Place the water into the bread machine, followed by the ● ingredients and start the kneading process for 7 minutes. If there is a separate compartment for kneading ingredients into the dough, adjust the water and add it in here.
When the dough has finished, remove it and hand knead for about 3 minutes. If adding fillings, put them in now. Measure them, divide them, and form them into ellipses. Let it rest for 10 minutes.
Roll the dough into a cylinder and flatten one end. Bring the other end around and tightly bind the edges together.
Place the dough on a baking tray lined with parchment paper and dusted with corn meal. Cover with a plastic bag and let rise for 30 minutes.
Boil the water for the kettling and dissolve the molasses so that it is ready for the end of the rising. Preheat the oven to 200°C.
Don't let the water bubble and boil. Place the dough in the hot water and cook each side for 25 seconds.
Place in the preheated oven. [For 8 bagels] Raise the temperature to 220° and bake for 15 minutes. [For 5 bagels] Raise the temperature to 210°C and bake for 14 minutes + 190°C for 4 minutes.
I recommend freezing the ones you won't eat within a few days. You can eat them as-is after they thaw out, or you can toast or microwave them. Warm them up for 10 seconds in the microwave at a high temperature and they will be nice and plum.
These are plain bagels. Just using bread flour. They're good for bagel sandwiches or with your favorite jam.
Here are cinnamon raisin bagels. Add 72g of raisins and some cinnamon. These are excellent with cream cheese!
These ones are cafe mocha bagels. Dissolve 3 Tbsp of instant coffee in water, add 25 g of both chocolate chips and almonds, add add in some cinnamon.
These are adzuki bean bagels. Knead 150g of hard adzuki beans into a paste and top with poppy seeds. There's no need for sugar or salt.
Recipe ID: 920475 "My Bagel Sandwich"
Recipe ID: 949317 "Rusk Bagels" I might make bagels just for this.
I added 35 g of walnuts to the dough.
Story Behind this Recipe
I'm not able to find good quality bagels, so I made my own!
Make sure the temperature for the last rising is a low 40°C (lower than if you're making snack bread or loaves) You can also knead by hand. If shaping them is hard to understand, please refer to a book or other sources for more help. If shaping them when you add in fillings is difficult, it's probably best to shape them in a knot as seen in Step 11.