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- 4 cups all-purpose flour - 1 packet (2 1/4 tsp) active dry yeast - 1 1/4 cups warm water (approximately 110°F or 43°C) - 1 tablespoon granulated sugar - 2 teaspoons salt - 1 tablespoon vegetable oil - 1/4 cup baking soda (for boiling) - 1 egg wash (1 egg beaten with 1 tablespoon water) - Everything bagel seasoning blend (including sesame seeds, poppy seeds, onion flakes, garlic flakes, and salt) - How to measure flour correctly: Use a spoon to scoop flour into a dry measuring cup. Avoid packing it down. Level it off with a knife for accuracy. - Importance of warm water temperature: Warm water activates the yeast. It should feel warm to the touch but not hot. Aim for around 110°F (43°C). - Alternatives for all-purpose flour: You can use bread flour for a chewier texture. If gluten-free, try a gluten-free flour blend. - Using different toppings: Mix it up! Try garlic powder, cheese, or even chili flakes for a spicy kick. To start, mix 1 tablespoon of granulated sugar and 1 packet of active dry yeast in a small bowl. Pour in 1 1/4 cups of warm water, about 110°F. Let this sit for 5-10 minutes. You will see bubbles form and foam appear. This means your yeast is active and ready to use. In a large bowl, combine 4 cups of all-purpose flour and 2 teaspoons of salt. Mix well. Make a well in the center and add the yeast mixture and 1 tablespoon of vegetable oil. Use your hands or a wooden spoon to bring the dough together. Once it forms a shaggy ball, transfer it to a floured surface. Knead for about 10 minutes until smooth and elastic. After kneading, shape your dough into a ball and place it in a greased bowl. Cover it with a towel and let it rise in a warm spot for about 1 hour. It should double in size. Once risen, punch it down and divide the dough into 8 pieces. Roll each piece into a ball, then poke a hole in the center with your finger. Gently stretch to form a bagel shape. Boil a large pot of water and add 1/4 cup of baking soda. Carefully place each bagel in the boiling water. Boil for 1 minute on each side. Use a slotted spoon to remove them and place them on a parchment-lined baking sheet. Preheat your oven to 425°F. Brush each bagel with an egg wash made from 1 beaten egg mixed with 1 tablespoon of water. Sprinkle everything bagel seasoning on top. Bake for 20-25 minutes until golden brown. Let them cool on a wire rack before serving. For the full recipe, refer to the beginning of this article. To make smooth bagels, knead your dough well. Aim for about 10 minutes of kneading. This helps develop gluten, giving your bagels their perfect chew. If the dough feels sticky, add a little more flour as you knead. For the best texture, boil the bagels before baking. The boiling step creates that classic chewy crust. Make sure your water is at a rolling boil before adding the bagels. This will help them rise and get that golden color. One common mistake is overproofing the dough. If you let it rise for too long, your bagels may be too airy and fall apart. Keep an eye on your dough. It should double in size, but not exceed that. Another mistake is not boiling long enough. Each bagel should be in the boiling water for about 1 minute on each side. This step is key for a great texture. If you skip or rush this, you might end up with bagels that are too soft. For toppings, cream cheese is a classic choice. You can also try butter or avocado. Fresh herbs like dill or chives can add a nice touch. If you want extra flavor, consider smoked salmon or tomato slices. When serving the bagels, place them on a rustic wooden board. This gives a nice, homey feel. You can add a small bowl of cream cheese and a sprinkle of fresh herbs for color. This not only looks great but also invites everyone to dig in! {{image_4}} You can change the flavor of your bagels easily. Here are two fun ideas: - Adding herbs or spices: Mix in dried herbs like rosemary or thyme for a savory twist. You can also try spices like smoked paprika or even a pinch of cayenne for heat. Just add about one tablespoon of your choice when mixing the flour and salt. - Cheese-stuffed bagels: For a cheesy surprise, place a piece of cheese in the center before shaping your bagels. Cream cheese, cheddar, or mozzarella work well. Just remember to seal the dough well, so the cheese doesn’t leak out when baking. You can enjoy bagels even if you have dietary needs. Here are two options: - Gluten-free adaptations: Use a gluten-free flour blend instead of all-purpose flour. Make sure it has xanthan gum for a good texture. Follow the same steps to prepare your dough. - Vegan bagel options: Substitute the egg wash with a mixture of almond milk and maple syrup. This gives a nice glaze without using eggs. You can also use vegetable oil instead of butter in any toppings. Bagels can match the seasons too! Here are some ideas: - Festive bagel toppings for holidays: For Thanksgiving, try a pumpkin spice blend on your bagels. For Christmas, sprinkle on crushed candy canes for a sweet touch. - Unique flavor combinations: Mix cream cheese with herbs or fruit spreads. Try adding smoked salmon and capers for a classic brunch bagel. The options are endless! For more detailed instructions, check the Full Recipe. Store your homemade everything bagels at room temperature. Keep them in a paper bag to let air in. This helps keep them fresh for a day or two. If you want to keep them longer, use the fridge. Just remember, refrigeration can make them go stale faster. For the best storage, vacuum seal your bagels. This keeps out air and moisture. You can also freeze them. Wrap each bagel in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. If your bagels get stale, don’t worry! You can revive them. Just sprinkle some water on the bagel and bake it at 350°F for about 10 minutes. This brings back the soft texture. To keep your bagels fresh, avoid storing them in plastic bags. Instead, use a cloth bag or a bread box. This helps air circulate and keeps them from getting soggy. Always store them away from direct sunlight. When it comes to reheating, you have options. The toaster works well, giving you a nice crunch. Set it to medium and toast until golden. You can also use the oven. Preheat it to 350°F and bake for 5-10 minutes. This method warms the bagels evenly and keeps them soft inside. Whichever way you choose, enjoy your bagels warm! For the full recipe, check out the Homemade Everything Bagels section. The everything bagel first appeared in New York City in the 1980s. It combines flavors from different bagel types. The name reflects its mix of toppings, like sesame and poppy seeds, onion flakes, and garlic. This blend of flavors became popular quickly. It offers a taste experience like no other. You can bake bagels without boiling, but they will not have the same chewy texture. Boiling helps create a crust and gives the bagels their signature bite. Without boiling, the bagels become softer and less dense. The boiling process is crucial for achieving that perfect bagel we all love. Homemade everything bagels last about three days at room temperature. Store them in a paper bag or wrapped in a kitchen towel. For longer freshness, keep them in the fridge for up to a week. You can freeze bagels for up to three months to preserve their taste and texture. Yes, you can use bread flour. Bread flour has more protein, which gives bagels a chewier texture. All-purpose flour works well, too, but it may yield a softer bagel. If you want a denser bagel, stick with bread flour. Adjust your water amount slightly based on the flour type you choose. You can get creative with toppings! Try cream cheese, smoked salmon, avocado, or hummus. You can also mix in herbs, spices, or different cheeses. Some popular alternatives include everything seasoning, cinnamon sugar, or even jalapeño for a kick. The options are endless! Look for a rich golden brown color on your bagels. They should feel firm but slightly soft when pressed. If you tap the bottom, it should sound hollow. This means they have baked long enough. Trust these signs to know when your bagels are ready to enjoy. We explored the art of making bagels together. You now know the key ingredients and their measurements. You learned how to activate yeast and prepare dough. I shared tips for shaping, boiling, and baking bagels for perfect results. Plus, we discussed storage and reheating methods to keep bagels fresh. Remember, experimenting with flavors and toppings makes each batch unique. Enjoy your homemade bagels, and wow your friends and family with your skills.

Homemade Everything Bagels

Discover the joy of baking with homemade everything bagels! This easy recipe guides you through making chewy, golden bagels packed with flavor from sesame and poppy seeds to garlic and onion. In just 1 hour and 30 minutes, you can create delicious bagels from scratch that will impress your family and friends. Click through to explore the full recipe and start your baking adventure today!
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Ingredients
  

4 cups all-purpose flour

1 packet (2 1/4 tsp) active dry yeast

1 1/4 cups warm water (approximately 110°F or 43°C)

1 tablespoon granulated sugar

2 teaspoons salt

1 tablespoon vegetable oil

1/4 cup baking soda (for boiling)

1 egg wash (1 egg beaten with 1 tablespoon water)

Everything bagel seasoning blend (including sesame seeds, poppy seeds, onion flakes, garlic flakes, and salt)

Instructions
 

In a small bowl, stir together the sugar and active dry yeast into the warm water. Let this mixture sit for 5-10 minutes, or until it becomes frothy and bubbly, indicating that the yeast is activated.

    In a large mixing bowl, combine the all-purpose flour and salt thoroughly. Make a well in the center of the flour mixture, and pour in the activated yeast mixture along with the vegetable oil.

      Use a wooden spoon or your hands to mix the ingredients together until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until it feels smooth and elastic to the touch.

        Shape the kneaded dough into a ball and place it in a greased bowl, turning it to coat the surface lightly in oil. Cover the bowl with a clean kitchen towel and let it rise in a warm place for approximately 1 hour, or until the dough has doubled in size.

          Preheat your oven to 425°F (220°C), preparing for the final baking process.

            After the dough has risen, gently punch it down to release air. Divide the dough into 8 equal portions. Shape each piece into a smooth ball, then use your finger to poke a hole in the center of each ball, gently stretching it into a bagel shape.

              Fill a large pot with water and bring it to a rolling boil. Once boiling, add the baking soda—this will give the bagels their classic chewy texture. Carefully place each bagel in the boiling water and cook for about 1 minute on each side. Use a slotted spoon to remove them and transfer them to a baking sheet lined with parchment paper.

                Brush the tops of each boiled bagel generously with the prepared egg wash, then sprinkle a liberal amount of everything bagel seasoning over them to enhance flavor.

                  Bake the bagels in the preheated oven for 20-25 minutes, or until they are a rich golden brown, indicating they are perfectly baked.

                    Once baked, allow the bagels to cool for a few minutes on a wire rack before serving, giving them time to set.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8 bagels

                        - Presentation Tips: Serve the warm bagels on a rustic wooden board, accompanied by a selection of cream cheese and your favorite toppings. Add a touch of color by garnishing with fresh herbs or provide a small bowl filled with a delicious spread for a beautiful display. Enjoy!