How to Make Bagel Bread with a Bread Machine

There’s nothing more satisfying than making bread machine bagels and bagel bread fresh out of the oven—a perfect fusion of effort and reward. Many people avoid making these chewy delights due to their labor-intensive reputation, but using a bread machine, is the best way and streamlines the process significantly.

In this guide, not only will you learn to create perfect bagels step-by-step, but you will also gain deeper insights into the science behind the bagel recipe, different preparation methods, potential pitfalls to avoid, and advanced bagel-making techniques that can elevate your results even further.

Whether you’re new to baking bread or seeking to refine your technique, this comprehensive guide includes everything you need, from dough preparation to baking optimization, to ensure your homemade bagel recipe rival those from your favorite bakery. Now, let’s expand our horizons and look into more advanced topics.

Ingredients for Bagels

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To get started, here are the basic ingredients you’ll need to make bagels using a Bread Maker:

• 1 ½ cups warm water (95-110°F): This temperature helps activate the yeast properly without killing it.
• 4 cups bread flour: High-protein bread wheat flour is essential for the chewy texture of bagels.
• 2 teaspoons salt: Salt regulates yeast activity and adds flavor.
• 2 tablespoons sugar or honey: This helps feed the yeast and adds a hint of sweetness.
• 2 ¼ teaspoons active dry yeast: Yeast is responsible for leavening the dough, giving it the necessary rise.
• Optional toppings: Sesame seeds, poppy seeds, coarse salt, or anything else you like.

Step-by-Step Instructions for Bagel Recipe Dough Preparation

Prepare the Ingredients

Add the warm water, sugar or honey, and yeast to the Bread Maker’s baking pan. Allow it to sit for about 5 minutes until it becomes frothy, indicating the yeast is active.

Next, add the bread flour and salt to the pan. Do not let the salt directly contact the yeast initially, as it can inhibit its activity.

Kneading with the Bread Maker

Select the “Dough” setting on the Bread Maker. This setting will knead the dough and allow it to rise. Typically, the cycle will take about one hour and 30 minutes. Monitor the dough after the first few minutes to ensure that it forms a cohesive ball that’s slightly tacky. If the dough is too sticky, add a tablespoon of flour until the texture improves. If it’s too dry, add a bit of warm water.

Shaping the Bagels

Once the dough cycle is complete, transfer the dough to a floured surface. Divide the dough into 8-10 equal portions (depending on your preferred size). Shape each portion into a smooth ball, then poke your thumb through the center to create a hole. Stretch the hole until it’s about 2 inches in diameter.

Boiling the Bagels

Bring a large pot of water to a boil. Preheat your oven to 425°F (220°C). Add 1-2 tablespoons of sugar, honey, or baking soda to the boiling water, depending on the type of crust you want. Carefully drop 2-3 bagels into the boiling water, boiling each side for about 1 minute. Boiling the dough is what gives bagels their signature chewy texture.

Did you know that bagels have close to 0% saturated fat?

Adding Toppings

With a slotted spoon, remove the boiled bagels from the water and place them on a parchment paper lined baking sheet. While the bagels are still wet, sprinkle on your desired toppings, such as sesame seeds, poppy, or coarse salt.

Baking the Bagels

Bake the bagels in the preheated oven for about 20-25 minutes or until golden brown. Rotate the parchment paper baking sheet halfway through to ensure even baking. Once done, allow the bagels to cool on a wire rack for at least 15-20 minutes before slicing.

Poke one of your fingers into the middle of the dough ball and gently pull the dough so the hole in the middle gets larger, creating your standard bagel shape. 

Place on a parchment paper lined baking sheet (lightly oiled if you don’t have parchment paper) and cover with a lightly damp cloth. 

Allow it to rest for 15 minutes.

Preheat your oven to 425*

Preheat your oven to 425* and boil a large pot of water while they rise.

Allow the water to boil hard, then turn the temperature to medium so the hard boil stops but the water is still piping hot. 

Place 3-4 bagels into the water simultaneously (or as many as you can handle). 

Boil each side for one or 2 minutes per side if you prefer a chewier bagel.

If you choose to add toppings to your homemade bagels, have them ready when the bagels come out of the hot water. 

Lightly coat with an egg wash and add your toppings. I chose to top half of mine with maple powder! 

Bake your bagels for 20 minutes or until golden brown outside, then cool on a wire rack.

Enjoy your Homemade Bagels!! 

 

Bagels may look similar, but critical differences exist between classic styles, particularly New York, Montreal, and Sourdough Bagels. The Bread Maker makes it easy to adapt your dough for different regional styles by utilizing specific techniques and dough compositions:

• New York Bagels: Known for their chewy texture, they are boiled in water with barley malt before baking. This gives them a distinct shine and malty flavor. The Bread Maker’s versatile pre-programmed settings allow for fine control over the texture, making it ideal for this type. Additionally, incorporating a touch of kosher salt into the boiling water can further enhance the flavor.
• Montreal Bagels: These are sweeter, smaller, and denser. They are often boiled in honey-sweetened water and baked in a wood-fired oven. While a wood-fired oven may not be practical for home use, the Bread Maker can prepare the dough precisely, and you can finish it with a high-temperature oven setting. For authenticity, consider adding a sprinkle of sesame seeds or poppy seeds immediately after boiling.
• Sourdough Bagels: By incorporating a sourdough starter, bagels can gain additional flavor and complexity. The Bread Maker can handle the extended fermentation time needed for sourdough, making the entire process easier to manage. For best results, allow the starter to ferment for at least 8 hours before mixing it into the dough.

Flavor and Dough Add-Ins: Elevating the Bagel Experience

While traditional bagels are a staple, experimenting with different dough add-ins can lead to unique flavors and textures:

• Cheese Bagels: Adding grated cheese directly into the dough during the kneading cycle in the Bread Maker can lead to a richer flavor. Cheddar, Asiago, or Parmesan are great choices. To take it up a notch, try incorporating cheese varieties like smoked gouda or pepper jack for an extra kick.
• Sweet Bagels: For a seasonal twist, consider adding ingredients like cinnamon and raisins, chocolate chips, or even pumpkin puree. For a sweeter experience, swirl maple syrup or honey into the dough.
• Savory Herbs: For an aromatic bagel, add herbs like rosemary, thyme, or oregano to the dough. These herbs will complement a range of savory toppings, enhancing the bagel’s overall flavor profile. Garlic and red onion powder can also add an extra layer of savory goodness.

Advanced Techniques for Bagel Dough Handling

Handling bagel dough is crucial in determining the final product’s quality. With the Bread Maker’s dual kneading paddles, you can achieve optimal gluten development, but here are more advanced handling techniques:

• Autolyse Method: Mix the flour and water in the Bread Maker before adding yeast and letting it rest for 20-30 minutes. This improves gluten development and dough elasticity without over mixing, producing a superior chewy texture. Autolyse can also enhance the dough’s hydration, making it easier to shape.
• Biga and Poolish Pre-Ferments: You can use pre-ferments like a biga or polish for a more complex flavor. Prepare these in advance and add them during the kneading cycle. The Bread Maker’s customizable cycles make incorporating these pre-ferments into the dough easy. Using pre-ferments will result in a more nuanced flavor profile, with a slight tanginess and deeper aroma.

High Altitude Bagel Adjustments

Baking at high altitudes (above 3,000 feet) can be challenging due to lower air pressure, which affects yeast activity and hydration levels. The Bread Maker, with its programmable settings, allows precise adjustments that help adapt for high altitude baking:

• Adjusting Yeast Amount: Use less yeast to prevent overproofing, which is common in high-altitude environments. A good rule is to reduce yeast by about 25%.
• Increased Hydration: Add more water than usual to counteract the drier air. Monitor dough consistency during the kneading cycle and adjust accordingly. If the dough appears too sticky, you may also consider adding a bit more flour.
• Shorter Rising Times: Due to the faster rising times at high altitudes, monitor the dough and reduce the proofing time if necessary to prevent over-proofing.

Experimenting with Toppings and Glazes

Toppings can elevate the visual appeal and taste of your bagels. Here are some options you may not have considered:

• Seed Blends: Mix sunflower seeds, pumpkin seeds, and chia seeds to create a nutritious topping. Toast the sesame seeds beforehand for extra flavor.
• Glazes for Flavor: An egg white and honey glaze provides a sweet shine, while a beer glaze gives a malty, complex flavor perfect for savory bagels. Apply the glaze before baking, immediately after the boiling step. Sprinkle coarse kosher salt after applying the glaze for an extra crunchy finish.
• Cheese-Crusted Bagels: For a crispy crust, sprinkle grated cheese (like cheddar) on top of the bagels just before baking. The Bread Maker ensures a perfect pre-bake dough consistency that can carry even heavy toppings. Try using a combination of cheeses for a richer crust.

Creating Bagel Sandwich Variations

Bagels aren’t just for breakfast; they make excellent bases for creative sandwiches. Here are some examples:

• Bagel Breakfast Sandwich: Fill a classic bagel with scrambled eggs, smoked bacon, and avocado slices. Add a slice of cheese and avocado toast to the assembled sandwich for a melty, indulgent experience.
• Mediterranean Bagel: Use a rosemary herb bagel filled with hummus, roasted red peppers, cucumbers, and feta cheese. Add a dash of za’atar spice for an authentic Mediterranean flavor.
• Bagel Burger: Use larger-sized bagels as a base for a juicy burger patty. The dense texture of a bagel can stand up well to all the classic burger toppings. Add caramelized red onions and spicy aioli for extra depth of flavor.

The Science of Bagel Crust and Chew

Bagels are defined by their dense, chewy interior and crisp exterior. Understanding the scientific processes helps you master their texture:

• Boiling to Set the Crust: Boiling the bagel dough gelatinizes the surface starches, which prevents the bagel from over-expanding in the oven. Adding baking soda to the boiling water raises the pH, resulting in a shinier, more blistered crust. The Bread Maker’s programmable features allow you to get just the right level of kneading, ensuring the dough is ready for boiling. Adding a touch of honey to the water can also enhance the bagel’s sweetness.
• Oven Steam for Extra Crispiness: To enhance the crust, bake the bagels in an oven with added steam. Place a pan of hot water in the oven during the first 10 minutes of baking to create steam, which helps develop a crispy exterior. Alternatively, spray the oven walls with water after placing the bagels in.

Creating Gluten-Free Bagels

For those with gluten sensitivities, the Bread Maker can make gluten-free bagels. By using a mixture of gluten-free flour blends and additional binders like xanthan gum, you can achieve a chewy consistency similar to traditional bagels. The machine’s consistent kneading ensures the mixture is thoroughly combined. Add psyllium husk for better elasticity and structure, which helps mimic gluten’s chewiness.

Incorporating Alternative Flours

Experimenting with flours other than traditional bread flour can result in unique flavors and nutritional benefits:

• Spelt Flour: Adds a nutty, slightly sweet flavor. With a stand mixer, mix with bread flour for better gluten development. Spelt also has a higher mineral content, adding more nutrients.
• Rye Flour: Great for darker, earthier bagels. Rye bagels pair well with smoked fish and cream cheese. Add a teaspoon of caraway seeds for an even more distinct rye flavor.
• Buckwheat Flour: Gluten-free and gives a rustic texture. The Bread Maker can easily handle these less common flours, ensuring even mixing. Buckwheat flour also gives a slight nuttiness that pairs well with honey as a topping.

Fermentation Time and Cold Proofing

Cold fermentation is an advanced technique that helps develop more complex bagel flavors. After using the Bread Maker to knead and prepare the dough, let it ferment in the refrigerator for 12-24 hours. This extended, cold fermentation process slows the yeast activity, resulting in a more flavorful bagel with a slightly tangier taste. If time allows, try a 48-hour fermentation for even greater flavor depth.

Bagel Boiling Solutions for Different Results

The length and contents of your bagel water can greatly impact the texture and flavor:

• Honey Water Boil: Add honey or maple syrup to the boiling water for a sweeter crust. This technique is often used for Montreal-style bagels. Honey adds a subtle floral note that pairs well with cream cheese.
• Baking Soda vs. Lye Boiling: While baking soda is common, food-grade lye can be used for an even more pronounced crust. This is a more advanced step, but the results are worth the effort if you prefer a deeply browned, pretzel-like exterior. Always handle lye with care, using gloves and proper ventilation.

Advanced Bagel Finishes: Filling and Stuffing Bagels

Take your bagels to the next level by experimenting with filled bagels:

• Cream Cheese-Stuffed Bagels: Add a dollop of cream cheese into each dough ball before shaping them into rings. The Bread Maker ensures the dough consistency is perfect for handling fillings. For added flavor, using a stand mixer, mix herbs or fruit preserves into the cheese.
• Savory Stuffed Bagels: Stuff your bagel with cheese, jalapeños, or even caramelized onions for a surprise when you bite into it. Ensure the filling is evenly distributed for the best experience.

The Role of Malt Syrup in Bagel Dough

Malt syrup plays a significant role in achieving authentic bagel flavor. The Bread Maker allows easy integration of liquid ingredients like malt syrup during mixing. Adding malt to the dough and the water enhances the rich, traditional flavor often found in bakery bagels. Malt also contributes to the color of the crust, making it darker and more visually appealing.

Troubleshooting Bagel Dough Problems

When using the Bread Maker, it’s unlikely to encounter many issues due to its precision, but there are a few common bagel dough problems:

• Dough Too Sticky: Ensure flour measurement is accurate. If the dough seems overly sticky during kneading, add a tablespoon of flour at a time. Using a dough scraper can also help manage sticky dough more easily.
• Bagels Too Dense: Under-kneading or overproofing are common culprits. The Bread Maker provides a kneading process that helps develop the ideal gluten structure, so let it complete its full cycle. If bagels are consistently too dense, consider reducing the proofing time slightly.

Using the Bread Maker for Large Batches

You might want to make bigger batches of bagels for events or larger families. The Bread Maker has a capacity that allows you to double the bread recipe easily:

• Scaling Ingredients: If doubling the bread recipe, ensure your bread maker can handle the increased volume without compromising the kneading process. Be cautious not to overfill the machine, which could lead to uneven mixing.
• Bulk Proofing: Divide and proof once the dough cycle is complete. Ensure ample space for your divided bagels to rest before boiling. You can also stagger boiling and baking times to smooth the kitchen workflow.

History and Tradition Behind Bagels

Understanding the cultural background of bagels can enrich the baking experience. Bagels have deep roots in Jewish Eastern European culture, traditionally baked to celebrate community and survival. Knowing the history helps bakers appreciate the art behind the process.

With the modern convenience of a Bread Maker, you can bring that tradition into your kitchen more easily than ever. Bagels were often given as gifts to celebrate the birth of a child, symbolizing the circle of life. By creating bagels at home, you’re continuing this rich tradition that dates back centuries.

This expanded guide explores bagel-making in-depth, including advanced methods, cultural context, and experimenting with flavors and techniques. The Bread Maker is emphasized throughout as a versatile, essential tool for simplifying complex baking processes while producing consistently delicious bagels. Whether you’re a home baker or an enthusiast looking to master bagel-making, this guide has something for every skill level.

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