Homemade Everything Bagels

5 from 5 votes

An easy recipe for Homemade Everything Bagels - perfect for a weekend brunch, making lunch sandwiches, or an afternoon snack!

Prep Time30

Cook Time25

Rise Time1 50

Total Time2 45

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings: servings

Calories: 234kcal

Author: Jessica Vogl

Equipment

Ingredients

For the Bagels

4 ⅔ cup bread flour
3 Tablespoons granulated sugar divided
2 teaspoons instant yeast
2 teaspoons kosher salt
1 ⅔ cup warm water

For the Topping

1 egg white + 1 Tablespoon water for the egg wash
3 Tablespoons everything bagel seasoning

US Customary - Metric

Instructions

Combine flour, 1 Tablespoon (12g) granulated sugar, instant yeast and salt in the bowl of a stand mixer fitted with the dough hook attachment*. With the mixer on low speed, slowly add the warm water. Mix until a shaggy dough forms.
Transfer the dough to a smooth work surface and knead until a soft, smooth dough forms, about 3-4 minutes. The dough should not be sticky. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.
Place the dough in a large, greased bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.
Transfer the dough to a smooth work surface and divide into 10 equal-size pieces. This doesn't have to be exact, but if you do want them to be perfectly even, use a kitchen scale to weigh your dough, then divide by 10 to determine how much each portion should weigh (mine were about 111g each).
Using one palm for friction, roll each piece of dough into a ball with the seam against your palm. Use your thumb to press through the center of each ball, stretching the hole to form your bagel. Make this hole larger than you think it should - the bagels will expand a lot. Cover the bagels with a clean kitchen towel and let rest for 20 minutes while you prepare the next step.
Preheat oven to 425°F. Prepare 2 baking sheets lined with parchment paper or a silicone baking mat and set aside. Bring a pot with 2 quarts of water and 2 Tablespoons (24g) granulated sugar to boil.
Place your bagels in the boiling water for 45-60 seconds on each side**. The bagels should float (if not, see notes below). You can likely fit 2-3 bagels in the pot at a time, just make sure there is enough room for them to float openly as they will expand. Remove from the boiling water using a slotted spoon, shake off excess water, and transfer to the prepared baking sheets. If needed, you can reshape the bagels a little after they've cooled.
Whisk together the egg white and 1 Tablespoon (14g) water to create the egg wash. Lightly brush the bagels with egg wash, then sprinkle with everything bagel seasoning. You can also dip the bagels into the toppings if you prefer.
Bake for 20-22 minutes or until golden brown, flipping and rotating the pans halfway through baking. Let cool fully before slicing and serving.

Video

Notes

*You do not need a stand mixer to make this recipe. You can also mix the dough in a large bowl with a wooden spoon, then knead by hand.

**Boiling for a longer time will result in a thicker crust. Boiling for a shorter amount of time will result in a thinner crust.

Passing the float test: The bagels should "pass the float test" to indicate that the dough has risen enough and the bagels will be light and fluffy. If the bagels do not float, cover the unboiled bagels with a clean kitchen towel and let rise for another 10 minutes. Then, try again.

Nutrition