Homemade Everything Bagels
These Homemade Everything Bagels come from a delicious bagel recipe that is topped with an everything seasoning. They a dense, chewy, and packed full of flavor.
Servings: 8 bagels
Ingredients
Bagels
- 1 1/2 cups water plus water for boiling the bagels)
- 1 teaspoon granulated sugar
- 1 (.25 ounce) package dry instant yeast 2 1/4 teaspoons
- 4 cups bread flour plus additional for kneading
- 1 teaspoon salt
- 1 tablespoon molasses not blackstrap
- 1 tablespoon vegetable oil for greasing the bowl
- 3 tablespoons honey
Egg Wash
- 1 large egg
- 1 tablespoon water
- everything bagel seasoning
Instructions
Bagels
- Heat 1 1/2 cups water to 110 degrees F. Use a thermometer to check the temperature.
- Pour the water into a small bowl.
- Add the 1 teaspoon granulated sugar and 1 (.25 ounce) package dry instant yeast to the warm water and mix together. Set aside for 5 minutes until frothy.
- In a large mixing bowl, add 4 cups bread flour and 1 teaspoon salt.
- Add the yeast mixture and 1 tablespoon molasses to the dry ingredients. Beat with an electric mixer (preferably a stand mixer) until the dough comes together in a ball.
- Turn the dough out onto a lightly floured surface and knead until smooth. This will take about 5 minutes.
- Grease a large bowl with 1 tablespoon vegetable oil.
- Place the dough in the bowl, turning once to coat the top with oil. Cover the bowl with a clean kitchen towel then set aside in a warm place to rise for 60-90 minutes until doubled.
- Divide the dough into 8 equal pieces.
- Roll each piece of dough into a smooth ball.
- Use one finger to poke a hole into the center of a dough ball, then stretch and shape it into a large hole, about 2 inches in diameter. Repeat this process with each dough ball until you have 8 bagels.
- Place the bagels on a baking sheet, cover with a clean kitchen towel, and let rest while you work on the next step.
- To boil the bagels, fill a large pot with about 2 inches of water.
- Add 3 tablespoons honey and whisk to combine.
- Bring the water to boil over high heat. Reduce the heat to medium-high. Boil the bagels in small batches for 1 minute on each side.
- Preheat the oven to 425 degrees F.
- Line a large baking sheet with parchment paper. Place the bagels on the parchment paper at least 1 inch apart.
Egg Wash
- To make the egg wash, add the 1 large egg and 1 tablespoon waterin a small bowl. Whisk until incorporated.
- Use a pastry brush to brush the egg wash on the top and sides of each bagel.
- Top the bagels with the everything bagel seasoning.
- Place the bagels in the preheated oven and bake for 25 minutes until deep golden brown.
- Cool the bagels slightly then slice. Toast the slices and top with butter/cream cheese.
- Store bagels in an airtight container in the refrigerator for up to 3 days, or slice and freeze for up to 2 months.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 282kcal | Carbohydrates: 54g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 303mg | Potassium: 111mg | Fiber: 2g | Sugar: 9g | Vitamin A: 31IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 1mg
