Baking Bagels

Decided to give bagel-making a whirl this weekend…

Week: 41 of 52

Cookbook: Artisan Bread in Five Minutes a Day, Jeff Hertzberg & Zoe Francois

I mixed the dough on Saturday.  The dough was started with yeast, salt, sugar & water. I then added bread and whole wheat flours and mixed to form a dough ball. I covered the dough and let it rise for 2+ hours before refrigerating it overnight.

This morning, I rolled out the dough and separated into 3 oz. pieces.  Then I formed each piece into a ball and let them rest for another 20 minutes.

After resting, I brought a pot of water to boil with baking soda and sugar, per the recipe.  I used thumb & fingers to poke a hole in each dough ball and create a ring of dough before boiling each piece for a few minutes.  After boiling, each bagel was dried on a towel and sprinkled with sesame seeds to prepare for baking.

I baked the bagels and then let them cool before toasting them and using to make open-faced smoked salmon & egg sandwiches for Sunday brunch!

I have to say, I love this book.  It’s like bread making for dummies.  The bagels were awesome – soft inside with a firm crust.  Yum!


  • Yeast
  • Salt
  • Sugar
  • Water
  • Bread Flour
  • Wheat Flour
  • Baking Soda
  • Sesame Seeds

2 responses to “Baking Bagels

  1. The “Artisan Bread in Five Minutes a Day” book you used is calling to me, I believe.

    This post is the third tonight I have read where someone is referencing a recipe inside.

    Much give it more than a second glance now. Thanks for sharing the pictures and the post!


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