Grandma Sherrill’s Bagels

  • Recipe By
  • Published Apr 5th
  • Ready In1h 40m
  • Servings24
  • Calories180
A homemade tradition in our family for 30 years!

Grandma Sherrill’s Bagels Ingredients

The following are the ingredients needed to make delicious Grandma Sherrill’s Bagels for 24 servings:

  • 9 cups all-purpose flour
  • 3 cups hot water
  • 1/4 cup white sugar
  • 1 tablespoon dry yeast
  • 1 tablespoon salt

Grandma Sherrill’s Bagels Cooking Instructions

  • Prep25m
  • Cook40m
  • Ready In1h 40m

To cook Grandma Sherrill’s Bagels, you need about 25 minutes of preparation time. The time needed to cook this Grandma Sherrill’s Bagels is about 40 minutes , and you can serve your Grandma Sherrill’s Bagels within 1 hour 40 minutes . The following are the steps to cook Grandma Sherrill’s Bagels easily:

  1. 1 Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  3. 3 Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.
  4. 4 Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.
  5. 5 Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.

Nutrition Facts

Per Serving: 180 calories; 0.5 grams of fat; 38 grams of carbohydrates; 5 grams of protein; 0 milligrams of cholesterol; 293 milligrams of sodium.

  1. Dec 14th 2018

    Great flavour, but no rising throughout and very dense final result. Tasty. I’m curious whether instant yeast would’ve been more helpful than regular yeast?

  2. Mar 11th 2017

    I divided the recipe in half. The dough takes time to come together, but it is a great dough to work. used kosher salt, also divided dough into 8 and balled it to rest for the first 15. I ad ...

  3. Aug 18th 2016

    I've made three different bagel recipes and this is by far the quickest and easiest. The flavor is delicious, though not as close to the bagels I'm accustomed to eating. I halved the recipe, ...

  4. Feb 18th 2016

    I followed the recipe exactly except that I added an extra cup of water because the dough was unworkable. I got 25 good sized bagels and they taste fabulous. Will definitely be making them again.

  5. Sep 17th 2014

    The longer they rise for the better they'll be! I like to make twelve big bagels instead of twenty four mini ones, though.

  6. Apr 27th 2014

    I put a little honey in the boiling water and sprinkled corn muffin mix on the baking sheets.....oh so good! My son and I enjoyed making them together!

  7. Apr 7th 2014

    Simple and delicious. The dough is a delight to work with. I used bread machine yeast, kosher salt, and warm water, and kneaded 12 minutes or so to get it elastic and smooth (it was never ...

  8. Aug 20th 2013

    A bit salty but VERY GOOD! I only had bread machine yeast so I used that and proofed it first with the water, salt and sugar-I read that it works better that way. I also read that self risi ...

  9. May 18th 2013

    Yummy I saved the second batch after I boiled them and froze them for later... gonna try to add diffrent flavors next time...