There’s nothing quite like a freshly baked everything bagel, with its crispy exterior and soft, chewy center. And you only have two ways to get one: have a bagel place next door, or make it yourself.Jump to Recipe
Water: People say New York City tap water is the secret to a great bagel. While there is some truth to it, the effect is rather minor.
Yeast: Makes the dough rise. I like to bloom my yeast, just to check if they’re still alive and kickin’
Flour: Bread flour works best. The higher protein content lends itself to a nice chewy bagel texture.
Honey: Classic New York City bagels use barley malt syrup as their sweetener. I have no preference of one over the other, but honey is just more easily accessible.
Salt: Flavors the bagel. I use Morton Kosher salt. Other brands of salt have higher salt-per-volume measurements (diamond brand is almost twice the amount of salt per measure!), so you may need to look up a conversion.
Everything bagel seasoning: A mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt. I used premade seasoning for this, but it is possible to make it yourself.
Better than Store Bought Everything Bagels
1 ¼ cup water
1 ½ tsp active dry yeast
3 cups bread flour, plus more for dusting
2 tsp honey, plus more for boiling
1 ½ tsp kosher salt
2 tsp everything bagel seasoning
- Mix together water and yeast and let bloom for a few minutes.
- In a bowl combine flour, salt, and honey. Pour the yeast mixture into the flour and mix until a dough forms. You may need to add additional flour to make it more workable. Knead for 10-15 minutes until the dough is smooth and elastic, but still slightly tacky.
- Tuck the edges of the dough under to form it into a smooth round ball. Cover and let proof for an hour.
- Divide into 6 equal pieces and shape them into balls. Cover and let rest for 5 minutes to let the gluten relax.
- Pinch a hole in the middle of a ball to make a ring. Gently stretch the ring to widen the hole. You’ll want to stretch the hole roughly 3-4 times bigger than you want it to be in the end, as it will close up a lot during the resting and cooking process. Cover and let rest for another 15 minutes.
- In the meantime preheat the oven to 425F and bring a wide pot of water to a boil. Squeeze a few tablespoons of honey into the water.
- Boil the bagels, working in small batches to avoid crowding, about one minute on each side. Let rest on a wire rack to drain excess moisture. Brush each bagel with egg white, and sprinkle on everything bagel seasoning.
- Place all the bagels on a parchment lined baking sheet and bake for 20 minutes. Let cool on a wire rack.