Everything Bagel Recipe
Fresh homemade everything bagels recipe that's so easy to make. Soft and chewy New York style bagels with a perfectly crunchy crust.
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Servings: 8 bagels
Calories: 252kcal
Equipment
- Electric Stand Mixer optional
- Dough Scraper optional
Ingredients
- 2 1/4 teaspoons Active Dry Yeast
- 1 1/3 cup Warm Water
- 1 tablespoon Cane Sugar
- 4 cups All Purpose Flour plus more for kneading
- 2 teaspoons Sea Salt
Water Bath
- 8 cups Water
- 2 tablespoons Honey
Topping
- 1/4 cup Everything Bagel Seasoning
Instructions
Mixing the Dough
- Before getting started, whisk together the active dry yeast, warm water and sugar in a large mixing bowl or in the bowl of a stand mixer, and let it proof for about 5 minutes, or 'til foamed up.
- Once the yeast has proofed, start by adding 3 & 1/2 cups of flour and the salt to the mixture, stirring 'til well combined. Add a little more flour as needed, up to 4 cups or 'til a stiff dough forms.*
- Knead the dough for about 10 minutes, or 'til a smooth surface forms, adding more flour as needed. The dough hook attachment for the electric stand mixer works well for this step.
- Once your smooth dough has formed, put your homemade bagel dough back into the mixing bowl, cover with a tea towel, and then leave it to rest in a warm place for about 1 hour, or 'til doubled in size.
- While the dough rests, preheat your oven to 425ºF, and line 2 13x18 baking sheets with parchment paper.
- Place the everything bagel seasoning in a bowl big enough to fit the dough.
How to Shape Homemade Bagels
- Set a medium-sized pot of water with honey on medium-high heat on the stovetop to boil.
- Once doubled in size, use a dough scraper to divide the dough into 8 equal pieces.
- Roll each piece into a large ball, and then gently poke your finger through the center of each bagel ball, making it slightly larger than you think it needs to be. Stretch it out a little bit, and transfer to the parchment paper lined baking sheet.
- Once the water is boiling, drop 2 to 3 of the shaped bagels at a time down into the water. Let cook for about 1 minute on each side, and then use a pair of tongs to pull them out.
- Immediately after pulling them out of the boiling water bath, drop each bagel into the everything bagel seasoning that you placed into the small bowl earlier. Flip each bagel over, completely covering it with seasoning; then transfer each one back to the baking sheet to bake.
Baking Homemade Everything Bagels
- Once fully coated, bake your loaded everything bagels at 425ºF for about 20-25 minutes, or 'til golden brown in color.
- Serve and enjoy warm with salted butter, cream cheese and a piping hot cup of coffee!
Notes
*You want the dough to be so stiff that it no longer sticks to the sides of the mixing bowl.
How to store homemade everything bagels?
Store any leftover bagels in an airtight container at room temperature for up to 3-4 days, after which they'll start to go stale.
Nutrition
Calories: 252kcal | Carbohydrates: 54g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1196mg | Potassium: 78mg | Fiber: 2g | Sugar: 6g | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 3mg
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