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Bagels in the Bread Machine
You can make real American style bagels at home with the help of your bread maker. Feel free to put whatever you want on top like cheese or sesame seeds.
Ingredients
Serves: 9
- 1 cup (250ml) warm water
- 1 1/2 teaspoons salt
- 2 tablespoons white sugar
- 3 cups (375g) bread flour
- 2 1/4 teaspoons active dry yeast
- 3 litres boiling water
- 3 tablespoons white sugar
- 1 tablespoon cornmeal flour
- 1 egg white
- 3 tablespoons poppy seeds
Directions
Preparation:1hour30min ›
Cook:30min ›
Ready in:2hours
- Place water, salt, sugar, flour and yeast in the bread maker pan in the order recommended by the manufacturer. Select Dough setting.
- When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large saucepan bring 3 litres of water to a boil. Stir in 3 tablespoons of sugar.
- Cut dough into 9 equal pieces and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole and to even out the dough around the hole. Cover bagels with a clean cloth and let rest for 10 minutes.
- Sprinkle an ungreased baking tray with cornmeal flour. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking tray. Glaze tops with egg white and sprinkle with your choice of toppings.
- Bake in a preheated 180 degrees C oven for 20 to 25 minutes, until well browned.
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Reviews and Ratings
Global Ratings:
(835)
Reviews in English (699)
I used to work in a Jewish Bakery. You should roll out the dough and then pinch to form a circle. Also, let the bagels rise for at least 1-2hrs after forming, this will enable them to take shape and not look so narly. I think 9 bagels for this amt. of dough is too much. Make 6, so they are big. The flavor was good, and its a fun thing to do with your kids, but I will stick to the bakery. Thanks for the recipe though, it was fun - 04 Oct 2004 (Review from Allrecipes USA and Canada)
This recipe is fantastic! I increased the water to 1 1/8 cups as suggested by other reviewers. We love Panera Asiago Cheese bagels, so I added 1/2 cup shredded asiago cheese to the dough, shaped them, let them rise for 30 minutes (great tip!), boiled them, then topped each with a little more shredded asiago cheese. My husband said if he didn't know I made them, he would have thought they came from the bagel shop! Since the original recipe made 9 large bagels, which are pretty big, I made them again, and divided it to make 12. They were a little smaller, but a better portion for us. I'll be making this recipe again and again! - 02 May 2007 (Review from Allrecipes USA and Canada)
Revised: These were just like the bagels I used to get in Boston. I always double this recipe which means I have to use my kitchen aid instead of my bread machine. I let the dough rise for a 1/2 an hour, punch it down and repeat. After making the bagels into their shape I let them sit for an hour to make sure they are nice and fluffy. I usually get 9 large bagels. I used 2 tbs of molasses in the water instead of sugar. I also used olive oil glaze because the egg had a funny after taste - 31 Jan 2007 (Review from Allrecipes USA and Canada)