Everything Bagels From Scratch

an everything bagel on parchment paper with others.

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5 from 10 votes

These Everything Bagels From Scratch are so perfectly chewy and delicious and easier than you think to make at home!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 25

Resting Time 2

Total Time 2 40

Servings bagels

Calories 269kcal

Author Tracy

Equipment

Ingredients

Bagel Dough

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

Everything Topping

2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 tablespoons minced onion
1/2 tablespoon coarse bagel salt or coarse kosher salt
1 egg white
1 tablespoon water

Water Bath

2 quarts water
1/3 cup barley malt syrup or honey

Instructions

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.

Notes

Be sure to use Bread Flour! All purpose flour will not be the same.

You can make this by hand without a stand mixer. Just mix everything together in a large bowl and knead for 10-15 minutes.

You don't have to use Barley Malt Syrup, 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!

Make any kind of bagel from this recipe! 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!

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