Sunday, July 17, 2005


Bagels are very popular here and the history of bagels is very interesting

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1 cup water
1 1/2 tbsp sugar
1 tsp salt
3 cups bread flour
2 1/4 tsp instant yeast


Sesame seeds, poppy sees, cracked wheat, wheat flakes or dehydrated onions.


Put all the above ingredients in the bread machine and choose program that will knead and proof.

When proofing is done, place on a lightly floured surface. Divide into pieces (8). Roll each in a smooth ball, making a hole in the center of each with your thumb. Gently pull to make a one inch hole.

Place on a greased baking sheet. Cover and let rise in a warm place for 1 hour or until double in size.

In a 3-quart saucepan, bring to a boil 2 quarts waters and 2 tbsps sugar. Place a few bagels at a time in boiling water. Simmer 3 minutes turning once. Remove with slotted spoon and put back on greased baking sheet.

Brush with egg and sprinkle with choice of toppings.

Bake at 400 f/205 c for 20 - 25 minutes or until done, cool on a wire rack.



Edith said...

Lily, If I don't have a bread machine, can I still do this? edith

Unknown said...


sure you can make them by hand and knead until when you test a small piece, it should stretch like a balloon without tearing.

Anonymous said...

we head for our local Bagel shop, but montreal's 24/7 is the best.

Anonymous said...

aunty lily,
are you using measuring cup? can i just use my tupperware measuring cup? thanks!

Unknown said...


my apologies for the late reply. i just found your comment while trying to look for another.

yes, i am sure your tupperware measuring cup is american made.

michael edelman said...

Beautiful bagels! By the way, there's a better history here:

Unknown said...


thanks for the better history and i hope other reader will enjoy this link as much as i did.

Anonymous said...

Hi Lily
Your bagels look beautiful. I let my dough rise on individual pieces of paper so it's easier to transfer to the pot of water. The moment dough is in simmering water, it deflates & will not even rise during baking. My flat bagels still taste great but I really like them to be puffy. Is it because they were poached for only 1 min? I see your recipe calls for 3 mins of poaching.

Unknown said...


what a good idea to use a piece of paper in fact i use an overturned baking sheet.

the bagels will deflate when it touches the hot water. make sure the water is simmering. according to the recipe it should be 3 minutes of poaching time but i don't time mine but just eyeball them

the bagels should have a spring back in the oven - i think the oven should be hot - 400f

Unknown said...

Hello Lily,
The bagel taste great. Next time will bake with toppings.


yes, please try with toppings, they taste so much better

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