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.
- 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)
Prepare the Dough
- Combine yeast and water, and stir to dissolve.
- 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.
- Add remaining half of the flour, salt, and 20 grams brown sugar. Mix well with a spatula to combine all ingredients.
- 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
- 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 them rest for 20 minutes for final proofing. Bagels should rise and expand about 20%.
Prepare the 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.
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. 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
- Place bagels with seasoning side up onto a parchment-lined baking sheet.
- Bake the bagels in preheated oven at 450 F for 20 minutes.
- Transfer to a wire rack to cool completely.
. 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