Category: Bagels

Jalapeño Cheddar Bagels

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

Jalapeño Cheddar Bagels, cooling on wire rack after baking.

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!

Adding finely chopped jalapeños and cheddar cheese give this variety of bagel wonderful, extra flavor! Add a dollop of cream cheese on top, and you’ve got yourself some bakery shop style 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!!!

Offering you a homemade jalapeño cheddar bagel to eat!
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!

Jalapeño Cheddar Bagels on a wire rack, ready to eat.

Hope you will consider giving this recipe for jalapeño cheddar bagels a try. They are pretty easy to make, and taste wonderful!  You won’t regret it!

Other Bagel Recipes On This Blog

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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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Author's signatureRecipe Source: My version of New York Blueberry bagels, with slight tweaks for the different ingredients (jalapeños and cheddar)

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
  • cups warm water , divided
  • cups all-purpose flour
  • teaspoons salt
  • 3 medium jalapeño peppers , de-seeded and diced
  • 4 ounces sharp cheddar cheese , grated, divided
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.

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!

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Ham, Egg & Cheese Bagel Breakfast Sandwich

You’ll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!You'll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!
I stared and stared at a bagel calling to me this morning from it’s shelf in our pantry. It looked so forlorn just sitting there, so I decided to turn it into something beautiful. I “morphed” it into a delicious Ham, Egg & Cheese Bagel Breakfast Sandwich (try saying that in one mouthful)!

Being the nice wife that I am (*cough, cough), I asked my husband if he wanted to have one also, since there were actually 2 bagels left in the bag. Of course he said yes (he hardly ever turns down food), so off into the kitchen I went to play… I mean cook us breakfast! Guess what? It tasted fantastic!

Less than 10 minutes later, we were chowing down on these hearty breakfast sandwiches… delicious and filling! And truthfully, they were so easy to make! Here’s what you need to do:

How To Make This Bagel Breakfast Sandwich

Split a bagel in half. Lightly butter both sides. Place on wire rack under oven broiler (about 5-6 inches away from heating element) and broil, only until they are light golden brown.

Bagels are sliced in half and buttered for broiling.

Buttered bagels are broiled until golden brown.

Once you take them out, place sliced cheddar cheese on one half of the bagel (while bagel is still hot). Put on enough thin slices of cheese to cover.

Thin cheese slices are placed on bagel halves.

Fry The Eggs

In a skillet, fry one egg (per sandwich) however you like them cooked (over medium, over easy or hard). Salt and pepper egg, to taste.

Eggs are fried for bagel breakfast sandwich.

When egg is done, place it on top of the cheese half.  Place a thin slice of deli ham onto the other half, folding the ham to make it cover bagel.

Broil The Bagel Breakfast Sandwich

Place the bagel halves back into the oven under the broiler (about 5-6 inches away from broiler). Re-heat only until cheese begins to melt, and the bagel breakfast sandwich is re-heated.

Fried egg and ham slices are added to breakfast sandwich.

Remove bagel halves from oven. Place the half bagel with the ham on top of the other half. Ta-Da!  Your breakfast sandwich is now ready to devour!

Ham, Egg & Cheese Bagel Breakfast Sandwich is ready to eat!

I cut mine in half, just so I could show you the inside of the bagel breakfast sandwich in all of it’s glorious “bagely-eggy-cheesy-hammy” goodness!

Bagel breakfast sandwich, cut in half, on plate.

This bagel breakfast sandwich was so good… don’t think I will be eating lunch, because it was pretty filling!  Hope you’ll consider making these for your family.  My hunch is that these would be great made up, then frozen (wrapped very tightly). It would be fantastic to have some of these breakfast sandwiches around for a quick re-heating in a microwave on a busy morning!

Have a fantastic day!  Try to find time (in this crazy, busy day) to stop pedaling for just a minute and recharge your soul (and body!). I am always glad for those stolen moments of rest.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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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Author's signature

Recipe Source: My hungry brain.

Ham, Egg & Cheese Bagel Breakfast Sandwich
Prep Time
7 mins
Cook Time
0 mins
Total Time
7 mins
 
You'll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!
Category: Breakfast Sandwich
Cuisine: American
Keyword: bagel breakfast sandwich
Servings: 1 sandwich
Calories Per Serving: 568 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 bagel (I used an "Everything" bagel)
  • 1 teaspoon Butter (enough to spread on bagel for broiling)
  • 1 slice Cheddar cheese slices (cut into enough pieces to cover bagel)
  • 1 slice deli ham (thin slice)
  • 1 egg , fried the way you like it!
  • 1 pinch Salt and pepper , to taste (for egg)
Instructions
  1. Slice bagel in half. Lightly butter bagel. Place bagel halves (on a rack) under oven broiler until golden brown. Remove.
  2. Place cheddar cheese on top of one half of the bagel (enough to cover). Fold slice of ham and place on other half of bagel, to cover.

  3. Fry one egg (however your like it). Salt and pepper egg to taste. Remove from skillet and place on top of cheddar cheese.
  4. Place both halves back under oven broiler again to heat it all back up and slightly melt the cheese. Remove from oven, put the two halves together... and enjoy!
Nutrition Facts
Ham, Egg & Cheese Bagel Breakfast Sandwich
Amount Per Serving (1 sandwich)
Calories 568 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Cholesterol 221mg74%
Sodium 1203mg52%
Potassium 246mg7%
Carbohydrates 56g19%
Fiber 2g8%
Protein 29g58%
Vitamin A 645IU13%
Calcium 245mg25%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!

 

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Cinnamon Crunch Bagels

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!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!

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.

Mixing up the dough for cinnamon crunch bagels in a stand mixer.

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.

The dough for cinnamon crunch bagels in oiled bowl, waiting to rise.

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

Cinnamon sugar topping for cinnamon crunch bagels is combined in small bowl.

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

The dough for the cinnamon crunch bagels has risen, and doubled in size.

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

Risen dough is punched down to deflate, before forming cinnamon crunch bagels.

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.

Cinnamon Crunch Bagels dough is formed into 12 balls.

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.

A hole is punched into the bagel dough ball, using a thumb.

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.

The dough for the cinnamon crunch bagels has been formed, and the bagels "rest".

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.

Cinnamon Crunch Bagels are boiled for a few minutes before baking.

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!

The cinnamon crunch bagels are drained then placed on baking sheet to cook in oven.

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!

Before they bake the bagels are topped with cinnamon sugar 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.

Cinnamon Crunch Bagels are topped with cinnamon sugar mix before they bake.

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.

After baking, the cinnamon crunch bagels cool on a wire rack.

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!

A cinnamon crunch bagel, sliced and topped with cream cheese, on a plate.

I am thrilled with the way these cinnamon crunch bagels turned out. They are sooooo 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!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

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

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
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.

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

 

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Homemade “Everything” Bagels

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

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.

Dough for the bagels is made using a 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?

Once dough is mixed together, it is removed and covered while it rises.
After an hour, you can see that the dough has risen to nearly double it’s original size.

Bagel dough has risen to double it's original size.
Now dough is deflated with a good punch. It is flattened to remove air bubbles and then rests for 10 minutes.

The dough is punched to deflate it after rising, and placed on flour covered work surface.
Shape The Homemade Everything Bagels

Dough is divided into 8 equal pieces, then each piece is formed into a ball. Using fingers, a hole is opened up in the middle of each dough ball. Dough rests for another 10 minutes.

Homemade everything bagel dough is shaped into 8 portions.
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.

Everything toppings are mixed together for the bagels.
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.

Bagels are boiled for a couple minutes before baking.
TIP FOR TURNING BAGELS: Use two chopsticks to flip the bagels. One on the outside, one in the middle. Works like a charm!

Chopsticks were used to flip bagels during the boiling process.
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. They will look like this:

Boiled bagels are topped with everything mix before baking.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.

The finished, baked homemade everything bagels are ready to eat.Time to eat these delicious bagels.

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 soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

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

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
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.

Here’s one more to pin on your Pinterest boards!Enjoy some delicious homemade everything bagels (New York style) that are made from scratch, boiled, and then baked until chewy and golden brown!

 

 

 

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Gingerbread Bagels

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!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.

Hot gingerbread bagels, fresh from the oven, are a perfect holiday treat!

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.

Mixing up the dough for gingerbread bagels with the stand mixer.

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

The dough has come together for gingerbread bagels and now has 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.

Dough for gingerbread bagels is in covered bowl, rising in a warm spot.

Gingerbread Bagels Are Formed, Boiled, Then Baked!

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

Gingerbread Bagels have been boiled, and will now be baked in oven until done.

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

Gingerbread bagels cool on wire rack after baking.

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!

Homemade gingerbread bagels, fresh from being baked in oven!

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!

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 soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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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Author's signatureRecipe Source: http://www.bakeaholicmama.com/2013/12/no-knead-gingerbread-bagels.html

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
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.

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

 

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Cranberry Orange Bagels

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!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!

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. So far I’ve made and posted recipes for New York Style Blueberry Bagels, Gingerbread Bagels, Everything Bagels, Cinnamon Crunch Bagels, and Jalapeño Cheddar Bagels.

These delicious 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 (at no cost to you, dear friends), they have approximately 100 less calories than you would typically find in a “bagel shop” bagel.

Close up picture of one cranberry orange homemade bagel.

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! Delicious, and only 197 calories each!

I sure hope you will give them a try and see just how easy they really are to prepare.  Here’s how to make these delicious cranberry orange 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).

Cranberry orange bagel dough.

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.

Cranberry orange bagel dough rounds, before boiling and baking.

Boil the Cranberry Orange Bagels

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!)

Cranberry orange bagels are cooked in boiling water before baking.

Remove bagels with a slotted spoon and drain them on a cloth or paper towel.

Boiled cranberry orange bagels drain after boiling, before baking.

In a small bowl, whisk together the egg white and 1 TBSP water. Brush this mixture over the top of each bagel. Grab your baking sheet (9×13), give it a good spray with the non-stick spray you are using, then sprinkle the baking sheet with the 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).

Cranberry orange bagels on cornmeal dusted baking sheet.

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

Cranberry orange bagels, right out of the oven!

Here’s a peek at the inside of one of the cranberry orange bagels.

The inside of a cranberry orange bagel.

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

Cranberry orange bagels, with cream cheese on top!

Sure hope you will consider making these delicious cranberry orange bagels! They are chewy, and taste GREAT!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signatureRecipe Adapted From: Kristy Reeves, “Healthy Cooking” magazine, Oct./Nov. 2010 issue

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
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.

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

 

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New York Style Blueberry Bagels DIY

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

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.

Fresh picked blueberries used to make bagels

Is It Difficult To Make NY 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!

Blueberry bagel dough on lightly floured surface

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!

Dough formed into 8 bagel shapes on floured surface

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!

Blueberry bagels cooking in boiling water in pan

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.

Blueberry bagels, draining on baking sheet after boiling, just prior to baking.

Bake The Blueberry Bagels

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!

New York style blueberry bagels after baking, on wire rack

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…tastes just like an authentic New York-style bagel should! The NY style blueberry bagels also freeze very well, which is an added bonus! 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 soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature
Recipe Source: http://www.heathersfrenchpress.com/2014/01/ny-style-blueberry-bagels.html#more-2475  
New York Style Blueberry Bagels DIY
Prep Time
2 hrs 30 mins
Cook Time
20 mins
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 1/4 cup all-purpose flour)
Instructions
  1. In a small bowl, dissolve the yeast and sugar in 1/2 cup of warm water. Let rest for 5 minutes. You should see little bubbles forming on the surface after 5 minutes or so, indicating that the yeast is "good" and "alive".
  2. In large bowl or the bowl from a stand mixer, mix together the salt and the flour - making a "well" in the center of the flour. Add the yeast and additional water to the flour mixture. Gently fold in the berries.
  3. Knead (either by hand or by using the dough hook on your stand mixer) until the dough becomes soft and elastic (this could take approx. 5 + minutes or so). Don't worry when you see the dough turning a bit purple...it's all "good".
  4. Cover the dough with a dishtowel, set bowl in a warm place and let the dough rise, until doubled (about 1 1/2 hours).
  5. Turn the dough out onto a lightly floured surface (I even lightly dusted the dough with flour so it was easier to work with). Divide the dough into 8 balls (shape and pull the edges of the dough to the underside of the ball for a smoother ball of dough). 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 the bagel shape (I even pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, let the dough rest for 30 minutes.

  6. While bagel dough is resting, preheat your oven to 425 degrees AND bring a large saucepan (I use my soup pot) to a rolling boil. Boil the bagels 2-3 at a time (in a large pot) of boiling water for 3-4 minutes (make sure they have floated to the top of the pan). Remove the bagels from water (I use 2 chopsticks to remove the bagels- one through the hole in the middle and one on the outside...hey, it works!), and place on an ungreased baking sheet, allowing bagels to drain a bit.

  7. Bake bagels on same baking sheet in a 425 degree oven for 20 minutes or until they are golden brown on top (mine usually take a bit longer...just keep an eye on them). 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.

Here’s one more to pin on your Pinterest boards!It's easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!

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