There is something so satisfying about making homemade bread, and homemade bagels are quickly becoming one of my favorite things to make! This was only my second time making bagels, and I am already obsessed. There is nothing quite like enjoying a freshly baked bagel that you made from scratch in your own kitchen.

The best part? You don’t have to knead the dough by hand. You can use a bread machine or a stand mixer to help make the process easier. Both options are great for getting started with homemade bagels, even if you are new to making bread.

If you have been wanting to try making your own bagels, this is a great recipe to add to your baking list!

Why You’ll Love These Homemade Bagels

Made from scratch: Enjoy fresh, homemade bagels made right in your own kitchen.
Two ways to make the dough: Use a bread machine or a stand mixer to do the mixing and kneading.
Perfect for breakfast: Serve them toasted with butter, cream cheese, or your favorite spread.
Customize them: Once you have the basic method down, you can experiment with different toppings and flavors.
A fun homemade baking project: Making bagels is easier to approach when you let your equipment handle the hard work.

Homemade Bagels in the bread machine

Ingredients

1 tablespoon instant yeast
4 cups Bread Flour
1 tablespoon salt
1 tablespoon barley malt syrup or dark brown sugar
1 1/3 cups water lukewarm
Water bath
pot of water
1 tablespoon dark brown sugar or barley malt syrup
1 tablespoon granulated sugar

Instructions

Please water, barley malt syrup, flour, salt and yeast in your bread machine and put it on the dough cycle. Be sure to check the dough a few times in the beginning of the cycle to make sure it isn't too dry. You may need to add a tablespoon or two of water.
Once your dough cycle is done, divide the dough into 8 equal pieces. If you want smaller bagels, you can divide them into 10-12. Keep in mind, your baking time will be shorter.
Allow the dough to rise after shaped for 30 minutes.
Roll each piece a smooth, round ball. Cover with a towel or plastic wrap, and let them rest for 30 minutes. They'll puff up slightly.
While the dough is rising, prepare the water bath by heating the water and barley malt syrup to a boil in a large pot. Preheat your oven to 425° F.
Return to the dough balls. Poke a hole through the center of each ball, then stretch the hole until it's about 1 1/2" to 2" wide.
Transfer the bagels, a couple to a few at a time, to the simmering water.
Boil the bagels for 1 minute, flip them over, and boil 1 minute more. Remove the bagels from the water and place them back on the baking sheet. Repeat with the rest of the bagels.
Bake for 20 to 25 minutes, or until they're golden brown. Remove the bagels from the oven, and cool completely before cutting. Enjoy!