This bread machine bagels recipe is super easy and makes great-tasting bagels. You will never buy expensive store bagels again. Visit Bread Dad (BreadDad.com) for more easy bread machine recipes.
Prep Time2 hourshrs20 minutesmins
Cook Time20 minutesmins
Total Time2 hourshrs40 minutesmins
Course: Appetizer, Breakfast, Dinner, Lunch, Sandwich, Side Dish, Snack
Cuisine: American
Keyword: bread machine bagel dough, bread machine bagels, bread maker bagel dough, bread maker bagels, how to make bagels
Servings: 8Bagels
Calories: 188kcal
Author: Bread Dad
Ingredients
1 1/8CupsWater(lukewarm) - 266 milliliters
2TablespoonsWhite Granulated Sugar- 25 grams
3CupsBread Flour- 360 grams
1TeaspoonSalt- 6 grams
1 1/2TeaspoonsBread Machine Yeast- 4.5 grams - Not active dry yeast
Instructions
Make the Bread Machine Bagel Dough
Unplug your bread machine and remove the bread pan.
Pour the water into the bread pan and then add the rest of the dough ingredients. You can place the yeast in a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan.
Place the bread pan (with ingredients) back into the bread machine and then plug in the machine.
Put your machine on the Dough setting and press the start button.
When your bread machine has finished, unplug the machine & pour the dough onto a cutting board. Wear oven mitts (as the bread pan/bread machine may be hot). Sprinkle a little flour on the cutting board (before you pour out the dough) in order to avoid the dough sticking to the cutting board.
Shape the Bagel Dough
Cut the dough into 8 equal parts.
Option 1 - Roll each dough "part" into a smooth ball, press down on the ball to form a thick bagel-like patty and then poke your thumb through the middle (see photo below). Wiggle your thumb around a bit to make a wider hole. FYI - This is my preferred method as I don't like giant holes in my bagels.
Option 2 - Roll each dough part into a dough "snake" or "rope". Connect the ends of the rope together to make a ring of dough. FYI - This option results in a much wider hole in the bagel.
If you are having trouble with shaping your bagels, there are shaping videos in the tips section below.
Place each shaped piece of dough onto a non-stick baking sheet and cover the tray lightly with some plastic wrap. FYI - I like to place baking parchment paper on the baking sheet in order to prevent sticking (because some non-stick trays are not very non-stick!).
After placing the dough on the baking sheet, you should wait for 10 minutes for the bagels to rest and partially rise on the baking sheet.
During this 10 minute waiting period, you should fill a large metal pot with water and bring it to a full boil (not a simmering boil). Optional - Add 2 or 3 tablespoons of sugar to the water (BEFORE you begin to boil the water). This will help to improve the bagel crust.
At the same time, preheat your oven to 375 degrees F. Your oven might take 15-20 minutes to preheat so turn the oven on early in order for it to preheat properly.
Boiling the Bagel Dough
When dealing with boiling water, you should wear oven mitts. I also like to wear long sleeves in order to prevent any possible splashes from hitting my arms. Always be safe around boiling water (i.e. do not let children near the boiling water).
Use a strainer with a long handle or a large "slotted" spoon (that has holes or slots in the "bowl" portion of the spoon) to gently place one bagel into the boiling water.
Boil one bagel at a time in order to prevent the bagels from sticking to each other and/or causing mishappen bagels. Placing one bagel at a time into the boiling water also reduces the potential for accidentally splashing any boiling water.
The bagels will float on top of the boiling water.
Boil each bagel for 30 seconds on one side then gently flip the bagel over (with the long handled strainer) to boil the other side for 30 seconds. Don't splash the boiling water. FYI - The bagel should boil for a combined time of 1 minute (30 seconds plus 30 seconds).
After the 1 minute of boiling, you should remove the bagel with the long handled strainer and place the bagel on a wire cooling rack. FYI - I like to place a paper towel or a cloth towel under the wire cooling rack in order to soak up any excess water on the bagels.
Repeat until all of the bagels have been boiled and have been placed on the wire cooling rack. Allow bagels to cool down & dry for 5 minutes.
After drying, move the bagels to a nonstick baking sheet. FYI - I like to use a baking sheet covered with baking parchment paper.
Optional - Add Egg Wash & Toppings
If you want to make something beyond plain bagels, you can add an egg wash to each bagel and sprinkle on your favorite toppings (i.e. poppy seeds or dried onion flakes).
In a bowl, mix 1 egg and 1 tablespoon of water together. Stir until fully mixed.
Paint the top of each dough bagel with a light coating of egg wash. FYI - I like to use a pastry brush to brush on the egg wash.
Then sprinkle your favorite topping (such as poppy seeds or everything bagel mix) on top of the egg wash of each bagel. The egg wash helps the toppings "stick" to the bagel. FYI - You should not move the bagels from the baking sheet as you brush on the egg wash and add the bagel toppings.
Bake the Bagels
Place the baking sheet with bagels (either plain bagels or bagels with toppings) into the preheated oven (375 F). Wear oven mitts.
Bake the bagels for 20-25 minutes or until the crust reaches your preferred level of golden brown. Turn the baking sheet around (rotate) in your oven at 10-12 minute point in order to ensure an even browning of the bagels. Wear oven mitts. FYI - Do not touch any of the individual bagels. Just rotate the baking sheet.
Remove the baking sheet from the oven. Wear oven mitts.
Remove the bagels from the baking sheet with a spatula and place them on a wire cooling rack to cool down.
PLease visit Bread Dad's recipe tips section for more information on how to make this recipe successfully & to avoid common bread machine mistakes.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. Material on this website is copyright protected under the US Digital Millennium Copyright Act. Legal DisclaimerThe nutrition estimate is only for the bagel dough and does not cover the optional egg wash or optional toppings. The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.