Homemade Everything Bagels Recipes

HOMEMADE BAGELS RECIPE

Steps:

• Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
• Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
• Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
• Line two large baking sheets with parchment paper or silicone baking mats.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
• Preheat oven to 425°F (218°C).
• Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
• Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
• Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

HOMEMADE BAGELS

Steps:

• Prepare the dough: In a small bowl, combine the maple syrup, yeast, and water, and proof for 5 minutes or until foamy.
• In the bowl of a mixer fitted with a dough hook attachment, place the flour, salt, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes, until the dough is well-formed around the hook. If the dough is very dry after 3 minutes, add 1 tablespoon water. (Note: I don't recommend mixing this dough without a stand mixer, it's a stiff dough that gets nice and smooth this way).
• Transfer the dough to a clean work surface and knead 2 to 3 minutes, until smooth and barely tacky, then form into a ball and place into a large bowl. Cover with plastic wrap and set aside in a warm spot for 60 to 90 minutes, until the dough has risen (it may double in size or slightly less).
• Line 2 baking sheets with parchment paper, grease them very lightly with oil, and set aside. Turn the dough out onto a clean, unfloured, work surface and divide into 8 pieces. Form each piece into a ball by rolling on the countertop with a cupped hand. As you work with each piece through the next few steps, keep the dough that you're not working with covered in plastic wrap.
• Sprinkle a few drops of water onto the countertop. Take each dough ball and roll into a rope about 9 inches long. Place one hand palm up so that your four fingers are centered on top of the rope. Fold each side of the dough over your fingers, so that the ends overlap by about 2 inches. (see photo above). Holding the dough, turn your hand over and roll your hand on the countertop to seal the two ends together.
• Place each finished piece onto a baking sheet. Dust the tops with a very slight amount of flour to keep the plastic wrap from sticking to the dough. Cover with plastic wrap and refrigerate overnight.
• The next morning, remove the pans from the fridge and let sit at room temp for 1 hour.
• Preheat the oven to 450°F.
• Place one bagel into a small bowl of water to make sure it floats. If it sinks, let the dough proof for an additional 30 minutes or until one floats.
• Prepare the poaching water: In a large pot, bring two quarts of water to a boil with the maple syrup, baking soda, and salt.
• Add 3 bagels (or as many that comfortably fit) to the pot, reducing the heat if the water starts to boil over. Boil for 1 minute per side. Transfer the bagels back to the baking sheet, flipping them over so the smooth side is on top. Repeat with remaining bagels.
• Prepare the toppings: Beat the egg white and water together in a small bowl, if desired. Brush the bagels with the egg wash and sprinkle with the seasoning. Alternatively, you can skip the egg wash and dip the top of the bagel straight into the seasoning, but the egg wash helps the seasoning adhere better to the bagel.
• Bake for 14 to 18 minutes or until lightly golden brown.

EASY HOMEMADE EVERYTHING BAGELS

Steps:

• Add the water, honey and yeast to a liquid measuring cup and set aside for the yeast to begin to grow (about 5 minutes).
• Measure the flour and salt into a large bowl and whisk together.
• Add the yeast mixture to the flour mixture and mix together well with a wooden spoon or a rubber spatula until a rough dough forms.
• Turn the dough out onto a well floured surface and knead for about 10-15 turns until the dough forms a ball and isn't too sticky.
• Add the dough ball back into the bowl and cover with plastic wrap, letting it rise for about 60-90 minutes or until the dough doubles in size.
• Once the dough has risen, turn it out onto your work surface (flour the work surface a little bit, but this dough is a bit on the dry side to don't add too much flour!)
• Add the water and honey to a pot and let it come to a low boil, turning the heat to medium after it boils to maintain a very gentle boil.
• Preheat your oven to 425 degrees Fahrenheit and prepare 2 baking sheets by lining them with parchment paper.
• As you wait for the water to boil, divide the dough into 12 pieces (as evenly sized as possible). Roll each piece into a ball with a smooth surface.
• To form a bagel shape, press your middle and ring finger (together) into the centre of one ball to make a hole right through the middle. Move your fingers gently in a circular motion to make the hole a little bit bigger.
• Then, holding the bagel with your thumbs inside the hole, pick it up off the work surface and stretch it gently to make the hole bigger. The goal is to make the hole a little bigger than you actually want it, as the dough will shrink back slightly during baking.
• Let the bagels you've formed sit on the work surface for about 5 minutes before gently lowering them into the boiling honey water 1 or 2 at a time.
• Let the bagels boil for about 1 and a half to 2 minutes per side. Don't skip this step! This is what gives bagels their chewy texture and perfect crust and baking them without boiling will not give you the same result.
• After boiling, place the bagels on a parchment paper-lined baking sheet (6 bagels per large baking sheet).
• Whisk the egg and water together and brush the mixture lightly over the tops of the bagels.
• Sprinkle the Everything Bagel Seasoning over the top of the bagels generously, dividing the seasoning between all the bagels (use more or less if you like).
• Bake at 425 degrees Fahrenheit for about 15-18 minutes, or until golden brown.
• Let the bagels cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
• Enjoy with some cream cheese, toasted, or however you like!

REAL HOMEMADE BAGELS

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

HOMEMADE TRADER JOE'S EVERYTHING BUT THE BAGEL SEASONING

Steps:

• In a mixing bowl or jar, combine all ingredients, until well mixed.
• Store in an air-tight container, mason or shaker jar, and keep in your pantry.
• Sprinkle over bagels, avocado toast, scrambled tofu, potatoes, homemade bread, salads, roasted veggies and more.

EVERYTHING BAGEL SEASONING

Steps:

• Mix poppy seeds, sesame seeds, dried onion flakes, and kosher salt together in a small jar.

HOMEMADE EVERYTHING BAGELS

Steps:

• Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
• Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
• Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
• Line two large baking sheets with parchment paper or silicone baking mats.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
• Preheat oven to 425°F (218°C).
• Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
• Combine the everything bagel seasoning ingredients together. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Dip into the everything bagel seasoning. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
• Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

EASY HOMEMADE EVERYTHING BAGELS

Steps:

• 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.
• 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%.
• 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.
• 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.
• 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.

I SWEAR I MADE THEM MYSELF HOMEMADE EVERYTHING BAGELS

Steps:

• Combine the warm water, yeast, and the 1.5 Tablespoons of granulated sugar in a mixer with a dough hook. Let stand 5 minutes until the yeast activates and the mixture becomes foamy.
• Gradually add 2 cups of the flour and the salt and mix with dough hook until combined.
• Slowly add the additional 1/2 cup flour while working with your hands. Turn onto a lightly floured surface and continue to knead until smooth and no longer sticky (add up to 1/2 cup more flour if necessary).
• Grease a large bowl with 1/2 teaspoon vegetable oil and roll the dough ball to cover all sides. Cover and let rise in a warm spot for about an hour (or until almost double in size).
• After an hour, punch the dough down and divide into 6 equal pieces. Roll each piece into a 6" log and combine the ends with a little moisture (make sure they are joined or you will end up with cresents).
• Place the bagels on a greased cookie sheet, cover, and let rise again for 20 to 30 minutes (no longer).
• Preheat oven to 400 degrees fahrenheit.
• Bring a large pot of water, flavored with the 1.5 teaspoon of sugar, to a boil. Drop the bagels into the water and boil for 30 seconds to 1 minute, turning.
• Upon removal from the boiling water, place the bagels onto an oiled baking sheet covered in cornmeal. Place into a preheated 400 degree fahrenheit oven.
• Bake for 5 minutes. Remove and brush with an egg yolk. Top with desired toppings and put back into the oven for 28 to 32 minutes. After 20 minutes, turn oven down to 375 degrees fahrenheit. Remove when golden brown and hollow sounding.
• Cool on a wire rack.

EVERYTHING BAGEL STUFFING

Steps:

• Place an oven rack in the middle position.
• Preheat oven to 375 degrees F.
• In a 3.5 quart braiser over medium heat, melt butter. Add the onions and scallion whites. Season with salt and pepper and cook until soft, 5 to 7 minutes. Add the chives, garlic and scallion greens and cook for 2 more minutes, until the garlic is fragrant and the chives and scallions are slightly wilted. Remove from the heat and set aside.
• In a large mixing bowl, whisk together chicken broth and eggs. Add the capers if using, bagels and onion/butter mixture and fold to combine. Add additional chicken broth as needed (the bread should be well-hydrated but not mushy). Pour into the pan and bake for 30 minutes, or longer if you'd like it to be browned more on top. Remove from the oven. Garnish with remaining chives. Serve hot.

EVERYTHING BAGEL SEASONING MIX

Steps:

• Toss the sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes and salt together in a small bowl. Store in an airtight container for up to 1 month.