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You can make bagels with a bread machine by using the machine to mix, knead, and proof the dough, then shaping, boiling, and baking the bagels yourself in your oven.
The bread machine does the heavy lifting of dough preparation, so you don’t have to knead by hand, and then you take over for the classic bagel steps.
If you’ve been wondering how to make bagels with a bread machine, the process is surprisingly simple and yields chewy, golden results every time.
In this post, we’ll walk through the full method, covering dough ingredients, machine settings, shaping tricks, and the essential boiling step.
Let’s dive into how to make bagels with a bread machine so you can enjoy fresh bagels at home.
Why You Can Make Bagels With A Bread Machine
The bread machine is perfect for bagel dough because it handles the mixing and kneading that normally takes 10–15 minutes of arm work.
When you make bagels with a bread machine, the machine develops the gluten evenly, which is key for that dense, chewy texture bagels are known for.
Most bread machines have a “dough only” or “pasta dough” cycle that kneads and proofs without baking, which is exactly what you need.
This method also ensures consistent hydration, so your dough won’t be too dry or too sticky when you shape it.
1. The Dough Cycle Does All The Hard Work
To make bagels with a bread machine, select the dough cycle, which typically runs for about 1.5 hours including kneading and first rise.
The machine’s paddle mixes the flour, water, yeast, salt, and sweetener into a smooth, elastic dough that’s ready to shape.
You don’t need to babysit the dough or worry about over-kneading because the machine stops at the right moment.
After the cycle ends, you’ll have a puffed, soft dough that’s perfect for forming into rings.
2. You Control The Boiling And Baking
While the machine handles the dough, you still get to do the fun part: boiling and baking the bagels yourself.
Boiling the dough in water with a bit of malt syrup or honey gives the bagels their shiny crust and chewy bite.
Then baking them on a hot stone or sheet pan in your oven creates that golden, slightly crisp exterior.
So when you make bagels with a bread machine, you’re combining machine convenience with traditional bagel techniques.
3. Consistent Results Every Time
The bread machine’s precise timing and consistent kneading ensure your dough is the same every batch.
This means no more under-proofed or over-proofed bagels when you make bagels with a bread machine.
You’ll get reliable results, whether you’re making plain, everything, or cinnamon raisin bagels.
It’s a foolproof way to bake at home, even if you’re a beginner.
Step-By-Step: How To Make Bagels With A Bread Machine
Let’s break down the entire process so you can follow along easily.
These steps cover everything from measuring ingredients to pulling finished bagels out of the oven.
1. Gather Your Bagel Dough Ingredients
For this recipe, you’ll need 3 cups bread flour, 1 cup warm water, 1 packet active dry yeast, 1 tablespoon sugar or malt powder, 1.5 teaspoons salt, and 1 tablespoon vegetable oil.
Add the water, oil, sugar, and salt to the bread machine pan first, then add the flour on top, and finally make a small well for the yeast.
This order prevents the yeast from touching liquid too early, which keeps it alive and active.
You can make bagels with a bread machine using this straightforward ingredient list.
2. Run The Dough Cycle On Your Machine
Set your bread machine to the “dough” or “pizza dough” setting and press start.
The machine will mix the ingredients into a shaggy dough, then knead it for 8–10 minutes until it’s smooth and stretchy.
At the end of the cycle, the dough will have risen once, and you’ll be ready to shape it into bagels.
If your machine has a “pasta dough” setting, that also works because it kneads without proofing, so you can let the dough rest covered for 30 minutes instead.
3. Shape The Dough Into Bagel Rings
Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces, about 100 grams each.
Roll each piece into a smooth ball, then poke your thumb through the center to create a hole about 1.5 inches wide.
Gently stretch the ring until the hole is even, keeping in mind the hole will shrink during proofing and boiling.
Place the shaped bagels on a parchment-lined baking sheet and cover them with a damp towel.
4. Proof The Bagels Briefly
Let the shaped bagels proof for 20–30 minutes at room temperature, or until they look slightly puffy but not double in size.
This short proof is key because over-proofed bagels will deflate when boiled.
While they proof, preheat your oven to 425°F (220°C) and bring a large pot of water to a boil.
Add 1 tablespoon of honey or barley malt syrup to the boiling water for that classic bagel flavor and shine.
5. Boil Each Bagel For 1–2 Minutes
Drop 2–3 bagels into the boiling water at a time, making sure they don’t touch each other.
Boil for 1 minute per side for chewy bagels, or 2 minutes per side for extra-chewy, dense ones.
Use a slotted spoon to flip them gently, then remove them and place them back on the parchment-lined sheet.
While they’re still wet, sprinkle on your toppings like sesame seeds, poppy seeds, or coarse salt.
6. Bake Until Golden Brown
Bake the boiled bagels for 15–20 minutes, rotating the pan halfway through, until they’re deep golden brown on top.
The crust should feel firm and sound hollow when tapped on the bottom.
Let them cool on a wire rack for at least 10 minutes before slicing, as they continue to set while cooling.
You’ll know you’ve successfully made bagels with a bread machine when you bite into that crisp crust and soft, chewy interior.
Tips For Perfect Bagels Every Time
Getting the details right makes a big difference when you make bagels with a bread machine.
Here are a few expert tips to elevate your homemade bagels.
1. Use High-Protein Bread Flour
Bread flour has more protein than all-purpose flour, which gives bagels their signature chew.
You can also add vital wheat gluten (about 1 tablespoon) to boost the gluten further.
If you only have all-purpose flour, your bagels will still be tasty but softer and less chewy.
2. Don’t Skip The Boiling Water
Boiling sets the crust before baking, so the bagels don’t rise too much in the oven and lose their shape.
The hot water also gelatinizes the starch on the surface, creating a glossy, crackly crust.
Skipping the boil will give you soft rolls that look like bread, not bagels, so never skip this step.
3. Chill The Shaped Bagels For A Better Flavor
For an even more developed, sourdough-like flavor, you can shape the bagels and then refrigerate them overnight.
In the morning, bring them to room temperature for 30 minutes before boiling and baking them.
This cold proof also makes them easier to handle and gives a nicer crust.
4. Store And Reheat Like A Pro
Once you’ve made bagels with a bread machine, store them in a paper bag at room temperature for up to 2 days.
For longer storage, slice and freeze them in a zip-top bag for up to 3 months.
Reheat frozen or day-old bagels by toasting them, or wrap in foil and warm in a 300°F oven for 10 minutes.
So, How Do You Make Bagels With A Bread Machine?
You can make bagels with a bread machine by using the dough cycle for mixing and proofing, then shaping, boiling, and baking the bagels in your oven.
The bread machine simplifies the hardest part of bagel making, the kneading, while you control the traditional boiling and baking steps.
Follow the dough cycle, shape the rings, boil them briefly, and bake until golden for perfect homemade bagels.
With these tips and steps, you’ve got everything you need to make bagels with a bread machine and enjoy bakery-quality results at home.
So grab your bread machine, measure your ingredients, and get ready for the incredible aroma of fresh bagels filling your kitchen.