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Homemade Bagels with Mimosa Cream Cheese Spread

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New year. New beginnings. New goals. New directions. New resolutions. New Bucket List.

What do you focus on at the start of the New Year?

Once upon a time I was a faithful resolution maker. Every single year. In fact, I’m willing to bet there’s a few of them right here on the blog from way back. But they never stuck. At least not for long. So I realized a few years back that resolutions were pointless in my world, and I instead focused on goals. But then, I realized that a yearly bucket list was more fun. I began creating a lifetime bucket list and then I did a yearly one and last year I began my culinary bucket list. I have also already begun my culinary bucket list which will grow rapidly I think.

I didn’t get as much crossed off my bucket list last year as I had hoped. But I definitely got some crossed off.

I have decided to spend more time this year trying to accomplish things off my bucket list and today I present you with one of them. Homemade Bagels. Homemade Bagels with Mimosa Cream Cheese Spread. You’re welcome.

When #SundaySupper announced the theme for this week, I was actually really excited and I knew that it was a good way to get the new year started off on the right foot. Cross something off my bucket list right away, right? Well, here it is.

I have been making my own bread for years. I’ve even attempted hamburger buns once. But I really wanted to make bagels. They didn’t seem t0o hard and this recipe is super easy with only 5 ingredients. Yep. Right up my alley.

I received this recipe a few years back from my very frugal friend Wendy, who pretty much  made everything completely from scratch. Even her diaper wipes were homemade. The woman could make anything from scratch. I don’t know where she got the recipe, but I had a feeling she’d made it dozens of times, because they day she gave it to me, she didn’t even use a recipe card to write it down. I mean who does that? Okay so maybe there are a few recipes I can do that for too. But still…

Anyway, homemade bagels. They were incredible. And very easy. And I was surprised everything turned out the right way. Nothing went wrong. And they looked beautiful when they were all finished. Almost exactly like the kind I can go to the bakery and get or the local grocery store. And they tasted better. WAY better. Probably because I made them with my own two hands. They were incredible. The kids ate them all.

I made up a batch of Mimosa Cream Cheese Spread to top these delicious bagels to celebrate the New Year and it was the perfect brunch on New Years Day.

Homemade Bagels

Here are your ingredients. (don’t worry, recipe is below) All you need is 4 cups of bread flour, 1 Tablespoon of sugar, 1 1/2 teaspoons of salt, 1 Tablespoon of vegetable oil and 2 teaspoons of INSTANT yeast. Well, you also need about 1 1/4 cups of warm water, but that’s free.

Homemade Bagels

Begin by dumping the 4 cups of flour in a large bowl.

Homemade Bagels

Add the tablespoon of sugar and the 1 1/2 teaspoons of salt.

Homemade Bagels

Next it’s a tablespoon of vegetable oil.

Homemade Bagels

Next goes the 2 tablespoons of instant yeast. Don’t be afraid of it. Just throw it in there and provided you are using instant yeast, all will be fine with this beautiful dough.

Homemade Bagels

Now you need about 1 1/4 cup of warm water. Just dump it over everything.

Homemade Bagels

Immediately start kneading. Knead and knead. For like 10 minutes. Or use your stand mixer to knead. Then it’s shorter. And easier. But I will tell you, kneading bread gets massive aggression out. It’s kinda soothing to the soul. Just saying.

The dough should be kinda stiff. Not too stiff. You can add up to another 1/4 cup of warm water to incorporate everything but I didn’t need to. The more I kneaded, the more it just all went together.

Homemade Bagels

Roll the dough into a giant log. You know, like I did in the picture.

Homemade Bagels

Slice the log into 6-8 equal parts. Or you can do what I did and make four large bagels and three smaller bagels. It really doesn’t matter. Just don’t make them too small. Roll each of the “dough slices” into balls and let them just sit there for about 15  minutes in a warm place. I didn’t say hot. Just not cold. In fact, I’d try to keep it at 15 minutes so they don’t over-rise because then you have a disaster waiting to happen. We’re not baking a loaf of bread here, only bagels. Just 15 minutes. Warm. Room temperature warm. Not drafty. Trust me.

Preheat your oven to 425 degrees.

Now, take each of your balls and roll them into snakes. You should have 8 little snakes. Roll the snakes around your fist and then squeeze the ends together to make sure they are attached. Don’t think I’m nuts. Just do it that way and you’ll have perfect bagels. If they aren’t perfect, it’s not really going to matter because you are eating them. You’ll also get better as you go.

Now just let them sit and rise for 20 minutes.

While you’re waiting, boil a pot of water.

While you’re waiting for your pot to boil, prepare your baking sheet. Grease a baking sheet. That’s all.

After 20 minutes your bagels will look bigger and kinda puffy. I didn’t say huge, I just said bigger. Now it’s time to give them a  bath. Put as many as you can in your pot at one time but don’t crowd them in there. You don’t want them to stick together. Boil for 1 minute and then flip them over and boil for another minute.

Remove them from the water and allow them to dry for a minute and then put them on your prepared greased baking sheet. Do this with all the bagels.

Homemade Bagels

Bake in the oven for ten minutes. Take your pan out of the oven at 10 minutes, and flip all the bagels over. Then put them back in the oven for another ten minutes. Remove from the oven and allow to cool for about ten minutes and then eat ’em with some yummy Mimosa Cream Cheese Spread (or whatever you want to eat them with!)

Mimosa Cream Cheese on Homemade Bagels

 

Homemade Bagels with Mimosa Cream Cheese Spread

Homemade Bagels with Mimosa Cream Cheese Spread

Yield: 8 bagels
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 4 cups of bread flour
  • 1 Tablespoons of sugar
  • 1½ teaspoons of salt
  • 1 Tablespoon of vegetable oil
  • 2 teaspoons of instant yeast
  • 1¼ + cups of warm water, see recipe

Instructions

  1. Mix the first five ingredients together.
  2. Add the water.
  3. Immediately start kneading. Knead for 10 minutes. The dough should be kind of stiff. You can add up to another ¼ cup of warm water to make sure everything incorporates but add in small increments up to ¼ cup.
  4. Roll the dough into a giant log.
  5. Slice the log into 6-8 equal parts. Roll each of the “dough slices” into balls and let them just sit there for about 15 minutes in a warm place.Preheat your oven to 425 degrees.
  6. Now, take each of your balls and roll them into snakes. You should have 8 little snakes. Roll the snakes around your fist and then squeeze the ends together to make sure they are attached to form the bagels.
  7. Now just let them sit and rise for 20 minutes.
  8. While you’re waiting, boil a pot of water and prepare your baking sheet.
  9. After 20 minutes your bagels will look bigger and kinda puffy. Put as many as you can in your pot at one time but don’t crowd them. Boil for 1 minute and then flip them over and boil for another minute.
  10. Remove them from the water and allow them to dry for a minute and then put them on your prepared greased baking sheet. Do this with all the bagels.
  11. Bake in the oven for ten minutes. Take your pan out of the oven at 10 minutes, and flip all the bagels over. Then put them back in the oven for another ten minutes. Remove from the oven and allow to cool for about ten minutes and then eat ‘em with some yummy Mimosa Cream Cheese Spread (or whatever you want to eat them with!)
© Nicole Cook | Daily Dish Recipes

 

Join us this Sunday at 7 pm Eastern Time on Twitter as we share our bucket list recipes during our#SundaySupper chat.

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

Sunday Supper Main Dishes:

Sunday Supper Desserts and Snacks:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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Comments

    • Nicole Cook

      You’re definitely welcome for breakfast. They are delicious and we made up several more batches of the bagels to freeze which is great for the kiddo’s for school. Thank you!!

      Reply

  3. Pam @ The Meltaways

    wow – impressive! They look so amazing – when I tried bagels, they were all misshapen – yours look perfect! Great job on tackling them!

    Reply

    • Nicole Cook

      haha they weren’t ALL totally pretty looking, but most of them looked pretty good. I got better with the second batch I made and I have a feeling it will get easier. Thank you!

      Reply

    • Nicole Cook

      Cindy, I cannot imagine working in a bagel bakery, that would be like heaven for me. I love bagels. I’ve never had a salt bagel but man, oh man does that sound good right about now.

      Reply

  11. Susan

    I almost decided to make bagels but I figured better save them incase we ever do a hometown theme! Looking good Nicole! I should have sent you some NY water for an “authentic taste” Ha!

    Reply

    • Nicole Cook

      lol the New York water would have absolutely been the perfect addition to make them as real as I could. 😉
      Thanks so much and I hope we do a hometown theme sometime so I can see yours!

      Reply

    • Nicole Cook

      Thank you so much Shannon. They were so much easier than I thought and they turned out really nice looking – my kids said they wouldn’t have believed I made them if they hadn’t have seen it. It’s true…. haha
      Thank you!

      Reply

  14. Jen @JuanitasCocina

    I make a batch or two of bagels every few months and then we freeze them. Linda cons me into doing it. She tells me I can buy a huge thing of smoked salmon if I make homemade bagels to go along with it! 😀 Congrats on your bucket list cross-off!

    Reply

  15. Heather @girlichef

    Okay, I remember the first time I made homemade bagels…I was so darn proud of myself that I made them like 3 more times that same week. Ha! This seems like such a simple recipe, I’ve got to give it a go! Great job, they look wonderful. And yes, I neeeeeed to try that mimosa cream cheese spread – yum!

    Reply

  20. kelly @ kellybakes

    Homemade bagels have been on my bucket list for a while too. I’m glad you made them and showed all the steps; you made it look so easy that I might have to face my fear and give them a whirl this year! And umm…can we talk about that mimosa cream cheese spread? GENIUS!

    Reply

  22. Alice @ Hip Foodie Mom

    Wow, love this!!! I will definitely be trying this recipe. . Question: I’ve seen some bagel recipes where they don’t boil them but I’ve only known bagels to be boiled initially like yours. What does the boiling do? Prep the dough before you bake them? also, wow, can’t believe your friend made homemade diaper wipes!! that’s amazing!!! How did she keep them moist and sterile?

    Reply

    • Nicole Cook

      Hi Alice, boiling the bagels is done affectively to set the crust. Since the crust is already set the bagels (or pretzel dough… etc.) won’t continue rising and create the kinda of dense chewiness of a bagel.
      Well, about the diaper wipes. I made my own a few times too, you usually use paper towels, cut them in half and then layer them into a plastic container with a lid with a tight seal. (Rubbermaid was my favorite). The ingredients were just hot water, baby bath wash and baby oil. They stayed moist in the container and I don’t know about “sterile” except you’d only remove the lid to take out a wipe, so they stay fresh and clean (and sterile).

      Reply

  25. Lyn @LovelyPantry

    We adore bagels! Its one thing that my kids don’t mind having (picky eaters). Its awesome that you’ve made them!! Its on my list too…a little further down – but its there!!! Good job!

    Reply

  27. Nancy @ gottagetbaked

    WOW, Nicole! I love bagels but have always been too intimidated to try making them. If you say they’re easy, I believe you. Yours look amazing, especially with that thick slather of mimosa cream cheese. I could eat that cream cheese in copious amounts with anything and everything. This week’s Sunday Supper is going to be adding a LOT of items to my bucket list – lol.

    Reply

  28. Stacy

    Since I have been living out of the US for more than 26 years now, there have only been a couple of places where I could get a genuine fresh bagel, so I had to learn to make my own. Needs must, as the British say. Your bagels look wonderful and I love the Mimosa Cream Cheese Spread.

    Reply

  29. The Ninja Baker

    Bravo, Nicole! Very much appreciate too your encouraging step by step instructions and photos.
    Makes me this Ninja Baker believe that she, too, can make bagels, too =)

    P.s. Love your 2013 Culinary Bucket List and looking forward to your steamed dumplings.

    Reply

  31. Laura | Small Wallet, Big Appetite

    Oh this has been on my bucket list forever. I am so pleased to see they turned out for you gives me motivation to give it a try myself.

    Reply

  36. Carla

    I’ve been telling my dad for years that I would make him sesame bagels because they stopped selling his brand. This might be just the push to do it! Also, love the idea of mimosa cream cheese.

    Reply

  38. Chef Extraordinaire

    Yes! I am proud to say that your recipe for bagels came out wonderful! Thanks for the the 4 star recipe!

    Reply

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