…totally amazing and worth the time & effort!

bagels with cream cheese

There are many kinds of bagels. The quality of bagels ranges from Awesome NYC Bagels down to pre-packaged frozen bread circles being passed off as bagels. These bagels which I am sharing with you today rank up there with NYC Bagels (and the only reason I think they aren’t quite as good is because we don’t have New York Water – I’m serious, the water is one of the reasons why the Pizza & Bagels in New York are so gosh-darn-good).


In addition to many different kinds of bagels (good vs edible) there are dozens/thousands(?) of varieties of bagels as far as flavor goes. Many people like just a plain bagel, and let me tell you… when it is a good bagel – sometimes that is all you need. One of my favorite bagels is an everything bagel, but this recipe easily lends itself to any sort of topping (poppy seeds, cheese, salt, whatever). If you are feeling the need to do some mix-ins (raisin bagels) you can do that too, just add the other ingredients when you knead the dough (I would say make normal or topped bagels the first time and then experiment the next time with extras).

bagels n cream cheese on tray

“Next Time” you may ask yourself…. ‘are you kidding me here Rachel, bagels are a lot of work – I don’t know if there will be a next time’! Yes, I know that they are a lot of work, but the love from your family and your stomach will demand that there is a next time! A lot of the work here is not hard work per-say but just work that takes some time! An early morning for fresh-from-the-oven bagels a few nice cups of coffee and you are good to go. You could even make these the day before and then just re-warm them in the oven for a “faster” morning bagel!

mothers day bagels

These bagels were first made for Mother’s Day when Rich & I had the pleasure of being able to host both of our Moms here at our house & we I made these special circles of joy for everyone. Add some delicious homemade cream cheese (meaning you take store-bought plan cream cheese, let it come to room temperature and mix in your favorite flavors and then let all those flavors get all happy together – this can be done the night before) and you have a breakfast like none other!

verticle tray of bagels

I’m telling you (in case you didn’t believe me before) – these bagels will elevate your status in the family and everyone will be eternally grateful. Although once you make them again, like I warned you – you and the family might become addicted and want them again and again.

pile of bagels

So take some time to spend with those you love (or let them sleep while you show your love for them by your time in the kitchen) and make up some of these bagels, no one will be disappointed!

Prep time
Cook time
Total time
Serves: 1 dozen
  • 2 cups warm water (100° to 110°)
  • 1 teaspoon active dry yeast
  • 28½ ounces bread flour, divided (about 6½ cups)
  • 1 Tablespoon barley malt syrup (or Molasses)
  • 2 teaspoons kosher salt
  • Cooking spray
  • 12 cups water
  • ¾ cup sugar
  1. Combine 2 cups warm water and yeast in the bowl of a stand mixer fitted with dough hook; let stand 5 minutes or until bubbles form on the surface. Weigh or lightly spoon 28.13 ounces flour (about 6¼ cups) into dry measuring cups; level with a knife. Add flour, syrup, and salt to yeast mixture. Mix dough at low speed 6 minutes. Turn dough out onto a floured surface. Knead 2 minutes or until smooth and elastic; add enough of remaining ¼ cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.
  2. Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball. Make a hole in the center of each ball using your index finger. Using fingers of both hands, gently pull dough away from center to make a 1½-inch hole. Place bagels on a baking sheet coated with cooking spray. Lightly coat bagels with cooking spray; cover with plastic wrap. Let rise 10 minutes (bagels will rise only slightly).
  3. Preheat oven to 450°.
  4. Combine 12 cups water and ¾ cup sugar in a Dutch oven, and bring to a boil. Gently lower 3 bagels into pan. Cook for 30 seconds. Transfer the bagels to a wire rack lightly coated with cooking spray. Repeat the procedure with remaining bagels, working in batches of 3. Divide the bagels between two baking sheets lined with parchment paper. Bake at 450° for 7 minutes. Rotate pans, and bake for 7 minutes or until golden. Cool on wire racks.

Time-Tested & Tasty Recipe from My Recipes

And if you are looking for another amazing looking bagel recipe – take a look at the beauties at Annie’s Eats 🙂

bagels n cream cheese tray

boiling bagelsAnd I leave you with this, Today’s Question of the Day… Have you ever made anything that was a major labor of love, which was all worth it?


BAGELS — 6 Comments

    • Jennifer – go for it!! They are a little bit of a long process, but worth the effort (debating if I should make these again for family tomorrow morning, guess we’ll see how early I get up)

  1. I did get a “glowing “report about your bagels when your parents had breakfast at my house and I served “NJ” bagels which were too “puffy” and tasteless. You are the greatest !! LLK

  2. Not much work at all considering real NYC bagel take about 3 days to make. I’m going to try this today:)