Description
These homemade everything bagels are ready in just 30 minutes, requiring no overnight rise. They are budget-friendly, freezer-friendly, and offer a soft, chewy texture that rivals artisanal bakery bagels.
Ingredients
Scale
- 4 cups (500g) All-Purpose Flour
- 2 teaspoons (1 packet) Active Dry Yeast
- 1 ½ cups (355ml) Warm Water
- 1 tablespoon (12g) Granulated Sugar
- 1 ½ teaspoons (9g) Salt
- 2 tablespoons (28g) Softened Butter (or vegetable oil)
- 3 tablespoons (25g) Everything Bagel Seasoning
- 4–6 cups Water for boiling
- 1 tablespoon Honey or barley malt syrup (optional, for boiling water)
- 1 Egg beaten with 1 tablespoon water (for egg wash)
Instructions
- Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
- Mix the dough: In a large bowl, combine flour and salt. Make a well and pour in the yeast mixture. Stir until a shaggy dough forms, then add softened butter and mix until incorporated.
- Knead the dough: Turn dough onto a lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic. Avoid adding too much extra flour.
- Shape the bagels: Divide dough into 8 equal pieces. Roll each into a 12-inch rope, form into a circle, and pinch the seam to seal. Poke a 1-inch hole in the center. Place on a parchment-lined baking sheet.
- Boil the bagels: Bring a large pot of water to a gentle boil (add honey/syrup if desired). Drop 2-3 bagels into the water at a time and boil for 1 minute on each side. Remove with a slotted spoon and place back on the parchment-lined sheet.
- Add toppings and bake: Brush boiled bagels with egg wash and sprinkle generously with everything seasoning. Bake in a preheated 425°F (220°C) oven for 15-18 minutes until golden brown.
- Cool: Let bagels cool on a wire rack for at least 10 minutes before slicing to prevent gumminess.
Notes
Do not skip the boiling step as it creates the signature chewy texture. If the dough sticks during kneading, add a sprinkle of flour, but ensure it remains soft and elastic. For vegan versions, substitute butter with oil and use plant-based milk for the egg wash. These bagels freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 220
- Sugar: 2
- Sodium: 350
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 42
- Fiber: 2
- Protein: 7
Keywords: homemade bagels, everything bagels, budget breakfast, easy yeast dough, freezer friendly bagels, quick breakfast, homemade everything seasoning