Bread Machine Garlic Bagels- Regular Size Batch
Submitted by cvg
Garlic bagels with a double hit of garlic powder and fresh minced garlic baked right into the dough. Bread machine kneaded, boiled for chew, and baked golden. A garlic lover’s breakfast dream.
YIELD
1 batchPREP
45 minCOOK
25 minREADY
1 hrsIf you think garlic belongs in everything, these bagels were made for you.
The dough gets a double dose: garlic powder for steady background warmth and fresh minced garlic for sharper, more aromatic punch.
Your bread machine kneads it all together, then you shape, boil, and bake them into chewy, crusty rings with garlic flavor woven into every bite.
This is a regular-size batch of 5, so it’s just right for a weekend without leftovers going stale.
Smear with cream cheese, stack with lox, or just toast and butter them.
Chef Tips
- The combination of garlic powder and fresh garlic gives you layered flavor that neither one achieves alone
- Pull the dough after the first knead cycle, not the full bread cycle
- Cornmeal on the baking sheet prevents sticking and adds a subtle crunch to the bottom
- For an extra garlic kick, brush the tops with garlic butter right out of the oven
Ingredients
Directions
Insert ingredients in bread machine according to manufacturer’s instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
Place dough on a floured surface. Divide into 5 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large Drop test dough (see hints below).
Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling water. Boil on each side for ½ minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.
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