Homemade Everything Bagels Recipe

I used a Sourdough Starter Discard Recipe to make everything bagels that come out glossy, crackly, and suspiciously better than the bakery down the street, keep scrolling.

I’m obsessed with these everything bagels. I love the crackly crust, the chewy inside, the way the everything bagel seasoning blend sticks and sings with sesame and garlic.

I’ll take one slathered in cream cheese and call it breakfast, lunch, dinner. But mostly I love that they feel homemade, dense, not some fluffy fake thing.

I geek out over the chew that comes from good bread flour. No sourdough required, and yes, they beat store bagels every time.

I crave that hot bite. Not Sourdough Bagels, but I still call them Homemade Healthy Bagels.

Give me another right now please.

Ingredients

• Bread flour — gives chew and structure, helps that classic bagel bite you love.
• Warm water — wakes the yeast, keeps dough comfy and forgiving.
• Yeast — tiny life, makes it rise and air pockets happen.
• Granulated sugar or honey — feeds the yeast and adds subtle sweetness.
• Barley malt syrup — Basically adds that deep, toasty bagel flavor.
• Fine salt — balances sweetness and tightens the dough’s texture.
• Vegetable or olive oil — keeps dough soft and helps handling.
• Egg white wash — gives a shiny, slightly crisp outer crust.
• Boiling water — for the boil, makes the crust chewy and glossy.
• Baking soda — helps brown and firm that exterior during boiling.
• Everything seasoning blend — crunchy, savory top that screams bagel shop.
• Sesame seeds — nutty crunch, classic bagel topping move.
• Poppy seeds — tiny crunch and visual flair.
• Dried minced onion — adds sweet, savory onion punch without sogginess.
• Dried minced garlic — garlicky depth, a little goes a long way.
• Coarse sea or kosher salt — bursts of briny flavor on each bite.

Ingredient Quantities

• 500 g (about 4 cups) bread flour
• 300 ml (1 1/4 cups) warm water, plus more if needed
• 2 1/4 tsp (1 packet) active dry yeast or instant yeast
• 2 tbsp granulated sugar or honey
• 1 tbsp barley malt syrup or light corn syrup, optional but great for flavor
• 1 1/2 tsp fine salt
• 1 tbsp vegetable oil or olive oil
• 1 large egg white mixed with 1 tbsp water for egg wash
• 8 cups water for boiling
• 2 tbsp baking soda for the boil
• Everything bagel seasoning blend, about 2 to 3 tbsp total, made of:
•   1 tbsp sesame seeds
•   1 tbsp poppy seeds
•   1 tbsp dried minced onion
•   1 tbsp dried minced garlic
•   1 tsp coarse sea salt or kosher salt

How to Make this

1. In a large bowl mix 500 g bread flour, 2 1/4 tsp yeast, 2 tbsp sugar or honey, 1 1/2 tsp salt and 1 tbsp barley malt syrup or light corn syrup if using; stir to combine.

2. Add 300 ml warm water and 1 tbsp oil, mix with a spoon until it comes together, then turn onto a lightly floured surface and knead about 8 to 10 minutes until smooth and springy; add a little more water or flour if needed.

3. Put the dough in a lightly oiled bowl, cover with plastic wrap or a tea towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

4. Punch down the dough, divide into 8 equal pieces, shape each into a tight ball, then poke a hole through the center with your thumb and stretch into a donut about 2 inches across the hole; if the hole closes, re-shape quickly.

5. Place shaped bagels on a parchment-lined baking sheet, cover loosely and let rest 20 to 30 minutes while you preheat the oven to 220 C (425 F).

6. Meanwhile bring 8 cups water to a gentle boil in a wide pot, stir in 2 tbsp baking soda; if you want extra color and flavor add 1 tbsp barley malt or corn syrup to the boiling water.

7. Boil bagels 1 to 2 minutes per side, flipping once; remove with a slotted spoon back to the parchment sheet. Boiling gives that chewy crust so don’t skip it.

8. Mix 1 large egg white with 1 tbsp water and brush lightly over the tops, then sprinkle about 2 to 3 tbsp everything bagel seasoning (1 tbsp sesame, 1 tbsp poppy, 1 tbsp dried minced onion, 1 tbsp dried minced garlic, 1 tsp coarse salt) evenly over each bagel.

9. Bake at 220 C (425 F) for 18 to 25 minutes until deep golden brown, rotating the pan halfway if your oven has hot spots.

10. Cool on a wire rack for at least 15 minutes before slicing and serving; bagels are best the day you make them but you can freeze slices for quick toasting later.

Equipment Needed

1. Large mixing bowl for combining flour, yeast and stuff
2. Kitchen scale or measuring cups and spoons for accurate amounts
3. Wooden spoon or sturdy spatula to mix the dough
4. Clean countertop or pastry board and a bench scraper or hands for kneading and dividing
5. Large wide pot for boiling the bagels and a slotted spoon to lift them out
6. Rimmed baking sheet lined with parchment paper for proofing and baking
7. Pastry brush for the egg white wash and a small bowl to mix it in
8. Wire cooling rack to cool the bagels so they dont get soggy

FAQ

Homemade Everything Bagels Recipe Substitutions and Variations

• 500 g bread flour
  • All-purpose flour + 1 to 2 tbsp vital wheat gluten (gives chewiness like bread flour)
  • Whole wheat flour (use half whole wheat, half AP for best texture)
• 300 ml warm water
  • Warm milk or plant milk (adds richness, makes dough a bit softer)
  • Half water, half plain yogurt or buttermilk (for tangy flavor and softer crumb)
• 2 tbsp granulated sugar or honey
  • Light brown sugar or maple syrup (same sweetness, a little extra flavor)
  • Simple syrup or agave nectar (use slightly less if very sweet)
• 1 large egg white (for egg wash)
  • Beaten whole egg (gives deeper color and shine)
  • Milk or cream brush (lighter shine, not as glossy)
  • Aquafaba (chickpea liquid) for a vegan wash, use like the egg white

Pro Tips

– Let the water be warm not hot. If it feels like a hot bath you killed the yeast, if it feels cold it wont wake up well. Stick your finger in for about 3 seconds, it should feel warm and comfy. If using instant yeast you can skip the extra proof step, but still use warm water.

– Knead till the dough is smooth and springs back when poked, not a set minute. If it tears easily add a little more water, if it’s sticky add a touch more flour. Dough that’s slightly tacky makes chewier bagels, so don’t overdo the flour.

– When you shape the hole, make it bigger than you think you need. They shrink while resting and baking. Use your thumb to push through and then twirl the dough around the thumb to widen the hole fast, otherwise it’ll snap back shut.

– Don’t skimp on the boil it’s the key for chew and crust. 1 minute per side gives a softer crust, 2 minutes gives chewier, darker crust. Add a spoon of syrup or malt to the boil for better color and flavor. Drain well on a slotted spoon so the seasoning sticks.

– Cool at least 15 minutes before slicing or the crumb will gum up. To store, freeze sliced bagels in a zip bag then toast straight from frozen for best results. If you want extra crispness, pop them under the broiler for 30 to 60 seconds after toasting but watch closely, they burn fast.