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Homemade Bagels

By loveandlemons.com

Homemade Bagels

Prep:1hCook:30min

Note: this homemade bagel recipe requires overnight resting time, plus 1 hour to proof in the morning. We like to make the dough the night before, and boil and bake the final bagels in the morning.

Updated at: Fri, 14 Jun 2024 02:32:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

73

High

Glycemic Load

39

High

Nutrition per serving

Calories262.5 kcal (13%)

Total Fat1.2 g (2%)

Carbs53.4 g (21%)

Sugars3.9 g (4%)

Protein8.4 g (17%)

Sodium1034.7 mg (52%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 tablespoonmaple syrup

or barley malt syrup

0.25 ounceactive dry yeast

1 ¼ cupswater

540 gramsbread flour

2 teaspoonssea salt

1 ½ tablespoonsmaple syrup

2 teaspoonsbaking soda

½ tablespoonsalt

plus 1 tablespoon water, optional

Everything Bagel Seasoning

Instructions

View on loveandlemons.com

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Notes

7 liked

0 disliked

Delicious

Makes leftovers

Special occasion

Easy

Kirsten Wilson· last year

Mandy T· 2 years ago

After shaping, I chilled the bagels for 3hrs in the fridge and left them out at room temp from 1 hr after

After shaping, I chilled the bagels for 3hrs in the fridge and left them out at room temp from 1 hr after

Hannah Leininger· 2 years ago

540 grams of flour is equivalent to about 4 and 1/4 cups of flour. I don't have a scale to weigh the flour on so I had to kind of go with it. But if you bake bread you know what to look for in a dough. I did a cinnamon sugar topping and used half whole wheat flour and half bread flour.

540 grams of flour is equivalent to about 4 and 1/4 cups of flour. I don't have a scale to weigh the flour on so I had to kind of go with it. But if you bake bread you know what to look for in a dough. I did a cinnamon sugar topping and used half whole wheat flour and half bread flour.