Chewy Everything Bagels
Everything Bagels
Bakery-style homemade bagels with a glossy crust, pleasantly chewy crumb, and a generous everything seed topping.
A good homemade bagel begins with a firm dough and a thorough knead. Bread flour supplies the structure needed for a close, springy crumb, while a small spoonful of brown sugar helps the yeast and rounds out the flavor without making the bagels sweet.
Shaping each portion into a tight ball before opening the center creates an even ring that is less likely to split. Give the holes more room than seems necessary because the dough expands during its final rest, in the water, and again in the oven.
The brief baking-soda boil sets the surface and gives the finished bagels their glossy, satisfyingly chewy crust. Let each boiled ring drain for a moment so the everything topping adheres without leaving puddles on the baking sheet.
Serve the bagels warm or fully cooled as the foundation of a help-yourself brunch. They are sturdy enough for smoked salmon and cream cheese, hot egg sandwiches, roasted vegetables, or a sweeter spread, and leftovers toast especially well.
Nutrition (per serving)
Directions
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1
Stir the warm water and brown sugar together in a large bowl. Sprinkle in the yeast and let it stand for 5 to 10 minutes, until a creamy foam covers the surface.
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2
Add the bread flour and sea salt. Mix until a shaggy, stiff dough forms and no dry pockets remain.
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3
Turn the dough onto a clean surface and knead for 8 to 10 minutes, until smooth, elastic, and firm; it should spring back slowly when pressed.
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4
Lightly oil the bowl, return the dough to it, and cover. Let rise in a warm place for 45 to 60 minutes, until visibly puffy and nearly doubled.
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5
Line a large baking sheet with parchment. Deflate the dough, divide it into 8 equal pieces, and shape each piece into a tight, smooth ball.
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6
Poke a thumb through the center of each ball, then gently stretch and rotate it to form a 2-inch hole. Arrange the rings on the prepared sheet, cover, and rest for 15 minutes while the oven heats to 425°F.
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7
Bring the boiling water to a gentle boil in a wide pot and stir in the baking soda. Working in batches, boil the bagels for 30 seconds per side; lift them out with a slotted spoon and let excess water drain.
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8
Return the boiled bagels to the baking sheet and immediately coat the tops generously with everything bagel seasoning, pressing lightly so it adheres.
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9
Bake for 20 to 24 minutes, rotating the sheet halfway through, until the bagels are deep golden brown and feel light for their size. Cool on a wire rack for at least 20 minutes before slicing.
Ingredients
- Warm Water:1 1/2 cups
- Packed Light Brown Sugar:1 tbsp
- Active Dry Yeast:2 1/4 tsp
- Bread Flour:4 cups
- Fine Sea Salt:2 tsp
- Neutral Oil:1 tsp
- Water For Boiling:12 cups
- Baking Soda:1 tbsp
- Everything Bagel Seasoning:1/3 cup
Tips & Notes
- Use water that feels warm, not hot; water above about 120°F can damage the yeast.
- If the dough feels sticky after several minutes of kneading, add bread flour 1 tablespoon at a time, using only enough to make it firm and manageable.
- Cool the bagels completely before freezing them in an airtight bag for up to 2 months.
