Total Time
1hr 15mins
Prep 40 mins
Cook 35 mins

Bagels do take a little extra work , but a bread machine sure helped cut down the work.

Ingredients Nutrition


  1. Add the first 6 ingredients to a 11/2or2 pound bread machine.
  2. Select the dough cycle.
  3. When cycle is done remove the dough and punch down, cover and let sit 10 minutes.
  4. Divide dough into 9 portions, Shape quickly into a ball.
  5. Punch a hole in center, 2 inches hole.
  6. Place on greased cookie sheet, let rise 20 minutes timing from first one made.
  7. Broil 2 minutes turning after 1 minute (opt.) Bring to boil 6 cups of water and 1 tblsp. sugar.
  8. Simmer bagels 7 minutes turning once.
  9. Put back on baking sheet.
  10. Mix egg white and brush on and add poppy seeds.
  11. Bake 375 for 25 minute.
  12. or until tops are golden brown.
  13. Cool.
Most Helpful

These were absolutely fantastic and waaaaay easier than I had expected. I made a few changes. I used spelt flour and added an additional 1/2 cup of 12 grain cereal from bulk barn and 1/4 cup flax seeds so I needed to add an extra few tbsp of water. I also added about 1-1/2 tsp of garlic and onion powder. I didn't broil them at all, I just skipped that step and went straight to boiling. I also didn't brush them with anything cause I didn't want the outside crispy at all. I made 8, since breaking the dough into 9 evenly was a pain, but they were quite large, so next time I think I'll split it into 10 and see how small they are, but I think that will be the perfect size for lunch or a snack. I'll be making them again tomorrow. Thanks so much for posting!!

Colleen M. February 11, 2011

Thank you so much! My whole family loved these! They were so nice and crispy on the outside and soft on the inside. I will be making these again and again. Thank you again for sharing this with us!

JessSenk September 27, 2009

Hi! This was my first attempt making bagels. I waited until I'd tried some other recipes before reviewing - thought maybe I could skip the broiling step, but when I tried letting it do a slow rise, or skipping a step, the texture wasn't right. (Except with whole wheat flour, which seems to do okay with a slow cold rise.) This recipe as written is still the best recipe I've found for really bagely bagels. Takes a while, but very good! Thanks for posting.

Mymble February 14, 2009