Homemade Everything Bagels
These Homemade Everything Bagels are a delightful treat! Freshly baked with customizable toppings, they're perfect for any meal.
Equipment
- Stand mixer
- Baking Sheet
- Parchment Paper
- Large Pot
- Slotted Spoon
- Measuring cups and spoons
Ingredients
- 1 teaspoon instant yeast
- 1 cup water plus 2 tablespoons, room temperature
- 1 cup high-gluten flour or bread flour
- 1 cup high-gluten flour plus 1 to 3 tablespoons
- 2 tablespoons diastatic malt powder
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 teaspoons white sesame seeds
- 2 teaspoons black sesame seeds
- 2 teaspoons poppy seeds
- 2 teaspoons dried minced garlic
- 2 teaspoons dried minced onion
- 1 teaspoon coarse sea salt
- 1 spray Cooking spray
- 2 tablespoons molasses
- 1 teaspoon baking soda
- 2 egg whites
- 1 teaspoon water
- 1 cup Everything Bagel seasoning
Instructions
- In a bowl, combine the warm water and instant yeast. Let it sit for about 5 minutes until it becomes frothy.
- In a stand mixer bowl, combine the high-gluten flour, diastatic malt powder, sugar, salt, and black pepper. Mix the dry ingredients on low speed until well combined.
- Once the yeast mixture is frothy, pour it into the dry ingredients. Knead the dough on medium speed for about 10 minutes, or until it becomes smooth and elastic.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a damp towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- After the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball and then poke a hole in the center with your finger.
- Cover the bagels with a damp cloth and let them rise for another 30 minutes. During this time, preheat your oven to 425°F (220°C).
- In a large pot, bring water to a boil and add the molasses and baking soda. Carefully drop the bagels into the boiling water, a few at a time, and boil for about 30 seconds on each side. Remove them with a slotted spoon and place them back on the baking sheet.
- Brush the bagels with a mixture of egg whites and water, then sprinkle generously with Everything Bagel seasoning.
- Bake the bagels in the preheated oven for 20-25 minutes or until they are golden brown. Allow them to cool on a wire rack.
Notes
- For extra chewy bagels, let the dough rest in the refrigerator overnight after the first rise.
- If you don’t have diastatic malt powder, you can substitute with regular malt powder or simply omit it.
- Experiment with different toppings like cheese or herbs to create your own signature bagel.