Last year I started a series called “A Year of Bread” in order to encourage an exploration in bread making. Alas, warm weather and a Whole30 interfered with my ambition, but I’m a firm believer in finishing what I start. So today I have an easy recipe for homemade everything bagels. Better late than never, right?
What is an Everything Bagel?
Back in the day, before Panera and other chain bakeries, people bought their bagels from a deli or a bakery. The baker would make a large batch of plain bagel dough and before baking, they would be finished in a variety of toppings like poppy seed, garlic, onion, sesame seed, etc. The bagel itself is made from a standard recipe. So you could buy a plain bagel, and onion bagel, one with poppy seeds, one with sesame seeds, etc. Around 1980, according to Wikipedia, a man named David Gussin decided to use all the toppings they had in the bakery. They were sold as Everything Bagels. Why it took so long for someone to make that intuitive leap remains a mystery.
Common seasonings used in an Everything Bagel mix include coarse salt, garlic, sesame seeds, poppy seeds, onion flakes. You can make your own or buy a premade blend.
Bagel Making Basics
Plain bagels (the type we’re making) don’t have any additional fat added to them, while an egg bagel uses the fat from the egg to lend a little richness and color to the dough.
Bagels are made just like many other types of bread. You mix the dough, knead it, let it rise, portion it then let it rise again. But there’s an extra step that sets bagels apart.
Before baking, the bagels are formed into their traditional shape and boiled briefly in a pot of water. Boiling produces that chewy crust we all love. The cooking process also helps the bagels hold their shape when baking. Since the shape is set, bagels don’t rise like other types of which gives them their chewy texture. You could argue that it’s not a bagel if it hasn’t been boiled if you like. I’m more interested in eating them!
Ingredients
- 2 1/4 teaspoons active dry yeast one packet
- 1 tablespoon sugar
- 1 1/4 cups warm water, divided (it should feel slightly warm, about 100°F/38°C)
- 3 1/2 cups bread flour or all purpose flour plus more for dusting (I used bread flour)
- 1 1/2 teaspoons salt
- 1 large egg, beaten (substitute 1/4 cup olive or vegetable oil for vegan bagels)
- 1/3 cup Everything Bagel Seasoning more or less
Instructions
- Mix the yeast, sugar and 1/4 cup warm water in a small bowl. Allow to sit for 5 minutes or so. You should see some activity.
- Measure the flour and salt into your largest bowl. Mix together.
- Make a well in the center of the flour and add the yeast and most of the remaining water.
- Mix together until the dough forms a ball, add some a little more water if needed.
- Flour your work surface, then turn out the dough and knead for 10 minutes or so until the dough is smooth and elastic.
- Quickly wash and dry your mixing bowl, the add a little bit of oil to the bottom. Turn the ball of dough in the oil to coat it. Cover the bowl with plastic wrap or a towel and let rise for an hour or until doubled.
- Punch the dough down and let it rest for 10 minutes before forming into 8 equal balls (if you like smaller bagels, make 10)
- Use your finger to poke a hole through the center of one of the dough balls, Then gently enlarge the hole until it's about 2 inches wide. Place on a baking sheet with a rack. Repeat for all the bagels. Let them rest for 10 minutes or so.
- Preheat the oven to 425°F/220°C
- Fill a large pot with water and bring to a boil.
- When the water has come to a boil, drop the bagels in, one or two at a time and let them cook for 30 seconds to 1 minute (or longer if you like really chewy bagels)
- Remove the bagels to the rack. Brush the tops of the bagels with egg wash and sprinkle with Everything Bagel Seasoning.
- Prepare another baking sheet with cooking spray or oil and transfer the bagels.
- Bake for 20 minutes. Remove from the oven and let cool before slicing and eating.
What you put on your Easy Homemade Everything Bagel is up to you.
We like ours toasted with a little cream cheese and maybe some red onion and tomato.
More Bread to Enjoy:
Love every thing about bagels. So I’d love these everything bagels. 🙂 Really nice — thanks.