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    Home » Recipes » Yeast Bread Recipes

    Published: Jun 4, 2020 by Nicole This post may contain affiliate links.

    Bread Machine Bagels

    Jump to Recipe Print Recipe

    Making bread machine bagels is a great way to reduce the time and effort for your favorite breakfast bread. With this recipe and tips, you can make them by hand or with your bread maker.

    An assortment of plain and everything covered bagels grouped together on a wood surface

    I love homemade fresh bagels from the oven but I hate all of the kneading and work that goes into them. Thankfully, with a bread machine by my side, I can have incredible bread maker bagels with a lot less effort! Which saves me a lot of wrist pain.

    Bagels that are made fresh at home are so different than the ones you buy bagged in the store. They're fresher, crispy, chewy, and downright delicious. Like you'd expect from Panera or another bagel making company.

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe

    🥘 Ingredients

    • Warm Water
    • Salt
    • White Sugar
    • Bread Flour
    • Active Dry Yeast
    • Boiling Water
    • Egg White

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Bread machine or a large mixing bowl
    • Measuring cups
    • Measuring spoons
    • Large pot
    • Slotted spoon
    • Baking sheet
    • Parchment paper

    🔪 Instructions

    Check out how to make bread machine bagels with these simple step-by-step instructions:

    • The by hand instructions are included on the recipe card below.
    • Place all of your ingredients in the bread machine in the order listed by the owner's manual. Select the dough setting and wait for it to complete.
    • Punch down the dough and place it on a lightly floured surface. Divide it into 6-9 equal sized bagels depending on how big or fluffy you want them.
    • Roll the dough into balls. Flatten them and then use your thumb to create a hole in the center.
    • Stretch the dough out and shape them into a nice looking bagel. Cover with a clean towel and let rest for 10 minutes.
    • Meanwhile, preheat the oven to 375F degrees and bring a large pot of water and 3 tablespoons of sugar to a boil.
    • Line a baking sheet with parchment paper and set aside.
    • When the water is to a full rolling boil, drop your bagels in 2 or 3 at a time for exactly 1 minute. Flip them over after 30 seconds.
    • Remove the bagels and place them on the prepared baking sheet.
    • Brush the tops of the bagels with beaten egg white and add seasonings if desired.
    • Bake in preheated oven for 20-25 minutes until golden brown. They will feel hard straight out of the oven but soften as they cool.

    🍴 Recipe Tips

    So you might notice based on the photos shown that the bagels aren't all the same size. I chose to make 9 bagels of various sizes so that the kids can get smaller ones. You can do that too, or you can make them all the same size.

    9 bagels makes them a bit chewier because there is less dough, whereas 6 bagels gets them fluffy.

    You can let the dough rise after shaping for up to an hour, but 10 minutes in a warm spot is great if you want them to be chewy.

    There are two ways you can shape your bagels. The first one is the one I highly recommend in the recipe card and the second is making the dough into long snakes and then joining them together in rounds. The reason I don't recommend this method is simply because it makes the bagel look funny.

    The joined ends can't be smoothed down to look seamless and can result in a spot of the round where there is less dough or rise.

    Also, whatever slotted spoon or device you use to pull the dough from the boiling water can leave lines in your bagels where it touches, so if you want to avoid those, look for something flat like a spatula instead.

    💭 FAQs

    Can I use all purpose flour instead of bread flour for bagels?

    Yes, you can, but there are a few things to note. Using all purpose flour will give you a completely different texture and taste in the bagels unless you add to it an ingredient called Vital Wheat Gluten. This should be added at a ratio of 1-3 teaspoons per cup of AP Flour.
    This helps to give the regular flour enough protein to work with to form the gluten you would expect from a bread flour.

    Why are my homemade bagels flat?

    Unfortunately, over proofing dough is a very real thing and a possibility with any yeast dough. While recipe cards will give an estimate on how long to let things rise, you should trust your eyes. You know the dough has proofed enough when it has doubled in size.
    Over proofing the dough can cause the bread to collapse on itself during the baking process and come out flat.

    a white plate with two bagels covered in cream cheese or jam with the rest of the bagels in the background

    Other yeast bread recipes to try

    • Clone of a Cinnabon Cinnamon Roll
    • Cinnamon Raisin Bagels
    • Unicorn Twist Bread
    • Vegan Slider Buns
    • Banana Nut Bagels
    • Garlic and Rosemary Focaccia

    📖 Recipe

    Bread Machine Bagels
    Print Recipe
    5 from 1 vote

    Bread Machine Bagels

    Making bread machine bagels is a great way to reduce the time and effort for your favorite breakfast bread. With this recipe and tips, you can make them by hand or with your bread maker.
    Prep Time 10 mins
    Cook Time 25 mins
    Rise Times Combined 1 hr 10 mins
    Total Time 1 hr 45 mins
    Servings: 6 bagels
    Calories: 296kcal
    Cost Recipe $1.42 / Serving $0.23
    Prevent your screen from going dark

    Equipment

    • Bread Machine or a large mixing bowl
    • Measuring Cups
    • Measuring Spoons
    • Large Pot
    • Slotted spoon
    • Baking Sheet
    • Parchment Paper

    Ingredients

    • 1 cup warm water (110F degrees) ($0.00)
    • 1 ½ teaspoon salt ($0.15)
    • 2 tablespoon white sugar ($0.02)
    • 3 cups bread flour ($0.60)
    • 2 ¼ teaspoon active dry yeast ($0.54)

    Other things needed:

    • 3 qts water (for boiling) ($0.00)
    • 3 tablespoon white sugar ($0.03)
    • 1 egg white (beaten) ($0.08)
    US Customary - Metric

    Instructions

    • Place the water, salt, sugar, flour and yeast in your bread machine in the order specified by your bread machine manual. Select dough setting and wait.

    By hand instructions

    • Place the warm water and yeast in a bowl and wait 10 minutes for the yeast to froth.
    • Add in the salt, sugar, and flour, kneading and adding the flour slowly until all (or almost all) is incorporated. You may need more or less flour.
    • Knead the dough for about 8 minutes until it is elastic feeling. You should be able to poke the dough and have it spring back to fill in the hole fairly quickly.
    • Place the dough in a covered bowl in a warm location and wait until it's doubled in size (about 1 hour).

    Both follow along from this point:

    • Punch down your dough and divide it into 6-9 equal sized bagels depending on how big you want them. 6 gives you fluffier ones whereas 9 will be thinner and chewier.
    • Roll the dough into balls, flatten them and then use your thumb to poke a hole through each. Stretch them out and shape into a bagel. Cover and let rest.
    • Meanwhile, bring a large pot of water to a boil and add in 3 tablespoons of sugar.
    • Line a baking sheet with parchment paper and set aside.
    • When the water is boiling, drop your bagels 2 or 3 at a time into the pot for exactly 1 minute flipping over at the 30 second mark. Remove bagels from the pot and place onto the baking sheet.
    • Once all bagels have been boiled and placed on the sheet, brush the tops with beaten egg white. If you want to add everything seasoning, poppy seeds, or another topping of choice, now is the time to do so after the egg white has been brushed on.
    • Bake in an oven that was preheated to 375F degrees for 20-25 minutes until golden brown. They'll feel rock hard out of the oven, but will soften as they cool.

    Notes

    You can let the dough rise after shaping for up to an hour, but 10 minutes in a warm spot is great if you want them to be chewy.
    There are two ways you can shape your bagels. The first one is the one I highly recommend in the recipe card and the second is making the dough into long snakes and then joining them together in rounds. The reason I don't recommend this method is simply because it makes the bagel look funny. The joined ends can't be smoothed down to look seamless and can result in a spot of the round where there is less dough or rise.
    Also, whatever slotted spoon or device you use to pull the dough from the boiling water can leave lines in your bagels where it touches, so if you want to avoid those, look for something flat like a spatula instead.
    You know the dough has proofed enough when it has doubled in size.
    Over proofing the dough can cause the bread to collapse on itself during the baking process and come out flat.

    Nutritional Information

    Serving: 6g | Calories: 296kcal | Carbohydrates: 60.8g | Protein: 9.4g | Fat: 1.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 594.3mg | Potassium: 92.1mg | Fiber: 2g | Sugar: 10.7g | Calcium: 12.8mg | Iron: 0.7mg
    Author NicoleDurham
    Course Breakfast, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

    More Yeast Bread Recipes

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    • Cookies and Cream Cinnamon Rolls
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    • Vegan Dinner Rolls

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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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