Homemade Everything Bagel Recipe: Perfectly Crispy and Flavorful

Ever wondered what makes the perfect everything bagel? It's the harmonious blend of seeds, spices, and just the right amount of crunch that makes every bite unforgettable. Today, we’re going to dive into the art of making homemade everything bagels that will rival your favorite New York deli. Whether you're a bagel enthusiast or looking to impress at your next brunch, these homemade everything bagels are your ticket to breakfast bliss.

The Magic Ingredients

The secret behind a flavorsome everything bagel lies in its seasoning, also known as an everything mix. Here’s what you’ll need:

• 1 tablespoon poppy seeds
• 1 tablespoon sesame seeds
• 1 tablespoon dried minced onion
• 1 tablespoon dried minced garlic
• 1 tablespoon coarse sea salt

🌟 Note: Adjust the quantities to your taste. Some prefer their bagels a tad less salty, while others love a good kick of garlic.

Preparing the Dough

The foundation of any good bagel is its dough. Here’s how to craft that perfect base:

1. Mix 4 cups of bread flour with 2 teaspoons of salt, 1 tablespoon of sugar, and 1 packet of active dry yeast.
2. In another bowl, combine 1 ½ cups of warm water with 2 tablespoons of malt syrup or sugar (for a subtle sweetness and that authentic bagel texture).
3. Add the wet ingredients to the dry, mixing until a shaggy dough forms.
4. Knead the dough for about 10 minutes until it’s smooth and elastic. A dough hook attachment on your stand mixer can make this step a breeze.
5. Place the dough in a greased bowl, cover, and let it rise until doubled, which typically takes around 1-2 hours.

Shaping Your Bagels

Once your dough has risen, it’s time to shape your bagels:

1. Divide the dough into 8 equal portions.
2. Roll each piece into a ball, then use your thumb to make a hole in the center.
3. Gently stretch the dough around the hole until you achieve the classic bagel shape.
4. Place the shaped bagels on a baking sheet lined with parchment paper. Let them rest while you prepare for the next step.

Boiling and Seasoning

The boiling step is crucial for achieving the perfect texture. Here’s how:

1. Bring a large pot of water to a boil with 1 tablespoon of malt syrup or sugar added to it.
2. Preheat your oven to 425°F (220°C).
3. Boil the bagels for 1-2 minutes on each side. This step ensures a chewy interior and a slight crisp on the outside.
4. Remove the bagels with a slotted spoon, letting excess water drain off.
5. Coat one side generously with your everything seasoning mix immediately after removing from the water.

📌 Note: Boiling helps to create a crust that sets the bagels' shape and enhances flavor, but be careful not to overcook them in the water.

Baking to Perfection

Now, it’s time to bake those bagels:

• Place the bagels seasoned side up on the baking sheet.
• Bake for 20-25 minutes until they’re golden brown and crispy.
• Let them cool for at least 10 minutes to set their texture.

Serving and Enjoying

Your homemade everything bagels are ready to be savored:

• Slice them open, lightly toast if you prefer.
• Serve with your favorite toppings like cream cheese, avocado, or smoked salmon.

In your journey to bagel perfection, these steps offer not just a recipe, but an experience. From the dough's elasticity to the aroma of the everything mix, homemade bagels bring a level of satisfaction that store-bought can't match. It's the personal touch, the care in mixing and seasoning, that turns a simple bagel into a culinary highlight. With practice, you'll master the art, ensuring your everything bagels become a cherished addition to your breakfast repertoire.

Why do bagels need to be boiled before baking?

+

The boiling step sets the crust of the bagels, giving them that characteristic chewy texture and a bit of shine. It also helps with browning during baking and seals in the flavor and seasoning.

Can I freeze bagel dough?

+

Yes, you can freeze bagel dough after shaping the bagels. Freeze them on a tray until solid, then transfer to a freezer bag. When ready to bake, let them thaw at room temperature before proceeding with boiling and baking.

What can I do if I don’t have malt syrup for the water?

+

If you don’t have malt syrup, you can substitute with honey, barley malt extract, or even brown sugar. These alternatives will slightly change the flavor but still produce a nice bagel texture.