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Easy Bread Machine Bagels Recipe!

Easy Bread Machine Bagels Recipe!

August 31, 2025
How to make the easist dairy free white bread recipe for bread machines that works every time! Soft, simple, and perfect for sandwiches.
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Prep Time 10 minutes
Cook Time 25 minutes
Bread Machine Dough Cycle Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course: Bread, Breakfast, Snack
Cuisine: American, Jewish
Ingredients Equipment Method Notes

Ingredients
  

For the dough:
  • 1 cup plus 1 tbsp of warm water - about 100–110°F is perfect
  • 2 tbsp white granulated sugar
  • 2 & 1/4 tsp bread machine yeast - equivalent to 1 packet
  • 3 cups flour - all purpose or bread flour work great
  • 1 & 1/2 tsp table salt
For boiling the bagels
  • 3 tbsp honey - for adding to the water when boiling the bagels
Egg-wash and toppings
  • 1 egg beaten
  • 4 tbsp poppy seeds, sesame seeds or chosen toppings

Equipment

  • Bread Machine make sure it has a 'dough' cycle
  • measuring cups, spoons and a 1 cup measuring jug
  • Plastic Wrap
  • 2 baking sheets lined with parchment paper
  • large pot for boiling the bagels
  • spider strainer ladle
  • fork for beating the egg
  • pastry brush for the egg-wash
  • cooling rack

Method
 

  1. Remove the insert from your bread machine before adding ingredients.
  2. Add 1 cup plus 2 tbsp warm water, 2 tbsp sugar, and 2 & 1/4 tsp yeast. Stir and cover with plastic wrap for 5 minutes.
    If it froths, your yeast is alive. If not, start over with fresh yeast.
  3. Add 3 cups flour (bread or all-purpose) on top of the yeast mixture. Do not mix.
  4. Make a small well in the top of the flour. Add 1 & 1/2 tsp salt, cover lightly with some of the flour.
  5. Place insert into bread machine, select “dough” cycle (mine runs 1 hr 30 mins).
  6. When done, remove dough, fish out paddle, shape into a ball, cover with plastic wrap, and rest 20 minutes.
  7. Divide dough into 8 equal pieces, roll into balls, keep under wrap until ready.
  8. Shape into bagels by:
    Option 1: Rolling each ball into a sausage, join ends, press seam together.
    Option 2: Poking a hole in the middle of a ball of dough and gently widen it in circles until larger than you think (it will shrink).
  9. Place shaped bagels on a floured parchment sheet. Line another baking sheet with parchment for after boiling.
  10. Boil a large pot of water, add 3 tbsp honey (or substitute 3 tbsp granulated sugar).
  11. Preheat oven to 375°F.
  12. Boil bagels 30 seconds per side (1 minute total). Remove with spider strainer and place on clean lined baking sheet.
  13. Brush tops with egg wash (1 beaten egg + 1 tbsp water). Add toppings.
  14. Bake 20–25 minutes until golden.
  15. Cool on a rack before eating - enjoy!

Notes

 

Storage:

 
Store cooled bagels in an airtight container up to 3 days.
Freeze for up to 1 month: wrap bagels (whole or sliced) individually in plastic wrap, place in a freezer bag.
To reheat: take straight from freezer, split if sliced, toast, or bake at 350°F for 8–10 minutes.
 

Extra Tips:

 
  • Don’t fear the boiling step, it’s what gives bagels their classic chew.
  • Make the hole larger than you think, it shrinks during boiling/baking.
  • Try different toppings: sesame, garlic flakes, sunflower seeds, or classic plain.
 
 
 

Nutrition information is automatically calculated, so should only be used as an approximation.

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