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These aren't your bagel shop's everything bagels! My everything bagels have crunchy, chewy crusts and have everything bagel seasoning mixed right into the dough, bringing those delicious garlicky, oniony flavors to life in every bite.

Eight everything bagels are arranged on a black cooling rack with a bowl of everything bagel seasoning, a dish of cream cheese, and a butter knife. One everything bagel is sliced and filled with creamy cheese. White background. — My easy homemade everything bagels are a great project for beginner bread makers.

Like most of my other easy bagel recipes, my everything bagel recipe recipe uses all-purpose flour and instant yeast, and takes just a couple of hours start-to-finish. While the dough is rising, I like to whip up some easy homemade cream cheese or homemade butter in my stand mixer. I can easily have everything ready in time for brunch!

Most everything bagel recipes feature a plain bagel base and an everything bagel topping. But if you love everything bagels as I do, you are well familiar with the frustration of having all those toppings go cascading off the bagel to scatter across your otherwise clean countertop when you slice it. You'll be finding escaped poppy seeds around the kitchen for weeks! No one wants that!

So when I was developing my everything bagel recipe, I went ahead and mixed my favorite homemade everything bagel seasoning 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.

For practical purposes, sometimes I actually skip sprinkling everything bagel seasoning on top so I can enjoy an everything bagel without any of the mess.

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 you want it to.

A flat lay of bowls with all-purpose flour, instant yeast, sugar, salt, and everything bagel seasoning—perfect for making everything bagels—plus a pitcher of water on a white textured surface. Each ingredient is labeled with text. — *See recipe card (at the end of the blog post) for quantities.*

I always use my salt-free homemade everything bagel seasoning when I make everything bagels. The salt in most store-bought brands can throw off the salt content in the dough and sucks moisture out of the finished bagels when you use it as a topping.

If you're using a store-bought everything bagel blend in the dough and salt is one of the first ingredients listed on its ingredient list, cut the amount of salt in this recipe in half. If you are buying an everything bagel seasoning blend to use in this recipe, look for one without salt or where salt is listed fairly far down on the ingredients list for best results.

Making Everything Bagels is So Easy

A hand holds a whisk in a metal mixing bowl containing flour and assorted seeds or seasonings, reminiscent of everything bagels, set on a white textured surface.

Mix the dough.

A ball of dough flecked with everything bagel seasoning rests in a metal stand mixer bowl with a dough hook attached, on a white textured surface.

Knead until smooth.

Once the dough has been kneaded, place it in a lightly greased bowl. (You can use the bowl of your mixer; just wipe it down with a lightly oiled paper towel first.) Cover the dough and let it rise until just about doubled in size.

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.

animated gif: pieces of dough stacked on top of each other with the smaller pieces on top of the bigger ones — step 1: stack dough

animated gif: the edges of the bagel dough being tucked up hiding the smaller pieces in the center — step 1: stack 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.

Boil Before 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!

A wire spider makes it easy to flip the bagels and transfer them out of the boiling water to avoid splashing.

Three everything bagels are being boiled in a pot of water on a Duxtop induction cooktop. One bagel is being lifted out of the water with a round mesh skimmer held by a hand, and steam rises visibly from the pot. — I boil my everything bagels for one minute per side.

I usually let the bagels cool slightly (just 5 minutes is fine) before I brush them with egg wash and dip them in the everything bagel seasoning. They're quite hot when they come out of the boiling water and I don't know about you, but I don't personally enjoy burning my fingers.

A hand uses a pastry brush to apply an egg wash to unbaked everything bagels arranged on a parchment-lined baking sheet. Nearby, a bowl of egg wash and a bowl of bagel seasoning rest on a white surface.

A hand dips a boiled but unbaked everything bagel into a bowl of mixed everything bagel topping. Other unbaked bagels rest on a parchment-lined baking tray, with a small bowl of egg wash and a pastry brush nearby on a white surface.

If you're feeling ambitious, you can make "everywhere" everything bagels by dipping the bottoms of the bagels in everything bagel seasoning too. (Credit where it's due — this is a name I borrowed from Exodus Bagels, one of my favorite local bagel shops here in Boston!).

A sliced everything bagel with cream cheese on a plate, with whole everything bagels cooling on a rack in the background and a small bowl of everything bagel seasoning in the foreground. — Don't feel like dipping your everything bagels? Sprinkling the everything bagel seasoning on top is just fine too.

💭 Have More Bagel Questions?

I've rounded up answers to common bagel questions and how-to guides, including:

How to knead bagel dough by hand and what it should feel like
Why bagels are always boiled
Step-by-step guides for bagel shaping and baking techniques

See my bagel-making 101 guide for more!

📖 Recipe

everything bagels on a cooling rack. one has cream cheese inside it.

How to Make Fresh Homemade Everything Bagels

Servings bagels

Author Rebecca Eisenberg

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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Resting time 1 30

Total Time 2 5

Recipe Notes

*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).
If you're using a store-bought everything bagel blend in the dough and salt is one of the first ingredients listed on its ingredient list, cut the amount of salt in this recipe in half. If you are buying an everything bagel seasoning blend specifically to use in this recipe, look for one where salt is listed fairly far down on the ingredients list for best results.
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).

Ingredients

500 grams all-purpose flour
18 grams sugar
10 grams diamond crystal kosher salt
6 grams instant yeast
300 grams warm water
¼ cup everything bagel seasoning blend
1 egg (for egg wash)

Instructions

Cook ModePrevent your screen from going dark

Mix. 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. Use the dough hook on low speed to mix the dough until it comes together in a messy ball on the hook.

Hold back about a ¼ cup of water when you first add it to the dry ingredients. You 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.

Knead. Increase the speed to low-medium and let the mixer run for 3-5 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.
Preheat. 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.
Boil. 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-lined baking sheet.
Egg wash. 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, let the bagels cool for about 5 minutes, then carefully dip the tops and sides of each bagel in a bowl of everything bagel seasoning.

If you're feeling ambitious, you can make "everywhere" everything bagels by dipping the bottoms of the bagels in everything bagel seasoning too.

Don't feel like dipping the bagels? Sprinkling them with everything bagel seasoning works just fine too.

Bake. 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.
Cool. Remove the bagels from the oven and transfer to cool on a wire rack. Let cool before slicing (if you can resist!).

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Bagels

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