Are bagels a lot of work? Yes. Is the taste and texture worth it? Most definitely! Everything bagels are perfect to make ahead and freeze.
Bagels can seem like a lot of work to take on - and I won't lie, there's a lot of steps and it is an all-day affair. But - when a project is big like this, I go ahead and make MORE because when you've already got the kitchen dirty, multiplying a recipe doesn't add much more time and no more mess! Bagels freeze beautifully so take a day and go all in.
Once you get the hang of yeast, you will really lean into the schedule of it all and learning how your house treats the yeast. Healthy Cinnamon Rolls are perfect for cold mornings with your coffee. Onion Focaccia is a great hearty dinner bread, and if you want to add whole grains without them being too dry, Whole Wheat Pizza Crust is the way to go.
Key Ingredients
Flour - I prefer to use all-purpose flour in bagels to just give them that chew you are used to. While I love whole grains, they aren't meant for every single recipe.
Yeast - Make sure your yeast is fresh and healthy!
Sugar - Yup, regular white sugar here. We try and use organic cane sugar which is just a little less processed but granulated works just fine.
Topping - Use a jar or make your own everything seasoning. We buy most of our spices in bulk so it makes sense to mix our own combo. Just make sure you know if your blend contains salt or not (more on that later).
In the market for a mixer? While a Kitchenaid stand mixer will serve a lot of families well, when you start cooking in bulk you will want something larger that can handle hard loads! We love our Ankarsrum mixer for this.
Canadians can order from The Birch Block and use discount code venisonfordinner10
In the USA, you can order from Pleasant Hill Grain (sorry, no discount at this time. Affiliate link.).
How to Make Homemade Bagels
***See recipe card below for precise measurements and instructions.***
Step 1: In a sturdy mixer, add the dough ingredients to mix and knead.
Step 2: When the dough comes together, set aside to proof.
Step 3: Cut into equal bits and then roll in balls. Stretch a hole into the middle.
Step 4: Boil and set onto parchment lined baking sheets.
Step 5: Add an egg wash.
Step 6: Top with seasoning and bake!
FAQs
I really think bagels need a mixer. The dough is a fair bit stiffer than your regular yeast bread, so you will quickly tire with kneading by hand. We make such large batches on a regular basis that having a sturdy mixer is a non-negotiable for us.
What this step does is to slightly deactivate the yeast, and create a barrier on the outside. This helps the bagel keep its shape and limits oven rising. While we encourage oven spring in our sourdough with slashing, and love to see it for soft bread loaves, it is necessary to limit in bagels. This allows the inside to remain dense and chewy as the outer "crust" is keeping it from rising too much during baking.
If you don't have an everything blend or don't love all the ingredients in it, this is when it's great to make your own! You can use any blend of seeds or keep them separated. Make two types at once! Sesame and poppy seeds both taste great on their own. You can also easily limit salt by making your own blend without it.
More Baking Recipes
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Everything Bagels
Ingredients
Bagel Dough:
- 7 cups organic unbleached all-purpose flour may need ½ - 1 cup more
- 2 tablespoons instant yeast
- 2 tablespoons salt
- 6 tablespoons granulated sugar
- 3 cups very warm water
Egg Wash:
- 1 large egg
- 1 tablespoon water
Bagel Seasoning:
- 40 grams sesame seeds
- 40 grams poppy seeds
- 60 grams onion flakes
- 15 grams garlic powder
Instructions
- Mix er all together in your stand mixer; it's a stiffer dough than bread loaves, so it is harder to do by hand. Knead for 5 minutes.
- OR If using Ankarsrum mixer, add water, sugar, salt, yeast and then flour in this order.
- Allow dough to rise until doubled.
- Bring a wide saucepan to boil with about 4 inches of water in it.
- Divide your dough into 24 pieces for medium sized bagels or 18 pieces if you want larger.
- Shape by rolling a ball, then putting your finger thru the middle and stretching a hole.
- Leave on floured counter to rest until water is boiling.
- Preheat oven to 400°F.
- Boil for a minute on one side, let float/rest another minute, then flip for a final minute.
- Transfer to a lined half sheet pan. When all bagels are done, beat together your egg wash, and spread it on all your bagels. Top the bagels with the everything bagel seasoning as desired.
- Bake for 20-25 minutes until golden brown.
Notes
- Bagels freeze beautifully! Allow to cool completely before storing.
- You can stir the seasoning blend into your dough ONLY if it doesn't contain salt. If it contains salt it will be too much to allow the yeast to work.
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