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.
- 1 and 1/2 cups warm water
- 2 and 3/4 teaspoons Red Star® Quick-rise™ yeast*
- 4 cups (500g) bread flour* (spoon & leveled)
- 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
- 2 quarts water
- 1/4 cup honey (or barley malt syrup)*
- 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
- 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.
- Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
- 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!
- 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.
- Line two large baking sheets with parchment paper or silicone baking mats.
- 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.
- Preheat oven to 425°F (218°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- Yeast: Use instant or active dry yeast. If using active dry yeast, the rise time may be up to 2 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Bread Flour: Bagels require a high protein flour. Bread flour is a must.
- 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.
- 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.
- 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.
- 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.
- 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.
- Adapted from a mix of recipes I’ve tried: King Arthur Flour, Cook’s Illustrated, and Complete Book of Breads.
Keywords: everything bagels, bagels