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Homemade Bagels with Everything Seasoning Recipe

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★★★★★

4.9 from 68 reviews

This classic bagel recipe yields chewy, golden-brown bagels with a slightly sweet malt flavor and a crisp crust. Made with simple ingredients like bread flour, barley malt syrup, and yeast, these bagels are boiled before baking to develop their signature texture. Perfect for breakfast or sandwiches, these bagels can be topped with everything seasoning, poppy seeds, or sesame seeds to suit your preference.

Ingredients

Scale

Dough

  • 1 ⅛ cup warm water (1 cup + 2 Tbsp, about 90-110℉)
  • 1 Tablespoon barley malt syrup (21 g)
  • 1 ½ teaspoon dry active yeast
  • 3½ cups unbleached bread flour (455 g)
  • 1 Tablespoon coarse kosher salt

Poaching Liquid

  • 4 quarts water
  • 2 Tablespoons barley malt syrup
  • 1 ½ Tablespoons baking soda
  • ½ Tablespoon coarse kosher salt

Topping and Finishing

  • Egg white wash
  • Everything seasoning mix, poppy seeds, sesame seeds, or other preferred toppings

Instructions

  1. Activate Yeast: In a small bowl, whisk together the warm water, barley malt syrup, and dry active yeast. Let the mixture sit for 8-10 minutes until foamy, cloudy, and aromatic to activate the yeast.
  2. Prepare Dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour and kosher salt. Add the yeast mixture and mix on the lowest speed for 3 minutes. Stop and let the dough rest for 5 minutes.
  3. Knead Dough: Resume mixing on low speed for another 3 minutes until the dough becomes stiff but supple. Transfer it to a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour.
  4. Shape Bagels: Divide the risen dough into 8 equal pieces (about 4 ounces each). Shape each piece into a loose ball. Flatten slightly and poke a hole through the center with your thumb, stretching the hole to about 2 inches in diameter by rotating with both thumbs.
  5. Chill Bagels: Place each shaped bagel onto a greased, parchment-lined sheet pan. Mist with oil or cooking spray, cover tightly with plastic wrap, and refrigerate overnight.
  6. Prepare Poaching Liquid: The next morning, bring 4 quarts of water in a large saucepan to a boil, ensuring at least 4 inches depth. Reduce heat to maintain a simmer and add the barley malt syrup, baking soda, and kosher salt.
  7. Float Test: While waiting for the poaching liquid to simmer, remove bagels from the fridge. Test readiness by placing a bagel in cold water; if it floats, it is ready to boil. If it sinks, allow it to rest at room temperature for another 15-30 minutes. Preheat the oven to 500°F during this time.
  8. Boil Bagels: Using a slotted spoon, gently lower bagels into the simmering poaching liquid in batches, ensuring they fit comfortably. Boil each side for one minute (total 2 minutes), flipping once. Remove with a slotted spoon and place on a lightly oiled, parchment-lined tray domed side up.
  9. Add Toppings and Bake: Brush the top of each bagel with egg white wash and sprinkle desired toppings such as everything seasoning, poppy seeds, or sesame seeds. Lower oven temperature to 450°F and bake for 8 minutes. Rotate the pan and check the bottoms to avoid over-browning; place another baking sheet underneath if necessary. Bake for an additional 8-10 minutes or until golden brown.
  10. Cool and Serve: Remove bagels from the oven and cool completely on a wire rack before serving for best texture and flavor.

Notes

  • Barley malt syrup adds authentic flavor and enhances the crust color; if unavailable, honey or brown sugar may be substituted.
  • Boiling the bagels creates their chewy texture and shiny crust—do not skip this step.
  • Chilling formed bagels overnight helps develop flavor and makes them easier to boil.
  • Use a slotted spoon to gently handle bagels during boiling to maintain shape.
  • Rotate the baking tray midway to ensure even browning.
  • Bagels are best consumed within 2 days or can be frozen after baking for later enjoyment.

Keywords: bagels, homemade bagels, yeast bread, boiled bagels, chewy bread, breakfast bread

Find it online: https://chefmilacook.com/homemade-bagels-with-everything-seasoning-recipe/