Garlic Bagel Bread Machine Mix

Garlic Bagel Bread Machine Mix gives you the heavy-chew texture of a proper bagel with an easy make-ahead dry mix you can stash in the pantry until you need it. The garlic, parsley, and paprika keep the flavor savory without turning the whole thing into a garlic bomb that announces itself three rooms away.

Make the mix once, then let your bread machine handle the dough cycle. After that, you’re just shaping, boiling, brushing, and baking. If you already like Bread Machine Garlic Bread Mix or Cheddar Chive Bread Machine Mix, this one belongs right beside them.

Ingredients

Layer the dry mix in a jar or vacuum-seal bag, then keep the yeast separate in a small baggie on top. That little detail matters because yeast and salt don’t need to become close friends during storage.

• 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

You’ll also need the following when you’re ready to bake:

• 1 1/8 cups water for the dough
• 3 to 4 quarts water for boiling
• 1 tablespoon sugar for the boiling water
• 1 beaten egg
• 2 tablespoons water for the egg wash

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How to Make Garlic Bagels

Bagels earn their chew in the boil. According to King Arthur Baking’s bagel guide, boiling gelatinizes the surface starches so you get that glossy, chewy crust instead of a plain round bread roll. In other words, don’t skip the pot unless you’re hoping for circular sandwich buns.

1. Pour 1 1/8 cups water into the bottom of your bread machine pan.
2. Add the full jar of dry mix.
3. Pour the yeast on top.
4. Run the dough cycle.
5. When the cycle is finished, remove the dough and pull off 2 small test pieces, about 1/4-inch each.
6. On a floured countertop, divide the dough into 8 equal balls.
7. Push your thumb through the center of each ball and shape into bagels.
8. Cover with a clean cloth and let the shaped bagels rise until doubled.
9. Meanwhile, bring 3 to 4 quarts of water to a boil and stir in 1 tablespoon sugar.
10. Drop one of the small dough test pieces into the boiling water. If it pops right back to the top, the bagels are ready. If not, wait a few minutes and test again.
11. Boil the bagels 2 to 3 at a time for 1 1/2 minutes per side, turning carefully.
12. Transfer the boiled bagels to a wire rack.
13. Beat the egg with 2 tablespoons water and baste the tops of the bagels.
14. Place the bagels on a greased cookie sheet.
15. Bake at 400 degrees F for 12 to 15 minutes, until golden.

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Helpful Tips

• Flour your hands lightly when shaping. Too much flour makes sealing and stretching harder.
• Make the center hole larger than you think you need. Bagels puff as they rise and boil, so the hole shrinks fast.
• Don’t crowd the boiling pot. Two or three at a time is just right for easy turning.
• Use the dough-ball float test. It’s a practical way to check proofing without poking the shaped bagels into sad little deflated tires.
• Move boiled bagels gently. A slotted spoon or skimmer helps keep their shape intact.

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Easy Variations

This mix already leans savory, so it’s easy to tweak without rebuilding the whole recipe.

• Garlic herb bagels: Increase parsley a bit at serving time by adding a sprinkle on top after the egg wash.
• Sharper garlic flavor: Serve toasted with garlic butter instead of adding more garlic powder to the mix, which can get harsh in a hurry.
• Seeded tops: Add sesame seeds or poppy seeds over the egg wash before baking.
• Sandwich bagels: Shape slightly wider for sturdier breakfast or deli sandwiches.

If you want a different savory loaf mix for the machine, White Ranch Bread Machine Mix and how to prepare a bread machine mix without a bread machine are both worth bookmarking.

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Storage and Make-Ahead

Dry mix storage: Store the sealed dry mix in an airtight jar or vacuum-sealed bag in a cool, dry place for up to 6 months as an estimate. That’s a conservative pantry window based on the flour being the shortest-lived main ingredient in the mix.

Yeast storage: Keep the yeast packet dry and tucked separately with the mix. For best results, use it before the package date and avoid warm storage spots like the cabinet over the stove.

Baked bagel storage: Once baked and fully cooled, keep the bagels at room temperature in a sealed bag or container for 2 days for best quality, or freeze for up to 1 month. Homemade bagels stale faster in the refrigerator, so the fridge is more punishment than help here.

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Serving Ideas

• Toast and spread with cream cheese for the easiest win.
• Use them for breakfast sandwiches with egg and cheese.
• Pair with deli ham, turkey, or roast beef for a sturdier lunch sandwich.
• Serve warm with butter alongside soup or salad.
• Slice thin and toast for mini bagel chips if a batch starts going a little stale.

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💸 Budget101® Price Breakdown: Garlic Bagel Bread Machine Mix

🛒 Walmart Grocery List

• All-Purpose Flour, 5 lb
• Light Brown Sugar, 32 oz
• Iodized Salt, 26 oz
• Garlic Powder, 3.12 oz
• Parsley Flakes, 0.25 oz
• Paprika, 2.12 oz
• Active Dry Yeast, 0.25 oz 3 count
• Purified Water, 16.9 fl oz
• Purified Water, 16.9 fl oz
• Granulated Sugar, 4 lb
• Eggs, 12 count
• Purified 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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🖨️ Print-Friendly Garlic Bagel Bread Machine Mix

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

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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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