Bagel Mania

Author: Canadian Living

Bagel fans make a ritual of picking up freshly baked bagels at their favourite bakery. Even if you don't live near a bakery specializing in bagels, you can enjoy these tasty rings of bread if you bake them yourself. Just follow our simple step-by-step cooking lesson. The satisfying chewy texture of bagels makes them an ideal choice for breakfast on the run, a quick lunch or snack any time of the day. They're delicious with sandwich fillings — great for perking up a lunch box. Teamed with cream cheese and smoked salmon, they make a casual brunch. If you prefer whole grains, you'll enjoy the whole wheat and rye variations of our simple bagel recipe. Cinnamon raisin bagels make a wonderful breakfast treat and the cheese or herb bagels taste terrific any time.

  • Portion size 12 servings


  • 1 teaspoon granulated sugar
  • 2/3 cups lukewarm potato water (see below)
  • 1 pkg active dry yeast (1 tbsp/15 mL)
  • 2 eggs
  • 3 tablespoons vegetable oil
  • 3 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoon salt
  • 1 egg yolk
  • 1 tablespoon water
  • poppy seeds
  • sesame seeds
Poaching Liquid:
  • 16 cups water
  • 2 tablespoons granulated sugar


In large bowl, dissolve 1 tsp (5 mL) sugar in water. Sprinkle in yeast and let stand for 10 minutes or until frothy. Stir eggs and oil into yeast mixture. Stir together 1 cup (250 mL) of the flour, 2 tbsp (25 mL) sugar and salt. Using electric mixer, gradually beat into yeast mixture; beat until smooth, about 2 minutes.

With wooden spoon, gradually stir in enough of the remaining flour to make soft sticky dough.

Knead until smooth and elastic, 5 to 10 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap (or greased waxed paper and tea towel); let rise for 1 to 1-1/2 hours or until doubled in bulk and imprint remains when poked.

Punch down dough; knead several times. Divide into 12 equal portions; shape each piece into ball.

Keep pieces covered while shaping bagels.

Then twirl around finger to form ring. Place on floured baking sheet; cover and let rise for 15 minutes.

Poaching Liquid: Meanwhile, in Dutch oven or large kettle, bring water to boil; add sugar. Slip bagels into water, 4 to 6 at a time; cook over medium heat for 1 minute. Turn bagels; cook for 1 minute longer. Using slotted spoon, remove bagels to parchment paper- or greased foil-lined baking sheet.

Glaze: Stir together egg yolk and water; brush over bagels. Sprinkle with poppy seeds. Bake in 400°F (200°C) oven for 20 to 25 minutes or until tops are golden brown and bottoms sound hollow when tapped. Let cool on wire rack.

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Baking & Desserts

Bagel Mania