Homemade Everything Bagels

Baking your own everything bagels is extra satisfying - they smell so good and make the best sandwiches. They're the kind of bagel you make once and realize you don't need store-bought bagels anymore.

This recipe is pretty much the same as my plain bagels recipe, but with the addition of the homemade Everything Bagel seasoning. They're chewy outside, soft inside, and packed with flavor in every bite.

My sourdough bagel recipe can be used for this too, if you have a sourdough starter and extra time, but if you want a quick, simple and reliable recipe for Everything Bagels, then keep reading below.

Ingredients For Everything Bagel Dough

You only need a handful of simple ingredients to make the dough - plus a good scoop of everything bagel seasoning to bring that signature crunch and flavor.

• Flour: This recipe uses bread flour, but you can absolutely use all-purpose flour if that's what you have on hand - here's the difference:
  • Bread flour contains more protein (around 12-13%) than all-purpose flour (about 10-11%), and that higher protein content helps form stronger gluten as the dough is kneaded. This is what gives traditional bagels their chewy, dense texture and sturdy structure, allowing them to hold their shape beautifully during boiling and baking.
  • If you prefer a bagel that's a little softer and easier to work with, all-purpose flour is a great choice. It still provides plenty of structure for a good chew but produces a slightly more tender crumb. It's also more forgiving for beginners, since the dough feels less stiff and a bit easier to shape.
• Warm water: Hydrates the flour and activates the yeast for a smooth, easy-to-handle dough.
• Yeast: Instant yeast makes the process faster and more predictable. If you're using active dry yeast, just allow the dough a little extra rise time.
• Salt: Adds depth and enhances flavor.
• Sugar: Just enough to help with browning and balance the saltiness of the topping.

See recipe card for quantities.

This dough is partly enriched - not fully lean since it includes sugar, but still simple and straightforward without eggs or butter.

Equipment Needed To Make Plain Bagels

You can knead this dough by hand, though it takes some effort since bagel dough is naturally firm and tight. Ten minutes of kneading will build the gluten you need for structure and chew.

If you prefer to use a stand mixer, it makes the job easier and more consistent. That's what I use when I want to make sure the dough develops strength evenly. Hold your mixer steady while it kneads - bagel dough can cause it to wobble a bit. If your mixer gets warm, let it rest for a minute or two before continuing.

If you bake often or plan to make bagels in bulk to freeze, gift, or sell, consider investing in a sturdy mixer made for bread doughs. I use and recommend this one (use code MARIA for a discount and free shipping).

You'll also need:

• A kitchen scale for perfectly even bagels - or divide by hand into 8 pieces.
• A large pot to boil your bagels in. A 6qt Dutch oven would be great for this and also for baking other types of bread.
• A baking sheet, such as this ½ baking sheet that fits 8 bagels perfectly
• Parchment paper liners for your baking sheets

How to Shape Everything Bagels

To keep things simple, I use the most basic shaping method.

1. Roll each piece of dough into a ball, rest them for 10 minutes

2. Then poke a hole in the center with your fingers and stretch it to about 1½ inches wide.

If you want a more uniform, professional look, there are other shaping techniques where you roll and loop the dough - we'll go over those in another recipe. But this easy version works beautifully every time.

Why Do We Boil The Bagels

Boiling is what gives bagels their shine and chewy crust. When the shaped bagels hit the hot water, the starches on the surface gelatinize, creating that thin layer that locks in moisture and gives them structure.

1. Bring a large pot of water to a boil and stir in a spoonful of honey, barley malt syrup, or molasses. This adds color and a touch of flavor. Drop the bagels in gently and boil for about 1 minute per side.

2. After boiling, set them on a towel briefly to remove excess water, keeping the tops damp so the seasoning sticks.

Topping and Baking Everything Bagels

While the tops are still moist, sprinkle generously with everything bagel seasoning or gently place the bagel tops on a plate with the everything bagel seasoning making sure that they get evenly coated. You can use store-bought or mix your own following the recipe below.

Make Ahead Instructions

Once shaped, place the bagels on a parchment-lined baking sheet dusted lightly with semolina flour to avoid sticking. Cover well with plastic wrap and refrigerate overnight (up to 18 hours). The next day, bring them to room temperature while you boil the water and your oven preheats, then boil and bake as usual.

For longer prep, you can freeze the shaped (unboiled) bagels. Once solid, transfer them to a freezer bag. When ready to bake, thaw overnight in the fridge, let them rest for 30 minutes at room temperature, then continue with boiling and baking.

Storage

Let the bagels cool completely before storing. Keep them in an airtight bag or container at room temperature for up to 4 days. For longer storage, freeze instead - refrigeration tends to dry them out.

To freeze, slice them in half, separate tops from bottoms with parchment paper, and store in a freezer-safe bag for up to 3 months.

To reheat, warm in a 350°F (175°C) oven for 5-7 minutes or bake from frozen for 10-12 minutes.

Bagel Pairings: What Goes Well With Everything Bagels?

Everything bagels are bold and versatile, making them perfect for savory spreads and sandwiches. Here are a few favorites:

• Chive or herb cream cheese - fresh and tangy.
• Avocado and tomato - topped with a sprinkle of salt and chili flakes.
• Egg and cheese sandwich - breakfast perfection.
• Smoked salmon and cream cheese - a classic combination.
• Turkey and pesto - flavorful and satisfying for lunch.
• Hummus and cucumbers - simple and refreshing.

FAQ

Homemade Everything Bagels

Maria Baradell

Homemade everything bagels made with simple ingredients and topped with a savory mix of sesame, poppy, garlic, and onion.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Resting Time 1 hour hr 10 minutes mins

Yield 8 bagels

Ingredients

Ingredients For the Dough

• 693 grams (5 ½ cups + 4 tablespoons) bread flour
• 7 grams (2 ¼ teaspoons) instant yeast
• 16 grams (1 tablespoon + 1 teaspoon) sugar
• 8 grams (1 ½ teaspoons) salt
• 416 milliliters (1 ¾ cups) warm water 120-130°F (49-54°C)

Ingredients For Boiling

• 2 liters (8 cups) water
• 15 milliliters (1 tbsp) honey, barley malt syrup, or molasses

Ingredients for Topping

• 18 grams (2 tablespoons) poppy seeds
• 6 grams (1 tablespoon) coarse sea salt or flaky sea salt
• 6 grams (1 tablespoon) black sesame seeds
• 6 grams (1 tablespoon) white sesame seeds
• 6 grams (1 tablespoon) dried garlic flakes
• 6 grams (1 tablespoon) dried minced onion

Instructions

 

• Mix all the dry ingredients in a stand mixer bowl with a dough hook. Add the warm water, and mix on speed 1 until smooth, then knead on speed 3 for about 10 minutes until dough is firm and elastic.
• Cover with a damp cloth and let rise in a warm spot for 1 hour, or until the dough doubles. You can do this in an oven that's turned off, but with the light on.
• Turn dough onto a clean surface. Divide into 8 portions of about 142 grams each and shape each piece into a tight ball. Cover with a damp towel and rest for 10 minutes.
• Meanwhile, preheat oven to 450°F (230°C). Line baking sheet with parchment paper. Bring a large pot of water to a boil and stir in honey, barley malt syrup, or molasses.

  In a shallow bowl, mix all the ingredients for the topping.
• Poke a hole through each dough ball and very gently stretch while spinning it to form a bagel shape. Handle lightly to avoid degassing.
• Gently drop the bagels into the simmering water, 3-4 at a time depending on the size of the pot. Boil for 1 minute per side. Remove with a slotted spoon and briefly blot bottoms on a towel (keep tops wet for toppings).
• Sprinkle with the Everything Bagel topping. Arrange on lined baking sheets and bake for 20-25 minutes at 450°F (230°C), or until golden.
• Remove from baking sheet and place them on a cooling rack.
• Slice and fill them up with your desired fillings
• Store in a sealed bag at room temperature for up to 4 days.

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