Chewy Bread Machine Bagels with Step-by-Step Video

Use your bread machine’s DOUGH cycle to mix a firm, chewy bagel dough. After shaping, boiling, and baking, you’ll get crusty, golden bagels that rival your favorite bakery.

8 bagels

Prep Time 2 45

Cook Time 20

Total Time 3 5

Ingredients

1 cup + 1 tablespoon (241 g) water
1½ tablespoons (31 g) barley malt syrup
1¼ teaspoons (8 g) sea salt
3 tablespoons (22 g) vital wheat gluten
1 teaspoon rye flour - (optional)
2¾ cups (330 g) bread flour
2 teaspoons (6 g) instant yeast

Boiling Water

2 quarts water
2 tablespoons (42 g) barley malt syrup

Glaze

1 egg white
1 tablespoon water

Toppings-Optional

sesame seeds, poppy seeds, everything but the bagel seasoning, Kosher salt

Instructions

Mix the dough: Combine 1 cup + 1 tablespoon water, 1½ tablespoons barley malt syrup, 1¼ teaspoons sea salt, 3 tablespoons vital wheat gluten, 1 teaspoon rye flour, 2¾ cups bread flour, and 2 teaspoons instant yeast in the bread machine pan.
Select the DOUGH cycle and press START.
Check the Dough: After 1 minute, ensure the paddles are engaged and the dough is clumping. At 15–18 minutes, the dough should stick to the sides and then pull away cleanly. If too sticky, add flour 1 tablespoon at a time. If too dry, add water one teaspoon at a time until slightly tacky.
End of DOUGH cycle: When the cycle ends, restart the DOUGH cycle after it finishes the first time and knead for 5 seconds to compress the dough. Then, remove the dough to a floured surface and shape into a smooth ball. Cover and let it relax for 10 minutes.
Shape the Dough: Divide the dough into 8 equally-sized pieces. Form each piece into a round, smooth ball and flatten slightly. Poke a hole in the middle and use two or three fingers from each hand to stretch the hole without tearing it by rotating your hands--one over the other-- inside the hole. (See video.) The hole should be large enough to stick your hand through (around 2 inches). Holes that aren't big enough will shrink to almost nothing by the time the bagels rise.
Rise: Place each bagel on a prepared cookie sheet (covered with a silicone mat or parchment paper). Cover and let rest for 10-15 minutes.
Preheat oven to 425˚F. (218˚C).
Boiling the water: Fill a pot with 2 quarts water and 2 tablespoons barley malt syrup. Bring to a boil and then immediately turn down to a simmer. Watch closely, as the syrup can cause it to boil over.
Using a spatula or slotted spoon, place 2 bagels into the simmering water. After 15 seconds, turn the bagels over and simmer for another 15 seconds. (The longer the bagels boil, the thicker the skin.)
Remove the bagels from the water to a clean towel to drain. After a minute or two, move the drained bagels to a prepared baking sheet. (A silicone baking sheet works especially well--worth the money!!)
Glaze: Whisk 1 egg white with 1 tablespoon water. Lightly brush the glaze over the top of the bagels. Sprinkle with sesame seeds, poppy seeds, everything but the bagel seasoning, Kosher salt if desired.
Bake: Bake for 18-20 minutes until deep golden brown rotating the pan halfway through. Best enjoyed the day they're made. Freeze leftovers.

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information