Everything Bagels
An easy recipe for making some fresh and chewy homemade bagels. This everything topping is addictively delicious!
| Servings | Prep Time |
| 8large bagels | 1hour |
| Cook Time | Passive Time |
| 25minutes | 1 hours – rising time |
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Ingredients
Bagels
- 2 cups multi-grain bread flour
- 1 1/2cups white bread flour
- 1Tablespoon brown sugar
- 2 1/4teaspoons fast-rising instant yeastone package
- 1 1/2teaspoons salt
- 1Tablespoon oil
- 1 1/2cups waterwarm to the touch
Everything Topping
- 1/4cup dried onion flakescrumbled
- 1/8cup dried garlic
- 3Tablespoons sesame seeds
- 1Tablespoon poppy seeds
- 1/2teaspoon flaked salt
- 1teaspoon black sesame seeds
- 1teaspoon flax seed
Bagel Bath
- 2-3quarts water
- 1/4cup agaveor brown rice syrup
- 1teaspoon baking soda
Bagel Brush-on
- 2Tablespoons plant milk
- 1/2teaspoon brown sugar
Instructions
- In a large mixing bowl, combine the flours, salt, sugar and instant yeast.
- Combine the warm water and oil. Add to the bowl of dry ingredients and knead until you have smooth dough that is still soft. Add more flour, as needed.
- Oil the bowl, turn the dough over so that it is coated lightly in the oil. Cover the bowl and let rise in a warm place for about 30-35 minutes, or until almost double.
- Prepare two baking sheets with parchment paper and heat the oven to 425 degrees F.
- Once dough has almost doubled, punch down and divide into 8 even pieces. Hand form each piece into a bagel shape, making sure that the hole in the middle is at least 2 inches in diameter, as it will fill in as it rises. Put four on each tray.
- Cover and let rest for about 15-20 minutes while you prepare the bagel bath. Bring a large, wide pot of water to a boil. Whisk in the agave.
- Prepare your bagel brush on by combining the plant milk and the brown sugar in a wide bowl.
- Prepare the Everything Topping by combining all the ingredients and putting it in a wide bowl. You can adjust the ingredients according to taste or preference. It is also available in stores pre-mixed.
- Gently slide each bagel into the bath, 2 or 3 at a time and let cook for about one minute on each side. Remove with a slotted spoon and let drain on a rack to let excess water drain off.
- Gently brush the top of each bagel with the milk and brown sugar mix. Carefully dip the top side of each bagel into the bowl of topping to coat.
- Return to a prepared baking sheet. Bake at 425 degrees F. for about 20-25 minutes, or until a rich golden brown.
- Let cool on a wire rack. Enjoy!
Recipe Notes
These are great toasted and will freeze well. I recommend slicing these in half before freezing to make them easier to unfreeze and toast.
