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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.
Prep Time30 minutes
Cook Time24 minutes
Resting Time2 hours 15 minutes
Total Time3 hours 9 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: Everything Bagel, Plain Bagels, Salt Bagels
Servings: 12 bagels
Calories: 221kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Bagels

  • 1 ¼ cups (296g) warm water
  • 1 tablespoon instant yeast
  • 4 cups (508g) bread flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 4 quarts water
  • 2 tablespoons honey
  • 2 tablespoons yellow cornmeal

Egg Wash

  • 1 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.

Video

Nutrition

Calories: 221kcal