Bread machine bagels

    3 hours 55 min

    If you love Bagels, you have to try this easy Bagel recipe, which enlists the help of your bread machine! You can use poppy seeds for the topping, or try sesame seeds. You can also leave them plain. These freeze well after they've cooled completely.

    783 people made this

    Serves: 9 

    • 225ml warm water (45 degrees C)
    • 1 1/2 teaspoons salt
    • 2 tablespoons caster sugar
    • 375g bread flour
    • 2 1/4 teaspoons dried active baking yeast
    • 3 litres boiling water
    • 3 tablespoons caster sugar
    • 1 tablespoon polenta (cornmeal)
    • 1 egg white
    • 3 tablespoons poppy seeds

    Prep:30min  ›  Cook:3hr25min  ›  Ready in:3hr55min 

    1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
    2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 litres of water to the boil. Stir in 3 tablespoons of sugar.
    3. Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
    4. Sprinkle an ungreased baking tray with polenta. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking tray. Glaze tops with egg white, and sprinkle with your choice of toppings.
    5. Bake in a preheated 190 C / Gas 5 oven for 20 to 25 minutes, until well browned.

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    Reviews in English (697)


    I have made these bagels several times now and they always turn out wonderful. Like most other people recommended I have increased the water to 1 1/8 cups and halved the quantities of both sugar and salt. I found that watching the bagel rolling video on YouTube was a great help, but I now cheat and use a medium cookie dough cutter to cut the bagel and then a very small round cutter to cut out the whole in the middle, to almost perfect results. I do find that the whole process takes a little too long to make from start to finish for breakfast, so I started freezing the dough. I make the dough as usual and cut in to shape, but before allowing the dough to rise. I place the bagels on a baking tray and freeze. Once the bagels have frozen I transfer them to a plastic container, using wax paper in between the layers. (I can usually get 3 layers in my containers). Then I can take out the desired number of bagels and thaw them in the microwave for 50 seconds on full power. I then let them rise in a warm place for 20 minutes. (I always heat the oven to 200 degrees for 2 minutes, before turning the oven off and placing the dough inside to rise). Then continue with the rest of the recipe, I boil each bagel for 1 minute on each side, glaze with the egg white and then cover with Asiago cheese and bake for 20-25 minutes, perfect!!!  -  12 Jan 2013


    I used to work in a Jewish Bakery. You should roll out the dough and then pinch to form a circle. Also, let the bagels rise for at least 1-2hrs after forming, this will enable them to take shape and not look so narly. I think 9 bagels for this amt. of dough is too much. Make 6, so they are big. The flavor was good, and its a fun thing to do with your kids, but I will stick to the bakery. Thanks for the recipe though, it was fun  -  04 Oct 2004  (Review from Allrecipes US | Canada)


    This recipe is fantastic! I increased the water to 1 1/8 cups as suggested by other reviewers. We love Panera Asiago Cheese bagels, so I added 1/2 cup shredded asiago cheese to the dough, shaped them, let them rise for 30 minutes (great tip!), boiled them, then topped each with a little more shredded asiago cheese. My husband said if he didn't know I made them, he would have thought they came from the bagel shop! Since the original recipe made 9 large bagels, which are pretty big, I made them again, and divided it to make 12. They were a little smaller, but a better portion for us. I'll be making this recipe again and again!  -  02 May 2007  (Review from Allrecipes US | Canada)