Homemade Everything Bagels

Here’s a complete recipe and video tutorial for hot ‘n’ fresh homemade everything bagels. Skip the store-bought because bagels are easier than you think!

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

I dedicated the past month to homemade bagels. There are only so many ways to successfully make bagels, so I used a mix of kitchen-tested recipes as inspiration. I tested several recipes before figuring out what I like best. Never in 1 million years did I think I could EVER make New York bakery-style bagels in my own kitchen. It’s possible!

These everything bagels are:

  • hot ‘n’ fresh
  • extra chewy
  • soft in the center
  • golden brown
  • complete with a salty, crunchy crust

Incredible plain, toasted, with cream cheese, as a turkey sandwich, topped with a fried egg, avocado, and so much more.

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

Homemade bagels aren’t difficult as long as you take your time. By the 2nd time you make them, you’ll breeze right through all the steps. I promise!

How to Make Homemade Everything Bagels

The first step is to prepare the bagel dough. There’s only 5 ingredients.

  • Warm Water: Liquid for the dough.
  • Yeast: Allows the dough to rise. I recommend an instant or active dry yeast. Red Star Yeast is my #1 choice.
  • Bread Flour: A high protein flour is necessary for making bagels. We want a dense and chewy texture, not soft and airy like cinnamon rolls. Bread flour is the only solution!
  • Brown Sugar: Bakeries use barley malt syrup to sweeten the bagel dough– it can be a little difficult to find, but brown sugar is a fine substitute. Read more in my recipe notes below.
  • Salt: Flavor.

The bagel dough is a little dry, dense, and shaggy. This is perfectly normal and exactly what you’re looking for. It will come together as you knead it. I recommend kneading by hand because the dough is VERY heavy and could do damage to your mixer!

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

After the dough rises, it’s time to shape the bagels. First, divide the ball of dough into 8 equal parts. It does not have to be perfect! Some can be a little smaller than others. Smooth them out as best you can.

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

How to Shape Bagels

Shaping everything bagels is easier than it looks. Poke your finger through the center of the ball of dough. Make a hole about 1.5 – 2 inches large. That’s it! As you can see, mine aren’t totally perfect looking. Perfection is overrated and the bagels taste the same no matter how awesome they look. 😉

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

What is the Purpose a Bagel Water Bath?

The bagel water bath is the most crucial step in bagel making. Boil the shaped bagels for 1 minute on each side.

  1. Boiling bagels give the crust its beautiful shine. But looks aren’t everything. This shine is actually a result of the dough’s starches becoming gelatinized. Cooks Illustrated teaches us that these starches cook to a crisp, shiny coating in the oven.
  2. Boiling bagels cooks the outer layer of dough, which guarantees they’ll hold their shape when baking.

Honey: Add a little honey to the boiling water. Honey provides extra caramelization on the bagel crust. Barley malt syrup works too– see recipe notes below.

Water Bath for Homemade Bagels

Everything Bagel Seasoning

Before baking, let’s top the bagels. Brush with a little egg white, then coat in everything bagel seasoning. This is a blend of poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt. Feel free to use more of one seasoning than another, or leave one out if you don’t like it. Or use all poppy seeds, all sesame seeds, all coarse salt, etc. You can make so many bagel varieties from this homemade bagel recipe!

Highly recommended: Top homemade soft pretzels with this seasoning!!

Everything Bagel Seasoning

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

Last step is to bake the bagels until golden brown perfection.

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

After you make the homemade everything bagels, you’ll realize how simple they are! The instructions look overwhelming, but I’m extra thorough so you have the best success. Save your money and make bagels at home!

More Homemade Bread Recipes

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Homemade Everything Bagels

  • Author: Sally
  • Prep Time: 2 hours, 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours
  • Yield: 8 bagels
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

Here’s a complete recipe and tutorial for hot ‘n’ fresh homemade everything bagels. Skip the store-bought and bakery because bagels are easier than you think! Don’t skip the water bath and egg wash- both provide an extra chewy and golden brown crust.


Ingredients

  • 1 and 1/2 cups warm water
  • 2 and 3/4 teaspoons Red Star® Quick-rise™ yeast*
  • 4 cups (480g) bread flour*
  • 1 Tablespoon packed light or dark brown sugar (or barley malt syrup)*
  • 2 teaspoons salt
  • coating the bowl: nonstick spray or 1 Tablespoon olive oil

Water Bath

  • 2 quarts water
  • 1/4 cup honey (or barley malt syrup)*

Topping

  • 2 Tablespoons poppy seeds
  • 2 Tablespoons sesame seeds
  • 1 Tablespoon dried minced onion
  • 1 Tablespoon dried garlic flakes
  • 1 Tablespoon coarse salt
  • egg wash: 1 egg white beaten with 1 Tablespoon water

Instructions

  1. Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
  2. Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
  3. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
  4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel.  Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
  5. Line two large baking sheets with parchment paper or silicone baking mats.
  6. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
  7. Preheat oven to 425°F (218°C).
  8. Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
  9. Combine the everything bagel seasoning ingredients together. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Dip into the everything bagel seasoning. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
  10. Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

  1. Overnight Instructions: Prepare the dough through step 4, allowing the dough to rise overnight in the refrigerator. The slow rise gives the bagels wonderful flavor! In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Continue with step 5. I don’t recommend shaping the bagels the night before as they may puff up too much overnight.
  2. Freezing Instructions: Baked bagels freeze wonderfully! Freeze them for up to 3 months, thaw overnight in the refrigerator or at room temperature, then warm to your liking. You can also freeze the bagel dough. After punching down the dough in step 6, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then punch the dough down again to release any air bubbles. Continue with the rest of step 6.
  3. Yeast: Use instant or active dry yeast. If using active dry yeast, the rise time may be up to 2 hours.
  4. Bread Flour: Bagels require a high protein flour. Bread flour is a must.
  5. Barley Malt Syrup: This ingredient can be a little hard to find, but truly gives bagels that traditional malty flavor we all know and love. Most natural food stores carry it. I offer alternatives such as brown sugar in the dough and honey in the water bath; I’ve made bagels with these alternatives AND with barley malt syrup and honestly love both versions.
  6. Everything Bagel Seasoning: Use store-bought everything bagel seasoning if desired. You can mix and match these seasonings, add more/less of any, leave 1 out, etc. These are just basic measurements to follow.
  7. Bread Machine: Place the dough ingredients into the pan of the machine. Program the machine to dough or manual, then start. After 9-10 minutes, the dough will be quite stiff. Allow the machine to complete its cycle, then continue with the recipe.
  8. By Hand: If you do not have a mixer, you can mix the dough together in a large bowl then knead by hand for 10-15 minutes.
  9. Special Equipment: stand mixer fitted with a dough hook attachment, large baking sheets (I love these), big pot (I use my 5.5 quart dutch oven), pastry brush.
  10. Adapted from a mix of recipes I’ve tried: King Arthur FlourCook’s Illustrated, and Complete Book of Breads.

Keywords: everything bagels, bagels

Bagel with cream cheese

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

211 Comments

  1. YUM!! Everything bagels are my guy’s favorite flavor. He hates any sort of “sweet” bagels (yes, including ones with fruit or the cinnamon raisin ones), but he adores the savory ones with cheese, jalapeños, and garlic. Go figure. Your directions and photos are so helpful! I’ve tried making bagels twice at home, but… That was years and years ago, and they failed miserably. Guess it’s time to try again!

    1. I was thinking the same thing because if it’s soft it will stick to my fingers! Anyhow Sally, I would never think I could make New York style bagels at home, never in a million years. When in NY I always get 3 things 1) A good bagel 2) A wonderful macaroon dipped in chocolate 3) A really good piece of pizza! Can’t wait to give these a whirl.

  2. i’ve been seeing so many everything bagels on ig, and now these! i think it’s a sign. i feel like i’d be the crazy person coating each bagel with different things (everything definitely, but also cinnamon sugar and cinnamon raisin, and maybe something with chocolate and/or streusel).

  3. Genius!  Your a baking genius!  I just adore your blog.  Thank you for all the delish recipes. I can’t wait to make these bagels!

  4. Bagels have always been the one thing I wasn’t sure would taste good homemade. These look AMAZING, and I can imagine they tasted even better. I’m a fairly recent everything bagel convert, and I’m never looking back! These instructions look not too far off from your homemade soft pretzel recipe, which I have made before and found so simple/delicious. Love it!!

  5. I love bagels, but I always found the process of making them too long so I never tried making them at home. And I know I would probably mess up in the water bath step. Thanks for the detailed step by step photos they will be really helpfull when I’ll finally try to make them.

  6. These look totally fabulicious, Sally! I’ve been planning to make everything bagels for a while but keep putting it off but now you’ve inspired me to do it! Thanks for sharing another awesome recipe!

  7. Bahhh, I’ve had homemade bagels on my “to bake” list for years. YEARS. My reason for not making them is not because I think they’d be too difficult, but because I fear I would EAT ALL OF THEM IMMEDIATELY! Everything bagels are my fav– with strawberry cream cheese!! That might sound crazy but I promise, it is so so good!

  8. I love bagels so much, and I’ve always wanted to try making them…thanks for the instructions! Really, I think I’d take a bagel over almost any kind of bread. Okay, actually it’s a battle between bagels, cornbread, and garlic bread 😉

  9. I love bagels and have made them a couple of times at home, but they never turn out just right. Can’t wait for the cinnamon raisin version!!

  10. I love bagels and I’ve always wanted to make them from home! I should make this a winter break project, since I’ll be back in my own kitchen for a few weeks. Cinnamon raisin ones also sound great, and i’m just imagining making my own Asiago cheese version. YUM. You’re so talented – can’t wait to see you in Chicago in a few weeks!

  11. I love bagels, but never ate one with all these toppings, sounds great, whenever I make a sandwich (with abgel or any other bread, croissant, etc) I like to put in as many things as possible without it falling apart, so why not put everything on it from start!
    Though there are many steps I’m sure once one gets the hang of it it doesn’t seem complicated.

    Love how your imperfect bagels end up looking perfect and inviting to be bitten! 😉

  12. I, like so many other readers always felt it would be too difficult to make my own bagels. I also have read many recipes including the sources you mentioned. These bagels look so good and your easy, positive and encouraging post makes me want to try these today! Thanks Sally, I’ll let you know how they come out. Can’t wait for tomorrow’s post! 

  13. I’ve been DYING to make homemade bagels to see if I could get close to some of the delicious New York bagels I love so much. I just need to get some barley malt syrup, because, for me, that would be key to the flavor.  Thanks for a great post!  

  14. Bagels – my nemesis.  I have been baking bread for a couple of years now with great success.  But bagels are a totally different story.  Tried making them once and the results were disastrous, to put it mildly.  With your step by step instructions and photos I feel my bagel momentum building up again. Thank you.

  15. Hey Sally! 

    I was just wondering if these could be made by hand instead of using a mixer or bread machine? I hope so.. I really want to make these! 🙂

    1. Yep, you can make them by hand but there is quite a lot of strenuous kneading! Mix the dough with a rubber spatula then knead for up to 15 minutes.

  16. Yum!  I know I’m echoing all the other comments but I can’t wait to make these!  I’m sure they’ll be a huge hit with all my bagel fans!  Thanks for the recipe!

  17. OMG Sally, OMG! I have spent the last 12 years importing NY bagels to Toronto because I can’t live without them. Now I can make them myself and not have to eat frozen bagels!!!! You have made my life a happier place today 🙂

  18. Thank you! I buy a dozen bagels every week for our family. I can’t wait to try making these!

    (I did try bagels, once before many years ago, but they didn’t turn out very well.) I love all of your step-by-step photos.

  19. I am SO excited you tackled this recipe and are sharing it on your blog!!!!!! I was JUST thinking–seriously, like last week–how I wondered if it was possible to make bagels at home. They aren’t everyday fare for me, but when I want a bagel, I NEED a bagel. haha. I’m lucky in that I live around the corner from a fab bagel place, but the idea of homemade is also really appealing and I want to try it. Now I don’t have to scrounge around looking for a recipe– I know if you post it, it’ll work!

    Thank you!
    PS- So glad you’ve been having pleasant travels.

    1. Natalie, I haven’t even had the chance to email you thanking you for the mug and note. And the lotion! I’ve been using it as my travel lotion. Perfect size! Thank you so much. Anyway, I think you’ll enjoy making these. And you and the girls will love eating them!

    1. Thanks! Typical everything bagels (or everything seasoning) include dried garlic and onion on them. It’s for texture, of course.

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