This everything bagel recipe is everything you’ve been looking for! Made from scratch with a fresh yeast dough and then topped with your favorite Everything but the bagel seasoning on top, this bagel recipe is one you’ll repeat often.
Soft, chewy, fluffy, flavorful, all these words are meant to describe that first bit of bagel until the last. This easy everything bagel recipe uses only 8 ingredients and a few simple steps to bring to fruition. Every step is easier than you’d expect and the waiting times are well worth it because nothing beats the taste of a homemade bagel!
What are everything bagels?
They’re plain flavored bagels made with a special topping before baking. Using an “everything bagel seasoning” blend on top of your bagels before baking will add a mixture of poppy seeds, sea salt, sesame seeds, dried and minced garlic, and onion too. This blend makes your bagels the perfect blend of salty, sweet, savory, and crunchy to pair alongside the chewy soft texture of the bagel itself.
Ingredients you’ll need for everything bagel:
- Warm water
- Active dry yeast
- Granulated sugar
- Bread flour
- Olive oil
- Everything bagel seasoning
For the exact amounts needed, please see the recipe card below.
How to make everything bagels
Whisk together the warm water, yeast, and sugar in a small bowl and let rest for 10 minutes.
After the 10 minutes are up, combine the bread flour, salt, and yeast mixture in a large mixing bowl, working the dough together by hand until smooth. This should take about 7-10 minutes.
Add the olive oil to a clean bowl and then place the dough on top. Cover the bowl with a damp towel and allow it to sit in a warm place for one hour.
After the hour is up, punch the dough down and place it onto a floured surface.
Place a sheet of parchment paper onto a baking sheet.
Divide the dough into 6 equal-sized pieces.
Pinch the dough into little balls and place it onto a lightly floured surface.
Cover and let rest for 10 minutes.
Preheat the oven to 425 degrees F.
Prepare a large pot of boiling water.
Dust the tips of your fingers with flour and then pinch a hole through the center of each ball of dough to make a ring.
Place the bagels into the pot of boiling water, one or two at a time so as to not overcrowd the pot, and then cook for 1 minute per side.
Place on the baking sheet when finished.
Brush the tops of the bagels with an egg wash made of one beaten egg and 1 tablespoon of water.
Sprinkle the tops with Everything bagel seasoning.
Bake in the oven for 20 minutes or until the bagels are nicely golden brown in color.
How to serve everything bagels
Everything angels are one of those bagels that taste great when sliced in half, toasted, and then given a nice spread of cream cheese, or whipped cream cheese. The tangy rich filling really helps to complete the flavors from the bagel. That said, you can eat them plain, with melted butter, or in an avocado and egg sandwich for breakfast too.
Where to find everything bagel seasoning
You can find this mixture in just about any grocery store’s seasoning section although you might have to look for it. Some retailers that I know selling it are Aldi, Trader Joe’s, Walmart, and Amazon.
How to store homemade bagels
After your bagels have cooled, store them in an airtight container at room temperature for up to 2 or 3 days. Any longer than that and they can develop mold spots as these bagels won’t last nearly as long as storebought because they were made without preservatives.
Why are my bagels wrinkly?
Wrinkly bagels are a sign of under-kneaded dough, meaning that the glutens in the bread didn’t get to develop as much as they should have. If using bread flour, this should be even less of an issue because the added proteins make it develop much more than all-purpose flour, but make sure that your dough is well kneaded and elastic before dividing into balls.
Why didn’t my bagels float?
If your bagels don’t float at all during the 1 minute per side cooking process then they probably weren’t ready to cook in the first place. If your bagels weren’t well risen or the water wasn’t at a full rolling boil before adding the bagels to the pot the bagels may not float properly. They can also not float simply because the pot was overcrowded too, so make sure to work your bagels through the water in batches.
Can I make homemade bagels with all-purpose flour instead of bread flour?
Yes, you can do this however you should note that the results won’t be exactly the same. While the bagels might taste great the texture will be different because bread flour makes the bagels chewier and adds a slightly different flavor to the dough. All-purpose works great in a pinch but bread flour is definitely superior.
- 1 1/4 cups warm water (300g)
- 2 1/4 tsp active dry yeast (10g)
- 1 ½ tablespoons granulated sugar
- 3 ½ cup bread flour
- ⅛ tsp salt
- 1 tbsp olive oil
- 1 egg
- ¼ cup Everything Bagel seasoning
- In a small bowl or measuring cup stir together water, yeast, and granulated sugar.
- Let sit for 10 mins.
- In a large bowl, combine bread flour, salt, and yeast mixture after 10 mins.
- Work the dough together by hand until smooth (7-10 mins).
- Add Olive oil to a clean bowl and place dough on top. Cover with a damp towel and sit in a warm place for one hour.
- After an hour, punch the dough and place it onto a floured surface.
- Divide the dough into 6 pieces.
- Pinch the dough into circles
- Place a sheet of parchment paper on your baking sheet.
- Lightly flour the surface and place the dough balls on top.
- Cover and let sit 10 mins.
- Preheat the oven to 425 degrees.
- Prepare a large pot of boiling water.
- Flour the tips of your fingers and pinch a hole through the ball of dough.
- Place the bagels into the pot of boiling water for one minute on each side, then return to the baking tray. *Do not overcrowd the pot, dip in batches*
- Brush the tops of the bagels with an egg wash (1 egg + 1 tbsp water).
- Sprinkle with Everything Bagel Seasoning.
- Bake for 20 min or until golden brown.