everything bagel recipe
The Best everything bagel recipe
I also appreciate how balanced it is. The bagel itself has a solid nutritional foundation—it’s a great source of whole grains, fiber, and B vitamins—while the toppings can be as simple or as fancy as you want. My family doesn’t need a fancy meal to feel satisfied, and this dish delivers. Plus, it’s a great way to use up whatever ingredients I have on hand, whether it’s leftover cream cheese, fresh herbs, or a bag of everything bagel seasoning I picked up at the store. It’s the kind of recipe that’s easy to scale up if we’re having company, or just as simple to make for a quick weeknight meal. And honestly? There’s nothing like the first bite of a warm, toasted bagel with everything bagel seasoning still clinging to it—it’s pure comfort food at its finest.
Classic Everything Bagel Recipe
A simple, no-fuss way to make crispy, savory bagels with classic seasoning. Perfect for breakfast, brunch, or snacking with cream cheese and lox.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 packet active dry yeast
- 1 cup warm milk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp sugar
- 1 tbsp coarse salt
- 1 tbsp black sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp onion flakes
- 1 tbsp garlic flakes
- 1 tsp dried oregano
- 1 tsp dried parsley
👨🍳Directions
-
1
Preheat oven to 425°F. In a bowl, dissolve yeast and sugar in warm milk. Let sit for 5 minutes until foamy. -
2
In a large bowl, combine flour and salt. Add eggs, melted butter, and the yeast mixture. Mix until a soft dough forms. -
3
Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 425°F again. Shape dough into bagel shapes and place in a bagel pan. Sprinkle generously with seasoning mixture. -
5
Bake for 20 minutes, then flip the bagels and bake for another 10–15 minutes until golden brown and crisp.
🔧Equipment
- Mixing bowl
- Stand mixer or kitchen aid
- Oven
- Bagel pan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Everything Bagel Recipe Works
❓ Frequently Asked Questions About Everything Bagel
1. What is the secret to achieving that classic everything bagel flavor?
The secret lies in the sesame seeds and garlic powder. Toast the sesame seeds lightly before sprinkling them on the bagels, and use a pinch of garlic powder in the dough for that signature savory depth. The combination of toasted sesame seeds and garlic gives everything bagels their iconic, slightly salty, and aromatic taste.
2. Can I make these bagels without a stand mixer?
Absolutely! For a basic approach, combine the yeast, warm water, and sugar in a bowl, let it sit until foamy (about 5–10 minutes). Then mix the remaining ingredients by hand—start with a few spoonfuls of flour to form a dough, then gradually add more while kneading until smooth and elastic. The dough will be sticky but should hold together.
3. How do I ensure the bagels rise properly in the oven?
For the best rise, let the dough rest undisturbed for at least 1 hour after the first rise, or until it has doubled in size. Preheat your oven to the highest setting (usually 450°F) and place a baking tray inside to heat up with the bagels. This helps create a hot oven environment that speeds up the rising process.
4. Can I use a different type of yeast if I don’t have active dry yeast?
Yes, you can use instant yeast (also called active dry yeast with no proofing required) by following the same steps but omitting the 10-minute proofing step. Just mix the yeast directly with the warm water and proceed with the recipe. Instant yeast works well but may require slightly longer baking times.
5. How do I know when the bagels are done baking?
Bagels are done when they’re golden brown on top and the bottoms are crisp and slightly puffed. They’ll take about 20–25 minutes at 450°F, but check them 5 minutes before the estimated time to avoid overbaking. The internal temperature should reach around 190°F (88°C) when tested with a meat thermometer.
