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My review
Bread Machine Bagels
Cristy Chu
"Quick and easy bagels you can make with your bread machine! You can use whatever topping that you wish, many like poppy seeds."
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Ingredients
3 h 55 m servings 50 calsOriginal recipe yields 9 servings (9 bagels)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Place water, salt, sugar, flour and yeast in the bread machine 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 pot bring 3 quarts 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 sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
- Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 50 calories; 1.3 g fat; 8.8 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 404 mg sodium. Full nutrition
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Reviews
Read all reviews 685808 Ratings
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Most helpful positive review
5/2/2007
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, shape...
Most helpful critical review
10/4/2004
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...
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10/4/2004
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...
5/2/2007
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, shape...
1/31/2007
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...
1/7/2007
My husband loves these. I must admit, however, that I can't (or won't) follow directions. I made whole wheat cinnamon raisin bagels as follows: I used 2T of Splenda instead of the sugar in the...
11/16/2006
I make these bagels every couple of weeks and they really are easy and delicious. My only trouble was shaping them, so now I just cut them in even squares and poke a hole in the middle. They c...
1/4/2003
Very good! I tripled the recipe, but only made 18 bagels with it. They were a great size. I made them in my KitchenAid mixer (not in a bread machine) like I make all my breads. Very yummy an...
9/21/2006
This is the PERFECT bagel recipe! My husband and I could not believe how delicious they were and they tasted better than our local "Gourmet Bagel" shop. I made cinnamon raisin bagels by kneading...
2/1/2007
These bagels are just as good as Panera or Einstein. I make 8 and let them rise more like 20 minutes. My first topping choice was a combo of onion flakes, coarse salt, sesame seeds and poppy s...
9/30/2009
I have made these bagels several times now and they always turn out wonderful. Like most other people recommended I have increased the water to 1 1/8 cups and halved the quantities of both suga...