Everything bagels are one of the most popular bagels out there - and they're easy to make at home. Here's everything you need to know!
Originally published October 20, 2022, updated on 3/19/2023.
Nothing is better than fresh bagels, so I figure it’s time to share my everything bagel recipe!
Like my other bagel recipes, ths one produces delicious homemade bagels with a proper, chewy texture - no special equipment required!.
These chewy bagels involve an extra step - being rolled in my homemade everything bagel seasoning recipe, bringing a savory, nutty flavor to an already fantastic bagel base!
I’ve posted a couple recipes featuring homemade bagel seasoning blends already: My Everything Honey Glazed Cashews, Cream Cheese Stuffed Everything Bagel Chicken, and my .
They’re great just toasted and/or slathered with cream cheese, and also make a fantastic base for avocado toast or bagel sandwich.
However you serve them, I’m sure you’ll love your homemade everything bagels.
So, let me show you how to make them!
Ingredients
This recipe uses simple ingredients that you’ll easily be able to find in your local grocery store - if they’re not already sitting in your spice cabinet!
A few notes:
Bagel Seasoning Mix
Unless you’re buying in bulk, premade Everything Bagel Seasoning is so much more expensive than just mixing up your own.
I tend to have all the ingredients on hand, so just measure
This recipe uses a fair amount - about 7 Tablespoons worth - so it can make a big difference!
I use:
White Sesame Seeds (Can use Black Sesame Seeds or a mix)
Poppy Seeds
Onion Flakes
Garlic Flakes
Coarse Salt (Can use Sea Salt Flakes)
I keep it in a cool dry place, just so I have it on hand whenever want to sprinkle a little bit of it on chicken, cream cheese, whatever.
It’s very versatile!
Flour
I use all purpose flour, as it’s what I tend to have on hand. Bread flour would also work well.
Pro tip: For extra garlicky flavor in your bagels, you can add some (½-1 tsp) Garlic Powder to the flour, when making your dough.
Cornmeal
Cornmeal is optional, but nice for texture - it’s scattered on the baking pans before putting the bagel rounds on it to bake.
Pro tip: For extra flavour, make double the Everything seasoning mix, and use some of that in place of the cornmeal - it’ll season both sides of each bagel!
Everything Else
Rounding out this recipe, you will need:
Granulated Sugar (Can use Light Brown Sugar)
Large Eggs
Honey (Can use Light Brown Sugar)
Active Dry Yeast / Active Yeast / Instant Yeast
Salt
... I just don’t have anything to add about these ingredients!
How to Make Everything Bagels
The full recipe is in the recipe card at the end of this post. Here is a pictorial walk through with additional info and tips.
Make the Bagel Dough
The first thing you need to do is get the yeast going.
Measure warm water into a glass measuring cup or bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
Dump dough out onto a floured surface (make sure it’s a clean surface before adding the flour!), knead until soft and elastic, 5-10 minutes.
Alternatively, use a the bowl of a stand mixer with a dough hook attachmet for about 7 minutes, or until dough is smooth and elastic.
Cover bowl loosely with plastic wrap or a clean kitchen towel, and allow to rise in a warm place for one hour, or until doubled in size.
Note: Some like to use a damp towel to cover the dough. If you do, make sure it’s only LIGHTLY damp - you don’t want excess moisture being added to the rising dough!
Form the Bagels
Once dough has doubled, punch it down, and divide it out into equal pieces.
We divided the mixture into 8 equally sized balls, for good sized bagels – but you can make them larger or smaller by dividing into 6 or 12 equal sized pieces.
There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together.
Alternately, roll each piece of dough into a smooth ball before poking an index finger though the center of each ball. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole.
Personally, I prefer the latter.
Repeat with remaining dough balls.
Boil & Bake the Everything Bagels
As the dough rises for the last time, preheat oven to 350 F. Line 2 baking sheets with parchment paper, scatter cornmeal across each lined baking sheet, if desired. (Optional!)
In a large pot, combine water and honey, bring to a boil. I like to lay a sheet of parchment paper out across the other half of the stove, as my work surface.
Turn heat down a little, allowing water to simmer rather than continue to boil.
2 or 3 at a time, drop your formed bagels into the simmering water bath, allow to cook for 1-2 minutes, then flip each and allow to cook for another minute or so.
Use a large slotted spoon to remove the bagels from the boiling water. Drain well, place on the parchment lined work surface, allow to cool slightly.
Combine remaining ingredients in a wide, shallow bowl, set aside.
One at a time, pick up each bagel, gently invert into the bowl of bagel spice blend, and swirl around to coat the sides and tops of the bagels.
Place topping side up on baking sheets, as you finish each.
Note: Alternately, you can just sprinkle the bagel seasoning blend over the bagels, as shown.
Bake for about 37 minutes (for 8), 35 minutes (if you’re making 10-12), or 40-45 mins (If you’re doing 6 large ones), until golden brown.
Leftovers
Leftover bagels can be cooled to room temperature and transferred to an airtight container.
We tend to use plastic bags - large ziplock bags, half the batch in each plastic bag - and keep the bagels in the fridge for up to 5 days or so.
More Bagel Recipes
Looking for more fantastic bagels to make? Here are some great options for making some of the best bagels you’ll ever have!
Banana Nut Bagels
Blueberry Bagels
Chai Bagels
Garden Veggie Bagels
Gluten-Free Bagels
How to Make Bagels
Jalapeno Cheddar Beer Bagels
Marble Rye Bagels
Mini Bagels
Montreal Bagels
Pretzel Bagels
Rainbow Bagels
Red Velvet Bagels
Roasted Garlic Asiago Bagels
Roasted Red Pepper Bagels
Rye Bagels with Caraway Seeds
Seeded Whole Wheat Flax Bagels
Smoky Cheese Bagels
Whole Wheat Spinach Bagels
... and a few seasonal / holiday options, too:
Christmas Bagels
Gingerbread Bagels
Heart Shaped Bagels
Hot Cross Bagels
Maple Pumpkin Spice Bagels
Paska Bagels
Share the Love!
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Homemade Everything Bagels Recipe
Equipment
- 2 Baking Sheets
- Parchment Paper
Ingredients
Dough
- 1.5 cups warm - not hot - water
- 4 teaspoon Active Dry Yeast
- 3 tablespoon Granulated Sugar
- 3 ½ cups All Purpose Flour
- 2 teaspoon Salt
- 1 Large Egg
Assembly
- Cornmeal Optional
- 3 L Hot Water
- ¼ cup Honey
- 1 Large Egg
- 1 tablespoon Water
- 2 tablespoon Sesame Seeds
- 1 ½ tablespoon Poppy Seeds
- 1 ½ tablespoon Dried Minced Onion
- 1 tablespoon Garlic Flakes
- 1 tablespoon Coarse Salt
Instructions
Dough:
- Measure warm water into a glass measuring cup or bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
- In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.
- Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.
- Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.
- Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
- Once dough has doubled, punch it down, and divide it out.
- We divided the mixture into 8 equally sized balls, for a good sized bagels – but you can make them larger or smaller by dividing into 6 or 12 equal sized pieces.
Assembly:
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper, scatter cornmeal across if desired. (Optional!)
- There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. Personally, I prefer the latter.
- Once you have all of your bagels formed, set them on a baking sheet to rise for another 10 minutes.
- In a large pot, combine water and honey, bring to a boil. I like to lay a sheet of parchment paper out across the other half of the stove, as my work surface.
- Turn heat down a little, allowing water to simmer rather than continue to boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.
- Drain well, place on the parchment lined work surface, allow to cool slightly.
- Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.
- Combine remaining ingredients in a wide, shallow bowl.
- One at a time, pick up each bagel, gently invert into the bowl, and swirl around to coat the tops and sides. Place topping side up on baking sheets, as you finish each.
- Bake for about 37 minutes (for 8), 35 minutes (if you’re making 10-12), or 40-45 mins (If you’re doing 6 large ones), until golden brown.
Nutrition
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