Beautiful Bagels - (using bread machine to make the dough)

"These are what I would desribe as "best ever bagels". They are crisp on the outside and soft and chewy on the inside. I've had this recipe for years - and was passed on to me by another bagel lover. They are especially nice eaten whilst they are still warm, spread with Philadelphia Cream Cheese, thin slices of smoked salmon, a good squeeze of lemon juice and some freshly ground black pepper! They are also very nice for breakfast,toasted and spread with Philadelphia Cream Cheese,and raspberry jam!"
 
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photo by Jenny 2 photo by Jenny 2
photo by Jenny 2
photo by giovannacoraggio photo by giovannacoraggio
photo by carleigh2004 photo by carleigh2004
photo by carleigh2004 photo by carleigh2004
photo by its not easy being photo by its not easy being
Ready In:
5mins
Ingredients:
7
Yields:
8 bagels
Serves:
8
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ingredients

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directions

  • Place all the above ingredients into bread machine, and select'dough' cycle.
  • Stop the bread machine 40 minutes after the mixing starts (1 hour and 10 minutes from beginning of dough cycle).
  • Tip bagel dough out onto a lightly floured surface and gently knead by hand for about 1 minute.
  • Cut dough into 8 pieces.
  • Roll and'gently massage' each piece into a snake.
  • Dampen and overlap the ends pressing firmly to form a ring.
  • Place each ring on an individual piece of baking paper already lightly sprayed with oil.
  • Cover all rings with a sheet of baking paper and allow to rest.
  • Meanwhile, bring a large pan of water to the boil.
  • Carefully lowering each bagel one by one (about 4 at a time) into the pan of boiling water, slide the paper from each bagel ring away.
  • Gently turn bagels allowing about 40 seconds on each side.
  • Lift each bagel out and drain on absorbent paper towels.
  • Place drained bagels on baking baking tray already lined with baking paper.
  • Brush each bagel with lightly beaten egg mixed with 1 tablespoon water and 1/2 teaspoon of salt and sprinkle with lots of poppy seeds or toasted sesame seeds.
  • Bake in hot oven (220'C, Gas mark 7) for about 15 minutes- or until a nice deep golden brown colour.
  • Remove bagels from oven and place on wire rack.

Questions & Replies

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Reviews

  1. LeHoff
    My husband and my daughter just made these for lunch. They switched the quantity of white flour for whole wheat (so it was 2:1 white/wholewheat flour) and added raisins and cinnamon to half of the dough and they all turned out amazingly!!! Will definitely be making these again and again! Thank you for a great recipe!
     
  2. CJ13
    Made these for the first time last week and am making them again today. I changed the topping and made 1/2 with cinnamon and coarse sugar; the other half I sprinkled with a sea salt blend. Both were great and all are gone. Thanks for a great and easy reccipe.
     
  3. kim_schreader
    This is honestly the easiest recipe and was SO tasty! I switched the whole wheat (2 cups) and all-purpose (1 cup) so it was health and delicious. I never honestly thought I could make my own bagels for my family after seeing the complexity of other recipes, but this was wonderful! Thank you for sharing.
     
  4. Elizabeth Kayle M.
    We switched the topping to garlic salt and asiago cheese. Mmmmmmm they were very successful and delicious!!
     
  5. Here4goodrecipes
    This was my first attempt at making homemade bagels, but I must say that store bagels never looked appetizing enough for me to even attempt to taste, so I've never tasted store bought bagels before. After I pulled these beauties out of my oven, I could barely wait to sink my teeth in them...SUCCESS!!! They were yummy, my whole family loved these bagels.Thanks Karin for sharing this delicious recipe.
     
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Tweaks

  1. LeHoff
    My husband and my daughter just made these for lunch. They switched the quantity of white flour for whole wheat (so it was 2:1 white/wholewheat flour) and added raisins and cinnamon to half of the dough and they all turned out amazingly!!! Will definitely be making these again and again! Thank you for a great recipe!
     
  2. Liara
    Fabulous recipe and easy enough to do by hand. I've been afraid of making bagels because I thought it was too difficult but this has made me change my mind. Next time I will have to double the recipe since these didn't last long. I did use bread flour instead of all purpose flour, and skipped the gluten. These can be frozen and reheated and it still taste great (I managed to hide a couple..lol) Thanks!
     

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