Craving bakery-style bagels without the guilt? Get ready to revolutionize your breakfast with these incredibly easy, no-fat bagels that you can whip up right in your bread machine! Imagine sinking your teeth into a perfectly golden, chewy bagel that's not only delicious but also healthier than traditional versions. Whether you're a busy home cook or a baking enthusiast, this recipe will transform your morning routine and impress everyone at the breakfast table.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 bagels
Ingredients
- 3 cups bread flour
- 1 packet active dry yeast
- 1 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Activate the yeast by combining warm water (around 110°F) with sugar in a small bowl. Let sit for 5-7 minutes until the mixture becomes foamy and bubbling.
- Add bread flour and salt to the bread machine's mixing pan, creating a small well in the center for the yeast mixture.
- Pour the activated yeast mixture into the flour well in the bread machine.
- Select the "dough" cycle on your bread machine and start the process. Allow the machine to knead and mix the ingredients completely, which typically takes about 90 minutes.
- Once the dough cycle completes, remove the dough and place it on a lightly floured surface. Punch down the dough to release air bubbles.
- Divide the dough into 8 equal portions, rolling each into a smooth ball.
- Using your thumb, create a hole in the center of each ball, stretching to form a bagel shape with a wide center hole.
- Let the shaped bagels rest and rise for 10 minutes in a warm, draft-free area.
- Preheat the oven to 425°F and bring a large pot of water to a gentle boil.
- Carefully drop bagels into boiling water, cooking each side for approximately 1 minute. This creates the characteristic chewy exterior.
- Remove boiled bagels with a slotted spoon and place on a parchment-lined baking sheet.
- Bake in the preheated oven for 18-20 minutes until golden brown and crisp.
- Remove from oven and let cool on a wire rack for at least 15 minutes before serving.
Tips
- Water Temperature is Key: Ensure your water is exactly 110°F when activating the yeast. Too hot or too cold can kill the yeast or prevent proper activation.
- Flour Matters: Use high-quality bread flour for the best texture and rise. The high protein content is crucial for that perfect chewy bagel.
- Boiling Technique: Don't skip the boiling step! This is what gives bagels their signature chewy exterior and glossy finish.
- Resting is Important: Allow your shaped bagels to rest for exactly 10 minutes before boiling. This helps them maintain their shape and develop a better texture.
- Oven Positioning: Bake on the middle rack for even browning and consistent cooking.
- Cooling Tip: Let bagels cool completely on a wire rack to prevent soggy bottoms and maintain their crisp exterior.
- Storage Hack: These bagels freeze beautifully! Cool completely, then store in an airtight freezer bag for up to 1 month.
Nutrition Facts
Calories: 270kcal
Carbohydrates: 54g
Protein: 9g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
