Classic Water Bagel recipe to get you started baking this amazing breakfast bread. Once you try these you’ll never go back to store bought bagels.
I have never made bagels before so I really wanted to give them a try. Now that I have I wonder why I haven’t done this sooner. These Water Bagels are fantastic fresh out of the oven. I will admit that I need to work on my shaping technique, but given how good these are, I’m sure I will improve in no time.
These are delicious with cream cheese or with Disney’s Apple Butter. My son loves to turn all bread into sandwiches and this would make a perfect breakfast sandwich with a scrambled egg, choice of breakfast meat (such as sausage, bacon or ham) and maybe even a bit of cheese.
Everything Bagels Challenge
Bagel day is January 15! We’re celebrating these delicious breakfast breads. We were asked to think outside the traditional bagel “box”, but since this was my first try, I kept it simple. Check out the more creative recipes others in #OurFamilyTable group have come up with, I cannot wait to give some of these a try!
- Air Fryer Everything Bagels by Hezzi-D’s Books and Cooks
- Asiago Cheese Bagels by Pastry Chef Online
- Breakfast Bagel Pizza by A Kitchen Hoor’s Adventures
- Smoked Salmon Spread by That Recipe
- Stir-Fried Bagels with Cabbage and Bacon by Karen’s Kitchen Stories
- Strawberry Cream Cheese by Art of Natural Living
- Water Bagels by Simply Inspired Meals
Water Bagels Recipe
- 2 1/4 teaspoons active dry yeast
- 2 cups lukewarm water (100 to 110 degrees)
- 1/4 cup malted milk powder
- 2 tbsp. sugar
- 1 tbsp. salt
- 5 3/4 cups All-Purpose Flour
- 2 quarts water
- 2 tbsp. malted milk powder
- 1 tbsp. sugar
- Be sure your water is between 100 and 110 degrees by using a thermometer. Put the yeast into the water and let stand while measuring out the remaining ingredients. Using a stand mixer, combine all the ingredients. Knead dough until smooth and dough forms a ball.
- Lightly grease a bowl and place the dough into the bowl. Roll the dough around in the grease. Cover with lightly greased plastic wrap and let the dough rise until it is doubled. This should take about 1 to 1 1/2 hours.
- When the dough has completed it's rise, deflate the dough with your hands and then move it to a working surface, such as a pastry mat.
- Fill a large, shallow pan with water until it is about 3 inches deep. Add the malt powder and sugar and bring the water to a bowl. Allow the water to come to a boil while you shape the bagels.
- Preheat the oven to 425°F. Prepare two baking sheets by lining with parchment paper.
- Shape the dough into a ball. Divide into sixteen pieces (I started by dividing the overall batch into four and then each of those into four pieces). Working with one piece at a time, shape the dough into a ball and then poke your index finger through the dough. Make sure your finger is all the way through and then twirl the dough around your finger to make the opening a bit larger. You may need to even out the ring of dough before placing on the baking sheet. Repeat this process for all dough balls.
- When all the bagels have been shaped, reduce the water bath to a simmer and start placing the bagels into the water bath. I found doing two at a time was easiest. Boil the bagel for 30 seconds on each side, the remove from the water bath and return to the baking sheet.
- Bake the bagels for 20 minutes. They should be a golden brown, and golden on the bottoms as well. Remove them from the oven, and cool them on a cooling rack.
- Bagels can be served warm or at room temperature. If you are planning to keep the bagels longer than a couple of days, freeze them to keep them fresh.
Recipe from King Arthur Flour. Be sure to check out the tips they share, I plan to try some of these variations soon.
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