Homemade Everything Bagels

Ingredients

• 255 ml (1 cup plus 1 tablespoon)warm water (110°F/45°C)
• 7.5 ml (1½ teaspoons)salt
• 25 g (2 tablespoons)white sugar
• 375 g (3 cups)bread flour
• 7 g (2¼ teaspoons)active dry yeast
• 2.84 litres (3 quarts)water, for boiling
• 38 g (3 tablespoons)white sugar, for the boiling water
• 8 g (1 tablespoon)cornmeal
• 1egg white
• 15 ml (1 tablespoon) eachpoppy seeds, sesame seeds, caraway seeds, minced dried onion and coarse salt

Instructions

1. 1

   Mix the dough

   Put the water, sugar and yeast in a mixer bowl and leave for about 5 minutes, until foamy. Stir the flour and salt together, then gradually add them to the yeast mixture and mix until combined. Knead with a dough hook or by hand for about 2 minutes, until smooth.

2. 2

   Rest the dough

   Cover the smooth dough and leave it in a warm place for about 30 minutes.

3. 3

   Shape the bagels

   Divide the dough into 10 pieces for smaller bagels or 6 for larger ones. Roll each piece into a ball and flatten it slightly. Push a thumb through the centre, then twirl the dough on your finger or thumb to widen the hole and even out the ring. Cover with a clean cloth and leave to rest for at least 1 hour.

4. 4

   Heat the water

   While the bagels rest, bring the 2.84 litres of water to a boil. Add the 38 g of sugar once it is boiling.

5. 5

   Boil and top

   Heat the oven to 190°C (375°F). Sprinkle an ungreased baking sheet with cornmeal. Mix the seeds, dried onion and coarse salt. Carefully lower the bagels into the boiling water and boil for 1 minute, turning them halfway through. Drain briefly on a clean towel, then arrange them on the prepared sheet. Brush the tops with egg white and scatter over the seed mixture.

6. 6

   Bake until browned

   Bake for 20 to 25 minutes, until the bagels are well browned.

What are everything bagels?

Bagels are ring-shaped breads with a dense, chewy crumb, traditionally boiled before baking. They have roots in Jewish baking traditions in Central and Eastern Europe, and became especially familiar in North American bakeries.

Everything bagels are finished with a mixture of seeds, dried onion and salt. This version uses a brief boil to set the outside before the oven browns the crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 6g protein, 39g carbs, 2g fat.

Most of the carbohydrates come from the bread flour and sugar; the flour also supplies most of the protein. The seeds contribute some fat, while salt in the dough, boiling water and topping makes sodium a notable part of the estimate. Pair a bagel with eggs or yoghurt and fruit for a more rounded plate.

Why boil the bagels?

Boiling: A short boil gives the dough its distinctive chewy outer layer. Turning the bagels halfway helps expose both sides to the water evenly.

Sugar: The sugar goes into the boiling water, rather than being brushed on the dough. It seasons the water and is part of the recipe’s boiling stage.

Get the dough texture right

Flour and salt: Bread flour gives the dough a sturdy structure, while salt seasons it. Add the flour mixture gradually so it combines evenly with the yeast mixture.

Kneading: Stop after about 2 minutes once the dough feels smooth. The recipe calls for a short knead, so avoid adding extra flour unless the dough is genuinely difficult to handle.

Shape an even ring

Centre hole: Make the opening wider than you think it needs to be, since the dough can puff and the hole will shrink. Twirling the ring also helps distribute the dough evenly around it.

Resting: Cover the shaped bagels with a clean cloth for at least 1 hour. This gives them time to relax before they are handled for boiling.

Boil and bake in sequence

Prepare first: Mix the topping and ready the cornmeal-dusted baking sheet before boiling. The bagels are drained briefly and then moved straight onto the tray for glazing and topping.

Doneness: Look for a well-browned surface after 20 to 25 minutes in a 190°C oven. If some bagels are larger, they may need closer to the longer end of the stated baking time.

Choose the size and serve

Smaller bagels: Divide the dough into 10 pieces as written for a batch of smaller rings. For larger ones, divide it into 6 pieces instead.

Serving ideas: Split and toast a bagel, or serve it with cream cheese, butter or a savoury filling. The topping is already salty, so taste before adding extra salt to a filling.

Recipe notes & tips

• Check that the yeast mixture turns foamy after about 5 minutes before adding the flour.
• Keep the shaped bagels covered while they rest so their surfaces do not dry out.
• Use a slotted spoon or similar utensil to transfer the bagels carefully into and out of the boiling water.
• Drain each bagel briefly before placing it on the cornmeal-dusted sheet.
• Brush with egg white and add the topping while the surface is still moist so it adheres.
• Leave space between bagels on the baking sheet so they are easier to handle after boiling.

Variations

• Use sesame alone: Replace the mixed topping with sesame seeds for a simpler finish.
• Add garlic: Mix dried garlic into the topping for an extra savoury note.
• Make plain bagels: Leave off the seed mixture and egg-white glaze.
• Try a sweet finish: Replace the savoury topping with cinnamon sugar after baking.
• Adjust the salt: Use less coarse salt in the topping for a milder finish.

Common mistakes to avoid

• Skipping the first rest: The dough needs about 30 minutes in a warm place before shaping.
• Making the hole too small: Widen it while shaping so it remains open as the dough puffs.
• Boiling too long: Keep each bagel in the water for 1 minute, turning it halfway through.
• Crowding the pot: Boil only as many bagels at once as you can turn and lift safely.
• Topping a dry surface: Brush with egg white before sprinkling on the seed mixture.
• Baking by time alone: Use the stated 20 to 25 minutes as a guide and check for a well-browned finish.

How to store

Once completely cool, store the bagels in an airtight bag or container at room temperature for up to 2 days. For longer storage, freeze them well wrapped; thaw and toast, or warm in an oven until heated through.

Frequently asked questions