Everything Bagel Recipe
These homemade everything bagels deliver exactly what you want from a great bagel: a crispy, golden crust with that signature snap, a dense and chewy interior, and a generous coating of the classic sesame-poppy-garlic-onion-salt blend on top. Made from scratch using bread flour, active dry yeast, and a baking soda boil that gives them their authentic bagel texture and deep color, this recipe produces 8 big, bakery-quality bagels in about two hours. They freeze beautifully, toast perfectly from frozen, and honestly make store-bought feel like a downgrade.
Ingredients
- 1½ cups (360ml) warm water, 100°F to 110°F
- 1 packet (2¼ tsp) active dry yeast
- 1 tbsp brown sugar (for dough)
- 4½ cups (540g) bread flour
- 2 tsp salt
- 3 tbsp brown sugar (for boiling water)
- 1 tbsp baking soda (for boiling water)
- Everything bagel seasoning, to top
Instructions
- Combine warm water, yeast, and 1 tbsp brown sugar. Let sit 10 minutes until foamy.
- Add flour and salt. Stir by hand to combine, then knead with dough hook 10 to 15 minutes until smooth and elastic.
- Place in oiled bowl, cover, and rise 1 hour until doubled.
- Punch down dough. Divide into 8 pieces. Shape into balls, flatten, poke a hole, and stretch to 2 inches.
- Place on greased parchment-lined sheets. Rest 20 minutes. Preheat oven to 425°F.
- Bring 3 quarts of water to a boil. Reduce to simmer. Add 3 tbsp brown sugar and 1 tbsp baking soda.
- Boil bagels 1 minute per side. Remove and top immediately with seasoning.
- Bake 15 minutes. Flip. Bake another 5 to 10 minutes until deep golden brown.
Video
Notes
- Barley malt syrup can replace brown sugar in both the dough and boiling water for a more traditional flavor.
- Freeze sliced bagels for up to 3 months and toast directly from frozen.
- Make the hole noticeably larger than you think you need. It shrinks dramatically during the rise and bake.