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Bagel Bread recipe

Bagel Bread recipe

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  • Recipes
  • Dish type
  • Bread
  • Bread machine

Once you see how easy it is so make this bread in your bread machine, you won't buy it at the store anymore!

92 people made this

IngredientsServes: 10

  • 110ml (4 fl oz) semi-skimmed milk
  • 5 tablespoons water
  • 1 egg
  • 310g (11 oz) bread flour
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons dried active baking yeast

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select basic white bread cycle; press start.
  2. After the baking cycle ends, remove bread from pan, place on wire rack and allow to cool one hour before slicing.


Allow to cool one hour before slicing.

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Reviews & ratingsAverage global rating:(80)

Reviews in English (65)

Just been given a bread maker and have never used one before so followed this recipe as a first time user and it came out wonderful. Nice and easy with basic ingredients. Kids loved it too!-13 Oct 2011

excellent recipe, the bread texture was lighter than my normal recipe but with a lovely crust and not too sweet, definately will be making it again, thank you-10 Oct 2011

tried this & it has become our fav !-11 Jun 2011

No-Knead Everything Bagel Bread

Combine the dry ingredients in a mixing bowl. Whisk to evenly distribute the yeast, salt, and optional spices throughout the flour.

Form a well in the middle of the flour and add water. Using a clean hand or spatula, combine ingredients until they are formed together. Remember not to knead, as you just want a rough ball of dough.

Step Two: Proofing the Dough

Cover the mixing bowl tightly with plastic wrap. We like to use plastic wrap and a dinner plate as a lid for the bowl to ensure a better seal.

Leave the covered bowl out at room temperature for 8-12 hours. (The yeast is happiest around 70F.) After 8-12 hours, the dough will have risen sufficiently for baking. You can also let it rise for a little longer. We let our dough rise for roughly 22 hours and had excellent results.

Step Three: Shaping the Dough

Prepare a floured surface. A large cutting board or sanitized kitchen counter works perfectly. Tear a piece of parchment paper and keep it next to your workspace.

Gently flour the surface of the dough in the mixing bowl. Using your fingers, carefully and quickly pull the dough away from the walls of the bowl to free it loose onto your workspace. (You don’t want to handle the dough too much as it will be sticky.) With floured hands, gently fold the dough together at four opposing points.

Pinch your folds together and then flip the dough over so it is sitting on the sealed seam you just created.

Gently spin and form the dough into a round or oval shape depending on the style of your dutch oven. Carefully lift the formed dough and place it onto your piece of parchment paper.

Coat the top of the dough with a generous dusting of flour so it does not dry out or stick to the towel. Cover the dough with the kitchen towel. (You can even rub some flour into the clean towel to prevent sticking.) Make sure the towel is loose, but flush with the dough to prevent it from drying out as it rises one last time.

While the dough rises, place your Dutch oven on the middle-to-lower rack of your oven, and preheat to 450F. The dough will need another hour to rise and the Dutch oven will need at least an hour to properly preheat inside and out.

Step Five: Decorating and Baking Your Bread

Here comes the fun part! Once an hour has passed, use a clean razor blade or very sharp knife to create a few slashes on the surface of the dough. These slashes allow the bread to expand evenly while baking. They are also a chance to let your artistic talents shine. One slash down the middle will suffice, but where is the fun in that?

While wearing oven mitts, carefully remove the Dutch oven from the preheated oven. Place the hot Dutch oven on a stovetop burner or trivet. Remove the lid and place it on another heat-tolerant area. Gently lift the parchment paper with the dough and place it into the Dutch oven. Return the hot lid on top and place it back in the oven.

Bake bread with the lid on for 20 minutes. Remove the lid and bake the bread for another 15-20 minutes. (Removing the lid allows the hot air to form that beautiful, rustic crust.) The bread will be thoroughly cooked when the center of the loaf has an internal temperature of 210F.

Step Six: Cooling and Resting the Dough

Let the dough cool and rest for roughly an hour on an elevated cooling rack so air can flow around the entire loaf. This step is important so you can achieve that perfectly crunchy crust, and deliciously springy center. Once the dough has cooled to about 90 degrees, it will be perfect to eat.


Fortunately, this recipe takes basic ingredients that you may already have in your pantry. For the high rise and chewy texture, make sure to use bread flour instead of all-purpose. Bread flour contains extra protein, which turns into more gluten, giving the bread more chewiness and helping it rise higher as it bakes.

The other key ingredient is the everything bagel seasoning. You can buy this ready made at your grocery store or online, but if you can't find any, it's easy to make your own. Simply combine 2 tablespoons sesame seeds (1 white and 1 black), 2 tablespoons poppy seeds, 2 tablespoons dried minced garlic, 2 tablespoons dried minced onion, and 1 teaspoon of flaky sea salt.

Bread Machine Bagels & Pretzels

Let the bread machine do the hard work, then shape the dough as needed for delicious bagels or pretzels.

Leverage the power of your bread machine to mix the perfect dough for bagels. Once the dough is made simply follow the traditional bagel-making directions listed in the recipe.

Method: bread machine, stovetop
Time: 1-2 hours

These bagels are delicious while still soft and fresh, perfect toasted, or even made into bagel chips. The garlic flavor is noticeable without being overpowering

Method: bread machine, oven
Time: 1-2 hours

Made with water, bread flour, brown sugar, salt, active dry yeast

Method: bread machine, oven
Time: 1-2 hours

Made with dried onions, sesame seeds, water, honey, salt, whole wheat flour, bread flour, yeast, poppy seeds

Method: bread machine, stovetop, oven
Time: 1-2 hours

Made with vegetable oil, brown sugar, flour, salt, yeast, water, baking soda

Method: oven, bread machine
Time: 2-5 hours

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with dried coconut, dried pineapple, yeast, water, coconut extract, olive oil, malt powder or honey or sugar, salt, bread flour, gluten

Method: oven, stovetop, bread machine
Time: over 5 hours

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Recipes Worth Trying: Peter Reinhart’s Bagels

Any attempt to eat a bagel outside of its natural concrete habitat is perceived as a criminal act punishable by the snobbiest judgment. “Oh, those were pretty good, but they’re not like the ones I used to get in New York.” Rumors of magical water turning dough into gourmet gold have persisted. Given that bagels live surrounded by all this hype, I wanted to see if I could make them at home with any sort of success. (See “Bagels in Montreal“)

I pulled my copy of Peter Reinhart’s The Bread Baker’s Apprentice off the shelf for this recipe. It has taken me years to make. Every time I opened to the pages-long recipe, I skimmed the number of steps, closed the book, and walked away. It is certainly an intimidating recipe, but I would argue that it’s definitely worth a try. It turned out to be a lot easier than I thought, as bagel dough is surprisingly forgiving. It, like all bread, just takes time. You will need two days. There are a few things Reinhart attributes to authentic New York bagel flavor: high-gluten flour, malt syrup, and poaching in an alkalized water bath. I think these bagels taste pretty good, but you know, they’re not from New York.

From The Bread Baker’s Apprentice

Makes 12 large or 24 mini bagels

1 teaspoon instant yeast
4 cups unbleached high-gluten or bread flour
2½ cups water, room temperature

½ teaspoon instant yeast
3¾ cups unbleached high-gluten or bread flour
2¾ teaspoons salt
2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar

To Finish
1 tablespoon baking soda
Cornmeal or semolina flour for dusting
Sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions, or chopped fresh onions that have been tossed in oil (optional)

1. To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

2. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients for a ball, slowly working in the remaining ¾ cup flour to stiffen the dough.

3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour–all ingredients should be hydrated. The dough should pass the windowpane test and register 77 to 81°F. If the dough seems too dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.

4. Immediately divide the dough into 4½ounce pieces for standard bagels, or smaller if desired. Form the pieces into rolls.

5. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.

6. Line 2 sheet pans with baking parchment and mist lightly with spray oil. Proceed with one of the following shaping methods:

Method 1: Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it to approximately 2½ inches in diameter. The dough should be as evenly stretched as possible (try to avoid thick and thin spots.)

Method 2: Roll out the dough into an 8-inch long rope. (This may require rolling part of the way and resting if the pieces are too elastic and snap back, in which case, allow them to rest for 3 minutes and then extend them again to bring to full length. Wrap the dough around the palm and back of your hand, between the thumb and forefinger, overlapping the ends by several inches. Press the overlapping ends on the counter with the palm of your hand, rocking back and forth to seal.

7. Place each of the shaped pieces 2 inches apart on the pans. Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

8. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

9. The following day (or when you are ready to bake the bagels), preheat the oven to 500°F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda (and optionally, a few tablespoons of barley syrup, see Note at the end). Have a slotted spoon or skimmer nearby.

10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute flip them over and boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. (If you decide to replace the paper, be sure to spray the new paper lightly with spray oil to prevent the bagels from sticking to the surface.) If you want to top the bagels, do so as soon as they come out of the water. You can use any of the suggestions in the ingredients list or a combination. I make a seed and salt blend.

11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven setting to 450°F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer.

12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

Everything Bagel Pull-Apart Bread

This loaf-style pull apart bread is prepared with easy homemade bread dough, garlic herb & mozzarella cream cheese filling, and everything bagel seasoning on top. My friend said it was the best thing she’s ever eaten. Easily one of the most addicting snacks I’ve ever prepared and am so excited to share the recipe!

The everything bagel pull apart bread begins with homemade dough. A lot of homemade yeasted bread recipes yield 2 or more loaves, but I didn’t really want (or need!) a ton of pull apart bread laying around, so I made a simple and small batch of homemade dough. It required a little testing, but I found the perfect ratio of ingredients to give us exactly what we need.

We’re using a superior yeast: Red Star Platinum Superior Baking Yeast. It is an instant yeast that strengthens our dough as well as providing extra volume to the final product. It’s my preferred yeast for any and all bread baking– I use it exclusively in my kitchen because it’s always a guarantee!!

There are a billion ways to shape/assemble pull apart bread. The easiest that I’ve found is to break out a round cutter, cut into circles, then fold the circles in half and arrange in the loaf pan. You can use a round biscuit cutter, anywhere around 3 1/2-4 inches.

This bread is buttery, flaky, filled with cream cheese, fun to share, and fun to eat! With make-ahead and freezing instructions, there are so many ways you can prepare it ahead of time too.

  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
  • 1 Tbsp granulated sugar
  • ¾ cup whole milk
  • 3 Tbsp unsalted butter, softened to room temperature
  • 1 large egg
  • 2 and ⅓ cups all-purpose flour (spoon & leveled), plus more as needed
  • 1 tsp salt
  • 8 ounces (224g) brick style cream cheese, softened to room temperature
  • 3 Tbsp unsalted butter, softened to room temperature
  • 1-2 teaspoons Italian seasoning*
  • ½ teaspoon garlic powder
  • ¾ cup shredded mozzarella cheese
  • ¼ tsp salt
  • 1 Tbsp poppy seeds*
  • 1 Tbsp sesame seeds*
  • 1 and ½ tsp dried minced onion*
  • 1 and ½ tsp dried garlic flakes*
  • 1 tsp coarse salt
  • 2 Tbsp unsalted butter, melted
  1. Step 1: Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.

  2. Step 2: If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.

  3. Step 3: Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. For this warm spot, I suggest using the oven. Preheat to 200°F (93°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.

  4. Step 4: As the dough rises, prepare the filling and topping in the next steps and grease a 9x5-inch loaf pan.

  5. Step 5: Make the cream cheese filling: In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat all of the filling ingredients together until combined. Cover tightly and set aside until ready to use. (Don't refrigerate unless making well in advance. It's easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough in step 7.)

  6. Step 6: Make the topping: Combine the poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt together in a small bowl. Set aside.

  7. Step 7: Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll out until the dough is about ¼ inch thick. The dough can be any shape, just as long as it's around ¼ inch thick. Spread cream cheese filling on top. Using a 3½ - 4 inch circle cookie cutter, cut into circles. I get about 12 circles. Fold circles in half and line in prepared baking pan, round side up. See photos above for a visual.

  8. Step 8: Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.

  9. Step 9: Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).

  10. Step 10: Brush dough with the 2 Tablespoons of melted butter and sprinkle everything bagel seasoning on top. (Use as much of the seasoning as you want extras can be used for any of the suggestions listed in the post above.)

  11. Step 11: Bake until golden brown, about 40-45 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. Remove from the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and serve warm.

  12. Step 12: Cover and store leftovers in the refrigerator for up to 1 week.

*I always use Red Star Platinum yeast, an instant yeast. If using active dry yeast, the rise times could be slightly longer.

*I used Italian seasoning blend in the cream cheese mixture. You can use any dried or fresh herbs you like. Dried works a little better in the baked bread. Dried basil, parsley, oregano, etc.

*If you don't care for one of the everything bagel seasonings, feel free to swap it out with another that you love.

Make ahead tips:
- Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking.
- The dough can be prepared through step 3, then after it has risen, cover and place in the refrigerator for up to 2 days. Continue with step 5.
- To freeze the dough, prepare it through step 3. After it has risen, punch it down to release any air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 5. (You may need to punch it down again if it has some air bubbles.)

NOTE: Since we're using a cookie cutter for shaping this pull apart bread, we're going to have some dough scraps leftover. The dough scraps are topped with the herbed cream cheese mixture so why not mold into a ball, then roll it out to make pizza? You'll need extra all-purpose flour on hand. Peel the scraps off the counter and mold into a ball using floured hands. Add more flour to the dough as needed (about ½ cup of flour) and place on a parchment paper-lined baking sheet. It's still going to be a little wet. Flatten it out with floured hands or a floured rolling pin as best you can. Top with pizza toppings and bake in a 475°F (246°C) oven for 15-20 minutes or until browned to your liking.

Baking enthusiast Sally McKenney Quinn is the blogger and photographer behind Sally’s Baking Addiction, as well as the author of best-selling cookbooks Sally’s Baking Addiction and Sally’s Candy Addiction. The kitchen is where her creative juices flow and she enjoys sharing recipes with her millions of fans around the world. When Sally isn’t in the kitchen or behind the camera, she enjoys practicing yoga, running off all those cookies, and hiking with her husband, Kevin, and their dog, Jude.

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I have my own recipe for this that is delicious. I use the liquid from a can of diced tomatoes, for the water in my basic white bread recipe, and add the tomato – after pressing the water out of it. Sometimes I have to add a little more flour than usual during kneading, but the flavor is excellent. I still add the italian spice, etc. it makes a pretty reddish loaf packed with flavor.

Recipe Testing Notes and Tips

Prefer vegan bagels? You can omit the honey in the water bath -- we baked bagels with and without it and didn't discern a big difference between batches.

We tried 3 different shaping techniques and got good results with all three. The upshot? Choose whichever shaping method you find simplest. You'll find 3 options in the recipe instructions below.

Most bagel recipes call for a short 1 to 2-minute water bath. Some call for a 7-minute simmer. We split the difference and simmered the bagels for 2 minutes per side, and got good results.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 8 - 10 slices 1 x


  • 5 eggs (I haven’t tested flax eggs)
  • 1 tablespoon avocado oil
  • 2 teaspoons apple cider vinegar
  • 2 cups almond flour or meal
  • 1/4 cup ground flaxseeds
  • 2 tablespoons coconut flour
  • 4 teaspoons baking powder


  1. Preheat oven to 350 degrees
  2. Whisk together eggs, oil and apple cider vinegar
  3. Mix in the almond flour, ground flaxseeds, coconut flour, baking powder until smooth and there are no lumps (it may be a bit spongey – that is ok!)
  4. Add to a lined/greased loaf pan sprinkle seasoning on top
  5. Bake for 30-35 minutes and let it cool for a few before slicing and enjoy!


*I haven’t tested subs here

**Store in airtight container for 5 days in the fridge or in the freezer for 2 months. I love to toast the bread before eating or you can add to oven

Basic Plain Bagel Recipe

Bagels are everyone’s favorite and can be found around the world. They’re a little complicated to make and bake, but your bread machine can make the process easier. The dough setting comes to the rescue once again, but you’ll have to finish these on the counter and then go through a boiling process before finishing in the oven. The effort is worth it and I’ll usually make a big bunch because they keep well and can also be refrigerated to extend they’re shelf life.

This recipe is for a basic bagel but variations abound. Regardless of how you make your bagels they’re great whether topped with something as simple as some cream cheese or loaded with lox, onions and some capers. So, roll up your sleeves and let’s get started.

Add the ingredients to the bread pan in the order indicated and select the dough cycle. When the dough cycle is complete transfer the dough to a lightly floured surface and divide the dough into 8 equal pieces.

each piece of dough into a sausage shape and then form into a ring. Press the joined ends together and roll lightly with your fingers through the ring to remove the seam a bit. Repeat with the remaining pieces of dough until you have 8 circular pieces of dough.

Let the bagels rise for 15 to 30 minutes. Line a baking sheet with parchment paper or lightly oil it.

Bring 4 quarts of water to a boil and preheat the oven to 475°F./245°C. If you want, you can add a 1/4 cup of malt syrup to the boiling water. This will give the bagels a more chewy texture. You can also omit the syrup.

Boil the bagels, three at a time until they rise to the surface of the water pot. Turn them with a slotted spoon. You should boil them for about 1 minute a side.

Remove them carefully to the baking sheet and glaze them with the egg yolk and water mixture. Bake for 15 to 20 minutes or until browned.

Everything Bagel Dutch Oven Bread

It’s almost 100 degrees outside and I’m baking bread. You want to know why? It’s because I’m so ready for fall! Today I’m sharing my recipe for Everything Bagel Dutch Oven Bread. I was strolling through the grocery store spice aisle when I came across everything bagel seasoning and I knew I had to try it on no knead dutch oven bread. I’m glad I did because it was amazing!

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