Bread Machine Bagels
Submitted by BlueUni
Chewy, golden homemade bagels using your bread machine for the dough. Shaped by hand, boiled for that classic crust, then baked with your favorite toppings. Easier than you think.
YIELD
1 batchPREP
45 minCOOK
30 minREADY
1 hrsYour bread machine does the hard work, and you get all the credit.
The dough cycle handles the kneading and rising, then you take over to shape, boil, and bake bagels that are chewy on the inside with a gorgeous golden crust.
A splash of lemon juice in the dough gives them that subtle tang you find in the best bagel shops.
Brush with beaten egg before baking and pile on whatever toppings you love: sesame seeds, poppy seeds, everything seasoning, or go plain.
Chef Tips
- Knead the dough an extra 5 to 10 minutes after the machine cycle for a smoother, chewier bagel
- Make the hole bigger than you think; it shrinks as the dough rises and boils
- Boil only 2 bagels at a time so they have room and cook evenly
- The egg wash is what gives them that shiny, bakery-style finish
- No bread machine? Knead by hand for 5 minutes and let rise in a warm spot
Ingredients
Directions
Place ingredients in bread machine, use dough setting, when setting completed remove dough from pan (if not using a bread machine, knead dough for 5 minutes and let rise in warm place).
Place dough on lightly floured surface. Punch and knead for 5 to 10 minutes until smooth.
Cut into 5 equal pieces. From each piece form a ball and make a hole in each using your thumbs.
Stretch until smooth and hole is about 1 inch. Place bagels on greased baking sheet and let rise covered for 10 minutes.
Heat oven to 400F, boil 6 cupos of water in a large saucepan or skilltet. Cook bagels 2 at the time for 3 minutes turining once.
Place bagels on greased sheet. Brush with beaten egg and sprinkle with favorite toppings.
Bake at 400℉ (200℃) for 20 to 25 minutes until deep golden brown. Cool on a wire rack.
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