For more tasty bakes, see my collection of family specialties:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

Do you have flour and yeast in the house? Have you got a little honey and salt? In less than an hour and a half, you could take fresh bagels out of your oven.


  • 2 c. warm water
  • 1 Tbs. yeast (or just use a package if that’s what you have)
  • 2 Tbs. honey (or sugar)
  • 6 c. flour (may use 2 c. whole wheat flour)
  • 1 Tbs. salt



  • poppy seeds
  • sesame seeds
  • dried onion
  • fresh garlic, pressed
  • sunflower seeds



  1. In a large bowl, stir the yeast and honey into the water. Let sit for 10 minutes or so, until foamy. Stir in the salt and as much flour as you need to make a kneadable dough. Knead for 10 minutes.
  2. Cover and let rise for 1 hour.
  3. Using your largest soup pot, put about a gallon of water on to boil.
  4. Cut the dough into 12 equal pieces. Coil each piece into a section about 7˝ long and 1˝ in diameter. Attach the ends, and then, with your hand inside the loop, roll the seam so that the shape is even. (Alternatively, make a fairly uniform ball shape, poke your thumb through the center, and then even out the bagel shape from there.)
  5. Let bagels rest for 10 minutes.
  6. Grease two cookie sheets.
  7. Boil the bagels. Place the bagels into the boiling water. They will expand in the water so only put in about four at a time. Boil for two minutes on a side, then flip and boil for two minutes on the other side.
  8. Remove from water with slotted spoon, and place on cookie sheet.
  9. Sprinkle on the toppings of your choice, or make them plain.
  10. Bake at 375° for 30 minutes. Cool on a rack.

Leave room for the bagels to expand in the boiling water.


What’s for supper? Last night it was toasted bagels topped with pastrami and swiss, broiled until the cheesse melted. Doug topped his with brown mustard. Served with a side of pea pods and cucumber spears.



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