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Close-up of golden-brown Homemade Everything Bagels, perfect for a weekend breakfast.

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.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
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.