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My friend Elizabeth shared this recipe with me and it turned out great – and not difficult at all!  It’s a little time consuming because of the waiting between steps, but not much work involved so as long as you plan on being home for 2 hours or so, you can bang these out with little effort.

I also used the “dough” option and blade on my food processor for the first time with this and it worked great!  I would imagine that you could do this by hand with a wooden spoon and/or your (floured/greased) hands with a bit more effort.

Next time I may experiment with flavored bagels.  Elizabeth says if you want onion, to add /12 cup onion flakes to the dough.  I would like to try some seed bagels, trying to dip the bagels in seeds after the boiling step.  And adding cinnamon and raisins to the dough would be fun, too!  I wonder what would happen if you try with some frozen blueberries….???


  • 2 cups whole wheat pastry flour
  • 2 cups white all purpose flour (or bread flour if you have it)
  • 1 Tbsp vital wheat gluten
  • 1 Tbsp sugar
  • 1 1/2 tsp salt
  • 1 Tbsp olive or vegetable oil, optional
  • 2 tsp active dry yeast
  • 1 1/2 cups warm water

For later:

  • 1 Tbsp baking soda

Combine all ingredients in a food processor with a dough blade or an electric mixer with a dough paddle.  Mix until one big blob/ball is formed, scraping sides if needed.

Lightly grease a cookie sheet.  With greased or floured hands, split the dough into 9 – 10 or so balls.  Cover with plastic wrap and allow to sit for 20 minutes.

Poke a hole in each to form a bagel shape.  Cover again and allow to sit for another 20 minutes.

Boil a wide pot of water.  Preheat oven to 425 degrees.  Once boiling, add 1 Tbsp of baking soda, and then drop in several bagels, being sure they have enough space to get bigger.  (Don’t crowd them.)  Boil 1 minute each side.  Prepare a clean dish towel with a sprinkling of corn meal.  Once the bagels have cooked 1 minute per side, scoop on the prepared towel with a slotted spoon.  Continue cooking the bagels this way in batches.

Sprinkle some corn meal on the cookie sheet.  Bake bagels in batches for 20 minutes.  Remove and cool on a cooling rack.  Cool completely and then cut in half and freeze for easy breakfasts!




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