Everything Bagel Recipe

Activate yeast

Combine warm water (105–115°F / 40–46°C) with sugar and instant yeast in a small bowl. Stir and let sit 5–7 minutes until foamy. If it does not foam, discard and start with fresh yeast/water temperature.

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), add bread flour and salt. Whisk briefly to combine and keep salt away from where yeast will be added.

Pour the foamy yeast mixture and 1 tablespoon vegetable oil into the flour. Mix on low speed until the dough comes together, then increase to medium-low and knead for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, knead on a lightly floured surface for 10–12 minutes.

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

After the first rise, punch the dough down gently to release gas. Turn onto a lightly floured surface and divide into 8 equal pieces (about 110–120 g / 3.8–4.2 oz each).

Roll each piece into a tight ball, then let rest, covered, for 10 minutes to relax the gluten.

Form bagels two ways: (A) Poke a hole through the center of each ball with your finger and stretch to form a 2-inch diameter hole; rotate and stretch evenly to shape, or (B) roll each ball into a 6–7 inch rope, join ends and press to seal. Place shaped bagels on a parchment-lined baking sheet, spaced so they don’t touch. Cover loosely with plastic wrap or a damp towel and proof for 30–40 minutes until puffy (not doubled).

Preheat the oven to 425°F (220°C). Position racks to allow space for baking two sheets if needed.

Meanwhile, bring 8 cups of water to a gentle boil in a wide pot. Add 2 tablespoons baking soda and 1 tablespoon sugar, stir to dissolve. Reduce to a simmer with small bubbles — maintain a gentle boil, not a violent rolling boil.

Mix the everything topping in a shallow bowl: combine poppy seeds, sesame seeds, dried minced onion, dried minced garlic, kosher salt, and optional pre-mixed everything seasoning. Stir to combine so the topping is evenly distributed.

Whisk the egg with 1 teaspoon cold water to make an egg wash and set near the stove.

Carefully lower 2–3 bagels at a time into the simmering bath using a slotted spatula or spoon (do not overcrowd). Boil for 45–60 seconds on the first side, flip and boil 30–45 seconds on the second side. Longer boiling gives a chewier, denser crust; shorter gives a lighter crust.

Remove bagels from the bath and place on a wire rack for a few seconds to drain, then transfer to the prepared parchment-lined baking sheet. Brush the top of each boiled bagel with egg wash, then immediately sprinkle generously with the everything topping, pressing lightly so toppings adhere. Repeat for remaining bagels.

Bake in the preheated 425°F (220°C) oven for 18–22 minutes, rotating the pan halfway through, until bagels are deep golden brown on top and bottom and sound hollow when tapped.

Remove from oven and, if desired, brush the tops with a little melted butter for sheen and extra flavor. Transfer bagels to a wire rack to cool for at least 20 minutes before slicing to avoid gummy interior.

Store cooled bagels in a paper bag at room temperature up to 2 days or freeze whole or sliced for longer storage. To refresh, toast or reheat in a 350°F (175°C) oven for 5–7 minutes or in a toaster from frozen.