Well everyone, today we’re gonna dive into the delicious world of everything bagels. I created this recipe back in the days when I first started making bagels, and I have to say it’s one of the best!
What are everything bagels?
Everything bagels are quite possibly my favourite bagel out there. They’re savoury onion bagels, covered with a topping that’s got “a little bit of everything” in it.
To create this recipe, I used my recipe for Montreal style bagels as a base. For this variation, I added a bit more salt, and then I added fresh sautéed onion and garlic (just to give it that delicious texture and flavour). I borrowed that idea from a recipe for naan bread that I’d made a while ago, and it worked very well with everything bagels!
What is everything bagel seasoning?
The seasoning mixture on top of everything bagels is usually a mixture of seeds such as black and regular sesame seeds, poppy seeds, dried onion, dried garlic, and sometimes a bit of sea salt. You can make your own everything bagel seasoning or buy it pre-made.
How are everything bagels made?
The process of making bagels from scratch is actually quite simple, and very unique in the world of bread. Here’s how I usually make my bagels:
- I usually start by making a very stiff dough, either yeast or sourdough based. The dough typically contains either honey or syrup to make the dough slightly sweet and chewy.
- Once the dough has finished its first rise, the bagels can be shaped. I like to roll mine into a long rope, and pinch the ends together (rather than making a hole in the centre of a circle of dough), just because I find that I like the shape better that way.
- From there, the bagels will proof a second time. I always keep this part very short, since the bagels will need to be boiled before they are baked, and I find that the bagels will rise to double their original size during that process.
- Once those things are done, I poach the bagels in boiling water or “poaching syrup,” to give them their signature texture, soft crust, and glossy sheen once they are baked.
- Right before they go into the oven, I like to dip my bagels (or sprinkle them generously) with whatever topping my particular recipe recommends, and perhaps brush them with beaten egg to make sure the topping sticks.
- Finally, it is time to bake the bagels! I bake mine in a regular oven on high heat for about 20-30 minutes, depending on the recipe.
Why are bagels boiled?
Bagels are boiled in water or “Poaching syrup” because that is what gives them their signature chewy texture, soft crust, and beautiful glossy sheen. You *could* make bagels without boiling them… but they sure wouldn’t taste like bagels!
Boiling bagels: What goes in the water?
The answer to this question depends on what kind of bagels you are making. For most recipes, barley malt syrup is added to the water before boiling. You can also use any of the following in your water, however, and find that your bagels still turn out beautifully (although with a sightly different taste to the crust):
- Salt
- Baking soda
- Molasses
- Honey
- Nothing! Yup, that’s right. Bagels can be boiled with absolutely nothing in the water – they just won’t have that little bit of extra flavour, and they might lack of little bit of the extra shine.
Although everything bagels are more savoury than sweet, I still like to boil them in the traditional Montreal-style honey water before they are baked. That gives them that golden, honey kissed crust and texture, which I love.
Making sure the bagels turn out right
When making bagels, there are a few things to keep in mind for optimal results. Here are a couple of tips from my kitchen for you:
1. Try not to multi task during the second proof or boiling process (esp the first time you make them)
The reason for this is that the turnaround time between boiling bagels is quite small, and trying to do anything else in between can get pretty stressful, quickly!
2. Weigh the flour (or make sure you don’t overdo it!)
Here in North America, most recipes measure by volume (cups) instead of by weight. The problem with this, however, is that for someone with less experience baking, they may scoop out a cup of flour, not realizing that flour packs down as it sits. 1 cup of flour can range anywhere from 100g-170g!
If you are baking with cups instead of a scale, make sure to loosen up the flour with a spoon or measuring cup before you scoop it out.
3. Firmly pinch the ends together
The first number of times I made bagels, the ends came apart in the water! Once I started making sure to firmly pinch the ends together, however, this problem was solved, and my bagels came out consistently beautifully, pretty much every time.
If your bagels do come apart in the water, no problem. the recipe and photos below will show you what to do!
You will need:
- Ingredients (see recipe card)
- Mixing bowls
- Stand mixer (optional)
- Measuring cups and spoons
- Glass measuring pitcher
- Stirring spoon
- Sharp knife
- Large pot
- Round slotted spoon/Cooking skimmer
- 2 Forks
- Kitchen timer
- Baking sheets
- Parchment paper
- Cooling rack
Everything Bagels
An easy way to make delicious Everything Bagels at home, without any special ingredients.
Ingredients
- 1-1/2 cups lukewarm water
- 1/2 Tbsp sugar
- 1 Tbsp dry active yeast
- 2 Tbsp oil olive oil or vegetable oil
- 2 Tbsp liquid honey
- 1-1/2 tsp molasses fancy/table molasses or blackstrap – table molasses is my preference
- 1 tsp salt
- 1 egg beaten
- 1/2 small onion minced
- 2 cloves garlic minced
- 5 cups all purpose or bread flour
Topping Mixture
- 1/2 cup sesame seeds
- 1/2 cup poppy seeds
- 1/4 cup dry minced onion
- 1 Tbsp dry minced garlic
Poaching Syrup
- 1/2 cup liquid honey
- 16 cups water (16 cups = 1 gallon)
Instructions
-
In a large mixing bowl, combine the lukewarm water with sugar and yeast, and stir to dissolve (there may be small clumps that don’t blend in very well – this is okay). Allow this mixture to rest about 10 minutes, or until slightly risen and bubbly.
-
Combine the minced onion and garlic in a small saucepan and sauté in a bit of oil until transparent, and just golden brown if desired. Set aside to cool.
-
Add the oil, honey, molasses, salt, and beaten egg to the water and yeast mixture; stir to combine. Stir in the onion and garlic mixture. Add the flour, stirring to combine, and knead on a lightly floured work surface until smooth and elastic, about 3-5 minutes. Place the dough back into the bowl, cover with plastic wrap, and allow to rise 1 hour or until doubled.
Note: To test if the dough is risen enough, stick your finger into the dough – if an indentation remains without shrinking back where your finger was, it is ready to use.
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While the dough is rising, combine the water and honey for the poaching syrup in a large pot and bring to a boil. Reduce heat to a simmer, just to keep it hot, until ready to use.
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When the dough has risen enough, punch it down to remove any air bubbles. Turn it out onto a clean work surface. Divide the dough into 12 evenly divided portions (each should weigh about 100 grams).
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Roll each portion of dough into a long rope, about 12 inches long. Bring the ends together with about a 1-inch overlap, pinching the ends together firmly to seal. Roll over the pinched portion of dough a couple of times, with your hand in the hole of the bagel, to make the seam a little smoother and more uniform. Set the finished bagel onto a parchment lined baking sheet, and repeat with the other bagels until all 12 have been shaped. The holes in the centre of the just-shaped bagels should be large enough to fit a golf ball inside snugly.
Note: If the dough is sticky, you can use a little flour on the work surface to prevent sticking. Also, I like to make my bagel holes a little smaller, so I usually roll them with 3 fingers in the hole – Using your whole hand makes the hole a little larger.
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Bring the poaching syrup back to a boil, preheat the oven to 425 degrees F, and allow the bagels to rest 10-20 minutes, or until about 1-1/2 times their original size. They won’t look very much larger – just slightly more puffy. Combine the topping mixture in a bowl and set aside.
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Drop 3-5 bagels into the boiling poaching syrup (depending on the size of your pot – you want them to have room to expand without overlapping each other), and allow them to poach 1 minute on each side, but not longer. If anything, take the bagels out slightly before they reach the 1 minute mark per side. Lift the bagels out of the water using a slotted spoon or fork, allowing them to drip slightly before setting them onto a parchment-lined baking sheet. The bagels should double in size during this step.
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Allow the bagels to cool slightly, and then re-attach the ends of any bagels that broke open during the poaching process. Using your hands, dip the bagels upside down into a bowl of the prepared topping mixture to cover the tops. Place the seeded bagels back onto the parchment lined baking sheet. (The dough should be a sticky, spongy texture at this step.)
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Bake at 425 degrees Fahrenheit for 12-15 minutes or until golden brown. Cool on wire racks.
Recipe Notes
1 cup flour = 140 grams in this recipe.
Process Photos:
Sauté the onions and garlic:
Make the dough:
Shape the bagels:
Proof the bagels:
Re-fasten the bagel seams that come apart in the water:
Dip the bagels in the topping:
Bake the bagels:
More delicious bagel recipes:
- Sourdough Sesame Montreal Bagels
- Jalapeno Cheddar Bagels
- Chocolate Cherry Bagels
- Asiago Black Pepper Bagels
If you enjoy this everything bagel recipe, let me know in the comments below! Also, feel free to tag me in your photos on Instagram @naomicakesofficial. I’m always so excited to see what you guys are making!
Thanks for stopping in! Back soon,
–Naomi
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