Homemade bagels? Really? Yes!
Bagels really aren't any more difficult to make than dinner rolls, especially when you've got a bread machine! Bagels just have the extra step of boiling in water before baking which helps gives them their trademark chewy crust.
Our favorite way to make these is to add 2-3 teaspoons of onion powder into the dry ingredients and then, just before baking, brush the shaped tops with an egg white and minced dried onion (that you rehydrate in just a bit of water). Mmmm!
So, are you ready to start?
BREAD MACHINE BAGELS
1 cup warm water
1-1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2-1/4 teaspoons active dry yeast
Place the these ingredients in the bread machine pan in the order recommended by the manufacturer. Select Dough setting. When cycle is complete, let dough rest on a lightly floured surface.
Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of 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 or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
Sprinkle an ungreased baking sheet with 1 tablespoon of cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning halfway through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with 1 beaten egg white, and sprinkle with your choice of toppings (poppy seeds, sesame seeds, minced onion, etc).
Bake in a preheated 375 degree F oven for 20 to 25 minutes, until well browned.
Enjoy! Then try your favorite variations from whole wheat to cinnamon and raisin!