Ingredients
Basic Ingredients
The ingredients used to make bread machine bagels are relatively basic and can be found in most supermarkets.
For this recipe, you will need:
- 2 cups of warm water
- 1 tablespoon of sugar
- 1 teaspoon of active dry yeast (such as Fleischmann’s or Red Star)
- 3 1/2 cups of bread flour (such as King Arthur or Bob’s Red Mill)
- 1 teaspoon of salt
Optional ingredients:
Poppy seeds, sesame seeds, or other toppings for bagels
Garlic, onion, or other flavorings to mix into the dough
Coconut oil or other oil to brush tops with before baking
These ingredients will be used to make a classic bread machine bagel recipe, but feel free to experiment and add your own favorite flavors.
Bread flour is an essential ingredient in this recipe, as it provides the necessary structure and texture for the dough to rise. Look for a high-protein flour that contains 12-14% protein, such as King Arthur bread flour.
Active dry yeast is also crucial, as it helps the dough to rise and gives the bagels their characteristic flavor and texture. Make sure to use fresh yeast and not expired yeast.
The sugar in this recipe serves several purposes: it helps to feed the yeast, gives the dough a slightly sweet flavor, and helps the crust to brown evenly.
Finally, salt is essential for bringing out the flavors of the other ingredients and adding depth to the bagels. Use kosher or sea salt for the best flavor.
In order to make delicious bagels using a bread machine, it’s essential to have the right ingredients. Here are the necessary items you’ll need:
- 1 cup of warm water
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 3 cups of bread flour
- 1 tablespoon of vegetable oil
- 1 packet (or 2 1/4 teaspoons) active dry yeast
For the dough:
- Egg, beaten for egg wash (optional)
- Poppy seeds or sesame seeds for topping (optional)
- Olive oil or other oil of your choice for brushing
Note that some ingredients like sugar and salt can be adjusted to taste. However, it’s essential to maintain the right balance between these items to achieve the perfect bagel texture.
2 cups of allpurpose flour (University of Illinois recommends using a bread flour with a high protein content)
When it comes to making delicious bagels using a bread machine, the quality and type of ingredients used can make all the difference in achieving the perfect flavor and texture.
The foundation of any good bread starts with high-quality flour, and for this recipe, you’ll want to use two cups of all-purpose flour. However, it’s worth noting that some experts, including the University of Illinois, recommend using a bread flour with a high protein content instead.
This is because bread flour has a higher protein content than all-purpose flour, which can help to create a stronger gluten structure and ultimately lead to a more robust and chewy texture in your bagels. If you’re able to find a bread flour that meets this criteria, we would highly recommend using it for the best results.
But if you don’t have access to bread flour or prefer to use all-purpose flour instead, fear not! Simply proceed with the recipe as instructed and your bagels will still turn out delicious. Just keep in mind that they may be slightly softer and more tender than their high-protein counterparts.
So there you have it – the first step in making your very own bread machine bagels is to gather two cups of all-purpose flour (or bread flour with a high protein content, if you’re feeling adventurous!). In the next section, we’ll discuss what else you’ll need to get started.
Why Use High-Protein Flour?
- Bread flour has a higher protein content than all-purpose flour, which can help to create a stronger gluten structure in your bagels.
- This gluten structure is crucial for achieving the perfect chewy texture and crispy crust that we associate with traditional bagels.
- High-protein flour also helps to improve the overall rise of the dough, resulting in a lighter and airier crumb.
Of course, there are many different types of flour out there, each with its own unique characteristics and benefits. But when it comes to making bagels specifically, high-protein flour is often the go-to choice for achieving that perfect texture and flavor.
1 teaspoon of salt
In this recipe for bread machine bagels, we will focus on the essential ingredient that brings out the flavor and texture of these delicious treats: salt.
Salt is a fundamental seasoning in cooking and baking, and it plays a crucial role in enhancing the flavors of various ingredients.
The amount of salt required in this recipe is 1 teaspoon, which may seem like a small quantity but is essential for bringing out the natural flavors of the other ingredients and helping to balance their tastes.
Salt also has a preservative effect on baked goods, which helps prevent the growth of unwanted bacteria and mold, thereby extending the shelf life of the bagels.
When measuring salt, it’s essential to use the right type of salt that suits your recipe. For this bread machine bagel recipe, we recommend using table salt or sea salt as they are easily available in most stores and provide a good balance of flavor and texture.
When handling salt, make sure to keep it away from moisture, as excess moisture can cause salt to become lumpy or even clump together, which can affect its quality and performance in the recipe.
Lastly, always check your salt container for any visible signs of contamination, such as dust or debris, before using it in the recipe to ensure that your bagels turn out fresh and delicious.
1 packet of active dry yeast ( equivalent to 2 ¼ teaspoons)
When it comes to making bread machine bagels, having the right ingredients is crucial for achieving that perfect chewy texture and slightly crispy crust. In this recipe, we’ll be using a variety of common baking staples, including one essential ingredient that’s often overlooked: active dry yeast.
One packet of active dry yeast is equivalent to 2 ¼ teaspoons, which may seem like a small amount, but it’s actually the key to getting those bagels to rise. This particular type of yeast is specifically designed for bread making and will help your dough develop the necessary air pockets and texture.
Active dry yeast is different from instant yeast in that it needs to be rehydrated before use, which is why we recommend using warm water (around 100°F to 110°F) when mixing the dough. This allows the yeast to start fermenting and producing carbon dioxide, giving your bagels their characteristic rise.
When substituting yeast with other ingredients or omitting it altogether, keep in mind that yeast plays a crucial role in the bread-making process. Without it, you may end up with dense, flat bagels that lack the light and airy texture we all know and love.
In our Bread Machine Bagels Recipe, using one packet of active dry yeast will help to create a deliciously chewy interior and crispy crust on the outside – a perfect combination for any bread enthusiast or novice baker alike.
1 tablespoon of sugar
The recipe for making bagels using a bread machine includes a variety of ingredients to create a delicious and authentic bagel taste experience.
In this specific task, we’re focusing on measuring out one tablespoon of sugar, which may seem like a small detail but is essential in the overall process.
Sugar serves several purposes in baking, including adding sweetness, providing structure, and helping to control yeast activity. In the case of bagels, it also helps to bring out their characteristic chewy texture and golden-brown crust coloration.
The precise measurement of one tablespoon of sugar is crucial as using too little sugar can result in an underdeveloped flavor profile, while excessive amounts might lead to unbalanced sweetness levels.
When measuring the sugar, it’s essential to ensure accurate measurements. To do this, you can use a digital scale or a standard kitchen spoon that is calibrated for one-tablespoon capacity.
Place the sugar on your work surface and level off any excess using a straight edge or knife. This will guarantee that your measurement is precise.
Once you have accurately measured out one tablespoon of sugar, set it aside with the other ingredients until it’s time to add them to the bread machine for mixing and baking.
1 cup of warm water (around 100°F)
The ingredients for making bread machine bagels are straightforward and consist of basic pantry staples. To begin, you will need 1 cup of warm water.
The temperature of the water should be around 100°F to ensure it’s not too hot or cold, which is crucial in activating yeast effectively without harming the delicate microorganisms. This specific temperature range also helps to prevent the water from being scalding and potentially damaging your machine.
Here are some other key ingredients you will need:
- 2 tablespoons of sugar: This provides the necessary energy source for yeast fermentation, supporting the growth and activity of these microorganisms as they help to leaven the dough.
- 1 teaspoon of active dry yeast: Also known as baker’s yeast, this ingredient is essential in initiating the fermentation process. It consumes sugars from the environment and produces carbon dioxide gas, which causes the dough to rise and gives bread its light, airy texture.
- 3 cups of all-purpose flour: This serves as the primary component in bread production. The protein content in all-purpose flour helps strengthen the dough’s structure during rising and contributes to a chewy yet delicate crumb once the bagels are baked.
The combination of these ingredients plays a crucial role in producing an authentic, homemade bread machine bagel with distinct characteristics reminiscent of traditional Jewish-style bagels. As you proceed through the recipe, ensure that each ingredient is accurately measured to achieve optimal results and the desired texture.
The ingredients required to make bread machine bagels are simple yet essential for achieving that perfect chewy texture and delicious flavor.
Start by gathering the following dry ingredients:
- 2 cups of all-purpose flour
- 1/4 cup of whole wheat flour or other grain-based flours (optional)
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1 packet (2 1/4 teaspoons) of active dry yeast
- Next, mix the following wet ingredients:
- 1 large egg
- 1/4 cup of warm water (approximately 100°F to 110°F)
- 1 tablespoon of vegetable oil or other neutral-tasting oil
- Mix these wet ingredients until well combined and smooth.
- The dry ingredients should be mixed separately using a bread machine or by hand with a wooden spoon:
- Combine the flour, salt, sugar, and yeast in the machine’s pan or mixing bowl.
To add extra flavor to your bagels, consider including any of the following optional ingredients:
- 1/4 teaspoon of active dry black sesame seeds (for added nutrition and flavor)
- 1 tablespoon of chopped fresh herbs like parsley, rosemary, or thyme
- 1 tablespoon of grated onion or garlic for an extra burst of savory flavor
- Remember to adjust the liquid content and dough temperature according to your preference and environment.
- Now you’re ready to create your very own homemade bread machine bagels!
Tips and Techniques
Creating the Perfect Dough
The key to creating the perfect dough for bread machine bagels lies in achieving a harmonious balance of ingredients, temperature, and kneading time. Here are some essential tips and techniques to help you master the art:
Choose the right flour: Use high-protein bread flour (12-14% protein) or all-purpose flour with a high protein content for best results. This type of flour will produce a chewy crust and a dense, yet tender interior.
Select the right yeast: Active dry yeast is the most common type used in bread making, but instant yeast can also be used. Make sure to follow the instructions on the package for correct usage.
Measure ingredients accurately: To ensure the dough turns out consistently, use a digital scale to measure ingredients by weight rather than volume. This will help you avoid variations caused by differences in measuring cups or spoons.
Use the right water temperature: Water should be around 100°F (38°C) for optimal yeast activation and dough development. Avoid using cold water, as it can slow down fermentation, and hot water, which can kill the yeast.
Respect the kneading time: Overmixing or under-kneading can negatively impact the final product. Use a stand mixer with a dough hook attachment or a bread machine to knead the dough for 10-15 minutes, until it becomes smooth and elastic.
Let the dough rest: Allow the dough to rest and relax in the refrigerator overnight (8-12 hours) after the first rise. This step is crucial for developing the gluten network and improving the texture of the finished bagels.
Shape the dough correctly: Divide the chilled dough into 4-6 equal pieces, depending on desired bagel size. Roll each piece into a ball and then use your thumbs to create a hole in the center, stretching it outwards to form the characteristic bagel shape.
Proof the shaped bagels: Place the formed bagels onto a parchment-lined baking sheet or a silicone mat, leaving about 1 inch of space between each bagel. Cover them with plastic wrap or a damp towel and let them proof in a warm place for 30-45 minutes, or until they have doubled in size.
Boil the bagels: Preheat water to around 200°F (93°C) and add 1-2 tablespoons of sugar or malt syrup to the water for flavor. Gently slide the proofed bagels into the boiling water for 30-60 seconds on each side, then use a slotted spoon to remove them and place them onto a baking sheet lined with parchment paper.
1 Bake the finished bagels: Preheat your oven to 400°F (200°C) and bake the boiled bagels for 15-20 minutes, or until golden brown. Let them cool on a wire rack before serving.
By following these tips and techniques, you’ll be well on your way to creating delicious bread machine bagels with a perfectly formed crust and chewy interior. Happy baking!
To achieve perfect Bread Machine bagels, it’s essential to understand some key tips and techniques.
Choosing the right flour: The type of flour used can greatly impact the texture and flavor of your bagels. All-purpose flour works well for making traditional-style bagels, while bread flour can be used to create a more dense and chewy crumb.
Using the right yeast: Active dry yeast is best for making bagels in a bread machine. Fresh yeast can also work well, but it’s essential to use the correct amount to avoid under- or over-proofing your dough.
Selecting the right sugar: A small amount of sugar is necessary to feed the yeast and promote fermentation. However, be cautious not to add too much sugar, as this can lead to overly sweet bagels.
Temperature control: The ideal temperature for making bread machine bagels is between 75°F to 80°F (24°C to 27°C). This temperature range allows the yeast to activate and ferment properly, resulting in a light and airy texture.
Using steam: Steaming your bagels after baking helps create a crispy crust. You can use a steamer basket or simply place the bagel on top of a pot of boiling water to achieve this effect.
Shaping and proofing: Before placing your dough into the bread machine, shape it into a long, thin rope. Proof the dough for about 20-30 minutes, or until it has doubled in size. This step is crucial in developing the gluten and giving your bagel its characteristic chew.
Here’s a step-by-step guide on how to shape your dough:
- Mold the dough into a long, thin rope.
- Roll out the rope into a cylindrical shape, applying gentle pressure to create even thickness.
- Cut the dough in half and use your thumbs to make a hole in each end.
- Use a rolling motion with your hands to expand the hole and create the characteristic bagel shape.
Tips for perfecting your bagels: To achieve that perfect, golden-brown crust, try baking your bagels at 425°F (220°C) for about 15-20 minutes. Keep an eye on the temperature and adjust as needed to avoid overcooking.
Combine the flour, salt, yeast, and sugar in a bowl, then add the warm water to create a shaggy dough.
To make the perfect bread machine bagels, it’s essential to combine the flour , salt , yeast , and sugar in a bowl first. This initial step may seem straightforward, but it’s crucial for the overall texture and flavor of your finished bagels.
Here are some tips and techniques to keep in mind when combining these ingredients:
- Use a digital scale or measuring cups to accurately measure out the ingredients. A small miscalculation can affect the final product.
- Make sure to use bread flour , which has a higher protein content than all-purpose flour, resulting in a chewier crumb and better texture for bagels.
- Use kosher salt or another flaky sea salt for added flavor and texture. Regular table salt can be too harsh for bread making.
- When combining the dry ingredients, use a wooden spoon or silicone spatula to gently fold them together in a circular motion. This helps distribute the yeast evenly throughout the mixture.
- Once you’ve combined the flour, yeast , salt , and sugar, add the warm water (around 100°F to 110°F) to create a shaggy dough.
The key to creating a smooth, elastic dough is to use the right ratio of ingredients. A general rule of thumb is:
- 1 cup of flour
- 2 teaspoons of sugar
- 1 teaspoon of salt
- 1 packet (2 1/4 teaspoons) of active dry yeast
- 1 cup of warm water
This basic ratio can be adjusted to suit your personal preferences, but it provides a good starting point for creating delicious bread machine bagels.
Knead the dough for at least 10 minutes until it becomes smooth and elastic (as suggested by the American Society of Baking).
Kneading the dough is a crucial step in bread-making, and it’s even more essential when making bagels, which require a specific texture and structure to achieve that perfect chew.
The American Society of Baking recommends kneading the dough for at least 10 minutes until it becomes smooth and elastic. This may seem like a long time, but trust us, it’s worth the effort. Here are some tips and techniques to help you knead your way to bagel perfection:
Start by placing the dough on a lightly floured surface, such as a wooden cutting board or a silicone mat. You can also use a stand mixer with a dough hook attachment, but we prefer doing it the old-fashioned way.
Begin by folding the dough over itself, using a pushing-down motion to develop the gluten. Turn the dough 90 degrees after each fold to ensure even development.
As you knead, pay attention to the texture of the dough. It should start to come together in a cohesive mass, and then gradually become smooth and elastic. You can check for elasticity by performing the “windowpane test”: simply stretch a small piece of dough thin enough to see through it like a windowpane.
During the kneading process, you may notice that the dough starts to develop a sheen or a sticky residue. This is normal – just be sure to dust the surface with flour occasionally to prevent sticking.
If you’re new to kneading, don’t worry if it takes a few tries to get the hang of it. Practice makes perfect, and soon you’ll be kneading like a pro!
Remember to keep your hands well-floured and warm – this will help the dough come together more easily and prevent it from sticking to your hands.
As you reach the 10-minute mark, take a moment to inspect the dough. It should now be smooth, elastic, and slightly tacky to the touch. This is when you know it’s ready for shaping into bagels!
By following these tips and techniques, you’ll be well on your way to creating delicious, chewy bagels that are sure to impress even the most discerning bread enthusiasts.
Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour.
To ensure that the dough rises evenly and develops the right texture, it’s essential to provide a conducive environment for fermentation. When placing the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour, there are several tips and techniques to keep in mind.
Here are some key considerations:
- Maintain the right temperature: A warm place with a consistent temperature between 75°F (24°C) and 80°F (27°C) is ideal for rising bread. Avoid placing the dough near direct heat sources, drafts, or cold surfaces.
- Keep it draft-free: Ensure that the area where the dough will rise is free from air currents. You can cover the bowl with plastic wrap or a damp towel to maintain humidity and prevent drying out.
- Monitor the time: Allow the dough to rise for about an hour, but check on it periodically to avoid overproofing. The dough should have doubled in size and feel soft, airy, and slightly puffy.
- Avoid overmixing: When placing the dough in the oiled bowl, try not to mix or disturb it excessively. This can lead to a dense, tough bagel. Instead, gently turn the dough over and cover it with plastic wrap.
- Use the right oil: A lightly oiled bowl helps prevent the dough from sticking and promotes even rising. You can use a neutral-tasting oil like canola or grapeseed oil.
By following these tips and techniques, you’ll be able to create a perfect environment for your dough to rise and develop into delicious bagels.
Crafting authentic bagels using a bread machine requires a combination of techniques and attention to detail, particularly when it comes to creating that distinctive crust.
To begin, understanding yeast fermentation is crucial. The ideal temperature range for proofing yeast is between 75°F to 80°F (24°C to 27°C), allowing the yeast to activate effectively.
When preparing the dough in a bread machine, ensure that the ingredients are in the correct order and that the water temperature is around 78°F to 82°F (25.5°C to 28°C).
For shaping the bagels, use the ‘no-knead’ method or the traditional method of kneading for approximately 10 minutes. Divide the dough into equal portions and roll each portion into a ball.
Poke a hole in the center of each ball with your thumb to form the distinctive bagel shape. Place the bagels onto a baking sheet lined with parchment paper, ensuring they are not touching one another.
Preheat your oven to 450°F (230°C) with a pan of water on the bottom rack to create steam. Bake the bagels for approximately 15 minutes and then reduce the temperature to 375°F (190°C) for an additional 10-12 minutes
Once cooked, let the bagels cool on a wire rack before serving. If desired, add flavorings such as sesame seeds or poppy seeds using a light hand when brushing with egg wash.
Shaping and Boiling
The Final Steps
The final steps in shaping and boiling bagels involve careful handling and precise control over temperature and time to achieve the perfect crust and texture.
After proofing, gently remove the dough from the bowl and divide it into 8-10 equal pieces, depending on how large you want your bagels to be. Roll each piece into a ball and then use your thumbs to create a hole in the center of each ball, stretching the dough out to form a bagel shape.
Place the shaped bagels onto a baking sheet lined with parchment paper, leaving about 1 inch of space between each one. Cover them with plastic wrap or a damp towel and let them rest for 20-30 minutes, allowing the yeast to continue fermenting and the dough to relax.
In the meantime, prepare a large pot of water by filling it to a depth of about 3-4 inches with cold water and adding 2 tablespoons of sugar. The sugar helps to create a sticky surface for the bagels to form their crust.
Bring the water to a boil and then reduce the heat to a simmer. Once the dough has rested, carefully place 2-3 bagels into the boiling water at a time. Cook for 1-2 minutes on each side, or until they are golden brown and have formed a nice crust.
Remove the boiled bagels from the water with a slotted spoon and transfer them to a baking sheet lined with parchment paper. Repeat with the remaining dough pieces.
Preheat your oven to 400°F (200°C). Bake the boiled bagels for 15-20 minutes, or until they are golden brown and crispy on the outside, and cooked through on the inside. Remove them from the oven and let them cool on a wire rack for at least 10-15 minutes before slicing and serving.
To shape bagels using a bread machine, you’ll need to understand the process and have the right ingredients.
The dough produced by your bread machine will be quite sticky, so it’s essential to work with it quickly to avoid overworking the gluten.
Shaping the Dough
- Remove the dough from the bread machine once it has completed its second kneading cycle (usually around 10-15 minutes).
- Transfer the dough to a lightly floured surface and divide it into 8 equal pieces.
- Roll each piece into a ball using your hands, applying gentle pressure to avoid developing too much gluten.
Shaping Each Bagel
- Hold one of the balls of dough in front of you with the seam facing upwards.
- Use your thumbs to create a hole in the center of the dough, stretching it out to form the traditional bagel shape.
- Rotate the bagel 90 degrees and use your hands to stretch and thin the dough into its characteristic ring shape.
Boiling the Bagels
- To achieve the perfect crust on your bread machine bagels, you’ll need to boil them before baking.
- Bring a large pot of water to a boil and add 1-2 tablespoons of sugar or malt syrup (optional).
Boiling Process
- Once the water is boiling, carefully place each shaped bagel into the pot, making sure not to overcrowd it.
- Boil for 1-2 minutes on each side, or until the bagels are golden brown and have a nice crust formation.
- Use a slotted spoon to remove the bagels from the water and place them onto a baking sheet lined with parchment paper.
Baking the Bagels
- Preheat your oven to 400°F (200°C) and bake the bagels for 20-25 minutes, or until they’re golden brown and cooked through.
- Remove the bagels from the oven and let them cool on a wire rack before serving.
Punch down the dough and divide it into six equal pieces. Roll each piece into a rope, then form into a bagel shape by joining the ends.
The process of shaping and boiling the dough is a crucial step in creating authentic bread machine bagels. First, punch down the dough that has risen after the initial rise in the machine. This helps to release any air bubbles trapped within the dough, allowing it to relax and become more pliable.
Once the dough has been punched down, divide it into six equal pieces. Each piece will eventually form one complete bagel. The division process ensures that each bagel turns out uniform in size and shape, which is important for achieving a consistent texture and appearance.
Roll each of the divided pieces into a rope-like shape. This action stretches the dough, causing it to become thinner and more pliable. The exact length of each rope can vary, but aim for something roughly 8-10 inches in length. The longer ropes will help you create thicker bagels with a more pronounced crust.
Next, form each rope into a bagel shape by joining the ends together. This is done by overlapping one end over the other and pressing them firmly together to seal. Be sure to smooth out any visible seams or bumps where the two pieces meet.
The goal here is to create a smooth, even surface on both sides of each bagel, which will help with baking and prevent hot spots from forming during cooking. To achieve this, gently shape each bagel into its desired form, taking care not to overwork the dough in the process.
Place the shaped bagels onto a baking sheet or directly onto the bread machine’s basket (if using).
- The final step in creating delicious homemade bagels involves shaping and boiling them to perfection.
- To begin, preheat a large pot of water with 2 tablespoons of sugar added to it and bring to a boil.
- Once the water is boiling, carefully add the shaped bagels to the pot. Make sure not to overcrowd the pot, as this can cause the bagels to stick together.
Step-by-Step Shaping Instructions
- Scoop and Divide: Scoop out small portions of dough (about 1/4 cup each) onto a lightly floured surface.
- Knead the Dough: Knead each portion for about 10-15 seconds until smooth and pliable.
- Shape into Rings: Roll out the dough into long ropes, then tie the ends together to form a bagel shape.
Tips for Shaping Bagels
- Maintain Even Thickness: Make sure the dough is evenly thickened throughout to prevent over- or under-proofing.
- Don’t Overwork: Handle the dough gently to avoid developing too much gluten, which can result in a dense bagel.
Once shaped and boiled, carefully place each bagel onto a baking sheet lined with parchment paper or directly into the bread machine’s basket (if using).
This will ensure even cooking and help maintain their distinctive crust shape during baking.
Preheat your oven to 425°F and bake for about 2025 minutes, or until golden brown (as recommended by the USDA).
To shape and boil bagels, you’ll need to follow these steps carefully to achieve the perfect chew and crust.
First, preheat your oven to 425°F (220°C) as this will provide a hot surface for baking the shaped bagels.
Next, remove the dough from the bread machine and divide it into 8 equal pieces. Roll each piece into a ball between your hands to create a uniform shape.
Flatten each ball of dough slightly into a disk shape using your fingers or the heel of your hand. Make sure the edges are not too thick as this will affect the bagel’s texture and crust.
To create the traditional bagel shape, hold one end of the dough between your thumb and index finger, making a small indentation in the center of the disk. This is where the bagel’s hole will form.
Using your other hand, stretch the dough outwards from the center, forming a ring shape with a hole in the middle. Place each shaped bagel onto a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each bagel.
Now it’s time to boil the shaped bagels. Fill a large pot with water and add 2 tablespoons of sugar for every cup of water. Bring the water to a boil, then carefully place 2-3 bagels into the boiling water using a slotted spoon.
Cook the bagels in the boiling water for about 1-2 minutes on each side, or until they are golden brown and have a slightly puffed texture. Repeat with the remaining shaped bagels.
After boiling, place the bagels onto the preheated baking sheet lined with parchment paper. Bake them in the oven at 425°F (220°C) for about 2025 minutes, or until they are golden brown as recommended by the USDA.
Some Tips to Keep in Mind
- Make sure not to overcrowd the boiling pot as this can affect the bagels’ texture and crust.
- To achieve a chewy interior, don’t overbake or overcook the bagels.
- You can also add flavorings like sesame seeds, poppy seeds, or salt to the dough for added taste and texture.
Step-by-Step Shaping and Boiling Process
- Shape each piece of dough into a ball and flatten it slightly into a disk shape.
- Create the traditional bagel shape by holding one end of the dough between your thumb and index finger, making an indentation in the center, and stretching outwards to form a ring shape with a hole in the middle.
- Boil each shaped bagel for about 1-2 minutes on each side, or until they are golden brown and have a slightly puffed texture.
By following these steps carefully, you’ll be able to create delicious homemade bread machine bagels that are perfect for snacking, sandwiches, or just enjoying with your favorite spreads.
The process of shaping and boiling bagels is a crucial step in creating authentic, chewy bagels with a distinctive crust. To begin with, after the initial rising phase in the bread machine, the dough needs to be divided into 8-10 equal portions.
These portions are then rolled out into long ropes, typically around 1/4 inch (6 mm) thick and 12-15 inches (30-38 cm) long. The rope is then coiled into a circular shape and pressed together at the ends to form a bagel ring, using a combination of pressure and a gentle twisting motion.
The edges are then tucked underneath the dough to create a smooth surface. This shaping process helps develop the gluten in the dough, which will contribute to the chewy texture of the finished bagels.
After shaping, the bagel rings are placed on a parchment-lined baking sheet or tray and covered with plastic wrap or a damp towel to prevent drying out. The dough needs to relax for around 20-30 minutes before boiling.
The next step is boiling the shaped bagels in water, which helps create the characteristic crust. A pot of water is brought to a boil, then baking soda (1-2 tablespoons) is added to help strengthen the gluten and give the bagel its distinct flavor.
Once the water is at a rolling boil, the bagels are carefully lowered into the boiling water with a slotted spoon or skimmer. They need to be cooked for 2-3 minutes on each side, depending on their size and personal preference for crust formation.
A longer cooking time will result in a crunchier crust, while a shorter time will yield a softer crust. After boiling, the bagel rings are removed from the water with a slotted spoon or skimmer and placed back onto the prepared baking sheet or tray to dry and form a crispy exterior before baking.
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