Best 6 Bagel Bread Recipes

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Bagel bread, with its chewy interior and crispy crust, is a delicious and versatile bread that can be enjoyed in various ways. Whether you're looking for a classic bagel sandwich or just a simple slice of toast, bagel bread offers a unique and satisfying experience. If you're interested in making your own bagel bread at home, there are a few recipes you can try to achieve the perfect bagel bread.

Here are our top 6 tried and tested recipes!

BASIC BAGEL (FOR THE BREAD MACHINE)



Basic Bagel (For the Bread Machine) image

Is there anything as simple or as versatile as a bagel? This recipe turns dough into sweet, moist chewy bagels that will last for days!

Provided by Bev I Am

Categories     Yeast Breads

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 7

1 1/4 cups lukewarm water
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
2 1/2 teaspoons fast rise yeast or 3 1/4 teaspoons active dry yeast
1 egg, plus
1 tablespoon water

Steps:

  • Remove dough from the machine after the first knead- approximately 20- 30 minutes.
  • Place dough on floured surface.
  • Divide into 8 parts.
  • Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
  • While bagels rise, bring 3 quarts water and 1 TBS sugar to a rapid boil in a large sauce pan.
  • Drop test dough (see first success hint).
  • Using slotted spoon, drop 2-3 bagels into rapidly boiling water.
  • Boil on each side for 1 1/2 minutes.
  • Remove and cool on rack 1 minute, brush with egg wash and sprinkle with sesame or poppy seeds, if desired.
  • Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden brown- approximately 15 minutes.
  • Bagel Success Hints: When forming bagels, set aside two 1/4" balls of dough.
  • When bagels have doubled in size, drop the test dough into boiling water.
  • Dough should pop to the top right away.
  • When this happens, it is time to boil the bagels.
  • A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
  • To make bagel sticks, cut bagel before rising and lay out in a straight line.
  • Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder.
  • Let sticks rise, boil, and bake as described in Basic Bagel process steps above.
  • To make bagel chips, slice leftover bagels horizontally into thin slices.
  • Brush with butter or margarine on one side.
  • Lay (butter side up) on ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.

CINNAMON BAGEL BREAD PUDDING



Cinnamon Bagel Bread Pudding image

My son works at a bagel shop and always brings home leftover cinnamon bagels. We hate to waste food since we are a large family with five kids, so I came up with this incredible-tasting bread pudding that everyone loves. -Rebecca Moreland, Bristol, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 6

4 eggs
3-1/2 cups 2% milk
2-1/2 teaspoons vanilla extract
4 cinnamon crunch bagels, cut into 1-inch pieces (about 10 cups)
1/4 cup butter, cubed
1/2 cup packed brown sugar

Steps:

  • In a large bowl, combine the eggs, milk and vanilla. Gently stir in bagels. Transfer to a greased 13-in. x 9-in. baking dish; let stand for 15 minutes or until bagels are softened. Meanwhile, place butter and brown sugar in a small saucepan; cook and stir over medium-low heat until sugar is melted. Pour over baking dish., Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center is almost set. Let stand for 15 minutes. Serve warm.

Nutrition Facts :

BAGEL BREAD PUDDING WITH BOURBON SAUCE



Bagel Bread Pudding with Bourbon Sauce image

I worked in a health club where bagels arrived daily, so I experimented with leftovers. I wasn't a bread pudding fan until I tried it with bagels. -Kathy Hawkins, Gurnee, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings (1-1/3 cups sauce).

Number Of Ingredients 18

4 large eggs
3-1/4 cups 2% milk
1 cup sugar
3/4 cup butter, melted
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon ground nutmeg
6 cinnamon-raisin bagels, cubed (about 10 cups)
1-1/3 cups raisins
SAUCE:
1/2 cup 2% milk
1 teaspoon white vinegar
1 cup sugar
6 tablespoons butter, cubed
2 tablespoons bourbon
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Steps:

  • In a large bowl, whisk eggs, milk, sugar, melted butter, cinnamon, vanilla and nutmeg until blended. Stir in cubed bagels and raisins. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-45 minutes or until puffed, golden and a knife inserted in center comes out clean., For sauce, mix milk and vinegar; let stand 5 minutes. In a small saucepan, combine remaining sauce ingredients; stir in milk mixture. Bring to a boil. Cook and stir until sugar is dissolved. Serve with warm bread pudding.

Nutrition Facts : Calories 442 calories, Fat 17g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 346mg sodium, Carbohydrate 65g carbohydrate (41g sugars, Fiber 2g fiber), Protein 8g protein.

FRENCH ONION SOUP WITH BAGEL BREAD PUDDING CROUTONS



French Onion Soup with Bagel Bread Pudding Croutons image

Provided by Amanda Freitag

Categories     side-dish

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 13

4 cups heavy cream
1/4 teaspoon kosher salt
2 eggs
2 day-old everything bagels, cut into 1-inch cubes
1/4 cup olive oil
12 large Spanish onions, sliced
1/2 teaspoon kosher salt
2 ounces butter
2 cups sherry
1 bay leaf
10 cups veal or beef stock
Kosher salt
1/2 to 3/4 cup grated gruyere cheese

Steps:

  • For the bread pudding: In a bowl whisk together the heavy cream, salt and eggs. Place the bagels in a 9-by-13-inch baking pan. Pour the cream mixture over the top and set aside to soak for 2 hours.
  • Preheat the oven to 375 degrees F. Cover the baking pan with foil and bake for 30 minutes. Remove the foil from the pan and continue cooking for 15 minutes. Cool the bread pudding completely.
  • Preheat the oven to 450 degrees F. Separate the bagel pieces and place on a baking sheet. Toast until the edges turn golden brown, 5 minutes.
  • For the onions: In a 14-inch skillet or a medium high-sided saute pan, heat the oil over high heat and pour in the sliced onions. Do NOT stir the onions or shake the pan. When the pan gets hot again and the onions begin to sizzle, add the salt and stir. The onions at the bottom of the pan should be brown. Reduce the heat to medium and continue stirring. The onions will begin to soften and release their juices (the natural sugars in the juices will caramelize the onions). Cook for 15 minutes, and then reduce the heat to low. Continue cooking, stirring the onions periodically to make sure they don't stick to the pan, until completely soft and a rich dark brown color, 30 minutes.
  • For the soup: In a large saucepot set over medium heat, melt the butter until it starts to bubble. Add in the caramelized onions, then add the sherry and cook at a low simmer until the alcohol cooks out, 5 minutes. Add the bay leaf and stock, and cook for 30 minutes. Season with salt as the soup cooks. Portion the soup into serving bowls and top with some toasted bagel bread pudding croutons. Garnish each serving with 2 tablespoons gruyere if using, and serve.

GLUTEN-FREE EVERYTHING BAGEL BREAD



Gluten-Free Everything Bagel Bread image

I have had countless people tell me that missing bread is the hardest thing about sticking with a gluten-free diet. So, I set out on a quest to make a version that is satisfying when toasted for breakfast and hearty enough to be used for sandwiches. This bread is even better when it's sliced and toasted in a pan with a touch of butter or olive oil until it's lightly golden.

Provided by Natasha Feldman

Categories     main-dish

Time 2h20m

Yield 6 servings (1 loaf)

Number Of Ingredients 20

1 tablespoon refined coconut oil
1 small yellow onion, coarsely chopped
1/2 teaspoon poppy seeds
1/2 teaspoon toasted sesame seeds
1/4 teaspoon flaky sea salt
Cooking spray, for the pan
2 cups superfine almond flour
1 tablespoon baking powder
1 tablespoon dried onion flakes
1 tablespoon poppy seeds
1 tablespoon toasted sesame seeds
1 teaspoon fine salt
1/2 teaspoon baking soda
1/2 teaspoon caraway seeds
8 large eggs, separated
1/2 teaspoon cream of tartar
1/3 cup refined coconut oil, melted
1 teaspoon lemon juice
8 ounces whipped cream cheese
2 Persian cucumbers, peeled and thinly sliced

Steps:

  • For the onion topping: Heat a large saute pan over medium heat. Once the pan is nice and hot, add the coconut oil and the onions and stir frequently until translucent and fragrant, 7 to 10 minutes. Set the onions aside. Combine the poppy seeds, sesame seeds and sea salt in a small bowl.
  • For the bread: Preheat the oven to 375 degrees F. Line a 9-by-5-inch nonstick loaf pan with parchment paper, leaving a 2-inch overhang on the 2 long sides of the pan. This will make it much easier to lift the bread out of the pan. Spray with cooking spray.
  • In a small mixing bowl, whisk together the almond flour, baking powder, dried onion flakes, poppy seeds, toasted sesame seeds, fine salt, baking soda and caraway. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar (if you don't have a stand mixer an electric beater will suffice). Whisk the egg whites until stiff peaks form, about 3 minutes.
  • In a large mixing bowl, whisk together the egg yolks, coconut oil and lemon juice. Add the dry ingredients to the wet egg mixture in 3 small batches, making sure to thoroughly combine the dry mixture and the egg mixture each time. The batter will look like a very thick paste. Don't worry, you haven't done anything wrong. Just make sure to break up any clumps of flour with a rubber spatula to ensure that the dry and wet ingredients are evenly incorporated.
  • Add a third of the whipped egg whites to the batter and slowly fold them in. This won't be a very easy task, take your time and know that eventually they'll combine. Add another third of the egg whites and fold. Finally, add the remaining egg whites and fold together; there should not be any chunks of batter left but the batter will never completely combine (white and yellow portions will remain).
  • Pour the batter into the prepared pan. Sprinkle the batter with the sauteed onions and half the seed mixture. Bake until the top is golden brown and a toothpick can be inserted in the center and comes out clean, 30 to 35 minutes.
  • Let the bread cool in the pan for 10 minutes. Use a knife to release the sides and lift the bread out using the parchment paper. Cool completely, about another 30 minutes.
  • For the toast: Cut yourself a 1-inch slice of bread and give it a thin coat of cream cheese. Top with a layer of crispy cucumbers, and if you feel like it, top it with some of the reserved seed mixture!

BAGEL BREAD



Bagel Bread image

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

Provided by Holly

Categories     Bread     Yeast Bread Recipes     Bagel Recipes

Time 3h

Yield 10

Number Of Ingredients 7

½ cup milk
⅓ cup water
1 egg
2 ¼ cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 ½ teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Bread cycle; press Start.
  • After the baking cycle ends, remove bread from pan, place on metal rack and allow to cool one hour before slicing.

Nutrition Facts : Calories 19.9 calories, Carbohydrate 2.1 g, Cholesterol 19.6 mg, Fat 0.8 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 244.9 mg, Sugar 1.9 g

Tips:

  • Choose the right flour. Bread flour or all-purpose flour can be used to make bagel bread. Bread flour will produce a chewier bagel, while all-purpose flour will produce a softer bagel.
  • Proof the yeast. This is an important step that helps to ensure that the yeast is active and will produce a light and airy bagel.
  • Knead the dough properly. Kneading the dough helps to develop the gluten, which gives the bagel its chewy texture.
  • Let the dough rise twice. This helps to develop the flavor and texture of the bagel.
  • Shape the dough into bagels. There are a few different ways to shape bagels. The most common method is to roll the dough into a long rope, then wrap it around your hand to form a circle.
  • Boil the bagels. This is what gives bagels their characteristic chewy texture.
  • Bake the bagels. Bagels are typically baked at a high temperature for a short period of time. This helps to create a crispy crust.

Conclusion:

Bagel bread is a delicious and versatile bread that can be enjoyed in many different ways. It can be sliced and toasted, used to make sandwiches, or even eaten plain. With a little practice, you can easily make bagel bread at home. So what are you waiting for? Give it a try!

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