Soft and Chewy Homemade Bagel Recipe

I mentioned awhile ago, that I've been doing some experimenting with my bread machine. Well, I am happy to report that I had an astonishing bit of success making something I would have expected to be a disaster: homemade bagels!

I'm pleased that the first batch turned out just like how you'd expect, golden and crunchy on the outside, soft on the inside. Perfect, with a little dab of butter.

(You might be interested to know that the trick to making them involves boiling a big pot of water and dropping the dough in there for a minute before baking them in the oven. Who knew?!)

See? I'm learning! And feeling very encouraged, culinarily-speaking. Maybe next time I'll put on a little apron and heels to feel every bit June Cleaver-ish...

Bread Machine Bagel Recipe
1 cup warm water
1 1/2 teaspoons salt
2 tablespoons sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white

1. Place 1 cup of warm water, salt, 2 tablespoons sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting and press start. (By the way, here's the newest version of the bread machine I use.)
2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large stock pot, bring 3 quarts of water to a boil. Stir in 3 tablespoons of white sugar.
   Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger to enlarge the hole, and to even the dough around the hole.
3. Cover bagels with a clean cloth and let rest for 10 minutes.
4. Sprinkle a baking stone (here's the baking stone I use) or an ungreased baking sheet with cornmeal and set aside.
5. Carefully transfer bagels to pot of boiling water. Boil for 1 minute, turning halfway through. Drain briefly on clean towel. 
6. Once drained, arrange boiled bagels on baking stone with cornmeal. Glaze tops with egg white, and sprinkle with your choice of other toppings.
7. Bake in preheated 375-degree F oven for 20 to 25 minutes, until golden.

 P.S. If you are new to this blog, thank you so much for stopping by! You can feel free to browse all my other posts about my journey toward a lifestyle of simplicity and DIY, as well as some of the ways my husband and I are learning to save money. I also write about my faith, my marriage and everything in between, which you can explore in the archives.

If you like this recipe, click here to pin it to Pinterest. You can also follow me on Pinterest here. 

Related Posts
A Love-Hate Relationship with my Bread Maker
Misadventures in Cooking: From "Polenta" to "Placenta"