I make these bagels on weekends when I want something ritualistic and reliably good: a chewy, glossy outside, a tender crumb inside, and that salty, nutty pop from everything seasoning. They take a little time and a few steps, but you don’t need any special skills to get bakery-quality results at home. I promise: if you follow the steps, you’ll be slicing into warm bagels that hold up to cream cheese and a proper lox spread.
This recipe is practical. It uses a stand mixer and simple pantry staples, and it yields eight hearty bagels—perfect for a family breakfast or a small brunch. I’ll walk you through the exact instructions, explain common mistakes, and offer swaps and storage tips so you can make this routine part of your baking rotation.
What We’re Using
Ingredients
- 2 cups warm water — used to bloom the yeast; aim for the 105°F–113°F window to get a lively foam.
- 1 1/2 tablespoons active dry yeast — the leavener that gives bagels their rise and chew.
- 2 1/2 teaspoons packed light brown sugar — feeds the yeast and adds a touch of depth to the crust.
- 4 2/3 cups bread flour plus extra, if needed — the high-protein flour that builds structure and chew.
- 1 3/4 teaspoons salt — balances flavor and controls fermentation.
- 1 egg white — creates the shiny, slightly crisp exterior when brushed before baking.
- 1 tablespoon water mix with egg white for egg wash — thins the egg white so it spreads evenly and carries the seasoning.
- 1 1/2 tablespoons everything bagel seasoning — the signature topping; it gives the bagel its savory crunch.
Make Everything Bagel Recipe: A Simple Method
- In a small bowl, stir together 2 cups warm water (105°F–113°F), 1 1/2 tablespoons active dry yeast, and 2 1/2 teaspoons packed light brown sugar. Let sit 5 minutes, until the mixture is frothy.
- In the bowl of a stand mixer, combine 4 2/3 cups bread flour and 1 3/4 teaspoons salt. Add the yeast mixture and knead with the dough hook on medium speed for about 10 minutes, until the dough is smooth and soft. If the dough is too sticky, add additional bread flour 1 tablespoon at a time until it is manageable.
- Cover the dough and let it rest for 5 minutes.
- Divide the dough into 8 equal pieces. Roll each piece into a smooth ball. Press your thumb through the center of each ball and stretch to form a ring about 1 1/2 to 2 inches wide.
- Cover the shaped bagels with a damp towel and let them rest for 25 minutes.
- Meanwhile, preheat the oven to 425°F and bring a large pot of water to a rapid boil.
- Carefully lower the bagels, a few at a time, into the boiling water. Boil each bagel 1 minute on the first side, then flip and boil 1 minute on the second side. Give them space so they can move freely.
- Use a slotted spoon to transfer the boiled bagels to a baking sheet lined with parchment paper.
- Make the egg wash by mixing the egg white with 1 tablespoon water. Brush each bagel with the egg wash, then sprinkle evenly with 1 1/2 tablespoons everything bagel seasoning.
- Bake the bagels at 425°F for 14 to 18 minutes, until golden brown. Transfer to a wire rack to cool before slicing and serving.
Why This Recipe Belongs in Your Rotation
These bagels are straightforward and forgiving, but they deliver texture and flavor that feel like a treat. The bread flour gives the dough enough gluten to develop that characteristic chew. The short rests and boil step set the crust and keep the interior dense yet tender. You get consistent results without a huge time investment or fancy ingredients.
Home-baked bagels also let you control the topping and the level of oven browning. Want a darker crust? Bake on the longer end of the range. Prefer less salt on top? Use half the seasoning and add popped sesame or poppy seeds instead. The method is flexible, and once you’ve made them a couple of times, shaping and boiling will feel quick and intuitive.
Easy Ingredient Swaps
- Bread flour — swap for high-gluten flour if you can find it, for slightly more chew. If you must, use a mix of all-purpose and a tablespoon or two of vital wheat gluten, but expect a softer crumb.
- Active dry yeast — instant yeast can work. If you use instant, you can mix it directly into the flour; it may speed up fermentation slightly, so watch your dough.
- Everything bagel seasoning — if you run out, build your own from poppy seed, sesame seed, dried minced onion, dried minced garlic, and coarse salt. For a single-bite change, sprinkle sesame or poppy alone.
- Egg wash — for a vegan option, use a mixture of plant-based milk and a touch of maple syrup or corn syrup to mimic the sheen. The crust won’t be identical, but it will brown nicely.
What You’ll Need (Gear)
- Stand mixer with a dough hook (recommended for the 10-minute knead)
- Large mixing bowls
- Small bowl for the yeast bloom
- Large pot for boiling
- Slotted spoon or spider
- Baking sheet lined with parchment paper
- Pastry brush for the egg wash
- Wire rack for cooling
- Kitchen towel or damp towel to cover shaped bagels
Pitfalls & How to Prevent Them
- Sticky dough — add extra bread flour 1 tablespoon at a time while kneading until the dough becomes manageable. Avoid adding too much; the dough should remain slightly tacky but not gluey.
- Flat or dense bagels — under-kneaded dough or weak gluten will give poor structure. Knead the full 10 minutes and use bread flour with good protein content.
- No foam after blooming yeast — your water was probably too hot or too cold, or the yeast is old. Aim for 105°F–113°F. If foam doesn’t form in 5 minutes, start again with fresh yeast.
- Bagels spread while boiling — don’t overcrowd the pot. Give each bagel space to float and flip freely; a crowded pot will lower the water temperature and distort shapes.
- Topping falls off — apply the egg wash generously and press the seasoning gently into the surface so it adheres before baking.
Holiday-Friendly Variations
These bagels adapt easily to holiday brunches or special menus. For a festive sesame twist, brush with egg wash and top with a mix of toasted sesame and flaky salt. For an onion-forward option, sprinkle with extra dried minced onion and a few caraway seeds to pair with pastrami or smoked salmon.
On the sweeter side, try a light honey glaze after baking, or incorporate a cinnamon sugar mix into the topping for a fall brunch. Keep in mind that dramatic variations can change the texture; when you add wet ingredients or a heavy sugar glaze, bake times and crust behavior can shift slightly.
Testing Timeline
Step-by-step time estimates
- Yeast bloom: 5 minutes — wait until the mixture is frothy before proceeding.
- Kneading: about 10 minutes in a stand mixer — this builds gluten for chew.
- Short dough rest after kneading: 5 minutes — helps relax the gluten for shaping.
- Shaping and bench rest: approximately 25 minutes — shapes set before boiling.
- Boiling: 2 minutes per bagel total (1 minute per side) — do this just before baking.
- Baking: 14 to 18 minutes — oven-dependent; look for a golden-brown exterior.
- Cooling: at least 10–15 minutes — don’t slice hot or you’ll compress the crumb.
In total, expect about 2 to 2.5 hours from start to finish, including hands-off rising and resting time. Active hands-on time is much less—plan your prep and toppings while the dough rests.
Save for Later: Storage Tips
Store cooled bagels at room temperature in a paper bag for a day. For longer storage, slice and freeze individual bagels in a zip-top bag with layers of parchment between them so they don’t stick. To reheat, toast from frozen or warm in a 350°F oven for 10–12 minutes. Re-crisp in a hot oven or toaster oven to bring back that crisp exterior.
Everything Bagel Recipe Q&A
Can I make the dough by hand? Yes. Knead on a lightly floured surface for about 12–15 minutes to develop the gluten. The dough should be smooth and elastic.
What if I only have instant yeast? You can use instant yeast. Mix it with the flour rather than blooming it in water. Dough may rise faster; keep an eye on rest times.
How do I get a smaller hole? Stretch the ring gently but not too aggressively. When shaping, make a smaller initial hole and the hole will shrink slightly during boiling and baking.
Can I make these ahead? You can shape and refrigerate the shaped bagels overnight (covered) and boil/bake the next day. Bring them to room temperature before boiling, or add a few extra minutes to the boil if still cool.
Next Steps
Make a batch this weekend and taste the difference fresh-baked bagels bring to your morning. If you want, try one variation from the swaps section on your second bake. Take notes on oven times and topping preferences—small tweaks make a big difference. If you bake these and they turn out well, share a photo and let me know how you topped them. I love swapping ideas for spreads and pairings.
Most importantly: keep practicing. The method is repeatable, and the more you make bagels, the more you’ll dial in your ideal chew and crust. Happy baking.
Everything Bagel Recipe
Ingredients
Ingredients
- 2 cupswarm water
- 1 1/2 tablespoonsactive dry yeast
- 2 1/2 teaspoonspacked light brown sugar
- 4 2/3 cupsbread flourplus extra if needed
- 1 3/4 teaspoonssalt
- 1 egg white
- 1 tablespoonwatermix with egg white for egg wash
- 1 1/2 tablespoonseverything bagel seasoning
Instructions
Instructions
- In a small bowl, stir together 2 cups warm water (105°F–113°F), 1 1/2 tablespoons active dry yeast, and 2 1/2 teaspoons packed light brown sugar. Let sit 5 minutes, until the mixture is frothy.
- In the bowl of a stand mixer, combine 4 2/3 cups bread flour and 1 3/4 teaspoons salt. Add the yeast mixture and knead with the dough hook on medium speed for about 10 minutes, until the dough is smooth and soft. If the dough is too sticky, add additional bread flour 1 tablespoon at a time until it is manageable.
- Cover the dough and let it rest for 5 minutes.
- Divide the dough into 8 equal pieces. Roll each piece into a smooth ball. Press your thumb through the center of each ball and stretch to form a ring about 1 1/2 to 2 inches wide.
- Cover the shaped bagels with a damp towel and let them rest for 25 minutes.
- Meanwhile, preheat the oven to 425°F and bring a large pot of water to a rapid boil.
- Carefully lower the bagels, a few at a time, into the boiling water. Boil each bagel 1 minute on the first side, then flip and boil 1 minute on the second side. Give them space so they can move freely.
- Use a slotted spoon to transfer the boiled bagels to a baking sheet lined with parchment paper.
- Make the egg wash by mixing the egg white with 1 tablespoon water. Brush each bagel with the egg wash, then sprinkle evenly with 1 1/2 tablespoons everything bagel seasoning.
- Bake the bagels at 425°F for 14 to 18 minutes, until golden brown. Transfer to a wire rack to cool before slicing and serving.
Equipment
- Stand mixer
- dough hook
- Large Pot
- Slotted Spoon
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Wire Rack
