Homemade Bagles
Source: Originally named "Yummy Bagels" Adapted from: Cooking For You or Two University of Wyoming Extension Cent$ible Nutrition Program
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Did you know that you can make your own fresh, delicious, whole-grain rich bagels at home? This recipe makes enough to share with family and friends, or to freeze the extras.
- Makes
- 16 Bagels
Ingredients
- 2 tablespoons sugar
- 1 tablespoon yeast
- 1 1/2 cups warm water
- 2 cups whole wheat flour
- 1 1/4 cups all-purpose flour
- 1 teaspoon canola oil (or cooking oil of your choice)
- cinnamon (optional)
- sugar (optional)
- salt (optional)
Directions
- Wash hands with soap and water.
- In a bowl mix sugar, yeast, water, and flours together to make dough.
- Rub inside of another bowl with oil. Place dough in bowl and flip to coat with oil. Let rise 30 minutes.
- Punch down dough and divide into 16 portions. Shape into a ball and poke a hole through the middle with your fingers.
- Place on a well-greased baking sheet and cover with a clean dish towel to rise again for 15 to 20 minutes.
- Put 2 inches of water in a pot and heat to boiling.
- Using a slotted spoon, gently place each bagel into a rapidly boiling water for 1 minute on each side.
- Remove and dry on a towel.
- Place back on baking sheet. If desired, sprinkle bagels with cinnamon/sugar or salt.
- Bake at 475 °F for 8 to 12 minutes.
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.