Is there such a thing as an EASY homemade bagel recipe?
There's a local coffee shop in our small town where they make a bunch of their own baked goods (or so I thought), so once in a while I'd grab some bagels for the family after church. One day I was looking more closely at the blueberry bagels and realized, “That's freaking blue FOOD COLORING in there!!!” I called them and turns out this is just a dough they get from a supplier somewhere. So disappointing. Obviously that was the last time we got blueberry bagels there, because I'll pass on the chemical toxins, thanks. (Read more here about the dangers of food coloring, especially in our kids, and what happens when it's cleared out of their diet.) In a pinch though, I'd still get their parmesan bagels now and then, but I always wondered what they put in those.
So the other night when we were at a neighborhood driveway party and my friend Liz told me about this homemade bagel recipe she's been making that's super easy and tasty, I couldn't wait to try it. She has her own variations, like using only full fat ingredients (she's a smart friend!) and then of course I had some changes to make too, because that's what I always do with recipes. I turned them into homemade parmesan bagels and they came out really good — they puffed up nicely and they really ARE quick and easy to make: I had them into the oven in only about 10-15 minutes! Plus the whole family told me to start making these more often, so guess what that means? Now I can pass right on by that other place. 🙂
Getting a decent picture of these homemade parmesan bagels was tricky though.
I kept texting each new photo attempt to Sonia, my close friend and neighbor, when finally she couldn't take it anymore. She had pity on me and said, “I'm on my way.” Sure enough, we found a keeper as you can see above, not bad right?!
Easy Homemade Parmesan Bagels
- 5 1/2 cups all-purpose flour of choice + another 1/2 cup or so more if the dough seems very wet and you'll need a little extra for dusting your hands too. I think using part organic whole grain flour (either, spelt, einkorn or regular wheat) would be good too, maybe just a little heavier. I've also made it with 3 cups organic unbleached all-purpose flour and 2.5 cups organic all-purpose einkorn flour or even ALL einkorn flour is really good! (Read more here about why einkorn flour is so much better for us than conventional wheat.)
- 3 Tablespoons aluminum-free baking powder -- make sure your baking powder isn't too old or they'll be flat.
- 1 teaspoons sea salt
- 3 1/2 cups organic whole milk yogurt one 30-ounce container or sour cream works too!
- Optional: 1 cup shredded Parmesan cheese or make cheddar herb bagels by adding 1 cup shredded cheddar instead of Parmesan + 1 handful of chopped fresh parsley or 1 Tablespoon dried and/or a teaspoon of oregano, 1-2 teaspoons of garlic powder would be good too, you can't mess this up!
- To brush on the top: 2 eggs beaten with a fork, best from pastured hens
- Toppings: garlic powder sea salt, sesame seeds, or Liz recommended this yummy topping but she said it's only $2 at Trader Joe's.
- Preheat oven to 375*.
- I used my Bosch mixer for this recipe because it's so fast, but you can follow the instructions at the recipe this is adapted from if you want to do it by hand, just don't use her ingredient suggestions -- she uses non-fat yogurt!!! And note that I quadrupled her recipe, knowing how much my family would devour these.
- Mix flour, baking powder, salt, and cheese together. Add yogurt and mix/knead until combined. The dough will be unlike other bread dough you've worked with, it's sort of sticky and clumpy.
- Get more flour on your hands or some soft butter so the dough doesn't stick (it still will a little, but it's okay) then pull out a handful of dough between a golf ball and a baseball size and roll into a ball. Flatten just a bit and poke a hole in the middle before setting onto the cookie sheet. Feel free to make yours a little fatter (a little bigger than baseball size?), but you'll obviously get less bagels out of each batch than I did. If it starts sticking to your hands, just get more butter or flour on them.
- Brush each bagel with the beaten egg mixture then sprinkle on your toppings of choice. I did one cookie sheet with a light sprinkling of sea salt only and the other cookie sheet with a little garlic powder, a little sea salt, then a few sesame seeds. If desired, flip the bagels and do the other side too.
- Bake 25-27 minutes on the top oven rack or until lightly golden. Let cool before slicing or you'll just smoosh them.
- Serve with lots of real butter, of course, and some organic cream cheese, preferably made from pastured dairy.
- Store in the fridge so they'll keep longer, since there are no preservatives in them, obviously. If you have extra (doubtful), slice in half and put them in a freezer baggie, but don't put the two halves together like a sandwich. Instead stagger the tops and bottoms so they're easier to pull apart and pop into the toaster for a fast morning breakfast.
- If you make them, please comment below and let me know what you think!
- One time I wasn't paying attention and threw the 2 eggs INTO the dough (instead of using them for an egg wash, so I used more eggs for that) and it turned out stickier, obviously. So I added another 1/2 cup of flour and then still used extra flour in my hands for shaping the dough. I think I liked this dough better! I also made them fatter that time, so I got 16 bagels out of it.
- Also, if you want a more golden brown look to the bagels, be sure to brush them with just egg yolks instead of the whole beaten eggs.
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