Homemade Everything Bagels
New York Style bagels made from scratch with a fluffy center and classic crispy outer shine and crunch.
Ingredients
Dough
- 560 g bread flour about 4½ cups
- 1 3/4 cups warm water 105–110°F
- 2¼ tsp active dry yeast 1 packet
- 1 tbsp granulated sugar
- 2 tbsp light brown sugar
- 2 tsp kosher salt
Honey Boil
- 8 cups water
- 2 tbsp honey
Egg Wash
- 1 egg
- 1 tbsp water
- Everything Bagel Seasoning
To Serve
- Everything Bagel Aioli Terrapin Ridge Farms
- Cream cheese optional
- Fresh herbs optional
Instructions
Activate the Yeast
- In a small bowl combine: Warm water, Granulated sugar, Yeast
- Let sit for 5–10 minutes until foamy.
Make the Dough
- In a large mixing bowl combine: Bread flour, Brown sugar, Salt
- Pour in the yeast mixture.
- Mix until a shaggy dough forms.
- Knead 10-15 minutes in stand mixer with dough hook or by hand until smooth, elastic, and only slightly tacky. Use the windowpane test, to ensure a properly kneaded dough.
First Rise
- Transfer to a lightly oiled bowl and cover.
- Let rise 60–90 minutes or until doubled.
Shape
- Turn dough onto a lightly floured surface.
- Divide into 8 equal pieces.
- Roll each into a tight ball.
- Poke your thumb through the center and gently stretch until the hole is about 2 inches wide.
- Place onto a parchment-lined baking sheet.
- Cover loosely and let rest 20–30 minutes.
Boil
- Bring water to a gentle boil, then add the honey.
- Reduce to a steady simmer.
- Boil bagels 30–45 seconds per side.
- For an extra chewy crust, boil 1 minute per side.
- Transfer back to the baking sheet.
Topping & Bake
- Whisk together the egg and water.
- Brush each bagel with egg wash.
- Generously sprinkle with everything seasoning, asiago cheese, cinnamon and sugar or keep plain.
- Gently press the seasoning into the dough so it sticks.
Bake
- Bake at 425°F (218°C) for 22–26 minutes, rotating halfway through, until deeply golden brown.
- Cool at least 20 minutes before slicing.
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