Bread Machine Bagels

SUBMITTED BY: Cristy Chu PHOTO BY: CARODUN

"Quick and easy bagels you can make with your bread machine! You can use whatever topping that you wish, many like poppy seeds."

PREP TIME	30 Min
COOK TIME	3 Hrs 25 Min
READY IN	3 Hrs 55 Min

SERVINGS & SCALING

Original recipe yield: 9 bagels

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white
3 tablespoons poppy seeds

READ REVIEWS (285)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Oct. 4, 2004 by BajaValle

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 and not look so narly. I think 9 bagels for this amt. of dough is too much. Make 6, so they are big. The flavor was good, and its a fun thing to do with your kids, but I will stick to the bakery. Thanks for the recipe though, it was fun:)

11 users found this review helpful

Reviewed on Jul. 21, 2003 by ACHOCOCAT

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 and chewy. They were really easy to make, as well. Just a note: They do rise in the boiling water and in the oven, so you might want to make the center hole quite large.

9 users found this review helpful

Reviewed on Dec. 12, 2007 by Amber

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 an hour, punch it down and repeat. After making the bagels into their shape I let them sit for an hour to make sure they are nice and fluffy. I usually get 9 large bagels. I used 2 tbs of molasses in the water instead of sugar. I also used olive oil glaze because the egg had a funny after taste

8 users found this review helpful

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