You’ll really like this bread machine bagel recipe. The bagels are chewy and delicious. They’re so much better than store-bought bagels. They’re also easy to make!
This recipe is for a two-pound bread machine. Use the dough setting.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. With my Zojirushi bread machine, I add the liquids first.
Use the dough setting.
Check the dough after five or ten minutes of kneading. You’ll want the dough to form a smooth, round ball. If the dough is too dry add liquid a teaspoon at a time until the dough balls up. If it looks too wet, add flour a tablespoon at a time until it looks as expected.
When the cycle is done, remove the dough from the machine and let it rest on a lightly floured surface.
While the dough is resting bring 3 quarts (12 cups) of water to a medium boil in a large pot. Stir in 3 tablespoons of sugar. The sugar helps to make the bagel crust a little crisper.
This is also a great time to make the egg wash so you have that ready when needed. Beat the egg white and the water together. Then put it aside for later.
Divide the dough into 10 equal sections. I use my bench scraper to help divide the dough. Roll each piece into a ball.
Flatten balls. (I use the bench scraper for this too.) Poke a hole in the middle of each dough ball with your thumb. To get the final bagel shape, I kind of roll the dough away from the hole. Whatever method works for you is fine.
Cover bagels with a clean towel and let rest for 10 minutes.
Line a baking sheet with parchment paper. (Greasing the baking sheet would work fine too.) Then you're ready to boil the bagels!
I boil 2 or 3 of them at a time. I use a slotted (flat) spatula to move the bagels to boiling water. Boil for them for 30 seconds each side for a total of a minute. Then move them to a wire rack with a paper towel underneath.
Once all the bagels have been boiled, move them to the baking sheet. Apply the egg wash with a pastry brush.
Bake in a preheated 375 degree oven for 20 to 25 minutes, until browned.
Notes
This recipe is for a two-pound machine. Use the dough setting.This recipe was developed and tested using US customary measurements. Metric measurements are calculated automatically.