Blog

I love fresh bagels. Bagels for breakfast, toasted with cream cheese. Bagel sandwiches with fresh cut meats, tomato slices and lettuce. A good fresh New York style bagel with a crusty exterior and fresh doughy middle- yum! So when my husband said he was making homemade everything bagels, I was excited.  My husband is a perfectionist in the kitchen and he does things right. He takes his time, he cooks from scratch, and he gets excited about the science of baking. Here is the everything bagels recipe he used and let me tell you, it was delicious!

Everything Bagels Recipe

My husband used the Water Bagels Recipe from King Arthur Flour. He made some minor adjustments which I will include below. Additionally, he made his own everything bagels seasoning mix to top them with. For the basic bagel recipe, I will just refer you to the King Arthur website here. The recipe below includes my husband’s adjustments.

Ingredients

See the recipe card below, but here are some pro tips for you.

For bagels, the best flour to use is bread flour (or high-gluten flour if you can find it). Bread flour has a higher protein content than all-purpose flour—usually around 12–14%—which gives bagels their signature chewy texture and strong structure. That extra gluten helps the dough hold up to boiling before baking, which is what sets bagels apart from regular bread. If you use all-purpose flour, your bagels will still work, but they’ll turn out softer and less chewy—closer to dinner rolls than true New York–style bagels.

For bagels, you can use either active dry yeast or instant yeast—both will work well.

• Instant yeast is the easiest option since it doesn’t need to be dissolved in water first; you can mix it right into the flour, and it usually gives a slightly faster rise.
• Active dry yeast works just as well, but you’ll need to dissolve it in warm water before adding it to the dough.

Both give bagels their signature lift and flavor. Some bakers prefer active dry yeast for a slower, more traditional rise that develops more flavor, while others like instant yeast for convenience.

How To Make Homemade Bagels:

Combine the ingredients and knead the bagel dough till smooth. Shape the dough into a ball. Then, place it in a lightly greased bowl covered with lightly greased plastic wrap.

King Arthur instructs you to allow your dough ball to rise till doubled in bulk. This takes 1 to 1 1/2 hours. My husband did the first step above in the evening. Then he put the dough in a large bowl to proof (rise) in the refrigerator overnight. He did this instead of the 1 to 1 1/2 hours at room temperature suggested. Yeast still works to make the dough rise in the refrigerator, but the process is slowed. He did this so that the  bagels would already be started. Consequently, he could cook them fresh for us to eat for breakfast. In addition, that cold fermentation gives bagels a deeper, almost malty taste.

In the morning, he pulled out the dough, punched it down and transferred it to a lightly greased work surface. He cut the dough into 16 pieces and shaped them into balls. Then he allowed them to rest for 30 minutes on a lightly floured surface to come up to room temperature.

He then prepared the water and brought it to a boil as suggested by King Arthur. Fill a large pot with enough water to allow bagels to float freely (about 3–4 inches deep). Bring the water to a rolling boil, then reduce it to a gentle but steady boil.

Meanwhile, he shaped out his bagels. My husband used his index finger to poke a hole in the middle. Then he rotated it about on a finger from each hand to stretch the hole larger. He made the hole about 2 inches because he knew it would shrink back as it cooked.

Add malt and sugar to the boiling water bath. These give bagels that shiny crust and subtle sweetness. Boil bagels. Gently lower bagels into the water (2–3 at a time, so you don’t overcrowd). Boil for 30–60 seconds per side.

• 60 seconds per side = chewier crust, denser interior (classic New York style).
• 30 seconds per side = thinner crust, slightly softer inside.

Use a slotted spoon or spider strainer to lift bagels out. Place on a parchment-lined baking sheet.

Then before baking the homemade bagels as directed by King Arthur, he made an egg wash with one egg and a teaspoon of warm water (just beat together). After laying each bagel on the baking sheet, he brushed each bagel with egg wash. Finally, he sprinkled them with his “everything” spice mix (below) which he made up himself.

Bake homemade bagels as directed  in a preheated 425°F oven for 20 minutes, or until they’re a deep golden brown. Cool on a rack.

Everything Bagels Seasoning Recipe:

• 1 tbsp toasted sesame seeds
• 1 tbsp poppy seeds
• 1/2 tbs granulated onion
• 1 tsp granulated garlic
• 1/2 tsp kosher salt

Just mix the everything bagel seasoning together in a small bowl or jar. You will probably have enough everything bagels spice mix to use for two batches.

Printable Recipe Card For Everything Bagels

Everything Bagels Recipe

These New York style homemade bagels are sure to please.  Everything bagels recipe that give you a nice crusty layer on the outside and a soft center with flavorful seasoning.

12345

Rate this recipe

|

Ingredients

• Dough:
• 2 1/4 teaspoons active dry yeast or instant yeast
• 2 cups (454g) lukewarm water
• 1/4 cup (35g) malted milk powder or non-diastatic malt powder
• 2 tablespoons (25g) sugar
• 1 tablespoon (14g) salt
• 5 3/4 cups (690g) King Arthur Unbleached All-Purpose Flour
• Water Bath:
• 2 quarts (1814g) water
• 2 tablespoons (18g) malted milk powder or non-diastatic malt powder
• 1 tablespoon (14g) sugar
• Egg Wash:
• 1 egg
• 1 tsp water
• Everything Bagel Seasoning:
• 1 tbsp toasted sesame seeds
• 1 tbsp poppy seeds
• 1/2 tbs granulated onion
• 1 tsp granulated garlic
• 1/2 tsp kosher salt

Instructions

1. In a large bowl, mix all of the ingredients, then knead until smooth, using your hands, a stand mixer, or a bread machine set on the dough cycle.
2. Shape the dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap. Allow it to rise until doubled in bulk: 1 to 1 1/2 hours at room temperature or place in the refrigerator overnight.
3. Punch down the dough and transfer it to a lightly greased work surface.
4. Prepare the water bath by putting the water into a large deep pan. Add the malt and sugar. Bring the water to a boil while you’re shaping the bagels.
5. Preheat the oven to 425°F.
6. Divide the dough into 16 even sized pieces. Shape each piece of dough into a ball. Poke a hole through the center with your index finger, and twirl; the dough will form a ring.
7. Place the bagels on a parchment-lined baking sheet as you shape them.
8. Once all the bagels are shaped, reduce the boiling water bath to a very gentle simmer. Starting with the first bagels you shaped, gently transfer 3 at a time to the water bath. Simmer them for about 30 seconds on each side, then return them to the baking sheet.
9. Make an egg wash with one egg and a teaspoon of water (just beat together).
10. Brush each bagel on the baking sheet with egg wash and then sprinkle with everything bagel seasoning.
11. Bake the bagels for 20 minutes, or until they’re a deep golden brown. Remove them from the oven, and cool them on a rack.
12. Serve bagels warm or at room temperature.

Nutrition Facts

Everything Bagels Recipe

Serves: 16

Amount Per Serving: 1 bagel
Calories		182.48 kcal
% Daily Value*
Total Fat 1.35 g		1.5%
	Saturated Fat 0.29 g	0%
	Trans Fat 0.0 g
Cholesterol 10.4 mg		3.3%
Sodium 411.69 mg		17.1%
Total Carbohydrate 36.53 g		12%
	Dietary Fiber 1.54 g	4%
	Sugars 2.91 g
Protein 5.4 g

Vitamin A 0.6 %		Vitamin C 0.07 %
Calcium 3.09 %		Iron 12.35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Family Focus Blog

© 2025 Copyright Family Focus Blog

Hash Brown Egg Cups Recipe

Chicken Sausage Breakfast Sandwich Recipe

Sorghum Blueberry Breakfast Tartlets