Garlic Bagel Bread Machine Mix

If you want homemade garlic bagels without babysitting a mixer for half the afternoon, this bread machine mix does the heavy lifting for you. You layer the dry ingredients ahead of time, add water and yeast on baking day, then let the machine handle the dough cycle before you shape, boil, and bake.

The finished bagels come out savory, lightly garlicky, and sturdy enough for cream cheese, sandwich fillings, or a warm swipe of butter. It is a practical make-ahead pantry mix, and frankly, that kind of kitchen shortcut earns its keep.

Ingredients for Garlic Bagel Bread Machine Mix

You will layer the dry mix in a jar or vacuum-seal bag, then package the yeast separately so it stays dry and active until you are ready to make the dough.

• 3 cups flour
• 3 1/3 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon parsley flakes
• 1/4 teaspoon paprika
• 3 1/4 teaspoons active dry yeast, packed separately
• 1 1/8 cups water
• 1 tablespoon sugar, for the boiling water
• 1 beaten egg
• 2 tablespoons water, for egg wash

If you make several mixes at once, label the yeast packet clearly and attach the prep directions to the jar. That saves you from staring at a mystery canister later and pretending you meant to do that.

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How to Make Garlic Bagel Bread Machine Mix

Use your bread machine for the dough cycle, then shape and bake the bagels in a regular oven. For bagels, that boil-before-bake step matters because it sets the crust and helps create the chewy exterior bagels are known for, as explained by King Arthur Baking’s bagel guide.

1. Layer the flour, brown sugar, salt, garlic powder, parsley flakes, and paprika in a jar or vacuum-seal bag.
2. Place the active dry yeast in a separate small bag and set it on top of the mix.
3. When you are ready to bake, pour 1 1/8 cups water into the bottom of the bread machine pan.
4. Add the full jar of mix to the pan, then pour the yeast on top.
5. Run the dough cycle on your bread machine.
6. When the cycle is finished, remove the dough and pull off 2 small pieces of dough, about 1/4-inch each, to use as float testers.
7. On a floured countertop, divide the dough into 8 equal balls.
8. Push your thumb through the center of each ball and gently stretch to form bagel shapes.
9. Cover the shaped bagels with a clean cloth and let them rise until doubled.
10. Meanwhile, bring 3 to 4 quarts of water to a boil and stir in 1 tablespoon sugar.
11. Drop one of the small dough tester pieces into the water. If it pops back up right away, the bagels are ready to boil. If not, give them a few more minutes and test again.
12. Boil 2 to 3 bagels at a time for 1 1/2 minutes per side, turning carefully.
13. Transfer the boiled bagels to a wire rack.
14. Beat the egg with 2 tablespoons water and baste the tops of the bagels.
15. Place the bagels on a greased cookie sheet and bake at 400 degrees F for 12 to 15 minutes, until golden.

If you do not want to use the bread machine for anything but mixing and rising, that works just fine. Budget101 also has a handy guide for how to prepare a bread machine mix without a bread machine if you need a backup plan.

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Bagel Shaping and Boiling Tips

Keep the dough pieces as even as you can when dividing them. If one is much larger than the others, you will end up with a mixed batch of giant sandwich bagels and tiny apology bagels.

Make the center hole a little larger than you think you need. Bagels puff during the rise and again during boiling, so a too-small opening can close up fast.

Boil only a few at a time so the water stays at a steady boil. Crowding the pot cools the water, and that makes the process slower and the crust less consistent.

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Easy Variations

Want to tweak the flavor without changing the basic method? These easy changes keep the same overall process.

• Top with sesame or poppy seeds: Add them right after the egg wash so they stick before baking.
• Boost the garlic flavor: Sprinkle a little extra garlic powder over the egg wash, but use a light hand so it does not scorch.
• Make them more herb-forward: Increase the parsley slightly in the topping instead of loading more into the dough.
• Try a cheesy finish: A light dusting of grated Parmesan after the egg wash gives the tops a savory crust.

If savory breads are your thing, you might also like Bread Machine Garlic Bread Mix or Cheddar Chive Bread Machine Mix.

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Storage and Make-Ahead

Dry mix storage: Store the sealed mix in an airtight jar or vacuum-sealed bag in a cool, dry place for up to 6 months as an estimate. That timeline is based on the dried herbs and yeast being stored separately and kept away from heat, moisture, and light.

Baked bagel storage: Once baked and cooled, keep the bagels at room temperature in an airtight container for up to 2 days. For longer storage, freeze them for up to 3 months.

Refrigeration: You can refrigerate baked bagels, but it usually speeds up staling instead of helping. Freezing is the better choice if you will not eat them quickly.

Slice bagels before freezing if you want easy toaster-ready portions later. It is one of those tiny chores your future self will appreciate.

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Serving Suggestions

These garlic bagels work well with plain cream cheese, whipped herb cheese, deli turkey, ham, or egg sandwiches. They also make a sturdy base for mini pizza bagels if you split and toast them first.

For breakfast, pair them with scrambled eggs or a fried egg and cheese. For soup night, serve them warm with butter alongside tomato soup, chowder, or a simple salad.

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💸 Budget101® Price Breakdown: Garlic Bagel Bread Machine Mix

🛒 Walmart Grocery List

• All-Purpose Flour, 5 lb
• Brown Sugar, 2 lb
• Iodized Salt, 26 oz
• Garlic Powder, 3.12 oz
• Parsley Flakes, 0.25 oz
• Paprika, 2.12 oz
• Active Dry Yeast, 0.75 oz 3-packet strip
• Granulated Sugar, 4 lb
• Eggs, 12 count
• Water, 16.9 fl oz

Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.

Frequently Asked Questions about Garlic Bagel Bread Machine Mix

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Garlic Bagel Bread Machine Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 25 minutes mins

cook timeCook 15 minutes mins

total timeTotal 40 minutes mins

This make-ahead bread machine mix turns pantry staples into 8 savory garlic bagels with a chewy crust and tender interior. Serve them warm with butter or cream cheese, and expect an estimated batch cost of $1.58 total, or about $0.20 per bagel.

ServingsServings 8 bagels

CourseCourse bread, Breakfast, Snack

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $1.58

Ingredients

1/21x2x

• ▢ 3 cups flour
• ▢ 3 ⅓ tablespoons brown sugar
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon parsley flakes
• ▢ ¼ teaspoon paprika
• ▢ 3 ¼ teaspoons active dry yeast
• ▢ 1 ⅛ cups water
• ▢ 1 tablespoon sugar
• ▢ 1 beaten egg
• ▢ 2 tablespoons water

Equipment

bread machine

Jar or vacuum-seal bag

Small baggie

Large pot

wire rack

Greased cookie sheet

Mixing Bowl

Pastry brush

Instructions

Prevent Sleep Mode Prevent Sleep Mode

1. Layer the flour, brown sugar, salt, garlic powder, parsley flakes, and paprika in a jar or vacuum-seal bag.
2. Place the active dry yeast in a separate small bag and set it on top of the mix.
3. Pour 1 1/8 cups water into the bottom of the bread machine pan.
4. Add the jar mix, then pour the yeast on top.
5. Run the dough cycle.
6. Remove the dough when the cycle is complete and pull off 2 small pieces of dough, about 1/4-inch each, for testing.
7. Divide the dough into 8 balls on a floured countertop.
8. Push your thumb through the center of each ball and shape into bagels.
9. Cover and let rise until doubled.
10. Bring 3 to 4 quarts of water to a boil and stir in 1 tablespoon sugar.
11. Drop one tester dough ball into the water. If it rises right back to the top, the bagels are ready. If not, wait a few minutes and test again.
12. Boil 2 to 3 bagels at a time for 1 1/2 minutes per side.
13. Transfer to a wire rack.
14. Beat the egg with 2 tablespoons water and baste the tops.
15. Bake on a greased cookie sheet at 400 degrees F for 12 to 15 minutes.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield is estimated from dividing the finished dough into 8 equal bagels.
Prep time is estimated and includes shaping, dividing, and egg wash.
Cook time reflects the oven bake only, not the bread machine dough cycle or proofing time.
Store the dry mix in an airtight container in a cool, dry place for up to 6 months as an estimate.
Store baked bagels at room temperature in an airtight container for up to 2 days, or freeze for up to 3 months.

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