Homemade Everything Bagels: The Ultimate Recipe You Didn’t Know You Needed

A Quick, Catchy Intro with a Viral Hook

Ever stood in line at your favorite bagel shop, eyeing that golden, seed-speckled everything bagel, only to find it’s sold out? Again? It’s like the universe is conspiring against your carb cravings. But what if I told you that you could recreate that chewy, flavorful perfection right in your own kitchen—no waiting, no disappointment, and no judgmental barista?

Why This Recipe Is Awesome

Let’s be real: store-bought bagels are the fast food of the bread world—convenient but lacking soul. Making your own everything bagel at home? That’s a power move. Here’s why:

• Flavor Explosion: The combination of sesame seeds, poppy seeds, garlic, onion, and salt creates a symphony of taste that dances on your palate.
• Texture Goals: A crispy crust with a chewy interior—it’s like a hug for your taste buds.
• Impress Your Friends: Serve these at brunch, and suddenly you’re the culinary genius of the group.
• Customization: Control the toppings, the size, the everything. Literally.

Ingredients

For the Dough:

• 4 ½ cups bread flour (for that chewy texture)
• 1 ½ tablespoons active dry yeast
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 2 cups warm water (105°F -113°F)

For the Topping:

• 2 tablespoons white sesame seeds
• 2 tablespoons black sesame seeds
• 1 tablespoon poppy seeds
• 1 tablespoon dried minced garlic
• 1 tablespoon dried minced onion
• 1 teaspoon coarse sea salt

Egg Wash:

• 1 egg white + 1 tablespoon water, whisked together

Substitutions: No bread flour? All-purpose works in a pinch, but expect a softer bite.

Tools & Kitchen Gadgets Used

• Mixing bowls
• Measuring cups and spoons
• Stand mixer with dough hook (or strong arms)
• Baking sheet
• Parchment paper
• Large pot (for boiling)
• Slotted spoon
• Cooling rack

Step-by-Step Instructions

1. Activate Yeast: In a bowl, combine warm water, yeast, and brown sugar. Let it sit for 5 minutes until frothy.
2. Make Dough: Add flour and salt to the yeast mixture. Mix until a shaggy dough forms. Knead for 10 minutes until smooth.
3. First Rise: Place dough in a greased bowl, cover, and let it rise for 1 hour or until doubled.
4. Shape Bagels: Divide dough into 8 pieces. Roll each into a ball, poke a hole in the center, and stretch to form a ring.
5. Second Rise: Place shaped bagels on a parchment-lined baking sheet. Cover and let them rest for 15 minutes.
6. Boil Bagels: Bring a large pot of water to a boil. Boil bagels for 1 minute on each side. Remove with a slotted spoon.
7. Add Toppings: Brush bagels with egg wash and sprinkle generously with the everything topping mix.
8. Bake: Preheat oven to 425°F (220°C). Bake bagels for 20-25 minutes until golden brown.
9. Cool: Transfer to a cooling rack and let them cool for at least 15 minutes.

Calories & Nutritional Info

Per serving (1 bagel):

• Calories: Approximately 277
• Total Fat: 1.4g
• Carbohydrates: 55g
• Protein: 9g
• Fiber: 2g
• Sodium: 432mg

Note: Values may vary based on specific ingredients used.

Common Mistakes to Avoid

• Skipping the Boil: This step gives bagels their signature chew. Don’t skip it unless you want bread rings.
• Overproofing: Letting the dough rise too long can lead to flat, dense bagels.
• Underbaking: Ensure a golden crust by baking until they’re truly golden, not just lightly tanned.
• Burning the Toppings: Keep an eye on them; burnt garlic is a flavor no one asked for.

Variations & Customizations

• Keto-Friendly: Use almond flour and skip the sugar. Note: texture will differ.
• Spicy Kick: Add crushed red pepper flakes to the topping mix.
• Sweet & Savory: Drizzle with honey post-bake for a delightful contrast.

FAQ Section

Q: Can I freeze these bagels?

A: Absolutely! Slice them before freezing for easy toasting.

Q: How long do they stay fresh?

A: Up to 3 days at room temperature in an airtight container.

Q: Can I use instant yeast?

A: Yes, just skip the activation step and mix it directly with the flour.

Q: What’s the best flour to use?

A: Bread flour is ideal for that chewy texture.

Q: Can I make mini bagels?

A: Sure! Divide the dough into 16 pieces instead of 8.

Q: Why did my bagels turn out flat?

A: Overproofing or not boiling them long enough can cause this.Epicurious

Q: Can I add other toppings?

A: Definitely! Try cheese, jalapeños, or even cinnamon sugar for a twist.

Final Thoughts

Congratulations, you’ve just unlocked the secret to bakery-worthy everything bagels at home. No more settling for subpar store-bought versions. Go ahead, flaunt your carb creations on social media—just be prepared for the flood of brunch invites.