Bagels aren't that hard to make at home. Now, I have a bread machine that's roughly 12 years old and does all the hard work for me; mixing, kneading, and rising. I've performed the dough process by hand in the past, and its not that bad, but the bread machine is such a great invention and convenient gadget to have on hand. So, if you have a bread machine, use it. And if not, well, at least you'll get your workout for the day. But for this recipe, I'm going to use the bread machine, which is a kitchen gadget fixture that should be just as common as the toaster itself. I'll be using the bagel dough feature on my Breadman TR800. Couldn't be easier!
Store bought bagels are okay, but I'm sure that once you try a homemade bagel, the fresh, "right out of the oven" taste will inspire you to make more.
BREADMAN HOMEMADE BAGELS
Adapted by Breadman recipe booklet
Preparation time: 2 hours
Total Time: 2 hours, 30 minutes
1 cup water, 80 degrees F/27 degrees C
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
3 cups bread flour
2 teaspoons active dry yeast
Glaze: 1 beaten egg
Toppings: sesame seeds, poppy seeds, dehydrated onions, etc.
Place all ingredients listed above in the bread pan of the bread machine, in the order shown or according to your bread machine's instructions. Select the bagel dough cycle and press start.
Divide the dough into 8 pieces, roll each piece into a smooth ball, and place your thumbs in the center of the ball to create a 1-inch hole.
Place on a greased baking sheet, cover, and let rise for 10-20 min.
Preheat the oven to 400 degrees F. In a large pot, Bring 2 quarts of water and 2 tablespoons sugar to a boil. Placing a couple of bagels in the boiling water at a time, simmer each bagel 3 minutes, turning each bagel once. Remove bagels with a slotted spoon, drain off excess water, and place back on the baking sheet.
Brush each bagel with the egg, sprinkle with topping, then repeat on the other side of the bagel.
Bake for 20-25 minutes until golden brown and cool on wire rack.
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