This is how bagels are suppose taste, alongwith having the perfect texture you can only get from a “boiled-firstand then baked” bagel. You’ll never be content eating anothermass-produced commercial bagel again. Although making homemadebagels may appear to be complicated, it really isn’t, especiallywhen a bread machine is used to make the dough, which eliminatesmuch of the “work”.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Bread Machine NewYork-Style Homemade Bagels
Dough: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 flour1 tablespoon dry active yeastKettle Water:
Water as needed
2 tablespoons malt syrup or powder
1 teaspoon kosher or sea saltOptional Toppings:
Sesame seeds, poppy seeds, minced fresh garlic, minced fresh onion, caraway seeds, coarse salt,shredded cheese, chopped fresh herbs, etc.
Makes 8 bagels.
*The first kneading cycle is afterthe initial “mixing” cycle.
Storage Suggestion: To store in freezer,first carefully slice cooled bagels in half with a serrated breadknife, place a small piece of plastic between the bagel halvesand then place bagels in a plastic zipper-style freezer bag.When you’re ready to enjoy a bagel, the two halves will comeapart easily, ready to toast without having to pry apart or thaw…bestof all, it will have that fresh, just baked taste and texture.
Nutritional Information Per Serving (1bagel 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;9.9g protein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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