Everything Bagel Recipe: Everything bagels have a cult following, and for good reason—they’re chewy, flavorful, and topped with a magical mix of seeds, spices, and salt that hits every savory craving all at once. Whether you’re grabbing one from your local bakery or slicing one open at home, there’s no denying the allure of this breakfast (or anytime) classic. But what if you could make bakery-style everything bagels in your own kitchen? That’s what this guide is all about.
We’re diving deep into how to make everything bagels from scratch—step-by-step. Don’t worry if you’ve never made bagels before. With a bit of flour, patience, and love, you’ll be biting into the best homemade bagel of your life. And yes, you’ll get that signature chewy texture and golden crust. Let’s make your kitchen smell like a New York deli!
What Makes Everything Bagels So Special?
There’s a reason why the “everything” bagel stands out from the pack. Unlike plain or single-flavor bagels, the everything bagel is a glorious combination of flavors. It’s savory, nutty, garlicky, a little oniony, and just the right amount of salty. The combination of sesame seeds, poppy seeds, garlic flakes, onion flakes, and coarse salt creates a topping that’s more than the sum of its parts.
Besides flavor, texture plays a major role. The outer crust is perfectly crispy, while the inside stays soft and chewy. Whether toasted with butter, stacked with cream cheese and smoked salmon, or used as the base of a killer sandwich, this bagel holds up and shows up.
The beauty of making them yourself? You can control the size, the chewiness, and the amount of topping. Want extra garlic? You got it. Prefer a mini version? Easy. It’s customizable bagel bliss.
List of Ingredients You’ll Need
For the Dough
- 4 cups bread flour (plus extra for kneading)
- 1 ½ cups warm water (110°F/45°C)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tbsp granulated sugar
- 2 tsp salt
- 1 tbsp vegetable oil (for greasing)
For the Topping
- 2 tbsp poppy seeds
- 2 tbsp sesame seeds
- 2 tbsp dried minced garlic
- 2 tbsp dried minced onion
- 1 tbsp coarse salt or flaky sea salt
Optional Add-ins
- 1 tsp honey or molasses (to add to the boiling water for a golden crust)
- Egg wash (1 egg beaten with 1 tbsp water)
Essential Tools You’ll Need
- Large mixing bowl
- Measuring cups & spoons
- Stand mixer (optional, for kneading)
- Dough scraper or knife
- Baking sheet
- Parchment paper
- Slotted spoon or skimmer
- Pot for boiling
- Clean kitchen towel or plastic wrap
You don’t need fancy bakery tools—just the basics, a little time, and a whole lot of appetite.
Step-by-Step Guide to Making Everything Bagels
1. Activate the Yeast
Start by pouring warm water into a bowl. Add the sugar and stir until dissolved. Sprinkle the yeast over the top and let it sit for about 5–10 minutes until it becomes foamy. If your yeast doesn’t foam, it might be dead—start over with a new packet.
This step ensures the yeast is alive and ready to create the magic: that chewy, airy bagel texture.
2. Prepare the Dough
Once the yeast is foamy, stir in the flour and salt gradually. Mix until it forms a shaggy dough. You can use a spoon or start mixing with your hands. If using a stand mixer with a dough hook, mix on low speed until combined.
Make sure all flour is incorporated and the dough is sticky but manageable. If it’s too wet, add more flour one tablespoon at a time.
3. Knead the Dough
Kneading is crucial—it develops gluten, giving bagels their signature bite. Knead the dough by hand on a floured surface for about 10 minutes or 6 minutes in a mixer until smooth and elastic.
The dough should bounce back when poked and feel soft but firm. Shape it into a ball and lightly grease it with oil.
4. First Rise
Place the dough in a greased bowl and cover with a towel or plastic wrap. Let it rise in a warm, draft-free place for 1 to 1.5 hours or until doubled in size.
While you wait, prepare your topping mix in a small bowl so it’s ready when you are.
5. Shape the Bagels
Once risen, punch down the dough to release air. Divide it into 8 equal pieces for standard-sized bagels.
Roll each piece into a smooth ball. To shape the bagels, poke a hole in the center with your thumb, then gently stretch the hole to about 1.5 inches wide. Don’t worry—it’ll shrink back a bit.
6. Second Rise (Proofing)
Place your shaped bagels on a parchment-lined baking sheet and cover loosely. Let them rest for about 20 minutes.
This short second rise allows the dough to relax and puff slightly, giving bagels their classic look.
7. Boil the Bagels
Bring a large pot of water to a boil and reduce to a simmer. Add 1 tsp honey or molasses if desired (this helps color the crust).
Boil bagels 1–2 at a time, about 1 minute per side. Use a slotted spoon to remove and drain them, placing back on the baking sheet.
This step is non-negotiable—it’s what gives bagels their chewy crust!
8. Add the Everything Topping
Brush each boiled bagel with egg wash (for a glossy finish), then generously sprinkle with your everything topping blend.
Press lightly to help the toppings stick. Be as heavy-handed as you want—this is the “everything” part, after all.
9. Bake to Perfection
Preheat your oven to 425°F (220°C). Bake the bagels for 20–25 minutes or until golden brown.
Rotate the tray halfway through to ensure even browning. Your kitchen will smell amazing!
Let them cool on a wire rack for 10 minutes before slicing (if you can wait that long).
Tips for Perfect Everything Bagels
So, you’ve followed the steps—but how do you make sure they come out just right every time? Here are a few pro tips to help you nail it:
- Use Bread Flour – This flour has a higher protein content than all-purpose flour, which helps develop gluten. More gluten = chewier bagels.
- Don’t Skip the Boil – It’s tempting to skip this step, but boiling is what gives bagels their signature crust and chew.
- Get That Water Right – Add honey or molasses to the boiling water. It creates a beautifully golden and flavorful crust.
- Proofing Matters – Don’t under-proof or over-proof. Under-proofed bagels won’t rise well in the oven, while over-proofed ones can deflate.
- Top Right After Boiling – The surface is tacky after boiling, making it the perfect moment to apply the toppings.
- Bake on Parchment – Prevent sticking and get that crisp base by baking on a parchment-lined tray.
Consistency comes from practice, but these tricks will set you up for success from your first batch.
Common Mistakes to Avoid
Even experienced bakers make mistakes with bagels. Here’s what to look out for:
- Using Cold Water for Yeast – Yeast needs warmth to activate. Cold water will slow or kill it.
- Over-flouring the Dough – A little stickiness is normal. Adding too much flour can make the bagels tough.
- Shaping Poorly – If the hole is too small, it may disappear during baking. Too large, and it may collapse.
- Skipping the Egg Wash – It helps toppings stick and gives a lovely golden shine. Don’t skip it unless you’re going egg-free.
- Underbaking – You want golden brown, not pale. Underbaking leads to gummy centers and a soft crust.
Everything Bagel Topping – Homemade Blend
Making your own “everything” topping at home lets you control flavor and freshness. Here’s a simple mix to get you started:
DIY Everything Bagel Seasoning:
- 2 tbsp sesame seeds (white or black)
- 2 tbsp poppy seeds
- 2 tbsp dried minced garlic
- 2 tbsp dried minced onion
- 1 tbsp flaky sea salt or coarse kosher salt
Mix well in a bowl and store in an airtight jar for future batches—or sprinkle it on popcorn, toast, or eggs for extra flavor!
Optional Additions:
- Crushed red pepper flakes (for heat)
- Fennel seeds (for a unique twist)
Variations of Everything Bagels
Craving something a little different? Here are fun twists you can try with your everything bagel recipe:
Whole Wheat Everything Bagels
Substitute half of the bread flour with whole wheat flour for a nuttier, heartier texture. You may need to add a bit more water to compensate for the extra density.
Cheese-Topped Everything Bagels
After applying the everything topping, add a generous sprinkle of shredded cheddar or asiago before baking. This takes the bagel to another savory level.
Mini Everything Bagels
Make smaller portions of dough and reduce baking time slightly. Great for snacks, appetizers, or lunchboxes.
How to Store and Freeze Bagels
Fresh bagels taste best the same day, but here’s how to keep them fresh longer:
- Room Temperature: Store in an airtight bag for up to 2 days.
- Refrigerator: Not recommended—it dries them out.
- Freezer: Slice bagels first, then freeze in zip-top bags. Reheat from frozen in a toaster or oven.
Pro Tip: To refresh a frozen bagel, sprinkle it lightly with water and bake in the oven at 350°F (175°C) for 10 minutes.
How to Reheat Bagels Without Drying Them Out
Reheating can ruin a bagel’s texture if done wrong. Here’s how to do it right:
- Oven Method: Preheat to 350°F. Wrap bagels in foil and heat for 10–12 minutes. Perfectly warm and soft.
- Toaster Method: Great for frozen, sliced bagels. Toast on low heat so they warm through without burning.
- Stovetop Steam: Place the bagel cut-side down in a covered pan over medium-low heat. Adds moisture and softens the crust slightly.
Serving Suggestions for Everything Bagels
Everything bagels aren’t just for cream cheese. Here are some delicious ways to enjoy them:
Classic Lox & Cream Cheese
Spread plain or flavored cream cheese, add smoked salmon, red onion, capers, and tomato. The ultimate bagel brunch.
Egg & Cheese Breakfast Sandwich
Fry an egg, add melted cheese, and maybe some crispy bacon or avocado. Sandwich it between a toasted everything bagel.
Avocado & Veggie Spread
Top with smashed avocado, cucumber, sprouts, and a drizzle of olive oil. Add a sprinkle of red pepper flakes for a kick.
Are Everything Bagels Healthy?
While they’re delicious, everything bagels are dense in calories and carbs—especially when store-bought. But homemade bagels can be made healthier with:
- Whole wheat flour
- Reduced salt topping
- Smaller portion sizes
- No preservatives or additives
When made at home, you’re in control of every ingredient. Pair with healthy toppings like hummus, avocado, or low-fat cream cheese for a balanced option.
FAQs about Everything Bagel Recipe
1. What makes it an “everything” bagel?
An everything bagel is topped with a mix of seeds, garlic, onion, and salt. The combination delivers a full, savory flavor profile.
2. Can I make the dough in advance?
Yes! You can let the dough rise overnight in the fridge for a slow proof. Just bring it back to room temp before shaping.
3. Can I skip boiling the bagels?
Boiling is essential. It gives bagels their chewy crust. Skipping it results in a soft bread roll—not a real bagel.
4. How do I make my bagels chewy?
Use bread flour, knead the dough well, and don’t skip the boil. That’s the holy trinity of chewy bagels.
5. Can I use gluten-free flour for this recipe?
You can try, but bagels rely heavily on gluten for their structure and chew. Use a specialty GF bagel recipe for better results.
Conclusion
Everything bagels are the ultimate blend of flavor, texture, and versatility. From the savory seasoning to the chewy bite, they’re a true classic—and making them at home is more achievable than ever. With simple ingredients and this step-by-step guide, you’ll be baking like a pro in no time. Plus, the satisfaction of biting into your own handmade bagel? Totally unbeatable.
So go ahead—dust off your mixing bowl, gather your toppings, and fill your kitchen with the smell of freshly baked bagels. Once you taste them, you’ll never go back to store-bought.
