Ultimate Everything Bagels

$To make everything bagels, you need some key ingredients: - 4 cups all-purpose flour - 1 packet (2 ¼ teaspoons) active dry yeast - 1 ½ cups warm water (about 110°F) - 1 tablespoon granulated sugar - 1 tablespoon fine sea salt - 2 tablespoons honey (for boiling) Fresh yeast is vital for the best bagels. It helps the dough rise well. When yeast is active, it makes the bagels fluffy. To check if the yeast is fresh, look for a frothy mix after a few minutes. If it bubbles, it's ready! Honey plays a special role in boiling. It adds a slight sweetness and color. This helps the bagels turn golden and shiny when baked. You can make your bagels unique with toppings. You can create your own everything bagel seasoning! Use a mix of: - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 tablespoon poppy seeds - 1 tablespoon sesame seeds - 1 teaspoon coarse sea salt Feel free to add other toppings too! Try seeds, cheese, or herbs for extra taste. Gather these tools for a smooth process: - Mixing bowls and measuring cups - Tools for kneading and shaping, like a bench scraper - Baking sheet and a large pot for boiling These tools help you mix, shape, and cook the bagels evenly. Having the right equipment makes cooking fun and easy! {{ingredient_image_2}} To activate yeast, mix warm water, sugar, and yeast in a bowl. Use water around 110°F. Stir gently to dissolve. Let it sit for 5-10 minutes. You know the yeast is ready when it bubbles and foams. This means the yeast is alive and waiting to work its magic. First, whisk together all-purpose flour and fine sea salt in a large bowl. Create a well in the center of the dry mix. Pour in the activated yeast mixture. Using a wooden spoon, mix until a shaggy dough forms. It might look messy, but that's normal! Kneading is key for great bagels. It develops gluten, which gives bagels their chewiness. Transfer the shaggy dough to a floured surface. Fold the dough over itself and push it with your hands. Rotate the dough every so often. Knead for about 8-10 minutes until it feels smooth and elastic. Shaping is fun! After kneading, punch down the dough to release air. Divide it into 8 equal pieces. Roll each piece into a ball by tucking the edges into the center. Poke a hole in the middle of each ball with your finger. Gently stretch the dough to form an even ring shape. Boiling is what makes bagels unique. It gives them a chewy crust. Fill a large pot with water and bring it to a boil. Add honey to the boiling water for flavor. Carefully drop 2-3 bagels in at a time. Boil them for 1 minute on each side. Use a slotted spoon to remove them, then place them back on the baking sheet. Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes until golden brown. Before baking, add toppings while the bagels are still wet. Mix garlic powder, onion powder, poppy seeds, sesame seeds, and coarse sea salt in a bowl. Sprinkle this mix on top for extra flavor. To know if the dough is ready, look for a smooth, elastic feel. It should spring back when you poke it. If it’s sticky or dry, adjust with more flour or water. Common mistakes include over-kneading or under-kneading. Knead just until smooth. Avoid adding too much flour, as this can make the bagels tough. Enhance flavors by mixing spices into the dough. Garlic powder and onion powder add rich taste. Try adding more seeds or spices on top for extra crunch. For serving, nothing beats cream cheese, but butter or avocado also work great. Pair with smoked salmon for a classic treat. If bagels turn out too hard, they may have baked too long. Reduce baking time next round. If they’re too soft, check the dough hydration. Adding more flour can help. For high altitude baking, reduce the yeast slightly. This helps the dough rise without collapsing. Adjust boiling time too, by reducing it to 30 seconds per side. Pro Tips Use Fresh Yeast: Always check the expiration date of your yeast to ensure it’s active and fresh for optimal rise. Boiling Temperature: Make sure the water is at a rolling boil before adding the bagels; this aids in achieving that chewy texture. Customize Your Toppings: Feel free to experiment with different seeds and spices in your topping mix for unique flavors. Store Properly: To keep bagels fresh, store them in an airtight container at room temperature or freeze for longer shelf life. {{image_4}} For gluten-free bagels, use a blend of gluten-free flours. Almond flour and tapioca starch work well. You may need to add xanthan gum for better texture. This will help bind the dough and give it elasticity. Expect a different texture, but they can still be tasty! You can take your bagels beyond the classic "everything" mix. Try adding roasted garlic for a savory twist. Grated cheese, like cheddar or parmesan, can add a rich flavor. Fresh herbs like chives or dill can also brighten each bite. Mix and match your favorites to create a unique bagel each time. To make mini bagels, cut the dough into smaller pieces, about 2 ounces each. Shape them the same way, but remember to adjust cooking times. Mini bagels need only about 30 seconds in the boiling water. You can also make bagel bites or shapes like pretzels for fun variations. Just keep an eye on them while baking to avoid overcooking. To keep your bagels fresh, store them in a paper bag. This helps absorb moisture. Avoid plastic bags, as they trap moisture and make bagels soggy. Place the bag in a cool, dry spot. A bread box works well. - Best practices: Use a paper bag or bread box. - Ideal conditions: Keep at room temperature for up to 2 days. Freezing bagels is a great way to save extras. First, let them cool completely. Then, wrap each bagel tightly in plastic wrap. Place wrapped bagels in a freezer bag. This keeps them fresh for up to 3 months. - How to freeze: Wrap tightly and use a freezer bag. - Reheating methods: Thaw overnight in the fridge. Toast them straight from the freezer for a warm, crispy bite. Do not toss stale bagels! You can turn them into tasty treats. Slice bagels into chips and bake until crispy. Or make croutons for soups or salads. Both options add great flavor and crunch. - Creative uses: Bagel chips or croutons. - Recipes: For bagel chips, slice thinly, brush with oil, and bake at 350°F until golden. For croutons, cube bagels, toss with herbs, and bake until crispy. You can prepare bagels ahead of time by following a few easy steps. - Make the dough and let it rise. - Shape the bagels and place them on a baking sheet. - Cover tightly with plastic wrap and refrigerate overnight. - When ready, boil and bake them in the morning. This method keeps the bagels fresh and delicious. Yes, you can swap some ingredients if needed. Here are common substitutions: - Use bread flour instead of all-purpose flour for chewier bagels. - Replace honey with sugar or agave syrup for boiling. - For a gluten-free option, use a gluten-free flour blend. These swaps help you fit dietary needs without losing flavor. Several factors can make bagels lose their chewiness: - Not enough kneading can leave the dough weak. - Using low-protein flour may affect texture. - Skipping the boiling step will make them soft. Make sure to follow the steps closely for the best results. You can tell bagels are done by checking a few signs: - They should be golden brown on the outside. - The bagels will sound hollow when tapped on the bottom. - They should feel firm to the touch, not soft. Follow these tips to ensure perfect bagels every time! Making everything bagels at home is fun and rewarding. You learned the key ingredients, like fresh yeast and honey, and how to use them. I shared step-by-step instructions, from activating yeast to boiling and baking. You discovered tips for perfect dough and fun variations, like gluten-free options. With this knowledge, you can create tasty bagels anytime. Enjoy the process, and don’t hesitate to experiment with flavors and shapes. Perfect bagels are just a recipe away!$

Delicious homemade bagels topped with a flavorful seasoning mix.

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 25

Total Time 1 55

Course Breakfast

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

4 cups all-purpose flour
1 packet active dry yeast (2 ¼ teaspoons)
1.5 cups warm water (about 110°F)
1 tablespoon granulated sugar
1 tablespoon fine sea salt
2 tablespoons honey (for boiling)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1 teaspoon coarse sea salt
optional Everything bagel seasoning mix (store-bought or homemade)

Instructions

Activate the Yeast: In a small bowl, combine the warm water (ensuring it's not too hot) with the sugar and the yeast. Stir gently to dissolve and let it sit for about 5-10 minutes, or until it becomes frothy and bubbly, indicating that the yeast is alive and ready to use.
Make the Dough: In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Create a well in the center and pour in the activated yeast mixture. Using a wooden spoon or spatula, mix until a shaggy dough begins to form.
Knead the Dough: Transfer the shaggy dough onto a floured work surface. Knead the dough by folding it over onto itself and pushing it with the heels of your hands, rotating it occasionally, for approximately 8-10 minutes until it becomes smooth and elastic. Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
Shape the Bagels: After the dough has risen, gently punch it down to release any air pockets. Divide the dough into 8 equal pieces using a sharp knife or bench scraper. Shape each piece into a round ball by tucking the edges into the center. Poke a hole in the middle of each ball with your index finger and gently stretch the dough to create an even ring shape.
Second Rise: Arrange the shaped bagels on a parchment-lined baking sheet, ensuring they have space between each. Cover them with the damp cloth again and let them rest for another 30 minutes, allowing them to puff up slightly.
Boil the Bagels: Preheat your oven to 425°F (220°C). Fill a large pot with water and bring it to a rapid boil. Stir in the honey to the boiling water. Carefully drop 2-3 bagels at a time into the bubbling water, cooking them for 1 minute on each side. Use a slotted spoon to remove them from the pot and place them back on the baking sheet.
Add Toppings: In a small bowl, combine the garlic powder, onion powder, poppy seeds, sesame seeds, and coarse sea salt. While the bagels are still glistening from the boiling process, generously sprinkle this topping mixture over the tops of each bagel for an added burst of flavor.
Bake the Bagels: Place the bagels in the preheated oven and bake for 20-25 minutes, or until they are golden brown and beautifully puffed.
Cool and Serve: Once baked, remove the bagels from the oven and allow them to cool on a wire rack for a few minutes. Enjoy them fresh as is, or toasted, paired with your favorite spreads like cream cheese, butter, or avocado!

Notes

For an attractive presentation, serve the bagels on a rustic wooden board with small dishes of cream cheese, assorted spreads, and fresh herbs on the side for dipping.

Keyword bagels, breakfast, homemade