BEST HOMEMADE EVERYTHING BAGELS

I’ll never forget the first time I tasted a truly great everything bagel; it was at a tiny bakery tucked away on a side street during a college visit, and the explosion of flavors and textures was a revelation that set me on a quest to recreate that perfect bite at home, and now, I’m here to share my secrets so you can bake unforgettable Homemade Everything Bagels in your own kitchen, promising a chewy, flavorful bagel that rivals anything you’ll find in a store.

The Ultimate Guide to Homemade Everything Bagels

Okay, friend, let’s talk bagels. Not just any bagels, but the kind of bagels that make you close your eyes and savor every single chew. We’re diving deep into the world of Homemade Everything Bagels, and I’m going to guide you through every step, from the initial dough mixing to that glorious moment when you pull a golden-brown, seed-studded masterpiece from your oven. I know, making bagels from scratch can seem intimidating, but trust me, with a little patience and my tried-and-true tips, you’ll be wowing yourself (and everyone else) in no time.

Why Make Your Own Everything Bagels?

Before we jump into the recipe, let’s address the elephant in the room: why bother making bagels when you can buy them? Well, there are a few very compelling reasons:

• The Taste: Nothing beats the flavor of a freshly baked bagel. The aroma alone is worth the effort, and the taste? Unmatched. Homemade bagels have a depth of flavor that you just can’t get from store-bought ones.
• The Texture: We’re talking chewy on the inside, slightly crispy on the outside. The perfect bagel texture is an art form, and you have complete control when you make them yourself.
• The Satisfaction: There’s something incredibly rewarding about creating something delicious from scratch. Baking is therapeutic, and knowing you made those bagels with your own two hands just makes them taste even better.
• Customization: Want more garlic in your everything topping? Go for it! Less poppy seeds? No problem! Making bagels at home allows you to tailor the flavors to your exact preferences.
• No Mystery Ingredients: You know exactly what’s going into your bagels. No preservatives, no artificial flavors, just wholesome ingredients.

The Secret to Perfect Bagel Dough

The foundation of any great bagel is, of course, the dough. Here’s what you’ll need:

• Bread Flour: This is crucial! Bread flour has a higher protein content than all-purpose flour, which helps develop the gluten necessary for that chewy bagel texture. Don’t substitute all-purpose unless you absolutely have to, and if you do, be prepared for a slightly less chewy result.
• Water: Lukewarm water is key for activating the yeast. Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly. Aim for around 105-115°F (40-46°C).
• Yeast: I prefer using active dry yeast, but instant yeast works just as well. If using active dry yeast, you’ll need to proof it in the warm water for about 5-10 minutes before adding it to the flour.
• Malt Syrup (or Brown Sugar): This adds a touch of sweetness and helps with browning. Malt syrup is traditional, but brown sugar works well as a substitute.
• Salt: Essential for flavor and also helps control the yeast.

The Dough-Making Process: Step-by-Step

1. Proof the Yeast (if using active dry): In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy. This tells you the yeast is alive and kicking!
2. Combine the Ingredients: In a large bowl (or the bowl of your stand mixer), combine the bread flour, malt syrup (or brown sugar), and salt. Add the yeast mixture and mix until a shaggy dough forms.
3. Knead the Dough: This is where the magic happens. Knead the dough for 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, use the dough hook attachment. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for about an hour, or until doubled in size.

Shaping and Boiling: Bagel Bootcamp!

Once your dough has risen, it’s time to shape those bagels. This part can be a little tricky at first, but with a little practice, you’ll get the hang of it.

1. Divide the Dough: Gently punch down the risen dough and divide it into 6-8 equal portions.
2. Shape the Bagels: There are two main methods for shaping bagels:
   • The Rope Method: Roll each portion of dough into a rope about 8-10 inches long. Bring the ends together to form a circle, overlapping them slightly. Press down firmly to seal the seam.
   • The Ball Method: Roll each portion of dough into a smooth ball. Use your thumb to poke a hole through the center of the ball, then gently stretch the hole until it’s about 1-2 inches in diameter.
3. Second Rise: Place the shaped bagels on a lightly floured baking sheet, cover with plastic wrap, and let them rise for another 15-20 minutes.
4. The Boiling Bath: This is what gives bagels their signature chewy texture. Bring a large pot of water to a boil. Add about a tablespoon of baking soda (or malt syrup) to the water. The baking soda helps create a slightly alkaline environment, which promotes browning and gives the bagels a nice sheen.
5. Boil the Bagels: Gently drop the bagels into the boiling water, 2-3 at a time. Boil for 1-2 minutes per side. Don’t overcrowd the pot!
6. Drain and Prepare for Topping: Remove the boiled bagels with a slotted spoon and place them back on the baking sheet.

Everything Bagel Topping: The Flavor Explosion

Now for the fun part: the everything bagel topping! This is where you can really get creative and customize your bagels to your liking. Here’s a classic combination:

• Poppy Seeds: Adds a nutty flavor and a satisfying crunch.
• Sesame Seeds: Both white and black sesame seeds add a subtle sweetness and a visual appeal.
• Dried Minced Garlic: Provides that unmistakable garlic flavor.
• Dried Minced Onion: Adds a pungent and savory note.
• Flaked Sea Salt: Enhances all the other flavors and adds a delightful salty finish.

Applying the Topping:

1. Egg Wash (Optional): For a shinier bagel and better topping adhesion, brush the boiled bagels with an egg wash (1 egg beaten with a tablespoon of water).
2. Generously Sprinkle: Sprinkle the everything bagel topping generously over the tops of the bagels. Press down gently to help the seeds adhere.

Baking Your Homemade Everything Bagels

We’re in the home stretch! Here’s how to bake your bagels to golden-brown perfection:

1. Preheat Your Oven: Preheat your oven to 425°F (220°C).
2. Bake: Bake the bagels for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
3. Cool: Let the bagels cool on a wire rack before slicing and enjoying.

Tips and Tricks for Bagel Success

Here are a few extra tips to help you achieve bagel greatness:

• Don’t Over-Knead: Over-kneading can result in tough bagels. Knead until the dough is smooth and elastic, but don’t go overboard.
• The Float Test: To check if your bagels are ready to boil, drop one into a bowl of cold water. If it floats to the top within a few seconds, it’s ready to go. If it sinks, let it rise for a few more minutes.
• Freeze for Later: Bagels freeze beautifully! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. To thaw, simply let them sit at room temperature for a few hours or pop them in the microwave for a quick thaw.
• Experiment with Flavors: Once you’ve mastered the basic everything bagel, try experimenting with different flavors! Add cinnamon and raisins for a sweet bagel, or jalapeños and cheddar cheese for a spicy kick.
• Troubleshooting:
  • Flat Bagels: If your bagels are flat, it could be due to under-proofing or using old yeast. Make sure your yeast is active and give the dough enough time to rise.
  • Tough Bagels: Over-kneading or using too much flour can result in tough bagels. Be careful not to overwork the dough.
  • Pale Bagels: If your bagels aren’t browning enough, try brushing them with an egg wash before adding the topping.

Serving Suggestions

Now that you’ve baked these amazing Homemade Everything Bagels, how should you enjoy them?

• Classic Cream Cheese: The most traditional way to enjoy an everything bagel is with a generous schmear of cream cheese.
• Lox and Cream Cheese: For a truly decadent treat, top your bagel with smoked salmon (lox), cream cheese, capers, and red onion.
• Avocado Toast: Spread mashed avocado on your bagel and top with everything bagel seasoning, red pepper flakes, and a drizzle of olive oil.
• Breakfast Sandwich: Use your bagel as the base for a breakfast sandwich with eggs, cheese, and your favorite breakfast meat.
• Pizza Bagel: Spread marinara sauce on your bagel, top with mozzarella cheese and your favorite pizza toppings, and bake until the cheese is melted and bubbly.

And for some delicious additions to your baking rotation, why not try these other fantastic bread recipes? You might enjoy baking some Soft Pretzel Bites for a fun snack, or perhaps some light and fluffy Cottage Cheese Bagels for a lighter option. For a delightful side dish, the Garlic Butter Bread Rolls are always a hit, and if you’re craving garlic, the Garlic Rolls are an absolute must-try!

Homemade Everything Bagels Recipe

Alright, friend, let’s get down to the nitty-gritty. Here’s the recipe you’ve been waiting for:

Ingredients:

• 4 cups (500g) bread flour, plus more for dusting
• 1 3/4 cups (420ml) lukewarm water (105-115°F / 40-46°C)
• 2 1/4 teaspoons (7g) active dry yeast or instant yeast
• 2 tablespoons malt syrup or brown sugar
• 1 1/2 teaspoons (8g) salt

For Boiling:

• 8 cups water
• 1 tablespoon baking soda or malt syrup

For Everything Bagel Topping:

• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds (white or black, or a combination)
• 2 tablespoons dried minced garlic
• 2 tablespoons dried minced onion
• 1 tablespoon flaked sea salt
• 1 egg, beaten with 1 tablespoon water (for egg wash, optional)

Instructions:

1. Proof the Yeast (if using active dry): In a small bowl, combine the lukewarm water and yeast. Let it sit for 5-10 minutes until foamy.
2. Combine the Ingredients: In a large bowl (or the bowl of your stand mixer), combine the bread flour, malt syrup (or brown sugar), and salt. Add the yeast mixture and mix until a shaggy dough forms.
3. Knead the Dough: Knead the dough for 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, use the dough hook attachment.
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for about an hour, or until doubled in size.
5. Divide and Shape: Gently punch down the risen dough and divide it into 6-8 equal portions. Shape each portion into a bagel using either the rope method or the ball method (see instructions above).
6. Second Rise: Place the shaped bagels on a lightly floured baking sheet, cover with plastic wrap, and let them rise for another 15-20 minutes.
7. Boil the Bagels: Bring a large pot of water to a boil. Add the baking soda (or malt syrup). Gently drop the bagels into the boiling water, 2-3 at a time. Boil for 1-2 minutes per side.
8. Prepare for Topping: Remove the boiled bagels with a slotted spoon and place them back on the baking sheet. Brush with egg wash (if using).
9. Add Topping: Generously sprinkle the everything bagel topping over the tops of the bagels, pressing down gently to help the seeds adhere.
10. Bake: Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
11. Cool: Let the bagels cool on a wire rack before slicing and enjoying.

Final Thoughts

So, there you have it! Everything you need to create incredible Homemade Everything Bagels right in your own kitchen. Don’t be afraid to experiment, have fun, and enjoy the process. Remember, even if your first batch isn’t perfect, you’ll learn something new with each attempt. And the best part? You’ll have delicious, homemade bagels to enjoy every step of the way. Happy baking!

Best Homemade Everything Bagels

These homemade everything bagels are chewy, flavorful, and studded with the classic everything bagel topping. This recipe guides you through each step, from mixing the dough to baking golden-brown bagels that rival anything you’ll find in a store. Enjoy the satisfaction of creating these bakery-worthy bagels in your own kitchen.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons malt syrup or brown sugar
• 8 cups water, for boiling
• 1 tablespoon baking soda or malt syrup, for boiling
• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds white or black, or a combination
• 2 tablespoons dried minced garlic
• 2 tablespoons dried minced onion
• 1 tablespoon flaked sea salt
• 1 egg, beaten with 1 tablespoon water for egg wash, optional

Equipment

• Large bowl
• Stand mixer (optional)
• Dough hook attachment (if using stand mixer)
• Small bowl
• Measuring cups and spoons
• Plastic wrap
• Lightly oiled bowl
• Baking sheet
• Large pot
• Slotted spoon
• Wire rack
• Pastry brush (optional)

Method

 

1. Proof the Yeast (if using active dry): In a small bowl, combine the lukewarm water and yeast. Let it sit for 5-10 minutes until foamy.
2. Combine the Ingredients: In a large bowl (or the bowl of your stand mixer), combine the bread flour, malt syrup (or brown sugar), and salt. Add the yeast mixture and mix until a shaggy dough forms.
3. Knead the Dough: Knead the dough for 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, use the dough hook attachment.
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for about an hour, or until doubled in size.
5. Divide and Shape: Gently punch down the risen dough and divide it into 6-8 equal portions. Shape each portion into a bagel using either the rope method or the ball method.
6. Second Rise: Place the shaped bagels on a lightly floured baking sheet, cover with plastic wrap, and let them rise for another 15-20 minutes.
7. Boil the Bagels: Bring a large pot of water to a boil. Add the baking soda (or malt syrup). Gently drop the bagels into the boiling water, 2-3 at a time. Boil for 1-2 minutes per side.
8. Prepare for Topping: Remove the boiled bagels with a slotted spoon and place them back on the baking sheet. Brush with egg wash (if using).
9. Add Topping: Generously sprinkle the everything bagel topping over the tops of the bagels, pressing down gently to help the seeds adhere.
10. Bake: Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
11. Cool: Let the bagels cool on a wire rack before slicing and enjoying.

Notes

Don’t over-knead the dough. Over-kneading can result in tough bagels. You can freeze the bagels for later. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. To thaw, simply let them sit at room temperature for a few hours or pop them in the microwave for a quick thaw. To check if your bagels are ready to boil, drop one into a bowl of cold water. If it floats to the top within a few seconds, it’s ready to go. If it sinks, let it rise for a few more minutes.