Tupper Lake, November 6, 2012 by Jeff Boucher

Friday, February 5, 2010


If you haven't already figured it out, I work with a great bunch of folks, and we all appreciate the finer things in life, like food.
So after supper last night I decided to make some bagels to bring in for Friday morning-

Friday's always good, Friday with some breakfast snacks makes it all the better.  

Here's what you need.

Some yeast- Yeast is good, my favorite micro-organism....
Go ahead, say micro-organism fast 5 times, I dare ya!

Some flour- yup buy it in bulk, never have to run out and grab a 5 lb. bag.

Mix the flour, salt and yeast

Add the sugar, oil and water and mix-I used the Kitchen-Aid.
When it's done it looks like this-

Place in a warm spot and let double in size,60-90 minutes.
I forgot to take a pic of the risen dough, so just imagine that lump twice as big.

Roll out the dough, Cut into slices and form the bagels.
Let those rise for 20 minutes or so. I gotta work on my form.

Then, get a pot with 8 cups of water, add baking soda and sugar.

Boil for about a minute or so (I flipped 'em and did both sides).

Then bake until nice and brown.

And voila' that's it-They're not perfectly shaped, but that doesn't matter- it's like you eat one, and another one, and.......

This recipe yielded 20 medium bagels-they're very tasty and they're all gone!
Recipe adapted from Big Oven.

  • 6 2/3 cups white bread flour
  • 1 TBS salt
  • 1 TBS instant yeast
  • 2 TBS sugar
  • 1 TBS oil
  • 2 1/4 cups warm water


Combine flour, salt and yeast in a mixer bowl( I use my Kitchenaid stand mixer here to do the heavy work of kneading).

Add sugar and oil to the water and pour over the dry ingredients. Knead well for about 5-6 minutes using the kneading attachment on you mixer. Form into a ball and put into an oiled bowl turning once to coat dough.

Cover with plastic and let rise one hour or until doubled.

Punch dough down and form into an elongated shape and cut into approximately 15 pieces. Form each piece into a ball and then poke hole in the middle and stretch out a bit so that it has place to rise and still see the hole after it has risen. Let rise 20-25 minutes.

In a large pot boil about 6-8 cups of water and add 5 tsp baking soda along with 2 TBS sugar. Bring to boil and boil 2- 3 bagels at a time for about a minute on the top side of the bagel .

Lift each bagel with a slotted spatula and drain all the water. Place on an oiled cookie sheet (bottom side down) or on a parchment lined cookie sheet . Brush the bagels with a beaten egg and sprinkle your favorite toppings.

Preheat oven to 375, place in middle rack, and bake for about 20 minutes or until nicely browned.


  1. Glen you don't know me very well, but I have to pick on you a bit, you need to work on your bagel shaping skills, HA. David said they were just RUSTIC like the Adirondacks, hehehe. I am sure the bagels were tasty though, sure wish I could have had a warm one right out of the hopper.

    Blessings to you.
    Laura Ann (your cousin David's wife)

  2. You can pick on me all you want-I gotta admit, they were a bit on the ugly side, but hey, if you close your eyes, it doesn't make a difference! And yes David, we're all about rustic up here and snowy and cold. Send some heat up North will ya?

  3. If we had heat we would try to share it but right now we would like to have snow, at least it would make the cold worth it.

    Laura Ann

  4. I have never had enough courage to try my own bagels - nice job!

  5. Elizabeth-they're simple-go for it! And your blog is awesome, keep it up!