Everything Bagels

It’s been quite some time since I last made bagels. Here’s why: they are very addictive! My all time favorite is blueberry bagels, but a very close second is everything bagels, especially with my homemade everything bagel seasoning recipe.

Related: 50+ Healthy Breakfast Recipes

What’s sort of strange about making bagels is you have to boil the dough before baking. This process creates a chewy interior crumb while the outside is browned and almost crisp.

Everything Bagels, makes 8

1 1/4 cup warm water
1 1/2 tablespoon sugar
2 teaspoons (one package) active dry yeast
3 1/2 cups bread flour
1 1/2 teaspoons salt
2 tablespoons sesame seeds (I used both black and white)
2 teaspoons poppy seeds
1 teaspoon caraway seeds
1 teaspoon coarse grain sea salt
1 egg

In a bowl, combine the water and sugar and stir to dissolve. Pour in the yeast and allow this to sit for 6-8 minutes. In a larger bowl, whisk together the flour and 1 1/2 teaspoon salt.

Once the yeast mixture has had time to activate, pour it in to the flour mixture and stir until a crumbly dough forms. Turn out onto a floured surface and knead for 6-7 minutes until the dough begins to become elastic-like. You can also do this in a stand mixer with a dough hook attachment.

Place the dough in a lightly oiled bowl, cover and allow to rise in a warm place for 1 hour.

Turn the dough out onto a lightly floured surface and divide into eight equal pieces. Shape into a ball and press your finger through to form the center hole.

Once you have shaped all the bagels, allow them to rest for 10 minutes or so. Now, place them into a pot of boiling water. They should float. Let them cook for 45 seconds to 1 minute on each side, then remove to your prepared baking sheet.

Whisk the egg plus 1 teaspoon water in a small bowl and brush this over each bagel. Sprinkle on the seeds! The egg wash will help them stick as well as add a pretty brown sheen to your bagels.

Eureka! After you add the seeds bake at 425°F for 20 minutes. If you don’t eat them all in one day, store in an airtight container for 4-5 days.

Serve these with cream cheese at breakfast or make a bagel sandwich for lunch. 🙂 Enjoy! xo. Emma

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5 from 2 votes

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An easy recipe for everything bagels.

Yield 8 bagels

Ingredients

1x2x3x

• ▢ 1 ¼ cup water (warm)
• ▢ 1 ½ tablespoon sugar
• ▢ 2 teaspoons active dry yeast (one package)
• ▢ 3 ½ cups bread flour
• ▢ 1 ½ teaspoons salt
• ▢ 2 tablespoons sesame seeds (I used both black and white)
• ▢ 2 teaspoons poppy seeds
• ▢ 1 teaspoon caraway seeds
• ▢ 1 teaspoon coarse grain sea salt
• ▢ 1 egg

Instructions

• In a bowl, combine the water and sugar and stir to dissolve. Pour in the yeast and allow this to sit for 6-8 minutes. In a larger bowl, whisk together the flour and 1 1/2 teaspoon salt. Once the yeast mixture has had time to activate, pour it in to the flour mixture and stir until a crumbly dough forms.

  Turn out onto a floured surface and knead for 6-7 minutes until the dough begins to become elastic-like. You can also do this in a stand mixer with a dough hook attachment. Place the dough in a lightly oiled bowl, cover and allow to rise in a warm place for 1 hour.
• Turn the dough out onto a lightly floured surface and divide into eight equal pieces. Shape into a ball and press your finger through to form the center hole. Once you have shaped all the bagels, allow them to rest for 10 minutes or so.

  Now, place them into a pot of boiling water. They should float. Let them cook for 45 seconds to 1 minute on each side, then remove to your prepared baking sheet.
• Whisk the egg plus 1 teaspoon water in a small bowl and brush this over each bagel. Sprinkle on the seeds! The egg wash will help them stick as well as add a pretty brown sheen to your bagels.
• After you add the seeds bake at 425°F for 20 minutes. If you don’t eat them all in one day, store in an airtight container for 4-5 days.

Course Breakfast

Cuisine American

Keywords bagels, everything bagels

Nutrition

Nutrition Facts

Everything Bagels

Amount per Serving

Calories

233

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

0.5

g

3

%

Trans Fat

 

0.003

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

20

mg

7

%

Sodium

 

448

mg

19

%

Potassium

 

88

mg

3

%

Carbohydrates

 

43

g

14

%

Fiber

 

2

g

8

%

Sugar

 

2

g

2

%

Protein

 

8

g

16

%

Vitamin A

 

32

IU

1

%

Vitamin C

 

0.1

mg

0

%

Calcium

 

45

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.