High Altitude Bagels

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 173.4
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 637.2 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 6.1 g

View full nutritional breakdown of High Altitude Bagels calories by ingredient
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A great, EASY bagel recipe 173 calories, NO fat, 2.5g Fiber and 6g protein. Altered recipe from http://www.jonesing-for.com/ for high altitude (10,000ft!) They come out perfectly. A great, EASY bagel recipe 173 calories, NO fat, 2.5g Fiber and 6g protein. Altered recipe from http://www.jonesing-for.com/ for high altitude (10,000ft!) They come out perfectly.
Number of Servings: 10


    1C white whole wheat flour
    3C all purpose flour
    4t vital wheat gluten
    1 3/4C water, warmed to 110-120F
    2T sugar
    3t salt
    1 1/4T dry active yeast (1.5 packets)

    For Boil Bath:
    3 qt water
    1T sugar
    1T baking soda

    Optional: any desired toppings such as: cinnamon sugar, sesame seeds, grated or dried onion, caraway (rye) seeds, poppy seeds, kosher salt, cinnamon raisin, etc.


Makes 10 bagels

1. Make the dough: In a mixing bowl (or the bowl of an electric mixer) measure 1C white whole wheat flour and 2C all purpose flour and stir in all the remaining dry ingredients. Pour in the hot water, and stir vigorously with a wooden spoon (or with the flat paddle attachment of the electric mixer at low speed) and beat for about 2 minutes.

Add another half-cup of all purpose flour, a little at a time, stirring by hand. When the batter becomes thick and heavy, attach the mixer’s dough hook (if using) or lift the dough from the bowl and place it on a lightly floured work surface for kneading by hand.

2. Knead the dough: Knead the dough at medium low speed on the mixer – or by hand (using a push, turn and fold motion, energetically) for about 10 minutes – or until the dough is firm and solid when pinched with the fingers. Add remaining half cup flour as needed if the dough is sticky in your hands, or sticks to the sides of the mixing bowl (if using electric mixer).

3. First Rising: When dough is kneaded enough, place it in an oiled mixing bowl, turn once to coat all sides and cover the bowl tightly with plastic wrap, and set aside at room temperature (microwave is a great place) until it has doubled in volume – about 40 minutes.

4. Prepare water bath: Near the end of this rising time, bring the 3 quarts of water to the boil in a large saucepan. Add the sugar and baking powder; then, reduce the heat and leave the water just barely moving – at a slow simmer.

5. Shape the bagels: When the dough has doubled in volume, turn it out onto a lightly floured work surface and punch it down with extended fingers to remove excess gas.

Divide the dough into 10 pieces (each will weigh about 3-4 ounces). Shape each piece into a ball. Allow the balls to stand and relax for a few minutes – then flatten each one with the palm of your hand.

With your thumb, press deep into the center of the bagel and gently open with your fingers. Gently working in a circle, smooth and shape around the inside of the hole. It should look like a bagel! Form all of the bagels and place them on your work surface.

6. Second Rising: Cover the shaped bagels with wax paper or parchment paper. Leave them at room temperature just until the dough has risen slightly – about 10 minutes (this is called a “half proof”). Don’t let them overproof here otherwise they won’t sink, then float, although supposedly it’s no big deal if they don’t.

7. Prepare the baking sheet: Preheat the oven to 400° F. Line a sheet pan with parchment paper.

8. Water-bathing the bagels: Into the gently simmering water prepared earlier, slip one bagel at a time (use a large skimmer, and gently lower them into the water). Simmer only 2 or 3 bagels at a time – do not crowd the pan. The bagels will sink and then rise again after a few seconds. Simmer gently for 2-3 minutes, turning each bagel over once during that time. Lift each bagel out of the water with the skimmer, drain briefly on a towel, then place each bagel on the prepared baking sheet. Repeat until all bagels are simmered, drained and on the baking sheet.

9. Baking the bagels: If toppings are desired, now is the time to add them. Brush each bagel lightly with water (or egg-white-water mixture) first, then sprinkle the topping if desired – or leave unadorned, for water bagels.

Place the baking sheet on the middle rack of the preheated oven for 20-25 minutes. When the bagel tops are a light brown, turn them over to complete baking. This turning-over step will keep the bagels in a rounded shape, instead of their being flat on the bottom. When brown and shiny, remove the finished bagels from the oven.

Place the bagels on a metal rack to cool. You can wrap and freeze them for up to a month. To thaw, place in a low oven (about 180-200° F) for about 10 minutes and remove.

Number of Servings: 10

Recipe submitted by SparkPeople user JASPERLOVE.

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