Bread Machine Bagel recipe and tips please

Spooky_Pooky

My names Pooky and I'm a bagel-o-holic! Sad but true... but they are prohibitively expensive so I decided to make them myself. I had a crack using a recipe I found online over the weekend... and results were quite good in terms of taste and texture but I'd appreciate any fail-proof recipe ideas... and also any tips on the actual bagel making part of the process... let's just say mine tasted better than they looked!

All help much appreciated!

p.s. I'm using a Panasonic bread maker if it makes any difference?

Winning_Angel

I've been searching for a failproof recipe for ages too. I also use Panasonic. Hopefully someone will come along shortly

Penelope_Penguin

This is the recipe I use Don;t bother with the BM - the dough has to be sticky for it to work, which then causes problems shaping the bagels.

rachbc

I use this recipe, not for the bm but superb

http://smittenkitchen.com/2007/09/bronx-worthy-bagels/

I had an almost Proustian moment of being transported to the very first bagels I ever ate from a jewish bakery in Manchester when I had them.


Def worth getting the malt to use as it gives that authentic glaze

jackieglasgow

I'm afraid I don't have a BM recipe either, I use Rachel Allen's

YORKSHIRELASS

My kids love the supermarket brioche rolls with chocolate chips in them. Not very healthy but nice for breakfast occasionally with some fruit and yoghurt. Anyone got any recipes for making them? I have a BM but would have a go at making them by hand.

kitschy

Seconding Rachel Allen's recipe - I don't have a BM either. Remember to make the hole a lot bigger than you want it to be once cooked. She whirls it around her finger like a little hula hoop!

Winning_Angel

Thanks for the recipe guys. I'll try it tomorrow and report back

Turkishdreamer

I have a BM bagel recipe in my Breadmakers Bible, but am not a bagel fan, so have not tried it. Can post it if anybody wants to have a go at it.

totallybored

Turkishdreamer wrote: »

I have a BM bagel recipe in my Breadmakers Bible, but am not a bagel fan, so have not tried it. Can post it if anybody wants to have a go at it.

Could you post this please? I can find loads of American recipes but I'm worried about the measurements of ingredients.

Turkishdreamer

totallybored wrote: »

Could you post this please? I can find loads of American recipes but I'm worried about the measurements of ingredients.

Sorry, don't have that book any more have just moved house and pared down my cookery books (hardly, but this one went).

Do have a bagel recipe in my Morphy Richards BMBook, but have never tried it, not a bagel fan.

Ingredients:

1 cup water 8oz
1 1/2 tspns sugar
1 tspn salt
3 cups strong white flour
1 tspn dried yeast
Use setting 9 - (dough setting)

Makes 10 bagels -

Measure water, sugar, flour & yeast into baking pan.

Place pan securely in BM.

Select setting 9 and start.

When dough is ready, remove from pan and turn out onto a lightly floured surface.

Divide into 10 equal portions. Roll into smooth balls, use thumb to make a 1 1/2 inch hole in the centre.

Place on a greased baking sheet. Grease top each bagel with vegetable oil. Cover with wax paper and a dry towel. Place in a warm area for approx. 30 mins to rise.

Meanwhile, bring 2 litres of water and 1 tblspn of sugar to boil. Simmer 3 to 4 bagels at a time in the water for 1 to 2 minutes. Turn once or twice.

Remove with slotted spoon. Drain on paper towels. Place on greased baking sheet dusted with oatmeal. Brush lightly with egg yolk and water mix. Sprinkle with topping of choice.

Bake at 200 degrees C (400 degrees F or gas mark 6) for 25 to 30 minutes.

GOOD LUCK:)