08.07.2014

Everything Bagels

Everything Bagel Recipe

For the last year I have been hand-making our breakfast bagels. When I have a spare Saturday afternoon, I pull out the yeast, mix up all different types of toppings and set to baking a dozen, two dozen… sometimes three dozen… bagels! The freezer then becomes my best friend. I freeze my bagels in packs of 6 or 7 so I am set for the week. I’ve always been a bagel lover for as long as I can remember. For some reason, I crave them all the time. 

My first and foremost favourite is the Everything Bagel. I think this is a typical favourite for most bagel lovers. Add in some herb and garlic cream cheese and I am set for a productive morning. I try to mix up my flavours – blueberry, sesame, cinnamon raisin, lemon and cranberry… but I always come back to the classic everything bagel.

After many photos of my bagels appeared on my Instagram, I have had a lot of requests for the recipe. Friends, today is the day that your wildest dreams come true! Yes, YOU can make your own bagels!!

Everything Bagel Recipe   Everything Bagel Recipe

Everything Bagels
Yields 9
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Prep Time
30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
30 min
Total Time
2 hr
Ingredients
  1. 4 cups bread flour
  2. 2 teaspoons salt
  3. 4 teaspoons sugar
  4. 2 Tablespoons unsalted butter, softened, finely chopped
  5. 2.5 teaspoons active dry yeast
  6. 1 1/4 cup warm water, divided
  7. 1 medium egg, lightly beaten
  8. 1 teaspoon salt
  9. 1 medium egg beaten with a punch of salt for the egg wash
  10. Equal parts poppy seeds, sesame seeds, dried garlic, dried sliced onion
Instructions
  1. Activate dry yeast according to directions (I place 2.5 teaspoons of yeast into a bowl with 1/4 cup warm water. Then add 1 teaspoon of sugar, mix and let sit for 10 minutes).
  2. In one bowl, mix flour, 2 teaspoons salt, sugar and butter together and set aside. This is the dry mixture.
  3. In a larger bowl, add yeast and 1 cup warm water. Stir. Add one medium egg and stir again. This is the wet mixture.
  4. Combine the wet and dry mixtures in the large bowl. Continue to mix with a wooden spoon until the ingredients are combined. Sometimes I add more water (up to a quarter of a cup) if the mixture is too dry.
  5. Cover the bowl with a a tea towel and let rise for 10 minutes.
  6. After 10 minutes, knead the dough (leaving in the bowl). Pull a portion up from the side and press it into the middle. Turn the bowl slightly and repeat the process 9 more times. The process should take 10 seconds and the dough should start to resist. Cover the bowl and let rest for 10 more minutes.
  7. Repeat Step 6 two more times. After kneading is done, cover bowl for one hour to let the dough rise.
  8. Lightly dust a clean work surface with flour. Remove the dough from the bowl and place it on the floured work surface. Roll the dough into log and cut into 9 equal portions.
  9. Roll each portion into a small log, wrap around your hand, and roll the two edges together, making a bagel shape.
  10. Place the bagels onto a baking sheet lines with parchment paper. Cover and let rest for 10 minutes.
  11. Half fill a 2L saucepan with water, add 1 teaspoon of salt and bring to boil just before the bagels are finished resting.
  12. Boil the bagels in batches of 3 or 4 until they start to rise up. Turn the bagels over and continue to boil for another 5 minutes. Transfer the boiled bagels to a baking sheet and let cool slightly.
  13. Preheat the oven to 475F. Place a roasting pan on the bottom rack and fill with a cup of water.
  14. Prepare your topping mixture by combining equal parts Poppy Seeds, Sesame Seeds, Dried Garlic and Dried Sliced Onions. I typically put 4 teaspoons of each in a bowl and stir, however it depends on how much you want on the top.
  15. Brush you bagels with the egg wash and dip each into the seed mixture. Return to the baking sheet.
  16. Place the bagels in the oven, (be careful opening the oven as the water in the roasting pan will steam! Make sure to open the door and stand aside for a few seconds so as not to burn your face!!) and lower the temperature to 400F.
  17. Bake the bagels for 15 minutes or until golden brown. To check doneness, turn one bagel upside down and tap. If you hear a hollow sound, they are done.
27th and Olive http://www.27thandolive.com/
Everything Bagel Recipe
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4 responses to “Everything Bagels”

  1. Wow these look absolutely amazing, and your images are fantastic too. I used to make bagels when my family was growing up but haven’t done so in years. You have inspired me to make them again.

  2. I made homemade bagels once.. they were SO yummy! I froze them too since I am the only one eating them I don’t want them to go bad before I can a chance to eat them! These look incredible. In love with your photography!!

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