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 and he made his own everything bagels seasoning mix to top them with. For the basic recipe, I will just refer you to the King Arthur website here. The recipe below includes my husband’s adjustments.
How To Make Homemade Bagels:
After you combine the ingredients and knead the dough till smooth, the King Arthur recipe suggests you shape the dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap, and allow it to rise till doubled in bulk, 1 to 1 1/2 hours.
My husband did the first step above in the evening and then he put the dough to proof (rise) in the refrigerator overnight (instead of the the 1 to 1 1/2 hours at room temperature suggested above.) Yeast still works in the refrigerator to rise but the process is slowed. He did this so that the bagels would already be started and he could cook them fresh for us to eat for breakfast.
In the morning, he pulled out the dough, punched it down and transferred it to a lightly greased work surface. He cut the dough in to 16 pieces and shaped into balls and then allowed them to rest for 30 minutes to come up to room temperature.
He then prepared the water and brought it to a boil as suggested by King Arthur while he shaped out his bagels. My husband used a finger to poke a hole in the middle and then 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.
He followed the directions for the boiling water bath and removed them as directed.
Then before baking the homemade bagels as directed by King Arthur, he made an egg wash with one egg and a teaspoon of water (just beat together). After laying each bagel on the baking sheet, he brushed each bagel with egg wash and then sprinkled 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 bagels 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.
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Conclusion
Homemade bagels are made fresh, which means they are often softer and more flavorful compared to store-bought ones that may have been sitting on shelves for days. When you make bagels at home, you have control over the ingredients, allowing you to use high-quality, organic, or locally sourced ingredients, which 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 bagels. These look SO good I might have to make some thing weekend.
Caroline Fernandez says
I have never tried to make Bagels at home before. These look so delicious and easy to make. I will have to try making them this weekend.
Sabrina @ Dinner, then Dessert says
I’ve never had homemade bagels before! These look 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.