These Everything Bagels From Scratch are so perfectly chewy and delicious and are actually easier than you think to make at home!
Next, try our Everything Bagel Whipped Feta!
The state of the world is pretty heavy right now, friends. Let's carb load. What better way? Bagels. What better bagel? Everything Bagels From Scratch.
The bagel ingredients are so easy.
- Bread Flour - Don't substitute All Purpose Flour, you need the higher protein bread flour.
- Yeast - Active dry or Instant works for this recipe, see notes.
- Barley Malt Syrup - This makes a big difference, but if you can't find it, you can substitute brown sugar or honey.
- Kosher Salt
- Warm Water - You want it to be 90 - 100 degrees.
- Olive Oil Coat - We love the Misto for this!
And what makes an Everything Bagel? The toppings!
- Sesame Seeds
- Poppy Seeds
- Minced Onion
- Coarse Salt
- And if you have it - minced dried garlic!
Adjust the seasonings however you'd like!
- Stand Mixer - not at all necessary, but helpful!
- Instant read thermometer - also definitely not needed, but if you want to be sure your water is 90 - 100 degrees and if you do a lot of cooking or baking that requires temp reading, this thermometer is worth it.
- Pastry Brush - for the egg wash. We love this one.
The first thing you need to do is activate the yeast by adding water to a bowl of a stand mixer and sprinkle yeast on top. Let it sit for about 10 minutes until it's foamy.
Add flour, salt, and barley malt syrup to a mixing bowl and mix on low.
You'll have a thick, heavy, somewhat dry dough. Once it's all incorporated, then you'll knead it on a floured surface for about 5 minutes before letting proof.
Let the dough double!
Then split the dough into 8 balls and shape them into bagels and cook in a water bath. By "shaping" it's basically just putting a hole in the center of the ball and shape a hole. Make them a little bigger than what you think of a bagel hole because it will shrink a little.
Brush with an egg wash and then top with Everything Bagel seasoning and bake!
And done! Everything Bagels From Scratch!
- Active vs. Instant Yeast - If you use instant yeast that means you can cut your activation time in half and it may take less time for your dough to double.
- Barley Malt Syrup - You can sub light or dark brown sugar (which did you know you can make your own?!) for the dough and honey for the water bath, but trust me, using the barley malt syrup is better! If you can't find it at your local grocer, you can find it here!
- Everything Bagel Seasoning - Switch it up! Add some minced dried garlic or adjust the amount of poppy for sesame. You do you.
Nope! You can make this by hand. Just mix everything together in a large bowl and knead for 10-15 minutes.
You don't have to, but in my opinion, it produces the best results. But using brown sugar in the dough and honey in the water bath works great, too!
SO IMPORTANT. This helps give the bagel crust the shine. It also gives it the extra caramelization of the bagel crust.
YES. Leave the everything bagel seasoning off , or just add poppy seeds or sesame seeds for Poppy Seed Bagels or Sesame Seed Bagels. You can take this base and make them into whatever you want!
Don't forget, you can also make your own Cream Cheese From Scratch for these delicious homemade bagels!
Other Breads to Carb Load on:
- Easy White Sandwich Bread
- Whole Wheat Honey Oat Bread
- Homemade Hawaiian Sandwich Bread
- No Knead Rosemary Garlic Bread
- Easy Dinner Rolls From Scratch
- Easy Crusty French Baguette
- Homemade Hawaiian Rolls
So despite what life is handing each of us right now, for us, carbs are the answer. Trust me, you'll feel better when you bite into one of these crusty on the outside, soft and chewy on the inside Everything Bagels!
Everything Bagels From Scratch
- 2 3/4 teaspoons active yeast
- 1 1/2 cups warm water 90 - 100 degrees
- 4 cups bread flour
- 1 tablespoon barley malt syrup or brown sugar
- 2 teaspoons kosher salt
- olive oil
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 2 tablespoons minced onion
- 1/2 tablespoon coarse salt
- 1 egg white
- 1 tablespoon water
- 2 quarts water
- 1/3 cup barley malt syrup or honey
- Activate the yeast by adding warm water to stand mixer and sprinkling yeast on top. Let activate, about 10 minutes until it is frothy.
- Once yeast is activated, add malt barley syrup to stand mixer and then add flour and salt. Mix on low for about 2-3 minutes. The dough will be super stiff and a little dry - it's ok!
- Add dough to lightly floured surface and knead for 5 minutes.
- Use Misto to lightly oil a large bowl. Add dough to the bowl and turn it a couple of times to coat it. Cover with plastic wrap and and let double in size - 90 to 120 minutes.
- Meanwhile, prep everything bagel topping in a wide shallow bowl and then prep the egg wash in another small bowl.
- Line an extra large baking sheet with parchment paper or two small baking sheets with parchment paper.
- Punch down dough and then separate dough in half. Half the halves, and half those halves until you have 8 even (or mostly) shaped balls.
- Prep water bath by adding water into a large pot and add malt barley syrup, whisk to combine, heat on high until it comes to a boil.
- Meanwhile, shape bagels by poking a hole through the center of the ball, and shape ball into a bagel shape. Make the hole a little extra large because the hole will shrink a little.
- Lower the heat of the water bath to medium high and pre-heat oven to 425 degrees.
- Add bagel doughs to water bath a couple at a time (3) and boil for 1 minute and then flip and cook on other side for 1 minute.
- Once bagels are done in water bath, return to parchment lined baking sheet. Brush with egg wash and then dip the top of the bagels in the everything bagel seasoning, or whatever seasonings you'd like - or leave plain!
- Complete for all bagels and then bake in oven for 20-25 minutes until lightly browned. Check after 20 minutes. Remove from oven and cool 20 minutes.
- Enjoy!! Store in a plastic bag at room temperature for a couple of days, in fridge for up to a week, or freeze immediately for up to 3 months.