Classic Kettle‑Boiled Bagels

1. 1

   In a large bowl, combine 1 ½ cups flour and the yeast. Stir together the water, 3 tablespoons sugar, and the salt; add this to the dry ingredients. Beat with a mixer on low speed for 30 seconds, scraping down the bowl. Increase to high speed and beat for 3 minutes. Then stir in enough flour by hand to form a moderately stiff dough.

2. 2

   Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Cover and let rest for 15 minutes.

3. 3

   Divide the dough into 12 pieces and shape each into a smooth ball. Pierce the center with your finger and gently widen the hole while shaping the bagel evenly. Cover and let rise for 20 minutes.

4. 4

   Meanwhile, bring a gallon of water to a boil. Add the remaining 1 tablespoon sugar and stir briefly. Reduce to a simmer.

5. 5

   Preheat the oven to 375 degrees F (190 degrees C).

6. 6

   When the bagels have risen, place 4 or 5 bagels into the simmering water and cook for 7 minutes, turning once. Drain.

7. 7

   Set the drained bagels on a greased baking sheet and bake in the preheated oven for 30 to 35 minutes. Remove from the oven and serve hot or cold.

• Calories 201.75 kcal Moderate
• Protein 6.67 g Moderate
• Carbs 41.46 g Moderate
• Total Fat 0.25 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 2.07 mg Low Source
• Fiber 1.94 g Low Source
• Sugar 5.44 g Moderate
• Added Sugar 1.24 g Low Source
• Calcium 0.8 mg Low Source
• Iron 2.4 mg Moderate
• Potassium 0.0 mg Low Source
• Vitamin A 2.47 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten