Prep 30 mins
Cook 3 hrs 25 mins
I have yet to try, but I love bagels. They are versatile, so you can use any topping you like! I'm going to use either garlic or onion.
- 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
- 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°F (190°C) oven for 20 to 25 minutes, until well browned.
I have made these twice now. They are wonderful! I used 1 1/4 cups water rather than 1 cup since that sounded right to me based on 3 cups of flour and other recipes I perused. I also use half fresh ground whole wheat flour and half bread flour. The first time i added 1 T of cinnamon and 1/2 c. raisins. We thought they were great, but my dd didn't like the raisins so the second time I just added the cinnamon. Thanks for a great recipe!
Excellent - I used an "everything" topping and they were great. Two tbs each of poppy seeds, sesame seeds, granulated garlic and dried onion. One tbs of kosher salt. Yum
I don't want to rate it because the flaws I found were most likely of my own fault. I used whole wheat bread flour and didn't have any cornmeal. The bagels were really hard and chewy. They tasted slightly salty for my taste too. However, I am DEFINITELY going to try it again with a couple substitutions. Maybe adding a little more sugar because I wanted a slightly sweeter bagel and maybe reducing the flour by 1/4 of a cup or so or adding more yeast to make them less firm.