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Simple Everything Bagel Recipe
Jane Crompton
Learn how to make the perfect Everything Bagel with this easy and delicious recipe! Follow the step-by-step instructions and enjoy the ultimate combination of savory flavors and textures.
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Breakfast
Cuisine
American
Servings
12
pieces
Calories
188
kcal
Ingredients
US Customary
Metric
1x
2x
3x
4
cups
bread flour
2
teaspoons
yeast
1 ½
teaspoons
salt
1
tablespoon
barley malt syrup
1 ¼
cups
warm water
1
small
egg white
1
tablespoon
water
¼
cup
sesame seeds
¼
cup
poppy seeds
¼
cup
garlic
dried minced
¼
cup
onion
dried minced
2
tablespoons
salt
coarse
Instructions
In a large bowl, add the flour, yeast, and salt and mix.
Mix the barley malt syrup and warm water in a separate bowl until dissolved.
Add the liquid mixture to the dry ingredients and mix until well combined.
Knead the mixed dough for about 10 minutes until smooth and elastic.
Cover the prepared dough and let it rest for 10 minutes.
Divide the dough into 12 and form each piece into a ball.
Use your thumb to make a hole in the center of each ball, and stretch the dough to make a bagel shape.
Place the bagels on a sheet lined with parchment paper.
Cover the bagels with plastic wrap and let them rise for about 20 minutes.
Preheat the oven to 425 degrees Fahrnheit.
In a small bowl, whisk the egg white and water to make an egg wash.
In another bowl, mix together the sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt.
Brush the egg wash on the top of each bagel.
Sprinkle the seasoning mixture over the egg wash, pressing lightly to ensure it sticks.
Bake the bagels for 15 to 20 minutes or until golden brown.
Let the bagels cool for a few minutes before serving.
Nutrition
Calories:
188
kcal
Carbohydrates:
33
g
Protein:
6
g
Fat:
3
g
Saturated Fat:
0.4
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
1
g
Sodium:
1466
mg
Potassium:
93
mg
Fiber:
2
g
Sugar:
0.4
g
Vitamin A:
1
IU
Vitamin C:
1
mg
Calcium:
76
mg
Iron:
1
mg
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