Bagel Recipes

Orange Walnut Bagels recipe

We love these bagels—not too sweet, but packed with fruity flavor and a nutty crunch!


  • 4 ½ cups all-purpose flour, divided
  • 2 packets active yeast
  • 1 gallon plus 1 ½ cups warm water, divided
  • 4 tablespoons sugar, divided
  • 1 tablespoon kosher salt
  • 1/3 cup chopped walnuts
  • 1 ½ teaspoons minced orange zest


1) Combine 1 ½ cups flour and yeast in a large bowl. Combine 1 ½ cups water, 3 tablespoons sugar, and salt in a medium bowl; pour over flour mixture.

2) Beat on low speed for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes on high speed.

3) Add remaining flour to mixture; stir gently to mix. Turn dough out onto a lightly floured surface.

4) Knead dough 10 minutes, until stiff and elastic. Use a rolling pin to flatten the dough into a large disc ¼-inch thick. Sprinkle with walnuts and zest. Roll up the dough, jelly-roll style, to incorporate the walnuts. Place in a large greased bowl; cover and allow to rest 15 minutes.

5) Cut dough into 12 pieces; shape into smooth balls. Punch a hole in the middle of each with a floured finger. Pull gently to enlarge hole to about 2 inches. Transfer to a greased baking sheet; cover and allow to rise 20 minutes.

6) Preheat broiler. Bring remaining gallon water and 1 tablespoon sugar to a boil in a large pot over high heat; reduce to a simmer.

7) Place bagels under broiler and cook 90 seconds on each side. Reduce oven temperature to 400°F. Transfer to simmering water in batches of 5; cook 8 minutes and remove to a paper towel-lined plate. Repeat with remaining bagels.

8) Place drained bagels on greased baking sheet. Bake 25 minutes, until golden. Cool and serve.

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4 ˝ cupsabout 1065ml (1064.655 mililitres based on 236.59 mililitres in a US cup)
1 ˝ cupsabout 355ml (354.885 mililitres based on 236.59 mililitres in a US cup)
1/3 cupabout 79ml (78.7845 mililitres based on 236.59 mililitres in a US cup)


Published: April 10, 2011
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Published by Starsol