Bagels (Breadmaker)
Submitted by Angel726
Chewy whole wheat bagels made with a bread machine in three batch sizes. Boiled for that classic crust, baked at high heat, and ready for your favorite toppings in about an hour.
YIELD
12 servingsPREP
50 minCOOK
10 minREADY
60 minYour bread machine can handle the hard part, and you get all the glory.
This recipe scales to three batch sizes (8, 12, or 16 bagels) so you can match it to your machine and your appetite.
A blend of whole wheat and bread flour gives these bagels a nutty depth and serious chew, while a touch of honey adds just enough sweetness to balance the salt.
The dough gets a short rise in the machine, then you shape, boil, and bake at high heat for bagels with a crackly crust and dense, springy interior.
Top them with poppy seeds, sesame seeds, or dried onion bits, or leave them plain for toasting.
Kitchen Tips
- Pull the dough out of the machine after just 20 minutes of rising, even if the cycle is still running. Over-proofed bagel dough makes puffy, bread-like bagels instead of dense, chewy ones.
- Use a non-aluminum pan for boiling. Cast iron works great and holds heat evenly.
- Boil for only 30 seconds per side. Longer boiling makes the crust too thick and tough.
- The high oven temperature is important. It sets the crust fast and gives you that characteristic bagel snap when you bite through.
Ingredients
Directions
Set for dough cycle. Let the machine knead the dough once, and then let the dough rise for only 20 minutes in the machine. Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine.
Divide the dough into the appropriate number of pieces. Each piece should be rolled into a rope and made into a circle, pressing the ends together. You may find it necessary to wet one end slightly to help seal the ends together.
Place these on a well greased baking sheet, cover and let rise only 15 to 20 minutes. Meanwhile, bring to a slight boil in a “nonaluminum pan", (cast iron frying pan) about 2 inches of water. Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side.
Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet.
Bake in a preheated 550 degree oven for 8 minutes.
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