Best Bagel Bread Recipes

BASIC BAGEL (FOR THE BREAD MACHINE)

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

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.

FRENCH ONION SOUP WITH BAGEL BREAD PUDDING CROUTONS

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.

BLUEBERRY BAGEL BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F or 375 degrees F. (See note).
• Generously, butter 9 x9 inch glass baking dish or 8 individual baking dishes.
• Place torn bagels in large mixing bowl; pour over milk and cream.
• Let absorb for about 10 minutes.
• Meanwhile, melt butter and let it cool. When cooled, mix with beaten eggs and remaining ingredients.
• Combine with bagel mixture, distributing blueberries evenly in mixture.
• Pour into prepared baking dish; place in center of oven. Bake uncovered for about 35-40 minutes or until knife inserted in center come out clean.
• NOTE: If using Soufflé or deeper dish for baking the entire pudding, reduce temperature to 375 degrees F. and allow for longer baking time; test at 40 minutes.
• If using individual dishes, bake at 375 degrees F. and reduce baking time to 30 minutes, test for center for doneness on each.

BAGEL BREAD PUDDING WITH BOURBON SAUCE

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.

BREAD MACHINE BAGEL BREAD

Steps:

• Put all ingredients in the bread machine pan in the order recommended by the maker.
• Select the basic white bread cycle, and press start.
• When done, remove bread from pan and cool for one hour on a metal rack.

PANERA/SAINT LOUIS BREAD CO'S ASIAGO BAGEL BREAKFAST BAKE

Steps:

• This dish must be prepared the night before you plan to bake it.
• In a large mixing bowl, beat together the eggs, salt, milk, tarragon and paprika. Add fresh ground pepper to taste. Mix the grated cheeses together in a bowl. Cut the bagels into small bite-size pieces.
• Grease a 2-quart souffle or casserole dish and, starting with the bagel pieces, place them in the dish in alternating layers with the grated cheese. Pour the egg mixture evenly over all, cover the dish, and place it in the refrigerator overnight.
• Bake it uncovered, in a pre-heated 350 degree oven for 1 hour, until the top is golden brown.

APPLE CINNAMON RAISIN BAGEL BREAD PUDDING

Steps:

• Preheat oven to 375° F. Chop bagels into bite size pieces.
• Lightly butter a 1 ½ quart pie plate or a baking dish
• Peel and slice apples thin. Toss apple wedges in a bowl with 2 tablespoons of the sugar and cinnamon.
• Melt butter in a non-stick skillet over moderate heat and cook apples, turning occasionally, until golden on both sides, about 5 minutes.
• Transfer to prepared dish with bagel pieces.
• Whisk together half and half, eggs, 1/3 cup sugar and vanilla in a large bowl until combined well.
• Pour mixture over apples and bagel pieces.
• Let stand at room temperature 20 minutes, stirring occasionally.
• Bake in middle of oven until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes.
• Cool for about one hour...pudding will set up.

CINNAMON RAISIN BAGEL BREAD PUDDING

Steps:

• 1. Grease a 9x13" pan with nonstick spray. Tear the bagels into small chunks and place in the bottom of the pan.
• 2. Melt the butter in a large skillet over medium heat, and add the brown sugar. Stir until the butter and brown sugar are bubbling and continue to stir and cook for 2 more minutes. Add the apples and continue to sir until the apples are well coated with the caramel mixture. Cook for 2 more minutes.
• 3. Spoon the apple mixture on top of the bagel pieces. Make sure you get all the juices.
• 4. In a bowl mix the eggs, half and half, sugar, vanilla and salt until the sugar is dissolved. Pour over the bagel mixture.
• 5. Cover the pan loosely with plastic wrap and place another pan on top to submerge the bagels in the liquid. Let it sit at room temperature for 30 minutes.
• 6. Preheat the oven to 350 degrees F. Make sure you have a rack in the middle of the oven and another rack on the bottom of the oven. Place a rimmed backing sheet lined with foil on the bottom rack to catch any juices.
• 7. Remove the plastic wrap and cover the bread pudding with foil and bake for 45 minutes. Remove anillathe foil and continue baking for 15 more minutes. Let it cool before serving. Drizzle with the warm vanilla butter sauce.
• 8. To make the sauce, add the butter and both sugars, heavy cream, milk and salt to a sauce pan. Bring to a boil over medium high heat, then reduce the heat to medium low and simmer for 4-5 minutes Allow it to cool before serving.

KIMI'S CINNAMON RAISIN BAGEL BREAD PUDDING

Steps:

• 1. Preheat oven to 350F. In a sauce pan pour milk and let heat till a film appears, add butter and stir until melted. When butter is melted take off the stove top and let cool.
• 2. On a cutting board cut up bagels in medium sized pieces. Sprinkle with cinnamon sugar coating well. Place in large bowl. Set aside.
• 3. I another bowl combine eggs, brown sugar, ground nutmeg, & vanilla. Beat with a whisk for 1 minute.
• 4. In a 9x13 baking dish, lightly spray with Pam. In the bowl with the bread add milk mixture, egg mixture, cranraisns, nuts and mix till all liquid is well distributed and soaked in.
• 5. Pour bread in the 9x13 baking dish. Bake at 350F for 45 minutes. When bread is done, immediatetly pour 3/4 of a can of the frosting and spread all over the bread pudding. Eat warm or cool...either way it is so good!!

EVERYTHING BAGEL MINI MONKEY BREAD

Steps:

• Heat oven to 350°F. Brush 12 regular-size muffin cups with 1 tablespoon of the melted butter.
• Separate dough into 8 biscuits. Split each biscuit in half to make 16 biscuit rounds. Cut each biscuit round into 3 triangle-shaped pieces. Press each piece to 2 inches in diameter, and fill with 1/2 teaspoon cream cheese spread. Fold over dough, and gently crimp it around cream cheese to form a ball.
• Place 4 balls in each muffin cup; brush generously with remaining 2 tablespoons melted butter. Sprinkle 1/4 teaspoon everything bagel seasoning on top of each mini monkey bread.
• Bake 18 to 22 minutes or until golden brown on top. Cool 5 minutes. Gently remove from muffin cups.

GLUTEN-FREE EVERYTHING BAGEL BREAD

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!

EVERYTHING BAGEL AND BREAD TOPPING

Steps:

• Mix all together.
• Store in air tight container.

EVERYTHING BAGEL SEASONING BRIOCHE MONKEY BREAD

Steps:

• For the brioche: In the bowl of a stand mixer fitted with the dough hook, whisk the yeast and sugar together with the warm milk. Allow to sit for 5 to 7 minutes in a warm, draft-free place while the yeast blooms and forms a foamy raft on the surface. When this happens, your yeast is alive and ready to go.
• Whisk the eggs into the yeast mixture until thoroughly combined. Add the all-purpose flour, bread flour and salt. Start the mixer on low speed and mix for 2 minutes, until the dough begins to come together into a shaggy mass. Increase the speed to medium and mix the dough for 2 more minutes more to activate the gluten.
• Add the softened butter 1 tablespoon at a time, allowing each addition to completely incorporate before adding the next. The dough will get very sticky. Continue mixing until the dough is shiny and smooth, 3 minutes.
• Transfer the dough to a well-greased large bowl, and cover with plastic wrap or a kitchen towel. Allow the dough to rise in a warm, draft-free place for 1 hour.
• After 1 hour, remove the plastic and scoop the dough onto a lightly floured surface. Punch down the dough by pressing it firmly with your hands until it deflates back to its original size. Spread it out slightly and fold the dough into thirds like a business letter, bringing the top half over the center and the bottom half up and over the center. Place the dough back into the greased bowl, seam side down. Cover with plastic wrap and allow to chill in refrigerator for 6 hours or overnight.
• Remove the chilled dough and punch down once more. Divide the dough into 4 equal pieces, then divide each piece into 6 smaller pieces for a total of 24. Fold each piece of dough in towards itself and shape into a tight ball.
• For the filling: Mix the Parmesan and bagel seasoning together in a medium bowl. Put the Gruyere in a separate bowl.
• Grease a 12-cup bundt pan with a layer of butter or shortening. Sprinkle with a layer of the Parmesan seasoning mixture, about 1/2 cup, followed by a layer of Gruyere, about 1/2 cup.
• Dip each dough ball in the melted butter and roll in the Parmesan mixture to coat completely. Place each dipped dough ball in the prepared pan. Once you have a layer in the bundt pan, sprinkle with another 1/2 cup Gruyere, then continue topping with another layer of dipped brioche balls. Continue this process until you have 3 layers of dough balls. Top with any remaining Gruyere and Parmesan seasoning mixture.
• Cover the pan loosely with plastic wrap or a kitchen towel and allow to proof in a warm place until puffy and doubled in size, about 40 minutes. Preheat the oven to 350 degrees F.
• Bake until golden brown, 35 minutes.
• For the dipping sauce: Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese on medium-low speed until completely smooth. Add the sour cream, lemon zest, parsley, dill and a pinch of salt. Mix until smooth. Garnish with scallion greens.
• Turn the monkey bread out onto a platter while still warm and serve with the dipping sauce.

EVERYTHING BAGEL MINI MONKEY BREAD

Steps:

• Heat oven to 350°F. Brush 12 regular-size muffin cups with 1 tablespoon of the melted butter.
• Separate dough into 8 biscuits. Split each biscuit in half to make 16 biscuit rounds. Cut each biscuit round into 3 triangle-shaped pieces. Press each piece to 2 inches in diameter, and fill with 1/2 teaspoon cream cheese spread. Fold over dough, and gently crimp it around cream cheese to form a ball.
• Place 4 balls in each muffin cup; brush generously with remaining 2 tablespoons melted butter. Sprinkle 1/4 teaspoon everything bagel seasoning on top of each mini monkey bread.
• Bake 18 to 22 minutes or until golden brown on top. Cool 5 minutes. Gently remove from muffin cups.

CHEESY GARLIC BREAD BAGEL RECIPE

Steps:

• Heat oven to 400ºF.
• Place bagel halves, cut sides up, on baking sheet.
• Bake 3 to 5 min. or until lightly toasted.
• Mix butter and garlic powder until blended; brush onto bagel halves.
• Top with cheese; sprinkle with Italian seasoning.
• Bake 5 min. or until cheese is melted.

BAGEL BREAD

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.

BAGEL BREAD PUDDING WITH BOURBON SAUCE RECIPE

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.
• Yield: 15 servings (1-1/3 cups sauce).
• Originally published as Bagel Bread Pudding with Bourbon Sauce in Taste of Home
• November 2015, p84
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GARLIC BREAD BAGEL

Steps:

• Start boiling 8 cups of water for cooking the bagels before baking.
• Try to get it to boiling point around the time you're finished preparing the bagels. Make sure you've got 5 inches depth to allow room for bagels to cook.
• Around the time you start boiling the bagels preheat the oven to 400 degrees so it will be ready when you've finished.
• Mix warm water, yeast, sugar into a bowl and wait five minutes for yeast to grow.
• Mix egg, garlic powder, melted butter (not to hot don't kill the yeast) and garlic salt in another bowl.
• Add mix the two bowls together into one.
• Add flour and mix it until nice and firm like bread.
• If dough is nice and firm like bread set it out on a floured clean surface and let it rise for at least 5 minutes.
• Lift bagels off of floured surface and place them into the boiling water to cook. They should float to the surface at first because the water is clean. But as more and more bagels are boiled they'll stop rising.
• Just cook all bagels to the same consistency as the first ones or about 2 minutes that floated to the top. Remember if the water is too shallow they'll stick to the bottom and you'll have to use a spatula to lift them off the bottom.
• Spray cooking spray onto a baking sheet lightly and put the bagels that finished cooking onto them. Once you've finished boiling all you bagels spray the top of the bagels lightly with cooking spray to keep them from being tough.
• Bagels are tough naturally so you don't want them to get any tougher. Some of the toughness comes from boiling the bagel.
• Cook at 400 degrees for 20 - 25 minutes.
• Butter the bagels if the flavor is weak and heat to melt butter.
• Brownie bagels is a similar alternate recipe - use 1/2 Tablespoon of baking cocoa - don't use garlic powder or any garlic salt and the recipe is almost identical to this recipe.

BAGEL BREAD PUDDING WITH BOURBON SAUCE

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.