These aren't your bagel shop's everything bagels! These everything bagels have crunchy, chewy crusts and everything bagel seasoning mixed right into the dough, bringing those delicious garlicky, oniony flavors to life in every bite.
These easy homemade everything bagels are a great project for beginner bakers. Like my other bagel recipes, you can make these bagels in just a couple hours.
Use the downtime when the dough is rising to whip up some homemade butter and you can have everything ready in time for brunch!
About This Everything Bagel Recipe
Most everything bagel recipes feature a plain bagel base and an everything bagel topping — a mix of garlic, onion, poppy seeds, and sesame seeds.
But if you love everything bagels, you also know the frustration of slicing or biting into an everything bagel and having all those toppings go cascading off the bagel to scatter across your otherwise clean countertop. You'll be finding escaped poppyseeds around the kitchen for weeks! No one wants that!
So for this everything bagel recipe, I've gone ahead and mixed a quarter cup of my favorite homemade everything bagel seasoning blend right into the dough.
This extra step is super worth it, imo. The minced garlic and onion infuse the dough with garlic and onion flavor, and the seeds are nice and crunchy throughout.
I do still encourage you to finish these bagels with an everything bagel topping, but for practical or mess-reducing purposes, you can skip the toppings entirely and still enjoy a bagel with great everything bagel flavor. Think of them as inside-out everything bagels.
Since garlic and onion can slow down yeast activity, I added a bit more yeast to this recipe than you'll see in my other bagel recipes. It doesn't need much extra, but just enough to help the dough knead and rise the way we want it to.
Here are the ingredients you'll need to make these easy everything bagels! See recipe card for quantities.
- Flour - All purpose flour. I use King Arthur Baking Company's all purpose flour which has a higher protein content (closer to bread flour) than other brands of flour. If you're using a grocery store brand of flour, you may get better results using bread flour.
- Water - Lukewarm to the touch. Not hot. If you want to be precise, it should be between 100-110F.
- Sugar - Plain white granulated sugar. You could also use brown sugar if you prefer.
- Salt - I use Diamond Crystal Kosher Salt which half as salty as other brands. If measuring by weight, you can use any brand or type of salt. But if you're measuring by volume and using a different brand of salt, even a different brand of kosher salt, cut the amount of salt in half.
- Instant yeast - I swear by SAF Red Instant Yeast. Instant yeast is also sometimes called "rapid rise" yeast. If you only have active dry yeast, use 10 grams of yeast instead.
- Everything Bagel Seasoning Blend - I recommend using my salt-free homemade everything bagel seasoning for best results. The salt in most store bought brands can throw off the salt content in the dough, and sucks moisture out of the finished bagels as a topping.
- Egg - For the egg wash to make the bagels shiny and help the everything bagel seasoning stick. (Omit if you don't like/can't eat eggs.)
How to Make Everything Bagels
We're following standard bagel making process here. Use a kitchen scale to weigh your ingredients. You'll have a hard time getting the bagel dough to the right consistency if you don't use weight measurements.
You can use an electric mixer with a dough hook to mix and knead the bagel dough. You may need to stop the mixer and scrape down the sides of the bowl during the mixing stage.
Mix the flour, salt, sugar, yeast, and ¼ cup everything bagel seasoning together in the bowl of your mixer. Add the water and mix on low-medium speed until the dough comes together in a messy ball.
Knead the everything bagel dough on medium speed until it is smooth, soft, and slightly tacky to the touch. After about 2 minutes, it should clear the sides of the bowl completely.
TIP: Hold back about a ¼ cup of water when you add it to the dry ingredients. Let the dough mix for a few minutes. It may not need all of the water, especially if you live somewhere humid. If the dough still seems dry, add water 1 teaspoon at a time directly onto any dry bits in the bowl until the dough comes together in a messy ball.
If your bagel dough seems too wet and sticky, if it is clinging to the sides of the bowl or to your hands — dust in additional flour as you knead.
The dough should be smooth, soft, stretchy, and just slightly tacky to the touch.
Once the dough has been kneaded, tuck the edges under to shape it into a ball. Place it in a lightly greased bowl. (You can use the bowl of your mixer, just wipe it with a lightly oiled paper towel first.)
Cover the dough and let it rise for an hour in a warm (70-27F) spot. It should just about double in size.
To tell if your bagel dough is ready to shape, gently press a finger into it.
- If the indentation fills back in slowly and not all the way, your dough is ready.
- If it springs back and fills in immediately and completely, check it again in 10 minutes.
- If the dough completely deflates when you press a finger into it, it has over proofed. gently deflate it, knead it back into a ball, and let it rest 10 more minutes to get some strength back.
🥯 How to Shape a Bagel
Divide the dough into equal portions. If you're combining a few pieces together to make a portion, stack the smaller pieces on top of the bigger pieces.
Tuck the edges up so the dough is smooth against the counter with a seam pinched together on top. Repeat until the dough ball feels fairly tight. Don't tear the dough, just stretch it.
Then, flip the dough over so the seam side is down against the counter. Cup your hand around the dough and slide it toward you. The dough will take on an oval shape. Rotate it 90 degrees and repeat to turn the oval into a round circle.
(Or, cup your hand around the dough with your pinkie-side flush against an unfloured counter and your thumb and forefinger making an O- or C-like shape above the dough. Move your hand in quick circles without picking your pinkie off the counter, and the dough will quickly shape itself into a nice smooth ball of dough.)
Once the dough has been shaped into balls, coat your hands in flour and stick a thumb through the bottom seam of the dough.
Slide your other thumb in and gently squeeze and stretch, rotating the dough through your hands until the bagel hole is at least the twice as wide as the sides of the bagel.
Boiling, Topping, and Baking
Boiling is a crucial step in the bagel making process. The hot water kickstarts yeast activity, allowing the bagels to begin expanding while also gelatinizing the starches in the crust.
This is what gives bagels their characteristic shiny, thin, chewy crusts and is a step that cannot be skipped. If they aren't boiled, they aren't bagels!
You can boil bagels anywhere from 30 seconds to 2 minutes per side. The longer you boil them, the thicker the crust will be and the larger your bagels will be.
I recommend boiling these everything bagels for one minute per side. Use a wire spider to flip the bagels and transfer them out of the boiling water to avoid splashing.
After the bagels have been boiled, arrange them on a lined sheet pan.
Offset them slightly in rows of two — they will expand slightly in the oven and you don't want them bumping into each other.
In a small bowl, whisk together an egg and a teaspoon of water to make an egg wash.
Brush the tops of the bagels with egg wash. A pastry brush with real bristles will give you the most even coverage, though a silicone brush will also work.
Carefully dip the tops and sides of your everything bagels in a wide, shallow bowl of everything bagel seasoning. Be gentle — the boiled bagels are delicate!
Let the bagels cool slightly (just 5 minutes is fine) before you dip them in the everything bagel seasoning. They're quite hot when they come out of the egg wash, you don't want to burn your fingers.
You have time here, so don't feel rushed. The crusts have been set in place, you don't have to worry so much about them over proofing while you add the toppings.
If you're feeling ambitious, you can even make "everywhere" everything bagels by dipping the bottoms of the bagels in everything bagel seasoning too. (Credit where it's due — this is is a name I've borrowed from Exodus Bagels, one of my favorite local bagel shops here in Boston!)
Don't feel like dipping your everything bagels? Sprinkling the everything bagel seasoning on top is just fine too.
You don't need fancy equipment to make these everything bagels, but here are some tools I recommend that will make it easier!
- Kitchen Scale - You need a kitchen scale to measure your ingredients. Measuring flour by cups can throw the recipe off a lot, as they're very inaccurate depending on how much you pack the flour into the cup when you scoop it. It also helps you divide the dough evenly so your bagels are all the same size.
- Bench Scraper - For dividing the dough. You can also use a knife.
- Wire Spider - Helps support your delicate bagel dough when you lift it in and out of the water without splashing or dripping too much.
- Stand Mixer with Dough Hook - This dough needs a strong mixer. While you absolutely can use a tilt-head KitchenAid mixer, you'll want to keep an eye on the bowl — you may need to hold it in place while kneading. I recommend using a 5-6 quart pro-line bowl-lift KitchenAid mixer or other sturdy mixer with a dough hook for best results. You cannot use a hand mixer with dough hooks to make this dough.
How to Hand Knead Bagel Dough
Don't have a stand mixer with a dough hook? No problem! You can totally knead these homemade everything bagels by hand.
Follow the same instructions for mixing the dough — only you'll use a sturdy wooden spoon or your hands to mix the dough until it comes together in a shaggy, messy ball in the bowl.
Turn the dough out onto a clean work surface or counter top and knead by hand for 8-10 minutes until the dough is smooth, tacky, and elastic. Set a timer so you don't stop kneading too soon!
There are a lot of different ways to knead dough, but you're basically looking to fold the dough over itself and press it back together over and over and over again.
To knead dough by hand: Press the heel of your hand down into the middle of the dough and press away from you to rock the dough forward. Fold the top of the dough down, rotate it 90 degrees, then repeat.
Lightly dust in additional flour as needed while you knead — the dough shouldn't be sticking to you or the counter. The key word here is LIGHTLY. If you add too much flour at once, it will prevent the dough from sticking to itself.
Bagels stale quickly and are best eaten same day. They can be stored in a paper bag inside a plastic bag or in a large resealable bag along with a paper towel to absorb moisture.
Do not refrigerate bagels. To extend the shelf life of your everything bagels, freeze them within 3 days of baking. Sometimes I like to slice my bagels almost all the way through before freezing to make them easier to defrost later.
A Note on Temperature and Dough Rising
Temperature is the main factor in determining how quickly or slowly your dough rises (proofs). This includes the temperature of ingredients in your dough, as well as the ambient temperature of the room where you are leaving your dough to rise.
Depending on how cool or warm your water was, and how cool or warm your kitchen is, your dough may rise faster or slower.
- Warmer temperatures increase yeast activity. (But temperatures over 110F can kill it!)
- Cooler temperatures slow yeast activity. (For a long, slow proof, put the dough in the fridge.)
If your dough is rising slowly and your kitchen is cold, find somewhere warmer to put your dough to finish rising. If your kitchen is very warm, your dough might be ready to divide and shape before an hour is up.
In baking, "room temperature" is generally somewhere around 70-75°F.
Just because the dough isn't ready right at the times given in the recipe doesn't mean it's not working — there might be other factors affecting how quickly or slowly it gets there!
Nope! You can knead the dough by hand instead. It will take 8-10 minutes of heavy kneading, but it will get there. The rest of the recipe will follow as usual.
Yes, with a caveat! Store bought everything bagel seasoning blends usually include salt. That added salt can throw off the salt content in the dough and can draw moisture out of your everything bagels after baking causing them to dry out sooner. If you are using a store bought everything bagel seasoning blend, look for one where salt is listed fairly far down on the ingredients list for best results.
- 500 grams all-purpose flour (4 cups, stirred and loosely spooned into a measuring cup and leveled off)
- 18 grams sugar (1½ tablespoons)
- 10 grams diamond crystal kosher salt (2 teaspoons, but use half as much by volume of any other brand*)
- 6 grams instant yeast (2 teaspoons)
- 300 grams warm water (1¼ cup)
- ¼ cup everything bagel seasoning blend (plus more for topping)
- 1 egg (for egg wash)
- Mix flour, salt, sugar, yeast, and ¼ cup everything bagel seasoning blend together in the bowl of your stand mixer. Make a well in the middle and pour almost all of the water into the center (hold back about ⅛ cup). Connect the dough hook , start the mixer on the slowest speed and give the dough a few minutes mix together, scraping down the sides of the bowl until it comes together in a messy ball on the hook.If the dough looks dry, add up to an additional ¼ cup water 1 tablespoon at a time, mixing or kneading well between additions to give the water time to absorb.
- Once the dough comes together into a messy ball, increase the speed to low-medium and let the mixer run for 3-4 minutes, dusting in more flour if the dough appears to be sticking to the bowl. You’re looking for a dough that is smooth, soft, and elastic — just slightly tacky to the touch. It shouldn’t stick to your hands or the bowl.
- Tuck the edges of the dough under to shape the dough into a smooth round ball. Place it in a lightly oiled bowl and let it rise for an hour in a warm spot (70-72°F) until about doubled in size.
- Gently punch the dough down, knocking any air bubbles out of it. Cover and let it rest for 10 minutes.
- Preheat your oven to 425°F and fill a wide, high-sided skillet with at least 3 inches of water, and bring it to a low boil on the stove.
- Divide the dough into eight equal pieces (use a kitchen scale for precision) and shape them into balls. Gently flatten the piece of dough against a lightly floured surface, then tuck the edges up into the middle, pinching them together to form a smooth surface on the underside of the dough. Then flip the dough over, cup your hand around it, pinkie against the counter, and drag your hand towards your body. Rotate the dough 90 degrees and repeat as needed until you have a smooth taught surface on top and a seam underneath.
- Starting with the first dough ball you shaped, coat your thumb in flour and poke it through the seam-side of the dough, pushing any extra edges into the middle. Slide your other thumb in and gently stretch the dough out until the hole in the middle is at least the same width as the sides. The hole will close as the dough rests and will close again as it boils and bakes, so don’t be stingy here. If you like a bigger hole in your bagel, stretch the dough out again before boiling.
- Gently drop your shaped bagels into the pot of boiling water, top-side down. Boil bagels for 1 minute per side. Work in batches; The bagels will expand as they boil so don’t crowd them.
- Remove the shaped bagels from the water and put them on a parchment or silicone baking mat lined baking sheet.
- Brush each bagel with egg wash making sure to get the sides and centers. Sprinkle the tops with everything bagel seasoning blend OR, for more complete coverage, carefully dip the tops and sides of each bagel in a bowl of everything bagel seasoning blend to coat completely.
- Arrange back on the lined sheet pan with plenty of room for the bagels to expand as they bake. Bake for 20 minutes, until golden brown on top.
- Remove the bagels from the oven and transfer immediately to cool on a wire rack. Let cool before slicing (if you can resist!).
- *If measuring salt by weight you can use any type of salt. If measuring by volume, and using any brand that is NOT Diamond Crystal Kosher Salt, cut the amount of salt in half (1 teaspoon).
- To test if your dough is ready after it rests for an hour, gently press into it with one finger. If it immediately fills in the indentation when you remove your finger, your dough needs more time to rise. When the indentation only fills in part way or fills in very slowly, your dough is ready.
- Store in an airtight bag with a paper towel to absorb moisture. Stored properly, they will stay good for 3-4 days. They’ll get a bit hard after the first day or so, but soften up if you toast them. You can also run them briefly under water (!!!), then microwave them for 10 seconds, slice them, and toast them (or put them on a rack in your regular oven for 10 minutes at 350°F).