Bread Machine Bagels
The boys like to help me shape the bagels. We come up with quite a few unusual shapes. These are quick and easy. We toast them and serve them for breakfast with cream cheese.
- Ready In:
- 1 1⁄8 cups lukewarm water
- 3 1⁄2 cups bread flour
- 3 1⁄3 tablespoons brown sugar
- 1 teaspoon salt
- 2 1⁄4 teaspoons active dry yeast (1 packet)
- 1 egg, mixed with
- 2 tablespoons water
- poppy seed (optional)
- sesame seeds (optional)
- Measure first 5 ingredients into bread machine in the order recommended by the manufacturer.
- Select dough setting.
- When cycle is completed, remove the dough from the machine.
- Place dough on a floured surface.
- Divide into 10 parts.
- Form into balls, gently press thumb through center of ball and slowly stretch into bagel shape.
- Place on a greased baking sheet, cover with a damp cloth and set in a warm place to rise.
- Bring three quarts of water and one tablespoon of sugar to a rapid boil in a large sauce pan.
- Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling water.
- Boil on each side for 1 to 2 minutes.
- Remove and cool on wire rack 1 minute.
- Brush with egg wash and sprinkle with sesame or poppy seeds, if desired.
- Bake at 400 degrees on a baking sheet sprinkled with cornmeal until golden.
MY PRIVATE NOTES
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This is the second time I've made the recipe. Look, it's not knocking my socks off or anything. It's okay. It's close to a bagel. It's tough. It's missing the crispy outside and creamy/chewy inside that makes a bagel really great, though. It's okay. The convienence of a bread machine is a big plus. And they taste good, if not plain.Reply
Finally--homemade bagels that are actually thick enough to slice! These are easy, and very tasty. I sprinkled half of them with poppy seeds and half with minced onion. It's unfortunate that there's no baking time listed. Even though baking times are only a guideline, I could have used that guideline. I had to rely on guesswork, and ended up having to put the bagels back in the oven because they weren't done. I would say somewhere between 30-40 minutes would be right. I also think the water, sugar and cornmeal should have been listed in the ingredients (or near the top since they shouldn't be included in the nutritional analysis). I knew to use them because I've attempted bagels before, and because I read recipes several times before I make the dish, but an inexperienced baker might have problems. But the bagels are excellent; I might try the recipe with a little rye flour next time. Made for 1-2-3 Hits Tag.1Reply
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