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.
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.
The gingerbread bagel dough is mixed, and now looks like the dough is ready 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.
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.
Once the gingerbread bagels have finished baking, they are transferred to a wire rack to cool down a bit.
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!
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!
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Recipe Source: http://www.bakeaholicmama.com/2013/12/no-knead-gingerbread-bagels.html
- 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
- 1/2 cup corn meal
- 1 egg white , slightly beaten
- 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.
- 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.
- Cover bowl with a damp dish towel, place in a warm spot, and let dough rise until doubled in size.(usually about an hour).
- 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.
- Near the end of the second rise, preheat your oven to 415 degrees. Bring a large pot of water to a full boil.
- 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).
- 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.
- Using a pastry brush, brush the top of each bagel with the beaten egg white.
- 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!
Here’s one more to pin on your Pinterest boards!