Easy Homemade Everything Bagels

If you haven't had a fresh bagel from a local artisan bakery, then you don't know what you are missing. It does not compare to the ones that you buy wrapped inside a plastic bag at the grocery store. These easy homemade everything bagels with a homemade signature everything bagel seasoning blend on top are just like bakery-style bagels but even better, because you made them! Plus, making bagels at home is sooo much easier than you think.

Ingredients in Homemade Everything Bagels

There are really two key components when it comes to these bagels. 1. the dough, and 2. the everything bagel seasoning. For almost any bread dough, you will need these same ingredients: active dry yeast, water, all-purpose white flour, and salt. This dough also has a little bit of brown sugar to feed the yeast and helps it rise faster.

For the classic seasoning topping, you will need a combination of:

• white sesame seeds 
• black sesame seeds
• poppy seeds 
• onion flakes 
• flaked salt 

How to Make the Best Everything Bagels

1. Prepare the dough: Combine yeast and water, and stir to dissolve. Add half of the flour to a large bowl and pour the yeast mixture in. Mix well to fully incorporate the flour. Let the dough sit at room temperature for 3 hours. Add remaining flour, salt, and brown sugar. Mix well with a spatula to combine all ingredients.
2. Knead the dough: Transfer dough to a clean surface and knead for 5 to 7 minutes until the surface of the dough is smooth. The dough is not sticky at all during kneading. Let it rest for 15 minutes. 
3. Shape the bagels: Divide the dough into approximately 8 equal pieces. Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 to 2 inches in diameter. Place the shaped bagels onto a parchment-lined baking tray. Cover with cling wrap and let rest for 20 minutes for final proofing. Bagels should rise and expand about 20%.
4. Prepare water bath: Fill a large pot with water about 1/2 full. Add remaining 10 grams brown sugar and bring it a boil over high heat. Drop bagels in, 3 or 4 at a time. Make sure they have enough room to float around. Cook the bagels for 1 minute on each side. 
5. Prepare everything bagel seasoning: In a small bowl, combine white sesame seeds, black sesame seeds, poppy seeds, onion flakes, and flaked salt. Shake the bowl to mix evenly. Press the top of the bagels into the seasoning mix to coat.
6. Bake: Place bagels with seasoning side up onto a parchment-lined baking sheet. Bake in preheated oven at 450 F for 20 minutes. Transfer to a wire rack to cool completely.

How to Serve Homemade Bagels

Spread some herbed cream cheese or smooth and creamy hummus on top with sliced avocado and sprinkle on some micro greens or arugula. Creamy avocado hummus is another really delicious option on these.

More Homemade Bread Recipes

• Homemade No Knead French Baguettes
• Easy Small Batch Ciabatta Rolls
• Quick and Easy Pita Bread
• Sunflower Seed Bread
• Small Batch Sourdough Bread
• Quick and Easy Skillet Dinner Rolls

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Easy Homemade Everything Bagels

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★★★★★

5 from 8 reviews

• Author: Sam | Ahead of Thyme
• Prep Time: 15 minutes (+3 hours 35 minutes rise time)
• Cook Time: 22 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 bagels 1x
• Diet: Vegan

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Description

Easy homemade everything bagels with a signature everything bagel seasoning blend on top are just like bakery-style bagels and so easy to make at home.

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Ingredients

Bagel Dough:

• 4 grams active dry yeast
• 250 grams water
• 450 grams all-purpose white flour, divided
• 4 grams salt
• 30 grams brown sugar, divided

Everything Bagel Topping:

• 4 grams white sesame seeds (1/2 tablespoon)
• 4 grams black sesame seeds (1/2 tablespoon)
• 4 grams poppy seeds (1/2 tablespoon)
• 4 grams onion flakes (1/2 tablespoon)
• 2 grams flaked salt (1/4 teaspoon)

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Instructions

Prepare the Dough

1. Combine yeast and water, and stir to dissolve.
2. Add half of the flour (225 grams) to a large bowl and pour the yeast mixture in. Mix well to fully incorporate the flour. Let the dough sit at room temperature for 3 hours. This is called autolyse, which helps the dough develop gluten without kneading.
3. Add remaining half of the flour, salt, and 20 grams brown sugar. Mix well with a spatula to combine all ingredients.
4. Transfer dough to a clean surface and knead for 5 to 7 minutes until the surface of the dough is smooth. The dough is not sticky at all during kneading. Let it rest for 15 minutes. Bagels (about 55% hydration) are considered low hydration dough, which means they require some kneading to get all the flour incorporated and develop the gluten. 

Shape the Bagels

1. Divide the dough into approximately 8 equal pieces. Shape each piece into a ball.
2. Press your index finger through the center of each ball to make a hole about 1.5 to 2 inches in diameter.
3. Place the shaped bagels onto a parchment-lined baking tray. Cover with cling wrap and let them rest for 20 minutes for final proofing. Bagels should rise and expand about 20%.

Prepare the Water Bath

1. Fill a large pot with water about 1/2 full. Add remaining 10 grams brown sugar and bring it a boil over high heat.
2. Drop bagels in, 3 or 4 at a time. Make sure they have enough room to float around. Cook the bagels for 1 minute on each side. 

Prepare Everything Bagel Seasoning

1. In a small bowl, combine white sesame seeds, black sesame seeds, poppy seeds, onion flakes, and flaked salt. Shake the bowl to mix evenly. 
2. Press the top of the bagels into the seasoning mix to coat. The seasoning should stick fairly well since the bagels have just come out of the water bath. You can also brush a little egg wash on top of the bagels to help the seasoning stick well.

Bake the Bagels

1. Place bagels with seasoning side up onto a parchment-lined baking sheet.
2. Bake the bagels in preheated oven at 450 F for 20 minutes.
3. Transfer to a wire rack to cool completely.

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Notes

How to store fresh bagels. Bagels are best served fresh. To store bagels, place into an airtight container or sealed ziploc bag for up to 5 days at room temperature, or in the freezer for up to 3 months. If freezing, slice them in half first to make it easier to defrost. To reheat simply place the slices into the toaster and toast under the defrost setting.

Does bagel dough have to be kneaded? Bagels are one of the less hydrated doughs and very stiff in its nature. Therefore, it requires quite a bit of kneading to develop gluten and form a chewy texture. But by incorporating flour in 2 steps, it helps reduce the amount of kneading significantly.

Use a water bath. The main purpose of using the water bath in making bagels is to promote browning and develop a chewy texture and crispy crust. The longer you boil the bagels, the more chewier they get. But do not overdo it. Boiling should not exceed 2 minutes on each side.

• Category: Bread
• Method: Bake
• Cuisine: American

Keywords: bagels, everything bagel, how to make bagels, everything bagel seasoning

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