Bread Machine Bagel Recipe (2024)

My bagels rarely have holes in them. And that's okay with us because it just gives us more surface for spreads. I have been making this bread machine bagel recipe for years, at least 12 years in fact. We love them, and they are super easy to make using your bread machine.

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Bread Machine Bagel Recipe

It had been a little while since I made bagels again, but then I started making pans of baked eggs. Now we have instant bagel egg sandwiches for breakfast on the go. Or at least a filling, delicious breakfast that my kids can grab themselves in the morning while I drink my coffee.

What You Need:

• 1 tsp yeast
• 1 1/4 cup warm water
• 1/4 c margarine, softened
• 2 tbsp white sugar
• 1 egg yolk
• 3 3/4 cup flour
• 1 tsp salt

How to Make Bread Machine Bagels

Add yeast and sugar to your bread machine pan, and add the warm water. Let it sit for a few minutes before adding anything else to give the yeast time to activate.

Add in the remaining ingredients. Saving the salt for last. Salt can kill your yeast leaving you with flat dough, and no one wants flat bagels when you can have fluffy bagels.

Set on a dough setting. I use the bread dough setting which is 23 minutes long.

Cut into 12 equal pieces. Shape into bagels, I do this by pressing my thumbs into the center of the pieces and stretching them into exaggerated bagels. Larger holes give room for the dough to rise.

Let rise in a warm place. Covered. Leave be for 30 minutes.

Bake at 400 for 20-25 minutes.

The majority of the time that I make bagels I do an egg yolk wash over the top of the bagels and sprinkle on some everything bagel seasoning that I make.

Add-ins for Bagels

You can add in any seasonings that you enjoy. Do you have a favorite bagel from Tim Hortons that you like to order? Recreate it.

• raisin and cinnamon
• fresh blueberries
• cheddar cheese
• everything bagel seasoning

Why Are My Bagels Flat?

There are a couple of reasons why your bagels have gone flat.

• they over-proofed – over-proofing happenswhen the dough has been proofed too long and the air bubbles have popped. You'll know your dough is over-proofed if, when poked, it never springs back. This can happen from sitting too long before cooking
• they didn't rise long enough, the opposite of over-proofing
• yeast issues – your yeast didn't activate. Whether this is from too cold or too hot of water, or maybe your yeast has gone bad

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