Homemade Everything Bagels

Homemade bagels have a great yeasty flavor, a soft yet chewy texture, and crisp crusts on the outside. If you make these chewy bagels with everything bagel seasoning, I promise you will never want to buy them from a store again. Expert tips included.

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These are my classic bagels recipe with everything bagel seasoning that includes everything from sesame seeds to garlic, onions, and more.

The bagels you buy from the bagel shop are OK, but there’s just something about making your own from scratch. Even a New Yorker won’t guess this is a homemade bagel recipe.

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Step-by-step: Everyday Bagels Recipe

Everything seasoning

• Combine all the seasoning ingredients in a small bowl or dry mason jar. Give it a good mix. Set aside until ready to use.
  Pro tip – This seasoning will keep in a cool, dry place for up to 2 months.

Bagel dough

• Combine – In the bowl of a stand mixer with the dough hook attachment on medium-high speed, combine with a whisk the warm water, yeast, oil, and barley malt syrup (or honey). Add the bread, all-purpose flour, and salt.
• Knead – Start the mixer at medium-high speed until all the flour is well incorporated. Then, continue to knead on medium speed for 8 to 10 minutes.
• Rise – When the dough is smooth, soft, and elastic, shape it into a ball. Place the dough in an oiled bowl, seam side down. Cover with a clean kitchen towel or plastic wrap. Leave in a warm place. Let it rise for 60 to 90 minutes until it doubles in volume. Or let it slowly rise in the fridge overnight.
  Pro tip – In winter, you may need 90 minutes or more for the dough to rise. But, in summer, the dough may double in 45 minutes. If you can’t attend to it at that moment, degas and reshape the dough into a ball, then leave it to double in volume again.

• Divide – When the dough doubles in volume, transfer it to a well-dusted floured surface. Punch it down and remove any air bubbles. Divide the dough into two portions, then each portion into six equal pieces. This makes 12 bagels of approximately 125 grams each.
  Pro tip – At this point, there is no need for additional flour. So use a light dusting of flour if necessary.
• Ball – Roll each piece of dough into a tight ball, tucking all the seams under. Let the dough balls rest for 15 minutes.
  Pro trip – Resting the dough in between steps is crucial to help the gluten relax. Otherwise, stretching and shaping become a challenge.

Shape & proof

Method 1 

• Using your fingers, poke a hole in the center of each ball.
• Stretch it so the hole is at least 1 1/2 to 2 inches wide.
  Pro tip – Make sure the hole is big enough; otherwise, it will close during proofing and baking.

Method 2

• Press the ball into a flat disc.
• Roll from one side to the other and roll to about 10 to 11 inches long rope. Flatten one side of the rope like a fan,
• Twist the rope, and then tuck the other side into the fan.
• Pinch the seams well.
  Pro tip – Do not use too much flour, as it will prevent the dough from sticking together.

Method 3 

• Press the ball into a flat disc.
• Roll from one side to the other and roll into a 10 to 11-inch-long rope.
• Twist the rope and bring the two ends together, and attach them.
• Put your hand through the hole in the center and roll the dough back and forth on the unfloured work surface until the two ends are sealed together almost seamlessly.
  Pro tip – You can use a dab of water to pinch the two ends together, but too much water will prevent them from sticking.

• Baking tray – Line three large baking sheets with parchment paper. Spray the parchment with nonstick spray or dust with flour. Place them on the parchment, leaving enough room for them to rise.
  Pro tip – The oiled parchment-lined baking sheet works better for me as it makes it easier to pick them without them sticking. You can also use silicone mats.
• Proof
  • Counter – Leave to rise on the counter at room temperature for 60 to 90 minutes or until almost doubled in size.
  • Overnight – Alternatively, you can leave them in the fridge overnight to slow-proof. Take them out on the counter for 45 to 60 minutes before you poach them in a water bath.
    Pro tip – In summer, the dough rises quicker, while in winter it may take longer, so use double in volume as a guide.

Boil

• Preheat the oven to 390°F / 200°C/ Gas Mark 6
• Boiling liquid – Bring a large pot of water to a boil. Add the salt, sugar, baking soda, and malt syrup.
  Pro tip – We need a wide, shallow pan so you can add 3 to 4 at once. Otherwise, the water will be deep, but not be enough space for them.
• Water bath – Once the water comes to a boil, carefully add them a few at a time. Boil the shaped bagels for 30 seconds on each side. Remove and place them on a third baking sheet lined with a wire rack to drain excess water.
  Pro tip – Overcrowding the pan will lower the water’s temperature. The longer you boil them, the thicker and chewier the crust will be.

Bake

• Egg wash – Transfer the bagels back to the baking sheet lined with parchment paper or wipe excess moisture from the tray. Then, brush the top and sides of each bagel with beaten egg white or olive oil using a pastry brush.
  Pro tip – Excess liquid in the baking tray will create steam during baking. This will make the crust harder. So, wipe out excess liquid.
• Toppings – You can place them upside down in the topping, in everything seasoning for a thicker coating, or just sprinkle the topping on the bagel for a lighter spread.
  Pro tip – I’ve used everything seasoning today, but you can also just use sesame seeds, poppy seeds, flax seeds, or other flavors discussed above.
• Bake for 20 to 25 minutes until the top is dark golden brown. As soon as they come out of the oven, move them to the baking tray to prevent them from sticking.
  Pro tip – The egg whites and water can cause them to stick to the parchment paper, so move them to the tray while they are still hot.
• Cool – Let cool on the baking tray for 3 to 5 minutes. Then, transfer to a wire rack to cool further. Bagels are at their best the day they are baked. But leftovers make great toast. They also keep well in the freezer.

Tips for Success

• Use bread flour – It gives a chewier bagel than all-purpose flour.
• The dough is very easy to knead by hand, too. It must be soft and elastic. Use just enough flour necessary for kneading. And if you add too much flour, it will be a very dense bagel.
• If you want the dough to rise quicker than 60 minutes, place the bowl in a warm oven with the light on. This usually takes only 30 to 45 minutes for me.
• And let the bagels proof for 45 to 60 minutes before you boil them in baking soda. These will ensure the inside is wonderfully light.
• Also, the poaching liquid must be boiling when you add the bagels. Adding salt to the baking soda helps it come to a rolling boil. The bagel must float on the water, not sink. If they sink, it means the water is not hot enough. It’s best to wait.
• Wipe all excess moisture from the baking pan. This moisture can create steam in the oven when baking. The steam causes the crust to become hard. We want a chewy, not hard crust.
• And brush the bagels with egg white – this will help the toppings stick. To make them egg-free, brush with olive oil. 
• Toppings – Avoid using onion flakes or garlic flakes as these tend to burn when baking. The granules work better. Alternatively, you can bake the bagels plain and then brush them with egg white and add the garlic/onion flakes in the final 2 minutes of baking.
• Browning – Too much or not enough. You can tent the bagels to prevent them from getting too brown. And if your bagels don’t get a brown color, it usually means the oven is not hot enough, or there is uneven heating. 

Troubleshooting

• My bagels are flat. Why? If you overboil them in boiling water, it can deflate them, losing all the air incorporated during the proofing. They can deflate and will end up baking flat, hard, and dry.
• The bagel holes are closed. Why? When shaping the bagels, make the holes about 1 1/2 to 2 inches. These will get smaller as they proof and bake. And if you make them too small, they will close when baking. Having said that, the holes do not affect the taste. They will still taste incredibly delicious.
• The bagels got stuck to the bottom of the pan. The water must be boiling. Do not add them unless the water has come to a boil. When you add them in, it must instantly float. This means the water is ready. If not, wait until the water is boiling. Covering the pot can help bring it up to a boil.
• The bagel toppings are burnt. Some toppings do well when baking, some don’t. For example, seeds such as sesame, poppy, and salt do well. But garlic and onion flakes tend to burn. Instead, use garlic and onion granules.

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Frequently asked questions

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