Everything Bagel Recipe

Have you ever tried an Everything Bagel Recipe? They are one of my favorites because of the amazing flavor, skip-the-store-bought, and make-your-own. They are easier than you think!

Want more bagels or everything bagel seasoning? Then try our Sundried Tomato Asiago Bagels, “Everything Bagel” Turkey Cheddar Crescent Rolls, or amazing Everything Bagel Dip.

Bagels are traditionally Jewish bread that is shaped into a ring. They are first boiled and then baked. This is not hard to do but quite simple, really. They have been around for hundreds of years!

What exactly is on an everything bagel?

How To Make Everything Bagels

To make the dough, in the bowl of a stand mixer, stir the sugar (honey) and yeast into the lukewarm water. Add the flour and salt to the bowl and, using a dough hook, mix on the lowest speed for about 3 minutes.

The dough should form a stiff course ball. If it seems a little dry, add a dash more water and mix for another minute. Let the dough rest for 5 minutes.

Resume mixing the dough on the lowest speed with the dough hook for about another 3 minutes. Transfer the dough to a lightly floured work surface and knead by hand for 3-4 minutes. This helps to smooth out the dough and develop the glutens. The dough should be stiff with a satiny look and should not be tacky.

Transfer the dough to a lightly oiled bowl and cover tightly with plastic wrap. Let the dough rise at room temperature for about an hour.

Shaping The Bagels

When you are ready to shape the dough into bagels, prepare a sheet pan lined with parchment paper; you could also use a Silpat. Mist the parchment paper or Silpat lightly with oil.

Divide the dough into 6 – 8 equal balls. Note if you are making more than 6 bagels, you will need 2 prepared sheet pans.

There are two methods to shape your bagels. First, you can poke a hole in the middle of the ball using your thumb to make a donut shape. With both thumbs in the hole, rotate the dough around to gently stretch the dough, creating a hole approximately 2 inches in diameter.

The second method is using your hands on a dry work surface, rolling each ball into a rope about 8 inches long. Place one end of the dough rope in your palm and wrap the rope around your hand. Overlap the ends by about 2 inches and use your thumb and forefinger to squeeze the overlapping ends together. Even out the thickness of the bagel so the hole is about 2 inches in diameter.

Place each shaped bagel on the prepared sheet pans. Lightly spray them with oil or brush the oil on with a pastry brush. Cover with plastic wrap and refrigerate overnight or for up to 2 days.

Poaching The Bagels

When ready to bake, remove the bagels from the refrigerator 60 to 90 minutes before you plan to bake them. How to make everything bagel seasoning? To prepare the everything bagel seasoning in a small bowl, combine the poppy seeds, sesame seeds, dried onion flakes, Kosher salt, and pepper and stir. Set aside.

To test if the bagels are ready to bake, you need to perform a “float test”. Place one bagel in a small bowl of cold water. If it sinks and doesn’t float back to the surface, shake off the water and return it to the baking sheet. Wait 15 – 20 minutes and perform the test again. Once the test bagel floats, all the bagels are ready for baking.

Prepare the poaching liquid by filling a medium pot with 2 – 3 quarts of water, add the honey, banking soda, and salt to the water, and bring to a simmer.

Preheat your oven to 450 degrees F.

Using a slotted spoon, gently lower each of the bagels into the poaching liquid, putting as many as will comfortably fit in the pot. Poach the one side for 1 minute, turn them over, and poach the other side for another 45 seconds to a minute.

Baking The Bagels

Transfer the poached bagels back to the prepared baking sheets. Mix the egg and water in a small bowl and brush the tops of the bagels. Sprinkle the everything bagel mix over all the bagels.

Bake in the preheated oven for about 8 minutes, then rotate the pan in the oven and continue to bake for another 8 – 12 minutes or until the tops are golden brown.

Transfer to a wire cooling rack and cool for 30 minutes before slicing or serving.

Have you ever had a really good bagel? I don’t mean grocery store bagels but ones that are made right. They should be firm and dense but yet spongy with a chewy texture, and the flavor should take you to another place. 

This is what I am talking about with this bagel. Put some love into them as Ken does, and you will so be rewarded!!

Recipe Pro Tips!

Tips

• Do not skip the hand kneading. The dough is too stiff for the stand mixer to knead properly. If the kneading is skipped, the dough will not rise or behave properly at all.
• Be sure to boil the bagels, as this is what gives them the crunchy, chewy exterior.
• Substitutions: Honey – In the boiling mixture, sugar can be used instead.

What is the texture of these bagels?

• Chewy, crispy, thick bagels with a soft interior, topped with everything bagel seasoning.
• These bagels are so delicious and are perfect with butter or cream cheese or made into a sandwich.

Pin it HERE!!

Pin it HERE!!

Homemade Everything Bagel

Tara Noland

This Homemade Everything Bagel recipe has all the flavor you will want and that lovely chewy texture you have with a really good bagel!!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Inactive Time 14 hours hrs 30 minutes mins

Total Time 15 hours hrs 20 minutes mins

Course Breads, Muffins and Scones

Cuisine Jewish

Servings 6 -8 bagels

Calories 263 kcal

Ingredients

 

• 1 Tbsp. honey or sugar
• 1 tsp. instant yeast
• 1½ tsp. salt
• 1 cup plus 2 Tbsp. lukewarm water about 95 degrees F or 35 degrees C
• 3½ cups unbleached flour

Poaching Liquid

• 2-3 quarts of water
• 1½ Tbsp. honey
• 1 Tbsp. baking soda
• 1 tsp. salt

Topping

• 1 Tbsp. poppy seeds
• 2 Tbsp. toasted sesame seeds you can buy these already toasted
• 1/2 Tbsp. dried onion flakes
• 1 Tbsp. dried garlic flakes or 1/2 Tbsp. garlic powder
• 1 tsp Kosher salt or to taste
• 1 tsp. black pepper
• Egg Wash one egg with 1 tsp. water

Instructions

 

• To make the dough, in the bowl of a stand mixer, stir the sugar (honey) and yeast into the lukewarm water. Add the flour and salt to the bowl and, using a dough hook, mix on the lowest speed for about 3 minutes.
• The dough should form a stiff course ball. If it seems a little dry, add a dash more water and mix for another minute. Let the dough rest for 5 minutes.
• Resume mixing the dough on the lowest speed with the dough hook for about another 3 minutes. Transfer the dough to a lightly floured work surface and knead by hand for 3-4 minutes. This helps to smooth out the dough and develop the glutens. The dough should be stiff with a satiny look and should not be tacky.
• Transfer the dough to a lightly oiled bowl and cover tightly with plastic wrap. Let the dough rise at room temperature for about an hour.
• When you are ready to shape the dough into bagels, prepare a sheet pan lined with parchment paper; you could also use a Silpat. Mist the parchment paper or Silpat lightly with oil.
• Divide the dough into 6 – 8 equal balls. Note if you are making more than 6 bagels, you will need 2 prepared sheet pans.
• There are two methods to shape your bagels. First, you can poke a hole in the middle of the ball using your thumb to make a donut shape. With both thumbs in the hole, rotate the dough around to gently stretch the dough, creating a hole approximately 2 inches in diameter.
• The second method is using your hands on a dry work surface, rolling each ball into a rope about 8 inches long. Place one end of the dough rope in your palm and wrap the rope around your hand. Overlap the ends by about 2 inches and use your thumb and forefinger to squeeze the overlapping ends together. Even out the thickness of the bagel so the hole is about 2 inches in diameter.
• Place each shaped bagel on the prepared sheet pans. Lightly spray them with oil or brush the oil on with a pastry brush.
• Cover with plastic wrap and refrigerate overnight or for up to 2 days.
• When ready to bake, remove the bagels from the refrigerator 60 to 90 minutes before you plan to bake them.
• To prepare the everything bagel seasoning in a small bowl, combine the poppy seeds, sesame seeds, dried onion flakes, Kosher salt, and pepper and stir. Set aside.
• To test if the bagels are ready to bake, you need to perform a "float test". Place one bagel in a small bowl of cold water. If it sinks and doesn't float back to the surface, shake off the water and return it to the baking sheet. Wait 15 – 20 minutes and perform the test again. Once the test bagel floats, all the bagels are ready for baking.
• Prepare the poaching liquid by filling a medium pot with 2 – 3 quarts of water, add the honey, banking soda, and salt to the water, and bring to a simmer.
• Preheat your oven to 450 degrees F.
• Using a slotted spoon, gently lower each of the bagels into the poaching liquid, putting as many as will comfortably fit in the pot. Poach the one side for 1 minute, turn them over, and poach the other side for another 45 seconds to a minute.
• Transfer the poached bagels back to the prepared baking sheets. Mix the egg and water in a small bowl and brush the tops of the bagels. Sprinkle the everything bagel mix over all the bagels.
• Bake in the preheated oven for about 8 minutes, then rotate the pan in the oven and continue to bake for another 8 – 12 minutes or until the tops are golden brown.
• Transfer to a wire cooling rack and cool for 30 minutes before slicing or serving.

Equipment

Hoan The Original Bagel Guillotine Universal Slicer, 9.25-Inch, White

Amazon Basics Nonstick Baking Sheets & Cooling Rack Set, Half Sheet Size, 2-Pack

McCormick Culinary Everything Bagel Seasoning, 21 oz – One 21 Ounce Container of Everything Bagel Seasoning Blend of Poppy Seed, Sesame Seed, Garlic, Onion and Salt

Nutrition

Serving: 1Calories: 263kcalCarbohydrates: 50gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 47mgSodium: 1391mgFiber: 2gSugar: 6g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!