These are my classic bagels recipe with everything bagel seasoning that includes every thing from sesame seeds to garlic, onions, and more.
The bagels you buy from the bagel shop are OK, but there’s just something about making your own from scratch. Even a new yorker won’t guess this is a homemade bagel recipe
Step-by-step: Everyday Bagels Recipe
Everything seasoning
Combine all the seasoning ingredients in a small bowl or dry mason jar. Give it a good mix. Set aside until ready to use.Pro tip – this seasoning will keep in a cool dry place for up to 2 months.
Bagel dough
Combine – In the bowl of a stand mixer with the dough hook attachment on medium-high speed, combine with a whisk the warm water, yeast, oil, and barley malt syrup (or honey). Add the bread, all-purpose flour, and salt. Knead – Start the mixer at medium-high speed until all the flour is well incorporated. Then, continue to knead on medium speed for 8 to 10 minutes. Rise – When the dough is smooth, soft, and elastic shape it into a ball. Place the dough in an oiled bowl seam side down. Cover with a clean kitchen towel or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume. Or let slowly rise in the fridge overnight. Pro tip – In winter, you may need 90 minutes or more for the dough to rise. But, in summer the dough may double in 45 minutes. If you can’t attend to it at that moment, de-gas and reshape the dough into a ball, then leave to double in volume again.
Divide – When the dough doubles in volume, transfer it to a well-dusted floured surface. Punch it down and remove any air bubbles. Divide the dough into 2 portions then each portion into 6 equal pieces. This makes 12 bagels of approximately 125 grams each.Pro-tip – At this point, there is no need for additional flour. So use a light dusting of flour if necessary. Ball – Roll each piece of dough into a tight ball tucking all the seams under. Let the dough balls rest for 15 minutes.Pro trip – Resting the dough in between steps is crucial to help the gluten relax. Otherwise, stretching and shaping become a challenge.
Shape & proof
Method 1
Using your fingers poke a hole in the center of each ball. Stretch it so the hole is at least 1 1/2 to 2 inches wide.Pro tip – Make sure the hole is big enough, otherwise it will close during proofing and baking.
Method 2
Press the ball into a flat disc. Roll from one side to the other and roll to about 10 to 11 inches long rope.-Flatten one side of the rope like a fan, Twist the rope, and then tuck the other side into the fan. Pinch the seams well.Pro tip – Do not use too much flour as it will prevent the dough from sticking together.
Method 3
Press the ball into a flat disc. Roll from one side to the other and roll into a 10 to 11 inches long rope. Twist the rope and bring the two ends together and attach them. Put your hand through the hole in the center and roll the dough back and forth on the unfloured work surface until the two ends are sealed together almost seamlessly.Pro tip – You can use a dab of water to pinch the two ends together, but too much water will prevent them from sticking.
Baking tray – Line three large baking sheets with parchment paper. Spray the parchment with nonstick spray or dust with flour. Place them on the parchment leaving enough room for them to rise. Pro tip – The oiled parchment-lined baking sheet works better for me as it makes it easier to pick them without them sticking. You can also use silicone mats. Proof Counter – Leave to rise on the counter at room temperature for 60 to 90 minutes or until almost doubled in size. Overnight – Alternatively, you can leave them in the fridge overnight to slow-proof. Take them out on the counter for 45 to 60 minutes before you poach them in a water bath.Pro tip – in summer the dough rises quicker while in winter it may take longer so use double in volume as a guide.
Boil
Preheat the oven to 390°F / 200°C/ Gas Mark 6 Boiling liquid – Bring a large pot of water to a boil. Add the salt, sugar, baking soda, and malt syrup.Pro tip – We need a wide, shallow pan so you can add 3 to 4 at once. Otherwise, the water will be deep but not enough space for them. Water bath – Once the water comes to a boil, carefully add them a few at a time. Boil the shaped bagels for 30 seconds on each side. Remove and place them on a third baking sheet lined with a wire rack to drain excess water.Pro tip – Overcrowding the pan will bring the temperature of the water down. The longer you boil them the thicker and chewier the crust will be.
Bake
Egg wash – Transfer the bagels back to the baking sheet lined with parchment paper or wipe excess moisture from the tray. Then, brush the top and sides of each bagel with beaten egg white or olive oil using a pastry brush.Pro tip – Excess liquid in the baking tray will create steam during baking. This will make the crust harder. So, wipe out excess liquid. Toppings – You can place them upside down in the topping in everything seasoning for a thicker coating or just sprinkle the topping on the bagel for a lighter spread.Pro tip – I’ve used everything seasoning today but you can also just use sesame seeds, poppy seeds, flax seeds, or other flavors discussed above. Bake for 20 to 25 minutes until the top is dark golden brown. As soon as they come out of the oven move them on the baking tray to prevent them from sticking.Pro tip – the egg whites and water can cause them to stick to the parchment paper so move them on the tray while they are still hot. Cool – Let cool on the baking tray for 3 to 5 minutes. Then, transfer to a wire rack to cool further. Bagels are at their best the day they are baked. But, leftovers make great toast. They also do keep well in the freezer.
Tips for Success
Use bread flour – It gives a chewier bagel than all-purpose flour. The dough is very easy to knead by hand too. It must be soft and elastic. Use just enough flour necessary for kneading. And if you add too much flour it will be a very dense bagel. If you want the dough to rise quicker than 60 minutes – place the bowl in a warm oven with the light on. This usually takes only 30 to 45 minutes for me. And let the bagels proof for 45 to 60 minutes before you boil them in baking soda. These will ensure the inside is wonderfully light. Also, the poaching liquid must be boiling when you add the bagels. Adding salt to the baking soda helps it come to a rolling boil. The bagel must float on the water, not sink. If they sink, it means the water is not hot enough. It’s best to wait. Wipe all excess moisture from the baking pan. This moisture can create steam in the oven when baking. The steam causes the crust to become hard. We want a chewy, not hard crust. And brush the bagels with egg white – this will help the toppings stick. To make them egg-free brush with olive oil. Toppings – Avoid using onion flakes or garlic flakes as these tend to burn when baking. The granules work better. Alternatively, you can bake the bagels plain and then brush them with egg white and add the garlic/onion flakes at the final 2 minutes of baking. Browning – Too much or not enough. You can tent the bagels to prevent them from getting too brown. And if your bagels don’t get a brown color, it usually means the oven is not hot enough or there is uneven heating.
Troubleshooting
My bagels are flat. Why? If you overboil them in boiling water, it can deflate them losing all the air incorporated during the proofing. Theythey can deflate, will end up baking flat, hard, and dry. The bagel holes are closed, why? When shaping the bagels, make the holes about 1 1/2 to 2 inches. These will get smaller as they proof and bake. And if you make them too small, they will close when baking. Having said that, the holes do not affect the taste. They will still taste incredibly delicious. The bagels got stuck to the bottom of the pan? The water must be boiling. Do not add them unless the water has come to a boil. When you add them in, it must instantly float. This means the water is ready. If not, wait until the water is boiling. Covering the pot can help bring it up to a boil. The bagel toppings are burnt? Some toppings do well when baking some don’t. For example, seeds such as sesame, poppy, and salt do well. But, garlic and onion flakes tend to burn. Instead, use garlic and onions granules.
Bagel serving suggestions
Schmear bagels – Just a generous slathering of cream cheese, flavored or unflavored. Butter and jam or peanut butter and jelly! Nothing like the classic. Lox bagel sandwich – A generous spread of cream cheese topped with smoked salmon, some cucumber tomatoes, and sliced onions. Bagel pastrami sandwich – This is very popular in our home. Similar to the lox sandwich, it’s made with a generous smear of cream cheese, tomato, cucumber, and pastrami or cold cuts. Avocado bagel sandwich – Slices of avocado with a sprinkle of salt, pepper, and lemon juice. You can also mash some boiled eggs with avocado. Tuna bagel sandwiches – A wonderful combination of mayonnaise, canned tuna, parsley, and seasoning. French toast bagel – Perfect breakfast bagel to use leftovers or day-old bagels. Slice the bagels in half horizontally, and soak in French milk and egg custard. Then, toast them in a skillet with butter until golden.
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Frequently asked questions
Variations – types of bagels
Plain bagels – Nothing inside, nothing outside. Trust me, these are delicious just on their own. Sesame bagel – Topped with only sesame seeds! I like a combination of black and white sesame seeds. Garlic bagel – An absolute treat for garlic lovers. Add roasted garlic to the dough and top with garlic granules before baking. Montreal Bagel – Topped with sesame seeds and poppy seeds. New York- Style bagel – Topped with poppy seeds, sesame seeds, onion, and garlic granules. Asiago bagel – Sprinkle asiago cheese on top of the bagel and broil it until it melts. Onion bagel – Made with fresh garlic and sauteed onions in the bagel dough and dried garlic and sauteed onions as the topping. Pumpernickel bagel – A German variety of bagels usually made with sourdough starter and coarsely ground rye. You can also use rye flour with some molasses and caraway seeds. Cinnamon bagel – A slightly sweeter dough with cinnamon swirled into the dough. Raisin bagel – Incorporate soaked and rained golden and black raisin in the dough. Cinnamon raisin bagel – A slightly sweeter dough with the addition of soaked raisins and cinnamon swirled into the dough. Chocolate chip bagels – A slightly sweeter dough with chocolate chips added into the dough. Whole wheat bagel – Replace half the flour in this recipe with whole wheat flour. Pumpkin bagel – Replace some of the liquid in the recipe with pumpkin puree and pumpkin spice. This can be a sweet or savory bagel. Blueberry bagel – Incorporate fresh or soaked dried blueberries in the dough and top with a few dried blueberries before baking.
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