Bagels are everyone’s favorite and can be found around the world. They’re a little complicated to make and bake, but your bread machine can make the process easier. The dough setting comes to the rescue once again, but you’ll have to finish these on the counter and then go through a boiling process before finishing in the oven. The effort is worth it and I’ll usually make a big bunch because they keep well and can also be refrigerated to extend they’re shelf life. This recipe is for a basic bagel but variations abound. Regardless of how you make your bagels they’re great whether topped with something as simple as some cream cheese or loaded with lox, onions and some capers. So, roll up your sleeves and let’s get started.
Add the ingredients to the bread pan in the order indicated and select the dough cycle. When the dough cycle is complete transfer the dough to a lightly floured surface and divide the dough into 8 equal pieces.
each piece of dough into a sausage shape and then form into a ring. Press the joined ends together and roll lightly with your fingers through the ring to remove the seam a bit. Repeat with the remaining pieces of dough until you have 8 circular pieces of dough.
Let the bagels rise for 15 to 30 minutes. Line a baking sheet with parchment paper or lightly oil it.
Bring 4 quarts of water to a boil and preheat the oven to 475°F./245°C. If you want, you can add a 1/4 cup of malt syrup to the boiling water. This will give the bagels a more chewy texture. You can also omit the syrup.
Boil the bagels, three at a time until they rise to the surface of the water pot. Turn them with a slotted spoon. You should boil them for about 1 minute a side.
Remove them carefully to the baking sheet and glaze them with the egg yolk and water mixture. Bake for 15 to 20 minutes or until browned.