Everything Bagel Recipe
American · Bread · 55 min total
A homemade everything bagel with a chewy interior and crispy crust, topped with a savory seed blend. This recipe yields authentic New York-style bagels.
30
min prep
min prep
25
min cook
min cook
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 4 cups (500g) bread flour
- 1 1/2 cups (360ml) warm water (110°F/45°C)
- 2 1/4 tsp (7g) active dry yeast
- 1 tbsp (12g) granulated sugar
- 2 tsp (10g) salt
- 1 tbsp (15g) barley malt syrup or honey (for boiling water)
- 1 large egg white (for wash)
- 2 tbsp (30g) everything bagel seasoning (poppy seeds, sesame seeds, dried garlic, dried onion, salt)
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let stand 5-10 minutes until foamy.
- In a large bowl, mix flour and salt. Add yeast mixture and stir until a shaggy dough forms. Turn onto a floured surface and knead for 10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
- Punch down dough, divide into 8 equal pieces (about 120g each). Shape each into a ball, then poke a hole through the center with your finger and stretch to form a ring about 4 inches wide. Place on a parchment-lined baking sheet, cover, and rest 15 minutes.
- Preheat oven to 425°F (220°C). Bring a large pot of water to a boil, add barley malt syrup or honey.
- Boil bagels in batches (2-3 at a time) for 1 minute per side. Remove with a slotted spoon, drain briefly, and place back on parchment.
- Brush bagels with egg white, then sprinkle generously with everything bagel seasoning.
- Bake for 20-25 minutes until deep golden brown. Cool on a wire rack.
Tips
- For extra chewiness, refrigerate shaped bagels overnight before boiling.
- Store bagels in a paper bag at room temperature for up to 2 days, or freeze for up to 3 months.
- If you don't have barley malt syrup, use honey or brown sugar.
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