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