I love fresh bagels. Bagels for breakfast, toasted with cream cheese. Bagel sandwiches with fresh cut meats, tomato slices and lettuce. A good fresh New York style bagel with a crusty exterior and fresh doughy middle- yum! So when my husband said he was making homemade everything bagels, I was excited. My husband is a perfectionist in the kitchen and he does things right. He takes his time, he cooks from scratch, and he gets excited about the science of baking. Here is the everything bagels recipe he used and let me tell you, it was delicious!
Everything Bagels Recipe
My husband used the Water Bagels Recipe from King Arthur Flour. He made some minor adjustments which I will include below. Additionally, he made his own everything bagels seasoning mix to top them with. For the basic bagel recipe, I will just refer you to the King Arthur website here. The recipe below includes my husband’s adjustments.
Ingredients
See the recipe card below, but here are some pro tips for you.
For bagels, the best flour to use is bread flour (or high-gluten flour if you can find it). Bread flour has a higher protein content than all-purpose flour—usually around 12–14%—which gives bagels their signature chewy texture and strong structure. That extra gluten helps the dough hold up to boiling before baking, which is what sets bagels apart from regular bread. If you use all-purpose flour, your bagels will still work, but they’ll turn out softer and less chewy—closer to dinner rolls than true New York–style bagels.
For bagels, you can use either active dry yeast or instant yeast—both will work well.
- Instant yeast is the easiest option since it doesn’t need to be dissolved in water first; you can mix it right into the flour, and it usually gives a slightly faster rise.
- Active dry yeast works just as well, but you’ll need to dissolve it in warm water before adding it to the dough.
Both give bagels their signature lift and flavor. Some bakers prefer active dry yeast for a slower, more traditional rise that develops more flavor, while others like instant yeast for convenience.
How To Make Homemade Bagels:
Combine the ingredients and knead the bagel dough till smooth. Shape the dough into a ball. Then, place it in a lightly greased bowl covered with lightly greased plastic wrap.
King Arthur instructs you to allow your dough ball to rise till doubled in bulk. This takes 1 to 1 1/2 hours. My husband did the first step above in the evening. Then he put the dough in a large bowl to proof (rise) in the refrigerator overnight. He did this instead of the 1 to 1 1/2 hours at room temperature suggested. Yeast still works to make the dough rise in the refrigerator, but the process is slowed. He did this so that the bagels would already be started. Consequently, he could cook them fresh for us to eat for breakfast. In addition, that cold fermentation gives bagels a deeper, almost malty taste.
In the morning, he pulled out the dough, punched it down and transferred it to a lightly greased work surface. He cut the dough into 16 pieces and shaped them into balls. Then he allowed them to rest for 30 minutes on a lightly floured surface to come up to room temperature.
He then prepared the water and brought it to a boil as suggested by King Arthur. Fill a large pot with enough water to allow bagels to float freely (about 3–4 inches deep). Bring the water to a rolling boil, then reduce it to a gentle but steady boil.
Meanwhile, he shaped out his bagels. My husband used his index finger to poke a hole in the middle. Then he rotated it about on a finger from each hand to stretch the hole larger. He made the hole about 2 inches because he knew it would shrink back as it cooked.
Add malt and sugar to the boiling water bath. These give bagels that shiny crust and subtle sweetness. Boil bagels. Gently lower bagels into the water (2–3 at a time, so you don’t overcrowd). Boil for 30–60 seconds per side.
- 60 seconds per side = chewier crust, denser interior (classic New York style).
- 30 seconds per side = thinner crust, slightly softer inside.
Use a slotted spoon or spider strainer to lift bagels out. Place on a parchment-lined baking sheet.
Then before baking the homemade bagels as directed by King Arthur, he made an egg wash with one egg and a teaspoon of warm water (just beat together). After laying each bagel on the baking sheet, he brushed each bagel with egg wash. Finally, he sprinkled them with his “everything” spice mix (below) which he made up himself.
Bake homemade bagels as directed in a preheated 425°F oven for 20 minutes, or until they’re a deep golden brown. Cool on a rack.
Everything Bagels Seasoning Recipe:
- 1 tbsp toasted sesame seeds
- 1 tbsp poppy seeds
- 1/2 tbs granulated onion
- 1 tsp granulated garlic
- 1/2 tsp kosher salt
Just mix the everything bagel seasoning together in a small bowl or jar. You will probably have enough everything bagels spice mix to use for two batches.
Printable Recipe Card For Everything Bagels
Everything Bagels Recipe
Ingredients
- Dough:
- 2 1/4 teaspoons active dry yeast or instant yeast
- 2 cups (454g) lukewarm water
- 1/4 cup (35g) malted milk powder or non-diastatic malt powder
- 2 tablespoons (25g) sugar
- 1 tablespoon (14g) salt
- 5 3/4 cups (690g) King Arthur Unbleached All-Purpose Flour
- Water Bath:
- 2 quarts (1814g) water
- 2 tablespoons (18g) malted milk powder or non-diastatic malt powder
- 1 tablespoon (14g) sugar
- Egg Wash:
- 1 egg
- 1 tsp water
- Everything Bagel Seasoning:
- 1 tbsp toasted sesame seeds
- 1 tbsp poppy seeds
- 1/2 tbs granulated onion
- 1 tsp granulated garlic
- 1/2 tsp kosher salt
Instructions
- In a large bowl, mix all of the ingredients, then knead until smooth, using your hands, a stand mixer, or a bread machine set on the dough cycle.
- Shape the dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap. Allow it to rise until doubled in bulk: 1 to 1 1/2 hours at room temperature or place in the refrigerator overnight.
- Punch down the dough and transfer it to a lightly greased work surface.
- Prepare the water bath by putting the water into a large deep pan. Add the malt and sugar. Bring the water to a boil while you're shaping the bagels.
- Preheat the oven to 425°F.
- Divide the dough into 16 even sized pieces. Shape each piece of dough into a ball. Poke a hole through the center with your index finger, and twirl; the dough will form a ring.
- Place the bagels on a parchment-lined baking sheet as you shape them.
- Once all the bagels are shaped, reduce the boiling water bath to a very gentle simmer. Starting with the first bagels you shaped, gently transfer 3 at a time to the water bath. Simmer them for about 30 seconds on each side, then return them to the baking sheet.
- Make an egg wash with one egg and a teaspoon of water (just beat together).
- Brush each bagel on the baking sheet with egg wash and then sprinkle with everything bagel seasoning.
- Bake the bagels for 20 minutes, or until they're a deep golden brown. Remove them from the oven, and cool them on a rack.
- Serve bagels warm or at room temperature.
Nutrition Facts
Everything Bagels Recipe
Serves: 16
|
Amount Per Serving: 1 bagel
|
||
|---|---|---|
| Calories | 182.48 kcal | |
| % Daily Value* | ||
| Total Fat 1.35 g | 1.5% | |
| Saturated Fat 0.29 g | 0% | |
| Trans Fat 0.0 g | ||
| Cholesterol 10.4 mg | 3.3% | |
| Sodium 411.69 mg | 17.1% | |
| Total Carbohydrate 36.53 g | 12% | |
| Dietary Fiber 1.54 g | 4% | |
| Sugars 2.91 g | ||
| Protein 5.4 g | ||
| Vitamin A 0.6 % | Vitamin C 0.07 % | |
| Calcium 3.09 % | Iron 12.35 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
For those of you that are green with envy because my husband cooks, let me assure you, that we all have our strengths and weakness. He does too. Just like the rest of us. I bet your husband does something well that mine does not! Cherish what you’ve got. Gratitude is the attitude that moves us forward.
Conclusion
Homemade bagels are made fresh, which means they are often softer and more flavorful compared to store-bought ones. Store-bought bagels may have been sitting on shelves for days. When you make bagels at home, you have control over the ingredients. Therefore, you can use high-quality, organic, or locally sourced ingredients. This can enhance the flavor and nutritional value of the bagels. Homemade bagels can be customized to suit your taste preferences. You can add various toppings, fillings, or flavors that may not be available in store-bought bagels.
I am sure you will love the results of this everything bagels recipe. These homemade bagels truly are the classic New York style bagels that will make a bagel lover out of anyone! Do you think you will try making homemade bagels?
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Brandy M says
I have always been interested in learning how to make chewy bagels. These look SO good I might have to make some thing weekend instead of heading to my local bagel shop.
Caroline Fernandez says
I had never tried to make Bagels at home before. I love how simple this everything bagel recipe was to follow! Using a dough hook attachment makes kneading so much easier, and dividing the dough into equal pieces keeps the bagels uniform. I placed them on a clean kitchen towel before transferring to the prepared baking sheet, and the result was a warm, fresh bagel that tasted bakery-quality. Mixing everything together in a large mixing bowl made the process smooth from start to finish!
Sabrina @ Dinner, then Dessert says
I love this everything bagel recipe—it’s such a great way to bring bakery-quality flavor into the kitchen. The boiling step really makes a difference, giving that perfect chewy texture, and the seasoning mix adds so much variety of flavors in every bite. Fresh out of the oven, these bagels make for a healthy snack or even a fun meal time option with cream cheese or peanut butter. Definitely one of my favorite recipes to try when I want something hearty yet simple! These homemade bagels are so delicious!
Amy Desrosiers says
There’s a sense of satisfaction that comes from making something from scratch, and enjoying the fruits of your labor can be very rewarding. Everything bagels are my favorite bagel type ever.
Donna says
The homemade everything bagel seasoning? Genius! Its like the spice mix version of a surprise party for your taste buds. And the husband cooking? Well, maybe I should start a gratitude journal, because my kitchen looks like a crime scene from a flour-based mystery when my husband cooks. Definitely trying this, though – who wouldn’t want to reenact a New York bagel masterclass and delicious fresh baked goods?
Tandy says
What a wonderful recipe! The chewy texture you get from using bread flour (or high-gluten flour) really makes the difference — I love how you explain that part. The overnight refrigeration trick really did give it so much more depth of flavor. Also, your homemade everything seasoning is a perfect touch — those sesame seeds, poppy seeds, onion, and garlic bring everything to life. Thank you for such a clear, step-by-step tutorial. I can’t wait to make these again! I pinned the recipe so I don’t lose it!
Design Delhi says
What a delightful and clear tutorial for homemade everything bagels — love how you break down each step and the science behind the crust and chew!