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This is how bagels are suppose taste, along
with having the perfect texture you can only get from a "boiled-first
and then baked" bagel. You'll never be content eating another
mass-produced commercial bagel again. Although making homemade
bagels may appear to be complicated, it really isn't, especially
when a bread machine is used to make the dough, which eliminates
much of the "work".
Another delicious recipe from our Family-Favorite
Bread Machine New
York-Style Homemade Bagels
- 1 1/2 cups warm water (110°F to 115°F
| 45°C )
1 tablespoon granulated sugar
1 tablespoon vegetable oil
2 teaspoons malt syrup or powder
2 teaspoons kosher or sea salt
4 1/2 cups unbleached bread flour
- 1 tablespoon dry active yeast
- Kettle Water:
Water as needed
2 tablespoons malt syrup or powder
1 teaspoon kosher or sea salt
- Optional Toppings:
Sesame seeds, poppy seeds, minced fresh garlic, minced fresh onion, caraway seeds, coarse salt,
shredded cheese, chopped fresh herbs, etc.
- Place dough ingredients in bread pan in
the order as listed. Select the dough cycle, and press start.
Stop the machine once the first kneading cycle* is complete
and allow the dough to rest in the pan with the lid of machine
closed for about 15 minutes.
- Divide dough into 8 sections and form
each section into 10-inch long strips. Form into rings, pitching
the ends together to seal. Place on a lightly floured surface,
cover, and let bagels rest 15 to 20 minutes while they rise and
become just slightly puffy.
- For Kettle Water: Meanwhile, fill a large
cooking pot three quarters full with water. Add the malt syrup
or powder and salt. Bring water to a boil.
- Preheat oven to 450°F (230°C).
Grease two large baking sheets and sprinkle lightly with corn
meal, tamping bottom of pans to spread evenly and to remove excess
corn meal, as needed. Set aside.
- Line either the countertop near your stove
with a kitchen towel, or line a large baking sheet with kitchen
towel and place near the stove. Reduce the boiling water to a
simmer and cook 2 bagels at a time (do not crowd the pot). Simmer
bagels for about 45 seconds on one side, then turn and cook other
side for another 45 seconds, remove and drain bagels on the towel-lined
countertop or baking sheet.
- Carefully transfer bagels to prepared
baking sheets. If desired, sprinkle with the toppings of your
- Place in the preheated oven and reduce
heat to 425°F (220°C), and bake about 17 to 20 minutes,
or until golden brown.
- Transfer bagels to wire rack to cool completely.
Makes 8 bagels.
*The first kneading cycle is after
the initial "mixing" cycle.
Storage Suggestion: To store in freezer,
first carefully slice cooled bagels in half with a serrated bread
knife, place a small piece of plastic between the bagel halves
and then place bagels in a plastic zipper-style freezer bag.
When you're ready to enjoy a bagel, the two halves will come
apart easily, ready to toast without having to pry apart or thaw...best
of all, it will have that fresh, just baked taste and texture.
Nutritional Information Per Serving (1
bagel without toppings): 310.5 calories; 8% calories from fat;
3.1g total fat; 0.0mg cholesterol; 487.2mg sodium; 113.5mg potassium;
59.5g carbohydrates; 2.2g fiber; 1.8g sugar; 57.3g net carbs;
Copyright Hope Pryor, please see Terms
of Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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