Press enter to see results or esc to cancel.

Bread Machine New York-Style Homemade Bagels recipe

Bread Machine New York-Style Homemade Bagels.

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.

  • Place dough ingredients in bread pan inthe order as listed. Select the dough cycle, and press start.Stop the machine once the first kneading cycle* is completeand allow the dough to rest in the pan with the lid of machineclosed for about 15 minutes.
  • Divide dough into 8 sections and formeach section into 10-inch long strips. Form into rings, pitchingthe ends together to seal. Place on a lightly floured surface,cover, and let bagels rest 15 to 20 minutes while they rise andbecome just slightly puffy.
  • For Kettle Water: Meanwhile, fill a largecooking pot three quarters full with water. Add the malt syrupor powder and salt. Bring water to a boil.
  • Preheat oven to 450°F (230°C).Grease two large baking sheets and sprinkle lightly with cornmeal, tamping bottom of pans to spread evenly and to remove excesscorn meal, as needed. Set aside.
  • Line either the countertop near your stovewith a kitchen towel, or line a large baking sheet with kitchentowel and place near the stove. Reduce the boiling water to asimmer and cook 2 bagels at a time (do not crowd the pot). Simmerbagels for about 45 seconds on one side, then turn and cook otherside for another 45 seconds, remove and drain bagels on the towel-linedcountertop or baking sheet.
  • Carefully transfer bagels to preparedbaking sheets. If desired, sprinkle with the toppings of yourchoice.
  • Place in the preheated oven and reduceheat 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 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

    If the Bread Machine NewYork-Style Homemade Bagels recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment