Bread Machine Bagels Recipe

Warm water: The base liquid that activates the yeast and helps form the dough.

White sugar: Feeds the yeast and adds a touch of sweetness to the bagels.

Salt: Enhances the flavor of the bagels and controls the fermentation rate of the yeast.

Bread flour: Provides the necessary protein content for a chewy texture.

Active dry yeast: Leavens the dough, making it rise and giving the bagels their structure.

When shaping the bagels, ensure that the dough balls are smooth and free of cracks. This will help them maintain their shape during boiling and baking. To achieve a uniform size, use a kitchen scale to weigh each piece of dough before shaping. Additionally, when boiling the bagels, avoid overcrowding the pot to ensure they cook evenly.

• warm water - Substitute with milk: Milk can add a richer flavor and a softer texture to the bagels.

• white sugar - Substitute with honey: Honey can provide a more complex sweetness and help with browning.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral content and flavor profile.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, but the bagels may be slightly less chewy due to the lower protein content.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without proofing and may speed up the rising process.

• Allow the bagels to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bagels soggy.

• For short-term storage, place the bagels in a paper bag or wrap them in a clean kitchen towel. This helps maintain their crusty exterior while keeping the inside soft. Store at room temperature for up to 2 days.

• For longer storage, use a plastic bag or an airtight container. Make sure to squeeze out as much air as possible before sealing. Store at room temperature for up to 5 days.

• To freeze, individually wrap each bagel in plastic wrap or aluminum foil. This prevents freezer burn and keeps them fresh. Place the wrapped bagels in a resealable freezer bag or airtight container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw frozen bagels at room temperature for about 1-2 hours. For a quicker option, microwave on a low setting for 30-60 seconds or until soft.

• To revive the bagels' crusty exterior, preheat your oven to 350°F (175°C). Place the thawed bagels directly on the oven rack and bake for 5-10 minutes. This will restore their crispiness and make them taste freshly baked.

• For an extra treat, slice the bagels in half and toast them. Spread with your favorite toppings like cream cheese, butter, or jam for a delightful breakfast or snack.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Lightly spritz the bagels with water to prevent them from drying out.
  3. Place the bagels directly on the oven rack or on a baking sheet.
  4. Heat for about 10 minutes or until they are warmed through and slightly crispy on the outside.

• Toaster Method:

  1. Slice the bagels in half horizontally.
  2. Place the halves in a toaster or toaster oven.
  3. Toast on a medium setting until they are heated through and have a slight crunch.

• Microwave Method:

  1. Place the bagels on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Microwave on medium power for 30 seconds to 1 minute, checking frequently to avoid overcooking.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Slice the bagels in half horizontally.
  3. Place the halves cut-side down in the skillet.
  4. Heat for 2-3 minutes on each side until they are warmed through and slightly toasted.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the bagels in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they don’t overcook.

• Bread machine: Used to mix and knead the dough automatically, ensuring a consistent texture.

• Measuring cups: Essential for accurately measuring the warm water and bread flour.

• Measuring spoons: Used to measure the precise amounts of sugar, salt, and yeast.

• Lightly floured surface: A workspace where you can turn out the dough and shape it without sticking.

• Knife: Useful for dividing the dough into 8 equal pieces.

• Baking sheet: A flat surface to place the shaped bagels on for rising and baking.

• Plastic wrap or clean kitchen towel: Used to cover the bagels while they rise.

• Large pot: Necessary for boiling water to cook the bagels before baking.

• Slotted spoon: Ideal for transferring the bagels from the boiling water to the baking sheet.

• Oven: Preheated to 425°F (220°C) for baking the bagels to a golden brown.

• Cooling rack: Allows the bagels to cool evenly after baking.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: If you don't have a bread machine, a stand mixer with a dough hook can save time on kneading.

Boil water in advance: Start boiling the water while the dough is rising to save time.

Shape bagels quickly: Use a small round cutter to make uniform holes in the dough balls.

Preheat oven early: Turn on the oven while the bagels are rising to ensure it's ready when you need it.