Bagel Bread is my latest obsession! It makes a hearty toast for a breakfast sandwich, and there are no holes for the filling to squish out of!
What Makes This Recipe Special?
- This recipe came in a newsletter from America's Test Kitchen, so you know it has been optimized and well tested.
- Using your bread machine makes this recipe a cinch. However, I have included instructions for a dough hook using a mixer.
- You can customize the flavours here, much like you would for different kinds of bagels. See the variations in the recipe card!
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Ingredients & Substitutions
- Bread flour is recommended because it is higher in protein.
- Ingredient variations are included for Cinnamon/Maple flavoured bread as well as the Everything Bagel.
How To Make It
- You will make the dough and let it rest for 10 minutes. Then comes the kneading. I only used the bread machine for the kneading part. You will shape and stretch the dough on a smooth surface.
- Next comes shaping the dough into a log shape and letting it rise.
- Near the end of the rise, you will toss the loaf into a big pot of boiling water with baking soda and honey. This is the part that makes it bagel-like, besides the dense crumb.
- After the boil, you will reshape it in your loaf pan and add seasonings if using.
- Bake it, cool it and then enjoy!
Chef's Tips for Bagel Bread
- A clean granite countertop is ideal for the shaping of the dough before the rise. You do not want to add any more flour to the dough.
- If your loaf pan is larger than 8 ½ X 4 ½ inches, reduce cooking time by about 5 minutes.
- This bread is very dense, and the outer crust is chewy. It is easier to turn the loaf with the top side down and slice it from the 'bottom' down.
- You only need a thin slice, somewhere between ¼" and ½" thick.
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I sampled the basic loaf with this Blueberry Jam (that I made in my bread machine-isn't that cool???) and it was delicious. I also cut a slice into quarters and toasted them in the oven for an appetizer base. Of course, I am thinking smoked salmon, cream cheese and capers!
Related Recipes
Bagel Bread
Chewy and delicious, it works for breakfast or appetizers. Use a dough hook or bread machine for the kneading. After the loaf rise time, you will boil the loaf in wter with baking soda and honey to get a chewy, glossy extoieur.
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin Facebook TextServings: 18 slices
Ingredients
Basic Bagel Bread
- 3 cups bread flour
- 2 ¼ tsps instant rise yeast
- ¼ cup honey divided 2 Tbsps + 2 Tbsps
- 1 tablespoon kosher salt
- 1 ½ teaspoon baking soda
- 1 egg lightly beaten
- 2 quarts water in a dutch oven.
Everything Bagel Mixture
- 2 tsps sesame seeds
- 2 tsps poppy seeds
- 2 tsps dried onion flakes
- 2 tsps kosher salt or other coarse sea salt
Cinnamon Bagel Bread Variation
- ¼ cup maple syrup replaces the honey in the basic bagel recipe
- ½ teaspoon cinnamon add cinnamon to the flour and yeast mixture
- reduce salt to 2 teaspoons
Instructions
- Spray an 8 ½ X 4 ½ " loaf pan with cooking spray.
- Whisk flour and yeast together in a bowl. Add 1 ¼ cups water and 2 Tbsps honey. Stir about 2 minutes til no dry flour remains. (You can do this in the mixer with the dough hook or by hand). Let dough rest about 10 minutes.
- Add salt to the dough. Mixer: Knead on medium speed about 10 minutes til dough is smooth and elastic. Bread Machine: Refer to your manual and find a cycle that starts with 10 minute knead. Set timer and stop the cycle when the 10 minutes is up.
- Remove dough and place on clean counter top. Form dough into a ball and stretch the outside down and under until the top is stretched and smooth.
- With smooth side of dough down, shape the dough into a 6" square. Fold the far edge into the middle. Fold the edge nearest you into the middle to meet the other edge. Take the left edge and fold into the middle. Take the right edge and turn into the middle.
- Roll the dough into an 8" log. Transfer dough to the prepared loaf pan. Spray the top with cooking spray. Cover loosely with plastic wrap and allow dough to rise in a warm place about 1 hour.
- About 20 minutes before the dough finishes its rise heat 2 quarts of water in a dutch oven on stove top, Preheat oven to 350 degrees. Prepare a plate large enough to hold the loaf, spread with a clean tea towel.
- When dough is done rising add the baking soda and remaining 2 Tbsps of honey to the boiling water. Carefully remove the dough from the loaf pan and slide it into the boiling water. It will float so only abut half the loaf is submerged. Boil 45 seconds on each side. Use slotted spatulas to turn the loaf and remove it after the second side is done.
- Transfer the loaf to the plate with the tea towel. Pull the sides of the tea towel up to absorb the water on the outside of the loaf.
- Respray the loaf pan with cooking spray. If you are making the Everything Bagel bread sprinkle 2 tablespoon of the seed topping around the bottom and edge of the loaf pan. Shake to evenly distribute.
- Carefully put the dough back into the loaf pan. You may have to gently reshape it or smooth it out a bit. Slash the top of the loaf about 6 times. Brush the top with the egg wash. If you are making Everything Bagel bread sprinkle the remaining 4 tsps of seed topping.
- Bake about 45 minutes. (Dough should reach 200 degrees internally.)
- Allow bread to cool in the pan about 2 hours. Slice thinly and serve. Toast if desired.
Notes
Nutrition is based on the Basic Version, per slice.
Nutrition
Calories: 101kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 263mg | Potassium: 45mg | Fiber: 1g | Sugar: 4g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @thewineloverski or tag #thewineloverski!
Garlic Girl
I made this last night. IT IS SO GOOD!!!!!!!!
thewineloverskitchen
I am so glad you liked it!