Bread Maker Bagels

"Bagels do take a little extra work , but a bread machine sure helped cut down the work."
photo by Chef Baker Buff photo by Chef Baker Buff
photo by Chef Baker Buff
photo by Sandra E. photo by Sandra E.
photo by Sandra E. photo by Sandra E.
photo by Sandra E. photo by Sandra E.
photo by jenm42 photo by jenm42
Ready In:
1hr 15mins




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

Questions & Replies

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  1. 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!!
  2. 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!
  3. 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.
  4. Excellent recipe. I have lowered the salt to 1/4 tsp. for dietary reasons, and they are still fabulous. I let the dough rise longer than 20 minutes, or punch it down twice, for nice, chewy sandwich rolls. I boil them just like bagels. Thanks!!
  5. I used 1 tsp of salt, 2 cups of ww flour and canola oil. I made some plain and some with poppy seeds. I think cutting into 8 servings would be better as I got several small ones. Hubby really liked them. I baked them on a slightly greased cookie sheet with cornmeal sprinkled. The cornmeal got a bit goey from putting the wet bagels down. It resulted in a really thick bottom crust. I think next time I'll dip the wet bagels in cornmeal for the bottom and then dip the tops too without using egg, and bake on parchment paper. I think I may skip the broil step too, I didn't really see the point, I think they'd be better with a shorter boil and longer bake too.


  1. GREAT recipe! I was impressed by how well these turned out. I made a second batch the same day, since they were already gone! A few modifications: I used kosher salt, although it didn't specify; but for my second batch I doubled the amount of salt and they tasted more like bagels. I only boiled them for 1 minute on each side instead of 7 total. I didn't use the egg white to adhere toppings because my son is allergic to eggs; instead I dipped them into a plate of toppings while they were still sticky from boiling. I used dehyrdated onions and salt as toppings instead of poppy seeds. I will definitely be making these again and again and again.


I'm a farm girl from Ontario, now living in Newfoundland for 27 years and love it. Lots of fresh air and a beautiful view of the water. Space to enjoy all my flower beds, and friendly people. I love to cook and feed people well, with all my added Newfoundland recipies its no problem. My favorite cook books are a set of Betty Crocker books, 20 in all, which I have had for at least 35 years.
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