixer.

Mix the dough up, cover it, and then let it rise in a warm spot for about an hour. So far pretty easy, right?

After an hour, you can see that the dough has risen to nearly double it’s original size.

Flatten the dough with a good punch, to deflate it. The dough is flattened to remove air bubbles and then it needs to rest for 10 minutes.

Shape The Homemade Everything Bagels

Divide the dough into 8 equal pieces, then form each piece into a ball. Using your fingers, open a hole in the middle of each dough ball. Let the dough rest for another 10 minutes.

Make The Everything Seasoning To Top The Bagels

While the bagel dough is “resting”, make the “everything” topping by combining sesame seeds, poppy seeds, minced garlic, and dried onion in a small bowl. Once mixed together, set the mix aside.

Boil the Bagels

Before boiling the bagels, preheat the oven to 425 degrees. Once the dough has finished “resting”, place bagels, two at a time, into a large pan of lightly boiling water. Boil for 1 minute, then flip and cook the other side for 1 minute.

TIP FOR TURNING BAGELS: Use two chopsticks to flip the bagels. One on the outside, one in the middle. Works like a charm!

Top The Boiled Bagels With “Everything” Mixture

Once bagels have been removed from water, place them on a large baking sheet. Sprinkle the top of the wet bagel with the spice mixture, lightly pressing the mixture into the dough to adhere. Finish boiling the remaining bagels using the same process, until all are done and topped with spice mixture, and ready to bake. 

Time To Bake The Homemade Everything Bagels

Bake the bagels in 425 degree oven for 22-26 minutes (or until golden brown). Remove the cooked bagels to a wire rack to cool slightly. Serve, and enjoy! They taste wonderful with butter and/or cream cheese.

If you want to slice and toast the bagels after cooking, be sure to do this under an oven broiler, and not in a standard toaster (because of all the toppings!).

Hope you enjoy these bagels. If you enjoy homemade bagels, be sure to check out my recipes for NY Style blueberry bagels, cranberry orange, and jalapeno cheddar bagels. Other bagel recipes can be found in my Recipe Index, located at the top of the page. Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Source: http://deliciouslyyum.com/two-hour-bagels/

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Homemade "Everything" Bagels

Prep Time

1 hr 30 mins

Cook Time

22 mins

Total Time

1 hr 52 mins

 

Enjoy some delicious homemade everything bagels (New York style) that are made from scratch, boiled, and then baked until chewy and golden brown!

Category: Breakfast

Cuisine: American

Keyword: homemade everything bagels

Servings: 8 bagels

Calories Per Serving: 241 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 teaspoons granulated sugar
• 3 1/2 cups bread flour (plus additional for kneading the dough)
• 1 3/4 teaspoons salt
• 1 1/3 cups warm water (110 degrees)
• 2 Tablespoons Poppy seeds
• 2 Tablespoons Sesame seeds
• 1 Tablespoon Minced dried garlic
• 1 Tablespoon Dried minced onion

US Customary - Metric

Instructions

1. Place a dough hook onto a stand mixer. Into the bowl of the mixer, add yeast, sugar, flour and salt (in that order). Pour the warm (110 degree) water slowly into the bowl, with machine on low and mix on low for 3-4 minutes to fully incorporate the ingredients together. Once fully combined, increase the speed on the mixer to Medium. Continue kneading the dough on Medium speed for 10 minutes.
2. Lightly flour a large work surface. Punch down the dough to deflate it, and remove it from the mixer bowl to the floured surface. Cover dough with dish towel; let it rest for 10 minutes.
3. Dive the dough into 8 equal sized pieces. Using your fingers, flatten each dough ball (to help get rid of air bubbles). Roll each piece into a ball, working the seams toward the underside of each ball with your fingers. Press your finger through the middle of each dough ball, Stretch the hole out a bit, as you form the bagel shape. Place each formed bagel onto parchment paper (or lined baking sheet). Let them rest for another 10 minutes (it's HARD work being bagel dough!)
4. While the dough is "resting", mix the topping ingredients together into a small bowl. Add more, as desired. Set topping aside.
5. Preheat oven to 425 degrees. Bring a large pan of water to a rolling boil, then reduce heat to a simmer/low boil.
6. Carefully put two bagels at a time into the lightly boiling water. Cook for 1 minute. Flip the bagels over; cook for another minute. Remove to baking sheet. While bagels are wet, sprinkle the top with spice mixture, pressing lightly to adhere spices to bagel.
7. Repeat process with remaining bagels until all are done, and ready to bake.
8. Bake bagels at 425 degrees for 22-26 minutes (my oven took the full 26 minutes). Bagels should be light golden brown when done. Remove bagels to wire rack to cool slightly, then serve.
9. Enjoy!

Nutrition Facts

Homemade "Everything" Bagels

Amount Per Serving (1 g)

Calories 241 Calories from Fat 27

% Daily Value*

Fat 3g5%

Sodium 513mg22%

Potassium 133mg4%

Carbohydrates 44g15%

Fiber 3g13%

Sugar 1g1%

Protein 8g16%

Vitamin C 0.2mg0%

Calcium 63mg6%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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You will enjoy these New York style Gingerbread Bagels! Perfect treat for the holidays (or any time), they’re boiled then baked, chewy AND delicious!
It’s my favorite time of the year…Cold mornings, Nativity scenes, Christmas lights, Christmas trees, Christmas music, the wonder of small children as they experience the season, and Gingerbread Bagels… wait, what?

Yep… you heard me. Just let it sink in… GINGERBREAD BAGELS.  I found the recipe for these yummy bagels last year on Pinterest and made them to enjoy. Since the holiday season has rolled around once again, I thought I would share the recipe with you.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

I share this recipe for gingerbread bagels with the hopes that you will consider giving them a try. Most of the prep time listed includes two rising times for the dough, so it isn’t ACTIVE prep time.

I put that disclaimer there so no one would freak out… not that anyone would during this busy time of year.  See – you can wrap presents or run to the grocery store, or even sing a few Christmas carols while the dough is rising… it’s not so bad!

Gingerbread bagels (especially these with molasses and traditional gingerbread spices) seems like a natural fit with the holiday season, don’t you think?

How To Make Gingerbread Bagels

So here we go!  Grab some coffee, tea or egg nog to sip on as you work, some cream cheese (to spread on the finished bagels), and make these gingerbread bagels… stat! Here’s a few pics of the process:

The gingerbread bagels dough is no problem to mix up using a stand mixer or electric beaters.

The gingerbread bagel dough is mixed, and now looks like the dough is ready to rise.

Let The Dough Rise

The dough is covered with dish towel and is rising in a warm spot. Yes, it happened to be sunny that day, so the dough rose out in the natural sunlight.

Gingerbread Bagels Are Formed, Boiled, Then Baked!

After the dough has risen, the gingerbread bagels are formed into round circulular shapes. A hole is formed in the middle of the dough. They are boiled briefly, then baked until done in the oven.

Once the gingerbread bagels have finished baking, they are transferred to a wire rack to cool down a bit.

Guess what the only other thing left to do is? That’s right! Slice one open, and grab the butter or the cream cheese!  You’re gonna enjoy this homemade bagel!

You’re gonna enjoy every bite of these homemade, chewy, flavorful gingerbread bagels! These wonderful tasting bagels are nice and chewy… just like a true New York style bagel SHOULD always be!

Looking For More Homemade Bagel Recipes?

If you enjoy making homemade bagels, be sure and check out my other bagel recipes!

• New York Style Blueberry
• Jalapeño Cheddar
• Cranberry Orange
• Cinnamon Crunch
• Homemade “Everything”

Sure do hope you enjoy these delicious gingerbread bagels, or any of the others listed above! Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.bakeaholicmama.com/2013/12/no-knead-gingerbread-bagels.html

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Gingerbread Bagels

Prep Time

3 hrs

Cook Time

20 mins

Total Time

3 hrs 20 mins

 

You will enjoy these New York style Gingerbread Bagels! Perfect treat for the holidays (or any time), they're boiled then baked, chewy AND delicious!

Category: Breakfast

Cuisine: American

Keyword: gingerbread bagels

Servings: 8 bagels

Calories Per Serving: 336 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Bagels:

• 3 1/2 cups all purpose flour (*might need a bit more more later)
• 2 packages Active Instant Yeast
• 1/2 cup warm (but not hot) water
• 1/4 cup milk , warmed
• 1/2 cup molasses
• 1/4 cup brown sugar
• 1/2 Tablespoon ground ginger
• 1/2 Tablespoon nutmeg
• 1/2 Tablespoon cinnamon
• 1/4 Tablespoon allspice
• 1 teaspoon salt

For Baking The Bagels:

• 1/2 cup corn meal
• 1 egg white , slightly beaten

US Customary - Metric

Instructions

1. In a small bowl, dissolve the 2 packets of yeast in the warm (but not hot) water. Set aside for 5-6 minutes, until slightly foamy.
2. Attach the dough hook to your stand mixer. Add HALF of the flour, then add the yeast mixture, warm milk, molasses, brown sugar, and all of the spices and salt. Mix these ingredients on the medium setting on your mixer. Once the ingredients are combined, slowly add the remaining flour, 1/2 cup at a time. You want the dough to come together into a large dough ball. The dough should only be slightly "sticky". *This is where you can add a tiny bit more flour, if needed, to reach the right consistency. Turn mixer to medium-high. Mix dough until the dough becomes elastic in consistency. Take it slow. When ready, pour the dough into a bowl that has been sprayed with a non-stick spray or greased.
3. Cover bowl with a damp dish towel, place in a warm spot, and let dough rise until doubled in size.(usually about an hour).
4. When dough has doubled in size, punch the dough down. Separate into 8-10 equal-sized dough balls. Poke a hole into the center of each ball. Stretch the hole and the bagel out a bit until you have formed a bagel shape. Set the bagels onto a baking sheet; cover the bagels with a damp dish towel, place bagels in a warm spot, and let the dough rise again until doubled in size again.
5. Near the end of the second rise, preheat your oven to 415 degrees. Bring a large pot of water to a full boil.
6. Once bagels have finished rising, carefully put 2-3 bagels at a time into the boiling water. Let them boil until they float to the top ( a couple of minutes). Remove bagels carefully from the boiling water (use a slotted spoon to drain water).
7. Place the cornmeal into a shallow dish. Dip the bottom of each boiled bagel into the cornmeal, then place each bagel onto a parchment paper lined baking sheet.
8. Using a pastry brush, brush the top of each bagel with the beaten egg white.
9. Bake bagels at 415 degrees for about 20-25 minutes, or until the bagels are a gorgeous golden brown. Remove bagels from oven to a wire rack. Serve and enjoy!

Nutrition Facts

Gingerbread Bagels

Amount Per Serving (1 bagel)

Calories 336 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 311mg14%

Potassium 424mg12%

Carbohydrates 72g24%

Fiber 2g8%

Sugar 23g26%

Protein 7g14%

Vitamin A 10IU0%

Calcium 71mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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Ready for chewy, homemade New York style cranberry orange bagels, bursting with the flavor of cranberries and orange zest? Make your own bagels from scratch!

I’d like to share with you another recipe for homemade bagels. This time the recipe is for Cranberry Orange Bagels… and let me tell you, they taste amazing!

I found this recipe in an old “Healthy Cooking” magazine (a subsidiary of Taste of Home magazine), from back in 2010, and decided to give these a try. I was thrilled to have excellent results on the first try! They’re delicious, and only 197 calories each!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Bagels Is Easier Than I Thought

The first time I made bagels, I was pleasantly surprised to realize making them at home was a LOT easier (and inexpensive) than I thought it would be.

Over the years I’ve made and posted several different recipes for flavored bagels. These cranberry orange bagels are loaded with the bright fresh flavors of grated orange peel and dried cranberries.

They are chewy on the outside AND as an added bonus, they have approximately 100 less calories than you would typically find in a “bagel shop” bagel.

I sure hope you will give them a try and see just how easy they really are to prepare. The combination of orange and cranberry flavors is a wonderful taste treat! Here’s how to make these yummy bagels:

Make The Cranberry Orange Bagel Dough

In a large mixing bowl, dissolve the yeast in the warm (but not hot) water. Add the dried cranberries, brown sugar, orange peel, and salt. Mix these ingredients together.

*If you are using a mixer: Add the flour; mix until the dough comes together to form a ball. I used a stand mixer with a bread dough hook.
*If you are NOT using a mixer: Stir in enough flour until incorporated into a “soft dough”. Turn the soft dough out onto a floured work surface Knead the dough by hand (flour those hands) for about 6-8 minutes, until the dough ball becomes soft and elastic.

Spray a large bowl with non-stick spray. Place the dough ball into the bowl. Turn the dough over once, to coat it with the spray (this is so it won’t dry out).

Cover the bowl with plastic wrap, and let it rise in a warm spot until it has doubled in size (this usually takes an average time of about an hour).

Shape The Bagels

Once the dough has doubled in size, transfer it to a lightly floured work surface. Punch down the dough, then shape it into 9 equal sized balls.

Using slightly floured hands, push your thumb through the center of each ball to form a 2 inch hole, stretching the dough as you go to form an even shaped ring.

Once you have the 9 bagel “rings” formed, cover the “bagels” and let them rest for 10-15 minutes.

Boil the Cranberry Orange Bagels

While bagels are “resting”, preheat your oven to 400°F.  and fill a Dutch oven or large stockpot 2/3 of the way full with water. Add the granulated sugar; bring to a rolling boil.

Once water is gently boiling, carefully lift the bagels off the baking sheet and drop them carefully 2-3 at a time into the pot of boiling water.

Cook them for 45 seconds, then flip them over and cook an additional 45 seconds. I use 2 chopsticks to flip them over, because that works for me!

Remove the bagels with a slotted spoon and drain them on a cloth or paper towel, to remove the excess water.

Whisk the egg white and 1 TBSP water together in a small bowl. Brush this mixture over the top of each bagel. Grab a 9″ x 13″ baking sheet, give it a good coating of non-stick spray, and then sprinkle the baking sheet with cornmeal.

Time To Bake The Bagels

Place the bagels about 2 inches apart on the baking sheet. Bake in a preheated 400 degree oven for 20 minutes (or until the bagels turn a golden brown color).

When done and they look beautifully golden brown, remove the bagels from oven. Place them on wire racks to cool. ENJOY!

Here’s a peek at the inside of one of the cranberry orange bagels. Look at those beautiful crimson colored cranberries inside!

If you don’t care that these are “low-calorie” bagels, then go ahead, toast it, and slather on the cream cheese!!!

I sure hope you will consider making these delicious cranberry orange bagels, because they are chewy, and taste GREAT!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BAGEL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious bagel recipes for you to choose from, including:

• New York Style Blueberry Bagels
• Chocolate Chip Bagels
• Gingerbread Bagels
• Jalapeño Cheddar Bagels
• Banana Nut Bagels

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Recipe Adapted From: Kristy Reeves, “Healthy Cooking” magazine, Oct./Nov. 2010 issue

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Cranberry Orange Bagels

Prep Time

1 hr 30 mins

Cook Time

20 mins

Total Time

1 hr 50 mins

 

Ready for chewy, homemade New York style cranberry orange bagels, bursting with the flavor of cranberries and orange zest? Make your own bagels from scratch!

Category: Breakfast

Cuisine: American

Keyword: cranberry orange bagels

Servings: 9

Calories Per Serving: 197 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup , plus 4 Tablespoons warm water (approx. 70-80 degrees)
• 1/2 cup dried cranberries
• 1/3 cup brown sugar , packed
• 4 1/2 teaspoon grated orange peel (finely grated or use a micro-plane zester)
• 1 teaspoon salt
• 3 cups all-purpose flour
• 2 1/2 teaspoons active dry yeast (this is the equivalent of one 1/4 oz. envelope)
• 1 Tablespoon granulated sugar
• 1 egg white
• 1 Tablespoon cornmeal

US Customary - Metric

Instructions

1. In a large mixing bowl, dissolve the yeast in warm (but not hot) water. Add the dried cranberries, brown sugar, orange peel, and salt. Mix these ingredients together.
2. *If you are using a mixer: Add the flour; mix until the dough comes together to form a ball. I used a stand mixer with a bread dough hook.
3. *If you are NOT using a mixer: Stir in enough flour until incorporated into a "soft dough". Turn the soft dough out onto a floured work surface Knead the dough by hand (flour those hands) for about 6-8 minutes, until the dough ball becomes soft and elastic.
4. Spray a large bowl with non-stick spray. Place the dough ball into the bowl. Turn the dough over once, to coat it with the spray (so it won't dry out). Cover bowl with plastic wrap; let it rise in a warm spot until it has doubled in size (this usually takes about an hour).
5. Once the dough has doubled in size, transfer it to a lightly floured work surface. Punch down the dough, then shape into 9 equal sized balls. Using slightly floured hands, push your thumb through the center of each ball to form a 2 inch hole, stretching the dough as you go to form an even shaped ring. Once you have the 9 bagel "rings" formed, cover the "bagels" and let them rest for 10-15 minutes.
6. While bagels are "resting", preheat your oven to 400 degrees AND fill a Dutch oven or large stockpot 2/3 of the way full with water. Add the granulated sugar; bring to a rolling boil. Once water is boiling, carefully lift the bagels and drop them, two or three at a time into the boiling water. Cook them for 45 seconds, then flip them over and cook for an additional 45 seconds. (I use 2 chopsticks to flip them over...works for me!)
7. Remove bagels with a slotted spoon and drain them on a paper towel.
8. In a small bowl, whisk together egg white and 1 Tablespoon water. Brush this over the top of each bagel. Spray a 9x13 baking sheet with non-stick spray, then sprinkle baking sheet with cornmeal. Place the bagels about 2 inches apart on the baking sheet. Bake in a preheated 400 degree oven for 20 minutes (or until the bagels turn a golden brown color).
9. When done/golden brown, remove bagels from oven. Place them on wire racks to cool. ENJOY!

Nutrition Facts

Cranberry Orange Bagels

Amount Per Serving (1 bagel)

Calories 197

% Daily Value*

Sodium 269mg12%

Potassium 92mg3%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 13g14%

Protein 6g12%

Vitamin C 1.3mg2%

Calcium 15mg2%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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It’s easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!
I love bagels, especially these authentic, made from scratch New York Style Blueberry Bagels. I love them plain or toasted, with cream cheese! My husband also loves a good bagel, and is notorious for grabbing a few “fresh” bagels from the bakery department at our local grocery store.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Bagels From Scratch Is Economical!

Last year I decided to take on the challenge of making bagels from the comfort of my very own kitchen. That way I would know what was in them, and in the long run, it would be a lot cheaper than buying them at a coffee house or grocery store.

I’ve Made Several Bagel Varieties Over the Years

The first bagels I made were cranberry-orange and they were amazing (and not nearly as hard to make as I had imagined). Next came the jalapeno cheddar bagels, cinnamon crunch bagels, gingerbread bagels, and everything bagels… all with good results!

Trust me… these blueberry bagels are absolutely amazing! If you like bagels, AND you like blueberries, you really should try this recipe!

Look at these beautiful Oregon blueberries in the photo below! I picked almost 20 pounds of blueberries this past summer at a local U-Pick farm, so my freezer always seems to have bags full of frozen blueberries! I used fresh for this recipe, but either fresh OR frozen blueberries will work in this recipe.

Is It Hard To Make New York Style Blueberry Bagels?

Honestly, NO. These NY style blueberry bagels are fairly easy to make, and there are a few steps to follow. But… the end result is creating bagels that are chewy, delicious, and bursting with blueberries! The only real thing you need to have is patience to wait for the dough to rise!

That waiting time for the dough to rise is truly the only hard part of making them. Don’t worry if the dough looks a little bit purple. That’s just from a little of the blueberry juice mixing into the dough… it’s all good!

Dough for NY style blueberry bagels is formed into their distinctive circular shapes. Now they are ready to boil! Boiling them before baking helps ensure a chewy, authentic textured bagel!

Boil First Then Bake

True NY style blueberry bagels are boiled before they are baked.  This two step process gives them their nice, traditional chewy texture! It is one extra authentic step you will be glad you took!

Look at those gorgeous blueberry bagels boiling away in a big pot of water below. It sort of looks like a blueberry bagel jacuzzi, don’t ya think? They are only boiled for 3-4 minutes, so this extra step doesn’t take too long!

The bagels are boiled in batches in a LARGE pot of water, until all of them have been boiled.  Once the NY style blueberry bagels have been boiled, they are drained, just prior to baking.

Bake The New York Style Blueberry Bagels, Then Enjoy!

The blueberry bagels are baked at 425° F. for approximately 20 minutes. When done, the bagels will have risen, are baked all the way through, and are wonderfully golden brown on the outside. Bagels are then transferred to a wire rack to slightly cool, then served!

Voila! Here’s one of the hot, chewy New York Style Blueberry Bagels, fresh out of the oven! All that is left to do is slice it in half, toast it (if that’s how you like ’em), spread some cream cheese on it, and EAT IT! So good!

Trust me…if I can make delicious NY style blueberry bagels, so can YOU! Toast one, grab some cream cheese to spread on it, throw on a pot of coffee or tea… and ENJOY one of these delicious blueberry bagels! I love the crispy outside, combined with the chewy goodness on the inside. It tastes like an authentic New York-style bagel should! The blueberry bagels also freeze very well, which is an added bonus!

Thank you for stopping by today, and I hope you will come back soon for more delicious recipes. Have a GREAT day, and don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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New York Style Blueberry Bagels DIY

Prep Time

30 mins

Cook Time

20 mins

INACTIVE Prep Time (dough rising)

2 hrs

Total Time

2 hrs 50 mins

 

It's easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!

Category: Breakfast

Cuisine: American

Keyword: blueberry bagels

Servings: 8 servings

Calories Per Serving: 221 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 (0.25 ounce) package (envelope) active dry yeast (2¼ tsp.)
• 2 Tablespoons sugar
• 1 1/4 cups warm water (divided)
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 cup blueberries tossed in additional 1/4 cup AP flour

US Customary - Metric

Instructions

1. In a small bowl, dissolve yeast and sugar in ½ cup of warm water. Let rest for 5 minutes. You should see little bubbles forming on the surface after 5 minutes or so, indicating yeast is "good" and "alive".

2. In large bowl or bowl from a stand mixer, mix together salt and 3½ C. flour - making a "well" in the center of the flour. Add yeast mixture and remaining water to the flour mixture. Gently fold in blueberries that have been tossed in an additional ¼ cup of flour.

3. Knead (either by hand or by using dough hook on your stand mixer) until dough becomes soft and elastic (this could take approx. 5 + minutes). Don't worry when you see dough turning a bit purple...it's all "good".

4. Cover dough with a dishtowel, set bowl in a warm place and let dough rise until doubled (about 1 ½ hours).

5. Turn dough out onto lightly floured surface (I even lightly dusted the dough with flour so it was easier to work with). Divide dough into 8 balls (shape and pull edges of dough to the underside of the ball for a smoother ball). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole, and stretch the hole to form a bagel shape (I even pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, let dough rest for 30 minutes.

6. While dough rests, preheat oven to 425°F. and bring a large stockpot to a rolling boil. Boil bagels 2-3 at a time in boiling water for 3-4 minutes (make sure they float to the top at the end). Remove bagels from water. and place on an ungreased baking sheet, allowing bagels to drain a bit.

7. Bake bagels on same baking sheet at 425°F. for 20-24 minutes, or until golden brown on top. When done, transfer bagels to a wire rack to cool, then ENJOY!

Nutrition Facts

New York Style Blueberry Bagels DIY

Amount Per Serving (1 bagel)

Calories 221

% Daily Value*

Sodium 437mg19%

Potassium 72mg2%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 4g4%

Protein 5g10%

Vitamin A 10IU0%

Vitamin C 1.8mg2%

Calcium 8mg1%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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