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everything bagel sliced open chewy interior.

everything bagels

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  • Author: Lindsey Farr
  • Prep Time: 30 minutes
  • Proofing Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 8 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American

Description

Soft, chewy homemade everything bagels! This professional recipe guides you step-by-step and shows you that chewy bagels are easier than you think!


Ingredients

Units Scale

For the bagel dough:

  • 1 1/3 cups water (315g or mL), warm (approximately 100°F)
  • 2 1/4 teaspoons dry active yeast (7g or 1 package)
  • 5 cups high-gluten flour (King Arthur)
  • 2 tablespoons granulated sugar
  • 2 tablespoons+2 teaspoons Diastatic malt Powder (24g)
  • 1 tablespoon kosher salt (12g)

For the everything spice mix:

  • 2 tablespoons white sesame seeds (17g)
  • 2 tablespoons black sesame seeds (17g)
  • 3 tablespoons dried minced onions (20g)
  • 2 tablespoons dried minced garlic (22g)
  • 2 tablespoons poppyseeds (19g)

Instructions

  • In the bowl of a stand mixer, whisk together dry active yeast and water. Allow to sit for 10 minutes or until foamy.
  • To the stand mixer bowl add high-gluten flour, granulated sugar, malt powder, and kosher salt. Use the paddle attachment to combine all the ingredients on low speed. Switch to the dough hook.
  • Mix on medium speed until a smooth dough forms. You should be able to pull a window pane.  This is a stiffer dough because it only has 52% hydration, so it might seem developed when it is not. You are looking for a smooth dough. The surface shouldn’t look like scar tissue, if it does, it isn’t mixed. There is no bulk fermentation, so it is important that it is properly developed.
  • Turn the dough out onto a smooth surface. Divide into 8 equal pieces, 125g each.
  • Working with one piece at a time, pre-shape the dough into a log shape. Gently work the piece of dough into a square or rectangle. The size isn’t important. Place it down on the bench. Fold one straight side towards you into the center. Press to seal. Rotate the dough 180 degrees or so the part you just folded is on the opposite side (close to your body). Fold the other side of the dough towards you overlapping with the first fold. Press to seal. You just folded it like you would a letter (that’s why it’s called an “envelope fold.”) Place your left thumb on the seam that you just made. Your hand will make an “L” shape. Using your left hand, fold the dough in towards your body around your left thumb and then seal it with the heal of your right hand. Repeat this down the length of the rectangle. You are making a log shape. Repeat once more to make a tight log shape.
    Now roll that log out using both hands like a snake or rope. Start with both hands in the center and gently roll it back and forth while moving your hands apart. This will lengthen the rope. Get it to between 8-10 inches.
  • Take the rope and wrap it around your hand, overlapping the ends by about 3 inches. Flip your palm flat with the overlapped portion underneath it. Roll the overlap gently underneath your palm to seal them together. The goal isn’t further lengthening, rather just to seal the ends together. This is the traditional way to shape bagels, not by poking a hole in the center. You can, of course, shape into a round and poke a hole.
  • Place shaped bagel on parchment or silicone mat lined baking sheet. Repeat with all 8 pieces of dough. Cover loosely with plastic wrap so the surface doesn’t dry out.
  • If baking the same day, allow to proof for 45-60 minutes at room temperature then refrigerate at least 60 minutes until they feel light and airy. It is a little tricky when the dough is cold but you can still feel the difference.
  • If you are baking the next day, immediately refrigerate the shaped bagels for up to 24 hours.
  • Preheat the oven to 470°F (no fan). Set up your boiling station. Place a wire rack inside a rimmed baking sheet, gather a spider (like for frying) or large slotted spoon, and bring about 4 inches of water in a large pot to a simmer. Place your everything bagel mix (or whisk together all the ingredients listed above, in a large bowl near the wire rack, and line a baking sheet with parchment paper. You are now ready!
  • Take the cold bagels from the refrigerator and cook them 1-3 at a time (depending on your comfort, for 5-10 seconds in the simmering water. I like to place each one in the water gently, top side down, then flip after about 5 seconds. Remove to the wire rack.
  • NOTE: They call it boiling bagels, but the water isn’t actually boiling. You don’t want to cook them too hot or too long in the water or the yeast will die. If that happens they will not continue to rise in the oven. Cooking them in the water keeps the surface soft, to allow for maximum expansion in the oven while also cooking the outside of the bagel giving it that chewy exterior.
  • ALSO NOTE: You can test if they have proofed enough by placing one in the water. It should float immediately, if not, they aren’t ready to bake (or they proofed too long, but probably the former).
  • Allow the first set of bagels to drip for 5-10 seconds (really just the amount of time it takes to get all 3 out of the water). Then flip the first one top-side-down into the seasoning of choice. The residual water will stick the toppings to the bagel. Place right-side-up onto parchment lined baking sheet.
  • NOTE: if the bagels are too wet, they will stick to the paper. You can lightly spray it if you want.
  • Repeat with all bagels.
    Bake in preheated oven for 15-20 minutes until they are a nice golden brown. If the garlic begins to burn before the bagels are cooked, reduce the oven temperature to 400°F.  Cool before slicing, if you can wait that long! My professional opinion is eat one hot from the oven while you patiently let the others cool. You earned it! ?

Notes

Yield – 8 Bagels

Presentation – You can shape them in rounds and poke a hole in the center or you can form ropes and roll around your hand to seal the edges. Both will make a bagel.

Variations – Try different toppings or add a bit more sugar to the dough. Add cinnamon or vanilla extract for a sweeter bagel.

Storage – Store baked bagels in an airtight container at room temperature for up to 3 days. As any connoisseur of bagels knows, they are best the day they are. You can also cool to room temperature and freeze baked bagels for up to a month. They will lose their chew.