A few weeks ago I posted a recipe for some homemade french bread that uses your bread machine to mix and rise the bread. Today we're using the exact same recipe and dough to make fresh and crispy bagels.
There's nothing better than a chewy and crispy crust bagel for breakfast. You can find the original recipe here, which again uses your bread machine's dough cycle. Boiling the bagels before baking makes a crispy crust yet chewy inside. Exactly the way a perfect bagel should be.
After the cycle has ended and the dough has risen in the bread machine, roll it out onto a floured surface. Working with about 4 inch strips, hand roll the dough into a snake and pinch the ends together forming a doughnut/bagel shape. Set this onto a baking pan that has been lined with floured parchment paper. Use all the dough until you have 12 bagels.
Cover with a towel and sit on a warm counter to rise for about 15 minutes.
Meanwhile, preheat your oven to 400 degrees. In a large pot bring ~8 cups water to a boil. Add in 2 TSBP sugar or honey.
Drop the bagels into the boiling water and flip once. Boil for about 1 minute for each bagel, doing about 4 at a time. Remove from water and sit back down on the parchment lined baking sheet. While still sticky sprinkle on a combination of seeds (Sunflower, poppy, and flax are my favorites).
Place all bagels on baking sheet and place in oven for 5 minutes. Flip over and add more seeds to other side. Continue to bake 20-25 minutes or until golden brown on top. Remove from oven and immediately place on cooling racks.
These will keep for a week on the counter, covered or wrapped in towels. Extras can also be frozen.