Easy Everything Bagels Recipes

EASY HOMEMADE EVERYTHING BAGELS

Steps:

• Combine yeast and water, and stir to dissolve.
• Add half of the flour (225 grams) to a large bowl and pour the yeast mixture in. Mix well to fully incorporate the flour. Let the dough sit at room temperature for 3 hours. This is called autolyse, which helps the dough develop gluten without kneading.
• Add remaining half of the flour, salt, and 20 grams brown sugar. Mix well with a spatula to combine all ingredients.
• Transfer dough to a clean surface and knead for 5 to 7 minutes until the surface of the dough is smooth. The dough is not sticky at all during kneading. Let it rest for 15 minutes. Bagels (about 55% hydration) are considered low hydration dough, which means they require some kneading to get all the flour incorporated and develop the gluten.
• Divide the dough into approximately 8 equal pieces. Shape each piece into a ball.
• Press your index finger through the center of each ball to make a hole about 1.5 to 2 inches in diameter.
• Place the shaped bagels onto a parchment-lined baking tray. Cover with cling wrap and let them rest for 20 minutes for final proofing. Bagels should rise and expand about 20%.
• Fill a large pot with water about 1/2 full. Add remaining 10 grams brown sugar and bring it a boil over high heat.
• Drop bagels in, 3 or 4 at a time. Make sure they have enough room to float around. Cook the bagels for 1 minute on each side.
• In a small bowl, combine white sesame seeds, black sesame seeds, poppy seeds, onion flakes, and flaked salt. Shake the bowl to mix evenly.
• Press the top of the bagels into the seasoning mix to coat. The seasoning should stick fairly well since the bagels have just come out of the water bath. You can also brush a little egg wash on top of the bagels to help the seasoning stick well.
• Place bagels with seasoning side up onto a parchment-lined baking sheet.
• Bake the bagels in preheated oven at 450 F for 20 minutes.
• Transfer to a wire rack to cool completely.

EASY HOMEMADE EVERYTHING BAGELS

Steps:

• Add the water, honey and yeast to a liquid measuring cup and set aside for the yeast to begin to grow (about 5 minutes).
• Measure the flour and salt into a large bowl and whisk together.
• Add the yeast mixture to the flour mixture and mix together well with a wooden spoon or a rubber spatula until a rough dough forms.
• Turn the dough out onto a well floured surface and knead for about 10-15 turns until the dough forms a ball and isn't too sticky.
• Add the dough ball back into the bowl and cover with plastic wrap, letting it rise for about 60-90 minutes or until the dough doubles in size.
• Once the dough has risen, turn it out onto your work surface (flour the work surface a little bit, but this dough is a bit on the dry side to don't add too much flour!)
• Add the water and honey to a pot and let it come to a low boil, turning the heat to medium after it boils to maintain a very gentle boil.
• Preheat your oven to 425 degrees Fahrenheit and prepare 2 baking sheets by lining them with parchment paper.
• As you wait for the water to boil, divide the dough into 12 pieces (as evenly sized as possible). Roll each piece into a ball with a smooth surface.
• To form a bagel shape, press your middle and ring finger (together) into the centre of one ball to make a hole right through the middle. Move your fingers gently in a circular motion to make the hole a little bit bigger.
• Then, holding the bagel with your thumbs inside the hole, pick it up off the work surface and stretch it gently to make the hole bigger. The goal is to make the hole a little bigger than you actually want it, as the dough will shrink back slightly during baking.
• Let the bagels you've formed sit on the work surface for about 5 minutes before gently lowering them into the boiling honey water 1 or 2 at a time.
• Let the bagels boil for about 1 and a half to 2 minutes per side. Don't skip this step! This is what gives bagels their chewy texture and perfect crust and baking them without boiling will not give you the same result.
• After boiling, place the bagels on a parchment paper-lined baking sheet (6 bagels per large baking sheet).
• Whisk the egg and water together and brush the mixture lightly over the tops of the bagels.
• Sprinkle the Everything Bagel Seasoning over the top of the bagels generously, dividing the seasoning between all the bagels (use more or less if you like).
• Bake at 425 degrees Fahrenheit for about 15-18 minutes, or until golden brown.
• Let the bagels cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
• Enjoy with some cream cheese, toasted, or however you like!

EVERYTHING BAGEL SEASONING

Steps:

• Mix poppy seeds, sesame seeds, dried onion flakes, and kosher salt together in a small jar.