Homemade Everything Bagels

Why You’ll Love This Recipe

These homemade Everything Bagels are perfectly chewy with a golden-brown crust and an irresistible savory topping. The combination of garlic, onion, sesame, and poppy seeds gives the bagels a flavorful punch that pairs wonderfully with cream cheese, butter, or even avocado. They’re made from scratch using pantry staples, and they’re much fresher than store-bought versions. Once you taste these bagels, you’ll never want to go back to the pre-packaged ones!

Ingredients

For the bagels:

• 4 cups all-purpose flour

• 1 tablespoon granulated sugar

• 2 teaspoons active dry yeast

• 1 1/4 cups warm water (about 110°F/45°C)

• 1 1/2 teaspoons salt

• 1 tablespoon olive oil

• 1 egg (for egg wash)

For the everything topping:

• 2 tablespoons sesame seeds

• 2 tablespoons poppy seeds

• 2 tablespoons dried minced onion

• 1 tablespoon garlic flakes or granulated garlic

• 1 teaspoon coarse salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the bagels:

1. Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and stir to combine. Let it sit for 5-10 minutes until the yeast becomes foamy.

2. Mix the dough: In a large bowl, combine the flour and salt. Add the activated yeast mixture and olive oil to the flour mixture. Stir until a dough begins to form.

3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough becomes smooth and elastic. Add flour as necessary to prevent sticking, but be careful not to add too much.

4. Let the dough rise: Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.

5. Shape the bagels: Once the dough has risen, punch it down to release air. Divide the dough into 8 equal pieces. Roll each piece into a ball, then use your thumb to poke a hole through the center of each ball. Gently stretch the hole to form a bagel shape. Place the shaped bagels on a lightly floured surface or parchment paper.

6. Boil the bagels: Bring a large pot of water to a boil. Add a tablespoon of sugar to the water to help the bagels develop a golden crust. Lower the heat to a simmer and gently drop the bagels into the water, 2-3 at a time. Boil for 1-2 minutes on each side. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.

7. Add the egg wash and topping: Preheat your oven to 425°F (220°C). Beat the egg in a small bowl and brush it over the tops of each bagel. Sprinkle the everything seasoning topping generously over the bagels.

8. Bake the bagels: Bake the bagels for 20-25 minutes, or until they are golden brown and cooked through. Let them cool on a wire rack before serving.

Servings and Timing

• Servings: 8 bagels

• Preparation Time: 20 minutes

• Cooking Time: 30 minutes

• Rising Time: 1 hour

• Total Time: 1 hour 50 minutes

Variations

• Flavored bagels: Add your favorite ingredients to the dough, such as dried herbs, cheese, or even cinnamon and sugar for a sweet twist.

• Whole wheat bagels: Substitute half of the all-purpose flour with whole wheat flour for a healthier, more hearty bagel.

• Mini bagels: To make mini bagels, divide the dough into 12 pieces and shape them the same way. Reduce the boiling time to about 1 minute per side and bake for 15-18 minutes.

Storage/Reheating

• Storage: Store leftover bagels in an airtight container or resealable bag at room temperature for up to 3 days.

• Freezing: You can freeze the bagels after they have cooled completely. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes, or toast them from frozen.

FAQs

1. Can I use bread flour instead of all-purpose flour?

Yes, you can substitute bread flour for all-purpose flour. Bread flour has a higher protein content, which will result in slightly chewier bagels.

2. Can I make the dough ahead of time?

Yes, you can make the dough ahead of time. After the first rise, punch down the dough, cover it, and refrigerate for up to 24 hours. When you’re ready, shape the bagels, boil, and bake as directed.

3. Can I make the bagels without boiling them?

Boiling the bagels is an important step that helps them develop the chewy texture and golden crust. Skipping this step may result in a softer, bread-like texture instead of the traditional bagel chewiness.

4. Can I use a stand mixer to mix and knead the dough?

Yes, you can use a stand mixer with a dough hook to mix and knead the dough. Start at a low speed and gradually increase to medium speed until the dough is smooth and elastic.

5. Can I add more toppings to the bagels?

Absolutely! Feel free to experiment with additional toppings such as sunflower seeds, flax seeds, or poppy seeds. Just be sure to press the toppings gently into the bagels after brushing with the egg wash.

6. How do I know when the bagels are done?

The bagels should be golden brown and sound hollow when tapped on the bottom. You can also check with a toothpick—if it comes out clean, the bagels are done.

7. Can I use a different seasoning blend?

Yes! You can use any seasoning blend you like. For example, try a combination of garlic powder, onion powder, sesame seeds, and sea salt for a simple yet flavorful variation.

8. Can I make a gluten-free version of this recipe?

Yes, you can try making gluten-free bagels using a gluten-free flour blend that’s designed for baking. Make sure to follow the instructions on the gluten-free flour package for the best results.

9. Can I make these bagels without yeast?

If you don’t want to use yeast, you can try making bagels using a baking powder-based dough, though they’ll have a different texture and won’t have the chewy consistency of traditional bagels.

10. Can I make bagels with a different flavor?

Yes, feel free to get creative with your bagel flavors! Try adding sun-dried tomatoes, olives, cheddar cheese, or even cinnamon for a sweet variation.

Conclusion

Homemade Everything Bagels are a fun and rewarding recipe that brings the comfort of bagels straight from your kitchen. The cauliflower crust provides a crunchy and flavorful base, and the savory filling of spinach and feta adds richness and creaminess to each bite. With endless possibilities for customization, these bagels are perfect for breakfast, brunch, or as a savory snack. Enjoy them warm, fresh out of the oven, or toasted with your favorite spreads for a delicious treat!

Homemade Everything Bagels

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• Author: Ava
• Total Time: 1 hour 50 minutes
• Yield: 8 bagels
• Diet: Vegetarian

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Description

Homemade Everything Bagels are the perfect balance of chewy, slightly crispy, and savory with the signature blend of sesame seeds, poppy seeds, garlic, onion, and salt. Made with simple ingredients, these bagels are easy to prepare and bring the taste of your favorite bagel shop right into your kitchen. Whether you enjoy them toasted with cream cheese, as a sandwich base, or just on their own, these bagels are sure to become a staple in your breakfast routine.

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Ingredients

1. For the bagels:
   4 cups all-purpose flour
   
   1 tablespoon granulated sugar
   
   2 teaspoons active dry yeast
   
   1 1/4 cups warm water (about 110°F/45°C)
   
   1 1/2 teaspoons salt
   
   1 tablespoon olive oil
   
   1 egg (for egg wash)
   
   For the everything topping:
   2 tablespoons sesame seeds
   
   2 tablespoons poppy seeds
   
   2 tablespoons dried minced onion
   
   1 tablespoon garlic flakes or granulated garlic
   
   1 teaspoon coarse salt

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Instructions

For the bagels:
Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and stir to combine. Let it sit for 5-10 minutes until the yeast becomes foamy.

1. Mix the dough: In a large bowl, combine the flour and salt. Add the activated yeast mixture and olive oil to the flour mixture. Stir until a dough begins to form.
2. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Add flour as necessary to prevent sticking, but avoid adding too much.
3. Let the dough rise: Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
4. Shape the bagels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and poke a hole in the center. Gently stretch the hole to form a bagel shape.
5. Boil the bagels: Boil a large pot of water with a tablespoon of sugar. Drop the bagels into the simmering water, 2-3 at a time, and boil for 1-2 minutes per side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
6. Add the egg wash and topping: Preheat the oven to 425°F (220°C). Brush the bagels with beaten egg and sprinkle generously with everything topping.
7. Bake the bagels: Bake the bagels for 20-25 minutes, or until golden brown. Let them cool on a wire rack before serving.

Notes

1. Feel free to use bread flour for a chewier texture.
2. For mini bagels, divide the dough into 12 pieces and adjust the baking time to 15-18 minutes.
3. If you prefer to make the dough ahead of time, you can refrigerate it after the first rise for up to 24 hours before shaping and boiling.
4. Store leftover bagels in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: undefined
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American, Jewish

Nutrition

• Serving Size: 1 bagel
• Calories: 300
• Sugar: 2g
• Sodium: 450mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 20mg