Bread Machine Bagels

Golden delicious bread machine bagel on cooling rack.

5 from 10 votes

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 Time10

Cook Time25

Rise Times Combined1 10

Total Time1 45

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: bagels

Calories: 245kcal

Author: Nicole Durham

Cost: Recipe $1.41 / Serving $0.24

Equipment

Ingredients

Bagel Dough

1 cup warm water (110°F) ($0.00)
2 ¼ teaspoons active dry yeast ($0.38)
2 tablespoons granulated sugar ($0.05)
3 cups bread flour ($0.75)
1 ½ teaspoons salt ($0.01)

Boiling Bath

3 quarts water ($0.00)
3 tablespoons granulated sugar ($0.07)

Eggwash

1 egg, lightly beaten ($0.15)

US Customary - Metric

Instructions

Bread Machine Instructions

Make the dough. Add all dough ingredients to the bread machine in the order recommended by the manufacturer. Select the dough setting and allow the cycle to complete.
Shape. Punch down the dough, transfer to a lightly floured surface, and divide into 6 equal pieces. Roll into balls, flatten slightly, and press your thumb through the center to form a hole.
Rest and boil. Cover bagels and rest for at least 10 minutes. Meanwhile, bring the water and sugar to a rolling boil.
Boil. Drop bagels into the boiling water 2 to 3 at a time for exactly 1 minute, flipping after 30 seconds.
Prep for baking. Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.
Egg wash and bake. Transfer bagels to the prepared baking sheet, brush with beaten egg, and add seasonings if desired. Bake for 15 minutes, or until golden brown.
Cool. Let bagels rest briefly, then transfer to a wire rack to cool.

By Hand Instructions

Activate the yeast. Combine warm water and yeast in a large bowl and let sit for 10 minutes, until frothy.
Mix the dough. Add sugar and salt, then gradually mix in flour until a dough forms that pulls away from the bowl. You may not need all of the flour.
Knead. Knead on a lightly floured surface for about 8 minutes, until smooth and elastic. Dough should spring back when pressed.
Rise. Return dough to the bowl, cover, and let rise for about 1 hour, or until doubled in size.
Continue. Proceed with shaping, resting, boiling, egg wash, and baking steps above.

Notes

Rise time: Let shaped bagels rest for up to 1 hour for a lighter texture, or 10 minutes for chewier bagels.
Shaping: Use the thumb poke method rather than rolling dough ropes for better appearance.
Proofing: Dough is ready when doubled in size. Avoid over proofing, which can cause collapse during baking.
Boiling: Remove bagels gently to avoid marks on the surface.

Nutrition