There’s something magical about a fresh, chewy bagel with a crisp crust, and now you can make them easily at home with the help of your bread machine. This recipe uses the machine to mix and knead a high-gluten dough to the perfect consistency, taking the guesswork and effort out of the process.
After a quick rise, you simply shape the dough, give the bagels a brief boil in honey-water, and bake until golden. The result is an authentic, dense-yet-airy, chewy bagel that rivals any bakery’s—and you get to choose your favorite toppings, from classic sesame seeds to everything seasoning.
The Science of the Chewy, Boiled Crust
The signature chew of a true bagel comes from two key steps: a high-gluten dough and boiling before baking. Bread flour, with its higher protein content, develops a strong gluten network during kneading, providing structure and chew.
The bread machine ensures this kneading is thorough and consistent. The boiling step is non-negotiable. Dipping the shaped bagels in simmering water with honey or malt syrup gelatinizes the starches on the surface almost instantly. This forms a thin, gel-like barrier that seals the dough.
When baked, this barrier prevents the bagel from rising too much, resulting in the dense, chewy crumb, while allowing the exterior to bake into a shiny, crisp, and blistered crust. The brief boil also sets the shape, giving bagels their iconic look.
Ingredients
For the Dough (Makes 6-8 bagels):
- 1 cup + 2 tablespoons (270ml) warm water (105-115°F / 40-46°C)
- 1 ½ tablespoons (30g) granulated sugar
- 1 ½ teaspoons salt
- 3 ½ cups (438g) bread flour
- 2 ¼ teaspoons (1 packet / 7g) active dry yeast or bread machine yeast
For the Water Bath & Toppings:
- 8 cups (2 liters) water
- ¼ cup (85g) honey or barley malt syrup
- 1 egg white, beaten with 1 tbsp water (egg wash)
- Toppings of choice: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic, dried onion, coarse salt
Instructions
1. The Loaded Bread Machine Pan: Add the warm water, sugar, salt, bread flour, and yeast to the bread machine pan in the order recommended by your manufacturer (usually liquids first, then dry, with yeast last).
2. The Dough Cycle Complete: Select the “Dough” cycle on your bread machine and press start. The machine will mix, knead, and perform the first rise. At the end of the cycle, you will have a smooth, elastic dough ball.
3. The Portioned Dough Balls: Turn the dough out onto a lightly floured surface. Gently deflate it. Divide the dough into 6-8 equal pieces (about 4 oz / 115g each for 6 large bagels). Roll each piece into a tight, smooth ball.
4. The Shaped Bagels: To shape each bagel, poke a floured finger through the center of a dough ball. Gently stretch and rotate the dough around your fingers to widen the hole to about 1.5 inches across. Place the shaped bagels on a lightly greased or parchment-lined baking sheet.
5. The Risen, Puffy Bagels: Cover the shaped bagels with a clean kitchen towel and let them rest and rise at room temperature for 20-30 minutes. They will become slightly puffy. Meanwhile, preheat your oven and prepare the water bath.
6. The Simmering Honey Water Bath: In a large, wide pot, bring 8 cups of water and the honey (or malt syrup) to a gentle simmer.
7. The Boiled Bagels: Carefully lower 2-3 bagels at a time into the simmering water using a slotted spoon or spider strainer. Boil for 30 seconds, flip them over, and boil for another 30 seconds. Remove and drain well on a clean kitchen towel.
8. The Topped & Panned Bagels: Place the boiled bagels back on the parchment-lined baking sheet. Brush the tops lightly with the egg wash. Immediately sprinkle generously with your chosen toppings while the wash is still wet.
9. The Baked, Golden Bagels: Bake at 425°F (220°C) for 20-25 minutes, until the bagels are deep golden brown and shiny. Transfer to a wire rack to cool completely before slicing.
Pro-Tips for Bagel Success
- Use Bread Flour: Its high protein content is essential for the chewy texture. All-purpose flour will yield a softer, less authentic bagel.
- Don’t Skip the Boil: This step is what makes a bagel a bagel. It creates the shiny, crisp crust and chewy interior.
- Simmer, Don’t Rolling Boil: A gentle simmer is perfect; a violent boil can cause the bagels to lose their shape.
- Boil in Batches: Don’t crowd the pot. Boiling 2-3 at a time ensures even cooking and maintains the water temperature.
- Drain Well: Let excess water drip off before returning to the baking sheet to prevent sogginess.
- Egg Wash for Adhesion: The egg wash helps the toppings stick and contributes to a beautiful golden shine.
- Get Creative with Toppings: Mix and match seeds, or try a cinnamon-sugar topping for a sweet version.
- Shaping Tip: If the hole shrinks during proofing or boiling, you can gently re-stretch it before baking.
- Storage: Store in a paper bag at room temperature for 1-2 days for best texture, or slice and freeze for longer storage.
- Serving: For the true experience, slice and toast, then slather with cream cheese.
These Bread Machine Bagels bring the joy of genuine, chewy bagels within easy reach of any home baker.