What You Need to Know About Making Everything Bagels
Making everything bagels at home is easier than you think. The process involves mixing a simple dough, letting it rise, shaping into rings, boiling, and baking with the signature everything seasoning blend. Most bagels take about 24 hours total from start to finish, but only a few hours of actual hands-on time. The key is using proper technique and quality ingredients. You'll need flour, water, salt, yeast, and honey. For the topping, the everything bagel seasoning combines sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt.
Mastering Your Bagel Dough and Mixing Technique
Start with a strong dough. You need bread flour, not all-purpose flour, because it has higher protein content. This creates the chewy texture bagels are known for. Mix your ingredients in a KitchenAid Stand Mixer (5.5 Qt) on low speed for about 5 minutes. This develops the gluten without overworking the dough.
Your dough should feel stiff and dense. If it's too wet, add flour one tablespoon at a time. If it's too dry, add water just a few drops at a time. The dough temperature should reach about 75 to 80 degrees Fahrenheit when finished mixing. Use an Instant-Read Food Thermometer to check. This helps ensure consistent results every single time.
After mixing, let the dough rest for about 10 minutes. Then divide it into 8 equal pieces using a Chef's Knife (8" German Steel). Weigh each piece if possible to keep them uniform. Roll each piece into a tight ball and let them rest for another 10 minutes before shaping.
Shaping, Rising, and the Boiling Step
Shaping your bagels correctly matters more than most bakers realize. Take each ball and use your thumbs to poke a hole in the center. Gently stretch the dough into a ring about 4 inches in diameter. The hole should be about 1.5 inches across. Place shaped bagels on parchment paper lined with semolina flour to prevent sticking.
Now comes the critical part: the rise. Bagels need a cold, slow rise in the refrigerator overnight, typically 12 to 16 hours. This develops flavor and creates the proper texture. Some bakers prefer a warm rise for 2 hours, then a cold rise for several hours. Both methods work well.
Before baking, boil your bagels. Bring a large pot of water to a rolling boil and add honey or malt syrup. This creates the signature bagel crust. Drop bagels in carefully, one at a time. They'll sink, then float after about 30 seconds. Let them boil for another 30 to 60 seconds per side. Remove them with a slotted spoon and place them on a cooling rack.
Everything Seasoning and Final Baking
The everything bagel topping is where personality shines. Create or buy a blend of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt. Keep your spices organized and easily accessible with a Spice Organizer Rack (Wall-Mounted) in your kitchen. This keeps ingredients fresh and makes mixing custom blends quick.
Mix your everything seasoning in a small bowl. Right after boiling, brush the top of each bagel with egg wash or a little water. Then dip or sprinkle the seasoning blend generously on top. Don't be shy. Press it gently so it sticks.
Bake your bagels on a lined baking sheet at 425 degrees Fahrenheit for 20 to 25 minutes. They should turn golden brown and sound hollow when tapped on the bottom. Let them cool completely on a wire rack before slicing and serving.
Wrapping Up Your Bagel Baking Journey
Homemade everything bagels taste better than store-bought versions because you control every ingredient. Practice makes perfect with this recipe. Your second batch will improve on your first. Store finished bagels in an airtight container for up to 5 days, or freeze them for up to 3 months. Toast them straight from frozen for the best texture.
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