I bake these bagels when the morning asks for something warm and proud. The dough feels soft in the bowl and the kitchen smells like a corner bakery. I learned the rhythm by messing it up once or twice then finding an easier groove. You will mix. You will rest. You will shape. The water bath sets the chew. The oven brings the shine. We eat them as a family on the weekend. Someone toasts. Someone steals a bite early. I brush the tops and scatter the everything mix with a happy hand. Each bagel comes out round with a glossy coat and a little crackle when it cools. The crumb stays tight and springy. It plays nice with cream cheese or butter or a fried egg. This bagel recipe keeps the steps clear and calm. No rush. Simple flour water yeast salt and a touch of sweet. I like a spoon of barley malt or honey for that classic shop flavor. If you are new do not worry. I talk you through the boil and the bake. You get a tray of golden rings and a small win for the day.
Table of Contents
- 1 Key Takeaways
- 2 Easy Homemade Everything Bagels Recipe
- 3 Ingredients for Homemade Everything Bagels
- 4 How to Make Homemade Everything Bagels
- 5 Tips for Making Homemade Everything Bagels
- 6 Making Homemade Everything Bagels Ahead of Time
- 7 Storing Leftover Homemade Everything Bagels
- 8 Try these Breakfasts next
- 9 Homemade Everything Bagels
- 10 Nutrition
1 Key Takeaways
Elena here from Elena Cooks at https://www.elenacooks.com. I bake with calm steps and a steady hand. This dough makes a small win for any morning.
We form rings. We boil. We bake. The crumb turns tight and springy. The crust sets with a glossy coat. Cream cheese smiles when it meets that chew.
The method stays simple. The flavor lands big. The make ahead path helps busy days. Fans of a classic shop bite will feel right at home.
2 Easy Homemade Everything Bagels Recipe
I call this my bagel recipe that works on a sleepy Sunday and a fast Tuesday. This bagel recipe keeps the moves short and clean so I can sip coffee as the dough rests. I repeat the bagel recipe when friends ask for warm rings to share. We eat. We laugh. The tray comes back empty.
Think small bowls and a wooden spoon. Flour meets warm water. Yeast wakes up and gives lift. Honey brings that gentle shop taste we love. The rings puff in a water bath and come out with shine. The everything topping brings crunch and garlic notes that stay with you in the best way.
New bakers start here when they want a simple bagel recipe that does not fight them. If you chase the best bagel recipe homemade for your kitchen, this one lands close. If you own a sour mood in the morning, a fresh bagel fixes that fast.
3 Ingredients for Homemade Everything Bagels
Bread flour Strong flour gives structure and that classic bite. The dough holds shape during the boil and bakes up tall.
Warm water Gentle heat wakes the yeast. I test it with a finger. It should feel like a warm bath.
Instant yeast This yeast blends straight into the bowl and gets to work. It supports a steady rise that stays predictable.
Honey or barley malt A spoon of sweet rounds the flavor and helps color. I like the shop style taste from malt most days.
Fine sea salt Salt reins in sweetness and boosts grain notes. The crumb tastes fuller and more balanced.
Neutral oil A thin coat in the bowl keeps dough from sticking and makes cleanup quick.
Water for the boil The bath sets the crust and locks in shape. The rings leave the pot with a light skin.
Baking soda A small shake in the pot deepens color and adds snap to the crust.
Egg white with water A quick brush helps the seasoning cling and adds a pretty shine.
Everything seasoning Sesame poppy garlic onion and a little salt build the signature mix. Store bought works. A homemade blend works too.
4 How to Make Homemade Everything Bagels
Step one mix Stir warm water honey and yeast in a bowl. Wait for light foam. Add flour and salt. Mix with a spoon until a shaggy mass forms.
Step two knead Work the dough by hand on a clean board. Push fold turn. The surface turns smooth and firm in about ten minutes.
Step three rise Rub oil in a fresh bowl. Place the dough inside. Cover and let it puff until it feels airy and soft to the touch.
Step four shape Divide into eight pieces. Roll tight balls. Press a finger through the center and stretch a ring. Set on parchment and rest.
Step five boil Bring a wide pot of water to a gentle boil. Add baking soda and a spoon of malt. Boil each ring for forty five seconds per side.
Step six top and bake Brush with egg wash. Shower with seasoning. Bake on a hot tray until deep golden. Cool on a rack and listen for a light crackle.
5 Tips for Making Homemade Everything Bagels
Use a scale if you have one. The dough feels better with accurate weights. A tiny shift in water can change the feel.
Keep the rings thick. A wide hole shrinks in the boil and bake. A small hole can close, so give it space before the pot.
Want gentle sweetness. Choose honey. Want that deep shop flavor. Choose malt. Both win. Your kitchen your call.
6 Making Homemade Everything Bagels Ahead of Time
I often mix the dough at night. It rests in the fridge and builds flavor as we sleep. Cold time slows the rise and makes shaping easy in the morning.
Shaped rings also rest well in the fridge. Place them on a tray and cover. Next day they go straight into the hot water. The timing stays steady and breakfast stays calm.
This plan helps on busy weeks. The make ahead path fits a best bagel recipe plan at home. Warm rings on a workday feel like a tiny holiday.
7 Storing Leftover Homemade Everything Bagels
Cool the bagels on a rack until room temp. Store in a paper bag for the day or in a sealed bag for two days. The crust softens a bit but the chew stays kind.
For longer storage slice and freeze flat in a zip bag. Toast from frozen for a fast breakfast. The crumb wakes up with heat and tastes near fresh.
I keep a few plain rings for blueberry bagel recipe tests and sweet spreads. The rest get the classic everything mix for all the savory lovers in the house.
8 Try these Breakfasts next
9 Homemade Everything Bagels
Elena Cooks bagel recipe for chewy everything bagels
Ingredients
For the Dough
- 500 g bread flour
- 300 ml warm water
- 2 tsp instant yeast
- 1 tbsp honey or barley malt syrup
- 2 tsp fine sea salt
- 1 tbsp neutral oil for the bowl
For the Boil
- 2 liters water
- 1 tbsp barley malt syrup or honey
- 1 tbsp baking soda
For the Topping
- 1 large egg white beaten with 1 tbsp water
- 4 tbsp everything bagel seasoning
Instructions
Make the dough
- Whisk warm water honey and yeast in a bowl. Let it sit for 5 minutes until a light foam appears.
- Add flour and salt. Mix with a spoon then knead by hand for 8 to 10 minutes until smooth and firm.
- Rub a little oil in a clean bowl. Place the dough inside and cover. Let it rise in a warm spot for 60 to 75 minutes until puffy.
Shape
- Turn the dough onto a lightly floured board. Divide into 8 equal pieces. Roll each piece into a tight ball.
- Press a finger through the center of each ball and stretch to a ring about 4 to 5 cm wide. Set on a parchment lined tray. Rest for 15 minutes.
Boil and bake
- Heat the oven to 220 C. Bring the water to a gentle boil and stir in malt and baking soda.
- Lower 3 to 4 bagels into the water. Boil 45 seconds per side. Lift out and drain well.
- Brush tops with egg wash. Sprinkle everything seasoning over each bagel.
- Bake on the middle rack for 18 to 22 minutes until deep golden. Cool on a rack for 15 minutes before slicing.
10 Nutrition
One bagel lands around 280 calories with ten grams of protein. Add a swipe of cream cheese and the count rises a bit. Pair with eggs or fruit for a full plate.
This dough uses instant yeast which keeps a steady rise and supports a clean yeast bagel recipe method. The crust gives minerals from the seeds and the crumb brings useful carbs for a busy day.
We eat them fresh. We feel fed and steady. A best bagel recipe note closes the loop. Bake again soon.
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