The Best Bread Machine Bagel Recipe You’ll Ever Taste

Indulge in the irresistible aroma and chewy texture of freshly baked bagels made right in the comfort of your own kitchen with this foolproof bread machine bagel recipe. Whether you’re a seasoned baker or a novice, this step-by-step guide will empower you to create authentic bagels that rival those from your favorite bakery.

Ingredients

• 3 cups (360g) bread flour, plus more for dusting
• 1 teaspoon (5g) active dry yeast
• 2 tablespoons (28g) granulated sugar
• 1 tablespoon (14g) salt
• 1 1/4 cups (300ml) warm water
• 1 egg white, lightly beaten (for egg wash)
• Coarse salt or bagel seasoning, for topping

Instructions

1. Prepare the Bread Machine: Insert the dough paddle into your bread machine and add the bread flour, yeast, sugar, and salt.

2. Add Wet Ingredients: Pour the warm water into the machine and start the dough cycle.

3. Knead the Dough: The machine will knead the dough for approximately 10 minutes. After this time, check the dough’s consistency. It should be smooth, elastic, and slightly sticky. If it’s too wet, add a little more flour. If it’s too dry, add a little more water.

4. Shape the Dough: Once the dough is ready, remove it from the machine and divide it into 8 equal pieces. Roll each piece into a long rope and then shape it into a bagel by pinching the ends together and threading one end through the hole.

5. Proof the Bagels: Place the bagels on a lightly greased baking sheet and cover them with plastic wrap. Let them rise in a warm place for 1-2 hours, or until they have doubled in size.

6. Boil the Bagels: Bring a large pot of water to a boil. Add the bagels to the boiling water and boil for 1 minute per side.

7. Bake the Bagels: Remove the bagels from the boiling water and place them back on the prepared baking sheet. Brush with egg wash and sprinkle with coarse salt or bagel seasoning. Bake in a preheated oven at 450°F (230°C) for 20-25 minutes, or until golden brown.

8. Enjoy: Let the bagels cool slightly before slicing and serving.

Tips for Perfect Bagels

• Use high-quality bread flour: Bread flour has a higher protein content than all-purpose flour, which gives the bagels their chewy texture.
• Don’t overwork the dough: Overworking the dough will result in tough bagels. Knead it just until it comes together and is slightly sticky.
• Proof the bagels properly: Proofing allows the yeast to rise and develop flavor. Don’t rush this step, or your bagels will be dense.
• Boil the bagels before baking: Boiling the bagels creates a crust that gives them their distinctive chewy texture.
• Bake the bagels until golden brown: Golden brown bagels are perfectly baked and have a crispy crust.

Variations

• Whole Wheat Bagels: Substitute 1 cup (120g) of whole wheat flour for 1 cup of bread flour.
• Everything Bagels: Sprinkle the bagels with everything bagel seasoning before baking.
• Cinnamon Raisin Bagels: Add 1/2 cup (60g) of raisins and 1 teaspoon (2g) of cinnamon to the dough.

FAQs

1. Can I use active dry yeast instead of instant yeast?
Yes, you can substitute 1 teaspoon of active dry yeast for 1 teaspoon of instant yeast. However, you will need to activate the active dry yeast first by dissolving it in warm water with a little sugar.

2. Why are my bagels too dense?
Dense bagels can be caused by overworking the dough, not proofing the bagels properly, or not boiling them before baking.

3. How can I store bagels?
Bagels can be stored at room temperature for up to 3 days. For longer storage, freeze the bagels for up to 3 months.

4. Can I make bagels without a bread machine?
Yes, you can make bagels without a bread machine. However, it will require more kneading and shaping by hand.

5. What is the best way to slice bagels?
For the cleanest and most even slices, use a serrated bread knife.