Everything Bagels
This Everything Bagel takes a plain bagel and tops it with a blend of poppy seeds, sesame seeds, onion flakes, garlic powder, and sea salt.
Servings: 12 bagels
Calories: 221kcal
Ingredients
Bagels
- 1 ¼ cups (296 g) warm water
- 1 tablespoon instant yeast
- 4 cups (508 g) bread flour
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 4 quarts water
- 2 tablespoons honey
- 2 tablespoons yellow cornmeal
Egg Wash
- 1 large egg white
- 1 tablespoon water
Seasoning Mixture
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 2 tablespoons dried onion flakes
- 1 tablespoon garlic powder
- 1 tablespoon sea salt
Instructions
- In the bowl of a stand mixer, whisk together warm water and yeast. Rest for 5 minutes.
- Add in flour, sugar, salt, and vegetable oil.
- Mix on low with the dough hook until the dough starts to come together (about 8 minutes).
- Transfer the dough to a greased bowl. Cover with a kitchen towel and let rise for 2 hours or until the dough has nearly doubled in size.
- Turn the dough out onto a work surface.
- Divide the dough into 12 even pieces (about 3 ounces each).
- Working one piece at a time, fold the sides of the dough under to create a dough ball (top should be smooth).
- With the seam side down (on an unfloured surface), place your palm on top of the dough (your hand should be slightly cupped around the dough ball).
- Push down slightly (but firm and even) on the dough and roll the ball under your palm in a circular motion. Use the cupped sides of your hands to keep the dough centered in your palm. You may have to work the dough for a while, but eventually, it will come together and most of the lines and folds should have incorporated into the dough, forming a smooth dough ball.
- Place the dough balls on a baking sheet and cover with a kitchen towel.
- Rest for 15 minutes
- After resting, use your fingers to create a hole in the center of the dough balls, twirling the dough around your fingers until you form about a 2-inch hole.
- Preheat oven to 425 °F.
- Line a separate baking sheet with parchment paper. Sprinkle evenly with cornmeal.
- Add the water and honey to a large pot. Bring it to a rolling boil.
- Reduce the heat slightly (still boiling) and add bagels in batches (3-4 at a time). Bagels should have room to expand and should not be overlapping at all.
- Boil for 1-2 minutes per side (the longer the boil the denser the bagel).
- Place boiled bagels on top of the cornmeal layer on your baking sheet.
- In a small dish make your egg wash by whisking together the egg white and water.
- In a second small dish, make your seasoning mixture by mixing together the poppy seeds, sesame seeds, garlic powder, dried onion, and sea salt.
- Brush the tops of the boiled bagels with the egg wash and followed by a sprinkle of the seasoning mixture.
- Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
- Let bagels cool before cutting and serving.
Video
Nutrition
Serving: 1bagel | Calories: 221kcal