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

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Serves: 8,Yield: 8bagels
  • About This Recipe

    “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!”

    Ingredients

  • 3teaspoonsyeast
  • 2cupsall-purpose flour
  • 1cupwhole wheat flour
  • 2tablespoonsgluten flour
  • 1 1/2 teaspoonssalt
  • 2tablespoonshoney
  • 1 1/4 cupswater
  • 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.
  • Reviews

  • “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!”

  • “Made these for the first time last week and am making them again today.I changed the topping and made 1/2with 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.”

  • “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.”

  • “These were awesome!! Didn’t take too long and taste great. I followed the recipe to a “t”, and added dehydrated blueberries to them so they would be blueberry bagels. My oldest son loves blueberry bagels and he told me never to buy them at the store again after tasting these. Thanks for a great recipe. I will be making these on a regular basis!!”

  • “Very good bagels but I messed up and will try again.Forgot to put the egg on and seeds before baking.Also thought 220 deg C was 400 deg F.oops.Will bake at the correct temp.(425)next time. Because of the wrong temp.Mine took much longer to bake.(35 min.)Still very good and DH has eaten two of them already.”

  • “AMAZING – if you are looking at this recipe – stop and make it – you will consider opening a bakery!!Couldn’t be easier using the bread machine to make the dough.I did let them rise 30 minutes on after shaping as they don’t rise in the boiling/baking process.Have fun!”

  • “These smelled great and looked great and tasted pretty good out of the oven. However, once toasted, they had a rather chewy and elastic texture. I wonder if this might be because there is no added fat (margarine, oil etc.)? These are best eaten the day they are made, I think. An ok recipe, but I probably won’t be making these again.”

  • “I made these today, and all I can say is FABULOUS!! I made them cinnamon raison and they turned out absolutely devine!! No more store bought here, thank you so much , I will be making these again very soon!!:)”

  • “This is the best bagel recipe I have ever tried and belive me I have tried many.These are just the way a bagel should be .Thanks for a gread recipe.Jendajay”

  • “Holy mackeral!Fantastic!I didn’t know you could make bagels like this at home.I used half whole wheat flour and half bread flour then used the recipe as otherwise written.My bagels are beautiful!I rolled each piece into a snake about 8″ long with tapered ends, moistened EACH end with water, and overlapped them. They held perfectly.Don’t overlook the oiled paper as it is important as I realized after forgetting that part.My whole family thanks you for sharing this.”

  • “Thank you thank you for such a simple and delicious recipe. My children ate all 8 bagels at once and said they did not need any spreads on they were so good. The adults did not get a look in… lol…I love the fact that these bagels do not have added fat and are relatively healthy with the wholewheat flour and honey. My bagels were dimpled but still delicious and I did have to use quite a bit of flour to knead to prevent sticking. I would also suggest draining the bagels on a rack rather than paper towel to remove as much water as possible. Wendy”

  • “This is my first time making bagels, and they turned out wonderfully! I have put off ever trying them, because they looked too hard. Oh not so! These were easy and came out so yummy. Everyone here has decided there will be no more store bought bagels in this house :)”

  • “I had some trouble with this recipe, which is why I am not rating it.Not realizing the importance of gluten flour, I didn’t use it because I didn’t have it.Also, I didn’t have enough AP flour so I subbed some WW pastry flour.Add to those the fact that I tried boiling all the bagels at once in a pan that wasn’t nearly big enough, and you’ve got a recipe for disaster.Although they didn’t come out quite right, the flavor was pretty good and I intend to try them again, only this time actually following the recipe.Thanks!”

  • “I followed the recipe exactly.Baked them for about 18 minutes at 425 F.They came out great!Oh, and I did the “poke a hole through a dough ball” shaping method.”

  • “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!”

  • “Well….they weren’t BEAUTIFUL……but they were delicious, lol.I don’t think I paid enough attention to my rolling technique, because some of them were a bit “bumpy” on the outside (hence, the lack of “beauty”)and some of them weren’t pinched together adequately enough, so it was obvious where they were joined together.I used 2 cups of whole wheat and one cup of all purpose flour (trying to be healthy)The flavor and texture was wonderful, and produced a dense, cheweybagel that is full of good carbs and fiber, and very filling.”

  • “I really liked these.They were super moist and chewy.Perfect for breakfast! One thing I forgot to do was wet the dough when I connected the circle.Oops!Half of them turned out to be crescents. ;o) Thanks!”

  • “The bagels are really beautiful. I did change a few things. I shaped them by pokinga hole in the middle ofeach piece.And I increased the proportion of whole wheat flour to a half amount of all flour. I recommend them highly. I made the bagels for my DH, butended up eatingthemmyself. Thank you for posting this, Karin”

  • “I’ve been making bagels by hand for years, and they have never come out like these.It’s a great recipe – idiot proof and tasty.My only problem is there are none left 5 minutes after I get them out of the oven.Thank you.”

  • “they came out perfect: glossy and tasty! they are a little crocked (a little misshaped) but taste so much better than store-bought. I will definitely be makeing them again. thx karinb for the pointers!”

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