Everything Bagel Recipe: If you’ve ever had a fresh everything bagel from a bakery, you know how addictive they are—chewy, golden, and topped with a savory mix of sesame, poppy seeds, garlic, onion, and salt. But did you know you can make them right at home? Yep, and it’s way easier than you might think. In this guide, we’ll walk you through every single step of crafting perfect, chewy, golden brown everything bagels in your own kitchen. Whether you’re a baking newbie or a seasoned home cook, this recipe is designed to be approachable and foolproof.
Why settle for store-bought bagels that are either too soft or too bland, when you can bake fresh, flavorful ones tailored exactly to your taste? We’ll start by covering the basics, including tools and ingredients, and move on to shaping, boiling, seasoning, and baking your way to bagel glory. So roll up your sleeves—bagel bliss awaits!
What Is an Everything Bagel?
An “everything” bagel is like the best of all worlds in bagel form. It’s generously coated in a crunchy, savory mix of toppings: sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt. This blend brings together the flavors of several individual bagel varieties in one bite.
The everything bagel was reportedly invented in the 1980s in New York—although who exactly created it is still a bit of a tasty mystery. What makes it truly stand out, aside from its bold taste, is how versatile it is. It’s just as delicious toasted with a shmear of cream cheese as it is used in a hearty breakfast sandwich or turned into croutons.
Making one at home gives you control over every component—want it extra garlicky? Go for it. Prefer a dash of heat? Add chili flakes to the mix. You’re the bagel boss now.
Why You’ll Love Making Everything Bagels at Home
Still not convinced? Here’s why baking everything bagels from scratch is totally worth it:
- Freshness: Nothing beats the smell (and taste) of fresh-baked bagels right out of the oven.
- Control over ingredients: Skip the preservatives and tailor your toppings.
- Cost-effective: One batch makes several bagels—way cheaper than the bakery.
- Satisfying and fun: The kneading, shaping, and boiling process is hands-on and rewarding.
- Impress your friends: Homemade bagels? Instant brunch hero.
Whether you want to make breakfast extra special or just love baking challenges, this recipe will become your go-to. Plus, it’s freezer-friendly!
Essential Equipment You’ll Need
Before diving into the dough, let’s make sure you’ve got the right tools on hand. Here’s what you’ll need:
- Large mixing bowl
- Stand mixer with a dough hook (optional but helpful)
- Measuring cups and spoons
- Kitchen scale (for best accuracy)
- Plastic wrap or kitchen towel
- Baking sheet
- Parchment paper
- Large pot (for boiling)
- Slotted spoon or spider strainer
- Cooling rack
- Oven (obviously!)
Don’t worry if you don’t have a mixer—you can totally make the dough by hand. Just get ready for a mini arm workout.
List of Ingredients You’ll Need
Time to gather your ingredients. Here’s everything you’ll need to make the dough, boil the bagels, and add that irresistible everything seasoning.
For the Dough:
- 4 cups (500g) bread flour (high-protein flour is key for chewiness)
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ¼ cups warm water (about 110°F)
For Boiling:
- Water (enough to fill your pot)
- 1 tablespoon baking soda (gives the crust a golden, chewy finish)
- 1 tablespoon honey (optional, adds a touch of sweetness)
For the Everything Bagel Topping:
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon dried minced garlic
- 1 tablespoon dried minced onion
- 1 teaspoon flaky sea salt (or kosher salt)
Feel free to mix up the topping ratios or add extras like chili flakes, caraway seeds, or even dried herbs.
How to Make Everything Bagels – Step-by-Step Guide
Time for the fun part—let’s bake! Follow these detailed steps for chewy, golden bagels with that classic everything flavor.
Step 1: Prepare the Dough
In a large bowl, combine bread flour, yeast, salt, sugar, and warm water. Mix until a stiff dough forms. Knead for 8–10 minutes until smooth and elastic. The dough should be firm but pliable, which gives bagels their chewy texture.
Step 2: First Rise
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1–1½ hours, or until doubled in size. This rise develops flavor and structure.
Step 3: Shape the Bagels
Punch down the dough and divide it into equal portions. Roll each piece into a ball, then poke a hole through the center with your finger and gently stretch into a ring. Aim for a wide hole, as it will shrink during baking.
Step 4: Second Rise
Place shaped bagels on a lined baking tray, cover lightly, and let them rest for 20–30 minutes. They should look slightly puffed but not overproofed.
Step 5: Boil the Bagels
Bring a large pot of water to a boil and add a spoon of sugar or honey. Boil bagels for 30–60 seconds per side. This step creates the signature chewy crust. Remove with a slotted spoon and drain briefly.
Step 6: Add the Everything Seasoning
While the bagels are still wet, generously sprinkle or dip them in everything seasoning (sesame seeds, poppy seeds, garlic, onion, and salt). Press lightly so it sticks well.
Step 7: Bake to Perfection
Bake in a preheated oven at 220°C (425°F) for 18–22 minutes, or until golden brown. Cool slightly before slicing for the best texture.
Enjoy fresh with cream cheese or your favorite toppings.
Tips for Perfect Homemade Bagels
Want your bagels to be even better? Here are a few pro tips:
- Use bread flour: All-purpose can work, but bread flour has higher protein content, which gives bagels that chewy bite.
- Weigh your ingredients: It ensures consistency and precision, especially with flour.
- Don’t skip the boil: It forms that glossy, dense crust we all love.
- Hydrate the toppings: Some people lightly mist the bagels after baking to keep the seasoning in place.
- Let them cool: Hot bagels are tempting, but cutting too soon can ruin the texture.
Practice makes perfect, so don’t worry if your first batch looks rustic. They’ll still taste amazing.
Creative Variations of Everything Bagels
The beauty of homemade bagels? You can tweak them however you like:
- Spicy Everything Bagel: Add red pepper flakes or cayenne to the topping.
- Cheesy Everything Bagel: Sprinkle shredded cheddar or parmesan before baking.
- Sweet & Savory: Add a swirl of honey or maple syrup into the dough for a subtle sweet contrast.
- Garlic Lover’s Bagel: Load up with extra dried garlic and roasted garlic paste in the dough.
- Whole Wheat Version: Swap out 50% of the bread flour for whole wheat flour.
You can even make mini bagels, or use the same dough for bagel bites or bagel dogs!
How to Store Your Bagels
Bagels are best the day they’re made, but you can keep them fresh for a few days with proper storage.
Here’s how:
- Room Temperature: Store in a paper bag inside a plastic bag (or airtight container) for up to 2 days. This helps prevent sogginess.
- Refrigeration: Not recommended—it tends to dry them out.
- Freezer: Wrap individually in plastic wrap and place in a freezer-safe bag or container. They’ll keep for up to 2 months.
To reheat, simply toast from frozen or warm in the oven at 350°F for 10–12 minutes.
Can You Freeze Homemade Bagels?
Absolutely! In fact, bagels freeze really well—just follow these steps:
- Let bagels cool completely.
- Wrap each one tightly in plastic wrap or foil.
- Place in a freezer-safe zip bag or airtight container.
- Label with the date.
To thaw, either leave on the counter for an hour or pop directly into a toaster or warm oven.
Tip: Slice bagels before freezing so you can go straight from freezer to toaster—perfect for busy mornings.
Best Ways to Serve Everything Bagels
Everything bagels are the ultimate blank canvas. Here are some tasty ideas:
- Classic schmear: Cream cheese, plain or flavored (try chive, veggie, or smoked salmon).
- Breakfast sandwich: Egg, cheese, avocado, and bacon or sausage.
- Lox & fixings: Cream cheese, smoked salmon, red onion, capers, cucumber, tomato.
- Avocado bagel: Mashed avocado with chili flakes, lemon, and microgreens.
- Pizza bagel: Marinara sauce, mozzarella, and pepperoni—toast until bubbly.
- Bagel croutons: Cube leftovers, toss with olive oil and herbs, and bake.
They also make a great base for bagel chips, bread pudding, or stuffing!
Nutritional Info
While delicious and satisfying, everything bagels are a bit of a carb-heavy treat—but when made at home, you can make smarter ingredient choices. Here’s a rough breakdown of one medium-sized homemade everything bagel:
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 280–320 kcal |
| Carbohydrates | 55–60g |
| Protein | 9–12g |
| Fat | 2–4g |
| Fiber | 2–3g |
| Sodium | 350–500mg |
Keep in mind this varies depending on your topping quantities, dough size, and flour type. Want to reduce calories? Try making smaller bagels, or opt for a lighter cream cheese or veggie-based topping.
Common Mistakes to Avoid
Even the best home bakers hit a few snags. Here’s how to avoid the most common bagel blunders:
- Skipping the Boil: Don’t. That step is crucial for getting that classic crust and chew.
- Overproofing: Letting the dough rise too long makes it airy and can lead to a flat bagel.
- Under-kneading: Proper kneading builds gluten and helps with texture—aim for 8–10 minutes.
- Not enough flour: Sticky dough is hard to shape and boils poorly. The dough should be soft but not wet.
- Burning the Toppings: Watch the oven closely—if your seasoning starts to darken too much, lightly cover with foil.
- Crowding the Pot: Boil 2–3 bagels at a time to avoid lowering water temp or sticking.
- Wrong flour choice: All-purpose works, but bread flour is ideal for that signature chewy texture.
Mistakes are part of learning. Even a slightly misshaped bagel will still taste amazing—so enjoy the process and keep experimenting.
FAQs about Everything Bagel Recipe
1. What is the best flour for bagels?
Bread flour is the top choice because it’s high in protein, which helps create the dense, chewy texture that’s characteristic of a great bagel. All-purpose flour can work in a pinch but won’t give quite the same bite.
2. Can I skip boiling the bagels?
Boiling is essential for authentic bagel texture. It gelatinizes the surface starches, giving the bagel its glossy crust and chewy bite. Skipping it would result in something closer to a round bread roll—not quite the same!
3. How long do homemade bagels stay fresh?
They’re best eaten fresh on day one. Stored properly in a paper bag inside a plastic bag or container, they’ll last 2–3 days at room temp. For longer storage, freeze them for up to 2 months.
4. What else can I use the everything bagel seasoning for?
So much! Sprinkle it on avocado toast, eggs, salads, hummus, popcorn, or even roasted veggies. It adds instant flavor to just about anything.
5. Can I make these gluten-free?
Yes, but it’s tricky. Use a high-quality gluten-free flour blend designed for bread, and consider adding xanthan gum for structure. Results will be softer and less chewy, but still tasty.
Conclusion
There’s something truly magical about crafting your own everything bagels from scratch. From mixing and kneading the dough to that final golden bake, every step connects you to a classic, time-honored tradition that’s as comforting as it is delicious. And the best part? You control everything—from the size and shape to how much garlic or sesame goes into your topping.
Once you taste that first warm, chewy bite straight from your oven, you’ll wonder why you ever bought bagels in a plastic sleeve. This recipe is approachable, customizable, and perfect for weekend baking projects or impressing your brunch guests.
So go on—stock up your pantry, set aside a little baking time, and get ready to enjoy the best everything bagels of your life. Because once you make them yourself, you’ll never look back.
