These homemade everything bagels have now become our new family favorite. Soft, chewy, and so much better than store-bought bagels. No one will believe you made New York style bagels right in your own kitchen.
You can use a stand mixer for kneading, but I am doing it by hand (see video).
Combine with a spatula. Then, transfer onto a well-dusted work surface and knead for 3 to 5 minutes until soft, and elastic (about 3 minutes kneading in a stand mixer).
Place in an oiled bowl - cover and let rise 60 to 90 minutes.
Shape the bagels
Once doubled in volume, transfer the dough to a well-floured surface.
Divide the dough in two. Then, each into 6 - this makes 12 bagels.
Each bagel will weigh approximately 75 grams (2.65 oz).
Roll each piece of dough into a tight ball, tucking all the seams under.
Let the dough balls rest for 15 minutes.
Then, using your fingers poke a hole in the center. Stretch it so the hole is at least 1 ½ to 2-inches. (they will close some as they proof).
Let them rest another 15 minutes (make sure the tray is well dusted so the bagels do not stick).
Preheat the oven at 200 C/ 390 F.
Boil the bagels
Bring a large pan with water to a boil.
Add sugar, salt, and baking soda.
Once the water comes to a boil, add the bagels in. Do a few at a time so you do not crowd the pan.
Boil for 30 seconds on each side.
Remove and place them back onto a baking tray.
Bake the bagels
Brush each bagel with beaten egg white.
Sprinkle the everything bagles seasoning.
Bake for 20 to 25 minutes until the top is golden brown ( mine usually take about 20 minutes).
Let cool on the tray for 3 to 5 minutes then transfer to a wire rack to cool further.
Overnight Bagels - The dough can be prepared a day in advance. Proof them for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bagels. The next day, let the dough come to room temperature before you shape and boil them.
Storing Bagels - Bagels are best eaten on the same they are made but they do freeze beautifully. Cool the baked bagels then place them in a freezer-safe storage bag. These can be frozen for up to 3 months.
Everything Bagels seasoning - this is a bagel seasoning and can be found in most supermarkets. In fact, some bakeries sell them as well.
Kneading the dough - In the video, I kneaded the dough by hand which takes about 10 to 12 minutes of kneading but you can use an electric stand mixer as well.
Bread machine - bagels can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.