Save time by making homemade bagels using your bread machine. These Bread Machine Bagels are soft, chewy, and so much better than store bought!
I’ve been a little obsessed with homemade bagels.
Since a friend of mine shared her bagel recipe with me earlier this year, I’ve been baking and tinkering and I’m happy to say that I’ve made my best batch yet.
Using my bread machine!
I know bread machines are very 1996, when people wore pagers and watched Party of Five. But if you’ve got one of these appliances on a basement shelf somewhere, dust it off. Because it makes the bagel making process so much easier.
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The bread machine does a lot of the heavy lifting in this recipe: Dump the ingredients in, push a button, and the mixing, kneading, and rising are all magically taken care of.
I’ve also been working on perfecting the shape and size of these bagels, since my early batches looked, admittedly, a bit irregular. After doing some research, I picked up a couple of useful pointers:
- Use a kitchen scale: I bought this scale and use it to weigh all of the dough balls so they’re roughly the same size. This not only makes the batch look more uniform, it also means they’ll bake more evenly.
- Roll the balls the right way: It’s actually best to roll the dough on an un-floured surface, because the stickiness of the surface helps the balls form a better shape. I used this super helpful tutorial to help me get the shaping just right.
As you can see, they’re still not all perfectly round, but perfection is overrated, right?
Once you form the dough balls, all you have to do is use your finger to create a hole in the center and gently stretch it out to the size you like. Then boil them, brush with egg wash, sprinkle with toppings, and bake.
- 1¼ cups warm water
- 3½ cups all-purpose or bread flour
- 1½ tablespoons granulated sugar
- 1½ teaspoons salt
- 2 teaspoons active dry yeast
- Favorite toppings (such as poppy seeds, sesame seeds, shredded cheese, coarse salt, etc.)
- Place water, flour, sugar, and salt in the bread machine (in that order). Make a small well in the top of the flour and pour yeast inside, then cover well with the flour.
- Set bread machine on the "dough" setting, which will mix the dough and allow it to rise.
- When setting is done, punch down the dough in the pan and let it rest for 10 minutes.
- Remove dough from bread machine and divide it into eight equal pieces, then shape each into a dough ball by rolling it gently in a circular motion against the (un-floured) counter.
- Coat your finger in flour and press into the center of each dough ball to form a ring, gently stretching the ring into a bagel shape. Cover bagel shapes with a damp kitchen towel and allow to rest for 10 minutes.
- Preheat the oven to 425 degrees and bring a large pot of water to a boil.
- Place bagels 2-3 at a time into the boiling water with a slotted spoon (or by gently lowering them into the water).
- Let bagels sit in boiling water for 1-2 minutes, then flip and allow to sit in water for an additional 1-2 minutes (the longer they are in the water, the chewier the texture will be).
- Remove from water and place on baking sheet lined with a silicone mat. Brush bagels with egg wash (1 beaten egg plus 1 tablespoon water). Add toppings if desired.
- Bake for 20 minutes or until golden. Remove from baking sheet to a cooling rack.
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