Everything bagels are everything. A chewy delectable ark of savory seasonings and seeds. I love my bagels toasted with a little Earth Balance or homemade vegan cheese. My toaster has a bagel setting that I usually skip, because crispy and chewy are the way to go.
When bagels are around there’s little use for bread. Bagel sandwiches. Toasted bagels with salad. Pizza bagels. Garlic bread bagel with pasta. Let us count the myriad of ways.
If you’ve been following along [subscribe for free], you’ll know last Monday I shared the template for all future bagels. They’re pretty easy to make and fulfill all of your carb fantasies using just a few ingredients.
I used that recipe and reduced the salt a little, because my Everything Bagel seasoning included salt and the rest is history. A pretty easy transition.
Everything Bagel seasoning typically includes sesame seeds, poppy seeds, minced dried onion, minced dried garlic, and kosher salt. We acquired a large McCormick bottle at Costco a few years ago and have barely used it. It looks like they discontinued that seasoning, but I found this replacement from King Arthur Flour. Or whip up your own.
I noticed when looking up the history of bagels—they originated in Poland in the 17th century—that many of the everything bagels look smothered in seasoning. That’s not my preference, but I won’t hold you back. These bagels are savory and flavorful without requiring a mask that separates your mouth from the rest of the world. They’re relatively safe that way. But feel free to coat or smother to your heart’s content. We won’t judge.
This time around I experimented with a glaze to see if they browned more during baking. I used about 1 teaspoon of Bee-Free Honey mixed with 1/4 cup of water. They were a little bit darker, but might not be worth the effort unless you’re also sprinkling the tops with additional seasoning. The glaze will also help those flavor bombs adhere.
be a bagel boss
There’s only six ingredients.
Did you know boiling helps get that chewy exterior and also helps with the browning while baking?
Bake on a cookie sheet or pizza pan lined with parchment paper, silpat, or customizable baking sheets.
Additional Nutritional Information // total carbohydrates: 42g • fiber: 2g • sugar: 2g • protein: 6g • calcium: 1% • iron: 14% • zinc: 3% • selenium: 26%
- 1 1/4 cup warm water
- 4 tablespoons organic cane sugar (split into 3TB and 1TB)
- 1 teaspoon instant yeast (I used SAF)
- 3 1/2 cups organic all-purpose flour (460g)
- 2 tablespoons Everything Bagel seasoning
- 1/2 teaspoon sea salt (3g)
- extra flour for kneading
- Preheat oven to 350ºF. Prep a clean surface or large wood cutting board with a couple tablespoons of flour, spreading it out evenly. Line a large baking sheet with silpat or parchment paper.
- Mix warm water (somewhere between 100-110ºF, medium-high from kitchen tap), 1 tablespoon cane sugar, and yeast in a bowl. Let sit for 8-10 minutes. This activates the yeast and will turn the mixture frothy. You want this.
- Add flour, everything bagel seasoning, and salt to a food processor fitted with the dough blade (at least 9-cup capacity). When yeast mixture is ready, turn the food processor on and remove the small pusher piece and pour in the yeast mixture while the food processor runs. Let it run until ingredients form one massive dough ball. Turn food processor off and transfer dough to your floured surface. Knead 1-3 minutes, until dough doesn't stick to your fingers.
- Place dough in a large bowl. Saturate a kitchen towel in hot water and wring out the excess—you just want the towel warm and damp—place towel over bowl and set bowl in a warm spot (on top of the stove, in the microwave, or in a dehydrator). Let rise 1 hour.
- Once dough has risen transfer back onto your floured surface and using a sharp knife or pastry cutter, cut dough into 8 pieces or more if you want smaller bagels. Since the dough is usually in a circle, I cut it like I would a pizza. Take a wedge and roll it into a round bagel shape, next use your thumb to puncture a hole in the center. Pull the hole with your fingers as wide as you want. I go for quarter-size. Set bagel on lined baking sheet and repeat with remaining dough. Warm the damp towel in the microwave or repeat running it under warm water and wringing out. Place warm towel over tray and allow bagels to rise for 30 minutes.
- While the bagels are rising add water to a 4-quart saucepan—enough water as if you were cooking pasta—and bring to a boil. When water is boiling whisk in remaining 3 tablespoons of cane sugar.
- When bagels are done rising and water is boiling, drop 1-3 bagels into the boiling water—this will depend on how wide the surface area is. Boil each side for 30 seconds. Remove from water with a slotted spatula and set back on your baking sheet. Repeat with remaining bagels.*
- When all bagels have been boiled place the cookie sheet in the oven to bake for 25-28 minutes. When done remove from the oven and transfer bagels to a wire rack for cooling. Store in a ziplock bag or resealable container. Bagels will last over a week or can be sliced and frozen for long-term storage.
If you would like to coat the tops with additional seasoning brush with sweetened water (1 tsp of Bee-Free Honey/Agave to 1/4 cup water) and sprinkle with seasoning.
I would love to see your food pics! If you give this recipe a whirl, let us know. 💞 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram!