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Bagels (Parve)

User Rating 5 Star Rating (1 Review)


Eastern European Jews brought bagels to North America in the late 19th century. Although bagels are considered "Jewish food", they have no religious significance. Bagels simply have been popular in Jewish circles for generations. Given bagels are prepared by boiling and then baking yeast dough, they have a doughy interior and a somewhat crisp exterior.

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes


  • 1 package active-dry yeast
  • 1 1/2 cups water, lukewarm
  • 3 Tablespoons sugar
  • 1 Tablespoon salt
  • 4 cups all-purpose flour


1. In a mixing bowl, dissolve yeast and sugar ito warm water. Let stand for 10 minutes.
2. Stir in salt and flour.
3. Knead dough until soft, smooth and comes away from the side of the bowl. If dough is sticky, add more flour.
4. Cover dough with a cloth. Leave in a warm place for 20 minutes.
5. Punch down dough.
6. On a floured surface, roll out balls of dough to 4 x 6 x 1 inch thick rectangles.
7. Roll each rectangle into a 1/2 inch thick log. Moisten ends and press together to form a bagel.
8. Place on floured cookie sheet. Cover with a cloth. Leave in a warm place for 20 minutes.
9. Heat water in a large soup pot, but do not bring to a boil.
10. Place a few bagels at a time into the hot water. Simmer, uncovered, for 7 minutes.
11. Drain on towel. Repeat with remaining dough.
12. Place boiled bagels on a greased cookie sheet. Bake at 375 degrees Fahrenheit for 30 minutes, or until golden.
User Reviews

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 5 out of 5
Excellent bagels, Member stephingtown

These are excellent - crunchy on the outside and chewy on the inside. I particularly liked the longer simmering time and I added about 2 tablespoons molasses to the water. I like to make bagels every week and will be following this recipe from now on.

50 out of 52 people found this helpful.

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