Simple Everything Bagel Recipe
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.
Equipment
- Large mixing bowl
- Baking sheet (half sheet pan)
- Parchment paper
- Pastry brush
- Instant-read thermometer
- Wire cooling rack
- Plastic wrap (or damp kitchen towel)
Ingredients
- 4 cups bread flour 540g
- 2 teaspoons instant yeast 7g
- 1 ½ teaspoons fine salt 9g
- 1 tablespoon barley malt syrup 20g
- 1 ¼ cups warm water 300ml, 105–110°F / 40–43°C
- 1 small egg white
- 1 tablespoon water
- ¼ cup sesame seeds 35g
- ¼ cup poppy seeds 35g
- ¼ cup dried minced garlic 30g
- ¼ cup dried minced onion 25g
- 2 tablespoons coarse salt 24g, such as flaky sea salt or kosher salt
Instructions
- In a large bowl, whisk together the bread flour, instant yeast, and fine salt until evenly combined.4 cups bread flour, 2 teaspoons instant yeast, 1 1/2 teaspoons fine salt
- In a separate bowl or measuring jug, stir the barley malt syrup into the warm water (105–110°F / 40–43°C) until fully dissolved.1 tablespoon barley malt syrup, 1 1/4 cups warm water
- 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 equal pieces (approximately 75g each) and roll each piece into a smooth, tight ball.
- Wet your thumb and press it through the centre of each ball. Gently stretch the hole to about 2 inches (5cm) wide — it will shrink during rising and baking.
- Place the bagels on a sheet lined with parchment paper.
- Loosely cover the bagels with plastic wrap or a damp kitchen towel and let them rise at room temperature for 20 minutes. They should look slightly puffed but not doubled.
- Preheat the oven to 425°F / 220°C (200°C fan-forced).
- In a small bowl, whisk the egg white and water to make an egg wash.1 small egg white, 1 tablespoon water
- In another bowl, mix together the sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt.1/4 cup sesame seeds, 1/4 cup poppy seeds, 1/4 cup dried minced garlic, 1/4 cup dried minced onion, 2 tablespoons 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 15–20 minutes, rotating the sheet halfway through, until the tops are deep golden brown and the bagels sound hollow when tapped on the bottom.
- Transfer the bagels to a wire cooling rack and let them cool for at least 10 minutes before slicing — the crumb is still setting during this time.
Notes
Storage: Keep at room temperature in a sealed bag for up to 2 days. Freeze sliced bagels for up to 3 months — reheat straight from frozen in a toaster on medium for 3–4 minutes.
Make-Ahead: Shape the bagels, place on a parchment-lined sheet, cover tightly, and refrigerate overnight. Pull out 30 minutes before baking to take the chill off.
Substitution: Active dry yeast works in place of instant yeast — dissolve it in the warm water with the barley malt syrup and let it sit 5–10 minutes until foamy before adding to the flour.
Pro Tip: Wet your thumb before poking the centre hole and stretch each ring to about 2 inches wide — the hole shrinks significantly during rising and baking.
Seasoning: Double the everything topping batch and store the extra in an airtight jar for up to 3 months — it's excellent on avocado toast, eggs, and roasted vegetables.
Timing Note: Total elapsed time including rising and resting is approximately 75–85 minutes. The prep and cook times above reflect active hands-on time plus baking.
Nutrition
Serving: 1servingCalories: 201kcalCarbohydrates: 36gProtein: 7gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1462mgPotassium: 126mgFiber: 2gSugar: 2gVitamin A: 2IUVitamin C: 2mgCalcium: 77mgIron: 1mg
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