- Dish type
- Bread machine
Chewy and delicious bagels can be made in your own kitchen with this foolproof recipe, with instructions for both bread machine and 'old fashioned' methods.
162 people made this
- 560g plain flour
- 3 tablespoons caster sugar
- 1 1/2 teaspoons salt
- 1 (7g) sachet dried active baking yeast
- 400ml warm water
- 2 tablespoons butter or margarine
- 1 tablespoon caster sugar
- 2 teaspoons salt
MethodPrep:45min ›Cook:40min ›Extra time:1hr rising › Ready in:2hr25min
- Using the bread machine: Mix together 560g flour, 3 tablespoons sugar, 1 1/2 teaspoons salt, yeast, water and butter in the bread machine on the manual setting. Remove from bread machine.
- OR Manually: Mix 200g of the flour, 3 tablespoons sugar, 1 1/2 teaspoons salt and yeast. Heat water and butter to 45 degrees C. Add water to dry ingredients; beat 2 minutes at medium speed on mixer. Add 60g flour, beat at high speed 2 minutes. Stir in more flour gradually to make a stiff dough. Knead 8-10 minutes. Cover and let rise. Punch down. Cover; let rest 15 minutes.
- Divide dough into 12 pieces; shape 3 pieces into smooth balls. Poke a 2.5cm hole in each. Drop bagels into a large frying pan with 2.5cm simmering water with 1 tablespoon sugar and 2 teaspoons salt in the water. Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more. Drain on towels. Repeat for rest of dough. Place on greased baking tray.
- Bake at 190 C / Gas 5 for 20 to 25 minutes. Remove from sheets and cool. If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy or caraway seeds.
Reviews & ratingsAverage global rating:(166)
Reviews in English (131)
In Arizona you can't get a real New York Bagel. I made these and my man,( a New Yorker) said,"Finally a New York Bagel!"-18 May 2001
Oh my GOSH!!! These were delicious. I love to make breads and had never tried bagels before so I gave this one a try. They turned out great. A couple of changes though. I only need 4 1/4 cups of flour, and to make it healthier I substituted 1/2 cup of WHOLE WHEAT FLOUR for an equal emount of all-purpose. Next time I think I'll substitute more. And I also used brown sugar for the bagels. And I also extended the baking time because 25 minutes was not entirely long enough; they were still too moist in the middle.-09 Mar 2003