Everything Bagel
This everything bagel recipe delivers that thick, chewy crust and soft, airy interior you love from your favorite bagel shop, right from your own oven. The secret is in two non-negotiable steps: using bread flour for maximum chew, and boiling the shaped bagels in honey water before baking.
Equipment
- Stand mixer with dough hook - optional but highly recommended
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale - for accurate flour measurement
- Large pot - for boiling
- Baking sheet - large rimmed, heavy-gauge
- Parchment paper or silicone baking mat
- Spider strainer or slotted spoon
- Pastry brush
- Wire cooling rack
- Instant-read thermometer - to check water temperature
- Sharp knife or bench scraper - to divide dough
- Plastic wrap or damp kitchen towel - for covering dough
Ingredients
- 4 cups bread flour - 480g, plus more for dusting
- 1 tablespoon granulated sugar or brown sugar - 12g
- 2 teaspoons instant yeast - 6g (or active dry yeast, see tips)
- 1 1/2 teaspoons fine salt - 9g
- 1 1/4 cups warm water - 300ml, 100-110°F / 38-43°C
- 1 tablespoon neutral oil - 15ml, such as vegetable or avocado oil
For the Honey Water Bath
- 8 cups water - 2 liters
- 2 tablespoons honey - 30ml
For the Everything Bagel Seasoning
- 1 tablespoon poppy seeds - 9g
- 1 tablespoon white sesame seeds - 9g
- 1 tablespoon dried minced onion - 8g
- 1 tablespoon dried garlic flakes - 8g
- 1 teaspoon coarse sea salt or flaky salt - 5g
For the Egg Wash
- 1 large egg white
- 1 tablespoon water - 15ml
Instructions
- If using active dry yeast, combine warm water, sugar, and yeast in mixer bowl and let sit 5-10 minutes until foamy. If using instant yeast, skip this step.
- Add bread flour, salt, oil, and (if using instant yeast) the yeast, sugar, and warm water. Stir until a shaggy dough forms. Dough will be stiff and dry.
- Knead with dough hook on medium-low for 8-10 minutes, or by hand for 10-12 minutes, until dough is smooth, slightly tacky, and springs back when poked.
- Shape dough into a ball, place in lightly oiled bowl, cover, and let rise at room temperature for 60-90 minutes until doubled in size.
- Combine poppy seeds, sesame seeds, dried onion, dried garlic, and coarse salt in a small bowl. Set aside.
- Punch down dough and divide into 8 equal pieces. Roll each into a ball, then poke a hole through the center and stretch to 1.5-2 inches (4-5 cm) in diameter.
- Place shaped bagels on parchment-lined baking sheet, cover loosely, and rest for 15-20 minutes. Meanwhile, preheat oven to 425°F (220°C) and bring water to a boil.
- Once water is boiling, add honey and stir. Boil 2-3 bagels at a time for 1 minute per side (2 minutes total), then remove with spider strainer.
- Whisk egg white and water. Brush onto each boiled bagel, then generously sprinkle with everything seasoning, pressing gently to adhere.
- Bake for 20-25 minutes at 425°F (220°C), rotating pan halfway, until deep golden brown and bagels sound hollow when tapped on the bottom. Cool 5 minutes on pan, then transfer to wire rack.
Notes
- Use bread flour – The higher protein content (12-13%) is essential for the chewy, dense texture. All-purpose flour yields a softer, bread-like result.
- Don't skip the water bath – This step gelatinizes the surface starches, creating the signature crust that separates a real bagel from a round bread roll.
- Make the hole bigger – Bagel holes shrink dramatically during boiling and baking. Aim for 1.5-2 inches (4-5 cm) when shaping.
- Use a kitchen scale – Measuring flour by weight ensures consistent dough hydration and reliable results every time.
- Add seasoning while wet – Apply the everything seasoning immediately after the egg wash while the surface is still sticky so the seeds adhere well.
- Don't over-proof – Over-proofed dough can create large air bubbles and a less dense texture. The dough is ready when it has clearly doubled.
- Overnight option – After shaping, refrigerate bagels overnight for a more complex, slightly tangy flavor. Let sit at room temperature 20 minutes before boiling.
- Freezing instructions – Once fully cooled, slice bagels in half, wrap individually, and freeze for up to 3 months. Toast directly from frozen.
- Temperature matters – Water that's too hot (above 115°F / 46°C) will kill the yeast. Water that's too cold (below 95°F / 35°C) won't activate it properly.
- Adjust seasoning to taste – The everything bagel seasoning should be balanced between nutty, savory, garlicky, and salty. Adjust ratios to your preference.