Bread Machine Bagels Recipe

Warm water: Used to activate the yeast and form the dough.

Salt: Enhances the flavor of the bagels.

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

Bread flour: Provides the necessary gluten for a chewy texture.

Active dry yeast: Leavens the dough, making it rise.

Boiling water: Used to boil the bagels before baking, which gives them their characteristic texture.

White sugar: Added to the boiling water to enhance the bagels' flavor.

When shaping the bagels, ensure that the dough is smooth and free of cracks. This will help the bagels maintain their shape during the boiling process. Additionally, when you poke a hole in the center, make it slightly larger than you think necessary, as the dough will contract during boiling and baking.

• warm water - Substitute with milk: Milk adds a richer flavor and can make the bagels slightly softer.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• white sugar - Substitute with honey: Honey adds a natural sweetness and can contribute to a more golden crust.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, but the bagels may be less chewy as it has a lower protein content.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and may rise faster.

• boiling water - Substitute with broth: Using broth can add a subtle flavor to the bagels during the boiling process.

• white sugar (for boiling) - Substitute with malt syrup: Malt syrup is traditional in bagel making and adds a distinctive flavor and color.

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

• For short-term storage, place the cooled 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 resealable plastic bag or an airtight container. Ensure the bagels are completely cool before sealing to avoid moisture build-up. Store in the refrigerator for up to 1 week.

• To freeze bagels, slice them in half horizontally before freezing. This makes it easier to toast them directly from the freezer. Place the sliced bagels in a single layer on a baking sheet and freeze until solid, about 1-2 hours.

• Once frozen, transfer the bagels to a resealable plastic freezer bag or an airtight container. Label with the date and store in the freezer for up to 3 months.

• When ready to enjoy, reheat frozen bagels by toasting them directly from the freezer. Alternatively, you can thaw them at room temperature for about 30 minutes before toasting or warming in the oven.

• For a softer texture, wrap the bagels in a damp paper towel and microwave for 20-30 seconds. This method is particularly useful for bagels that have been stored in the refrigerator.

• If you prefer a crispier crust, preheat your oven to 375°F (190°C) and bake the thawed bagels for 5-10 minutes. This will refresh their texture and make them taste freshly baked.

• oven method: Preheat your oven to 350°F (175°C). Place the bagels on a baking sheet and cover them loosely with aluminum foil. Heat for about 10 minutes, or until they are warmed through. This method helps to maintain the crispiness of the crust while ensuring the inside is soft and warm.

• toaster method: Slice the bagels in half and place them in a toaster. Toast them on a medium setting until they are golden brown and heated through. This method is quick and gives the bagels a nice crunch.

• microwave method: Place the bagels on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for about 20-30 seconds. This method is the fastest but may result in a softer crust.

• skillet method: Heat a non-stick skillet over medium heat. Slice the bagels in half and place them cut-side down in the skillet. Cook for 2-3 minutes, or until the cut sides are golden brown and the bagels are heated through. This method adds a slight crispiness to the cut sides.

• air fryer method: Preheat your air fryer to 320°F (160°C). Place the bagels in the air fryer basket and heat for 3-4 minutes. This method ensures a crisp exterior and a warm, soft interior.

• steaming method: Bring a small amount of water to a boil in a pot. Place a steamer basket over the pot and add the bagels. Cover and steam for 1-2 minutes. This method keeps the bagels soft and moist.

• Bread machine: This is used to mix and knead the dough automatically, ensuring a consistent texture and rise.

• Large pot: Essential for boiling the bagels, which gives them their characteristic chewy texture.

• Slotted spoon: Useful for removing the bagels from the boiling water without excess liquid.

• Baking sheet: Needed for arranging the boiled bagels before baking them in the oven.

• Oven: Used to bake the bagels to a golden brown finish.

• Measuring cups: For accurately measuring the water and flour.

• Measuring spoons: For measuring the salt, sugar, and yeast precisely.

• Clean towel: Used to drain the boiled bagels briefly before baking.

• Knife: For cutting the dough into equal pieces.

• Thumb: For poking a hole in the center of each dough ball and twirling to enlarge the hole.

Use a stand mixer: If you don't have a bread machine, use a stand mixer with a dough hook to knead the dough.

Pre-measure ingredients: Measure all ingredients in advance to streamline the process.

Boil in batches: Boil multiple bagels at once to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Preheat oven early: Start preheating your oven while shaping the bagels to save time.