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Bagels with Everything Seasoning
Breads
Ingredients:
For the Dough
- 440 g (3½ cups) bread flour, or all-purpose (bread flour gives more chew)
- 7 g (2¼ tsp / 1 packet) active dry yeast
- 1½ tsp salt
- 1 tbsp maple syrup
- 300 ml (1¼ cups) warm water (around 40°C / 105°F)
For Boiling
- 2 tbsp maple syrup
- 2 liters (8 cups) water
Topping
- 2 tbsp everything bagel seasoning
Equipments:
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Large pot
- Slotted spoon
- Baking sheets lined with parchment paper
- Wire cooling rack
Freezer Friendly
Meal Prep Friendly
Nut-Free
Refined Sugar-Free
Soy-Free
Features:
Freezer Friendly
Meal Prep Friendly
Nut-Free
Refined Sugar-Free
Soy-Free
Nutrition:
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Instructions:
- Activate the Yeast
In a large mixing bowl, combine 300 ml (1¼ cups) warm water at 40°C (105°F) with 1 tbsp maple syrup. Sprinkle in 7 g (2¼ tsp) active dry yeast and let sit for 5–10 minutes until foamy. - Make the Dough
Add 440 g (3½ cups) bread flour and 1½ tsp salt. Stir to combine, then knead by hand or with a dough hook for 8–10 minutes until smooth and elastic. - First Rise
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 60–90 minutes until doubled in size. - Shape
Punch down dough and divide into 8 equal pieces (~90 g each). Roll each into a ball, poke a hole through the center with your thumb, and gently stretch into a ring about 8 cm (3 in) wide. - Second Rise
Place bagels on parchment-lined baking sheets, cover loosely, and rest for 20–30 minutes. - Boil
Preheat oven to 425°F (220°C). Bring 2 liters (8 cups) water to a boil in a large pot; stir in 2 tbsp maple syrup. Boil bagels in batches of 2–3, 1 minute per side, then return to the baking sheet. - Top and Bake
While still moist, sprinkle each bagel with 2 tbsp everything bagel seasoning (total, divided). Bake for 25 minutes until deep golden brown. - Cool
Transfer to a wire cooling rack and cool for at least 10 minutes before slicing.
Why these Ingredients
- Bread flour — higher protein content than all-purpose flour creates more gluten, giving bagels their signature chewy, dense texture.
- Active dry yeast — feeds on the maple syrup and warm water to produce CO₂, making the dough rise and giving bagels a light interior.
- Maple syrup (dough) — activates the yeast and adds a very subtle sweetness without refined sugar.
- Maple syrup (boiling water) — creates a glossy, slightly caramelized crust during boiling — the step that makes a bagel a bagel.
- Salt — controls yeast activity and strengthens the gluten structure for a better chew.
- Everything bagel seasoning — the iconic blend of sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt that gives the crust its signature flavor and crunch.
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Common Mistakes
- Skipping the boil — this step creates the chewy crust. Don't skip it.
- Water too hot for yeast — it should feel warm, not hot (~40°C / 105°F). Too hot will kill the yeast.
Notes
- Bread flour gives the chewiest bagels — all-purpose works but produces a softer result.
- The maple syrup in the boil water gives the bagels a subtle shine and slight sweetness.
Prep in Advance
- Make the dough the night before and let it rise overnight in the refrigerator (covered). Shape, rest, and boil the next morning.
Storage
- Room temperature in an airtight bag for up to 2 days. Freeze for up to 3 months. Toast directly from frozen.
Swaps
- Try sesame seeds, poppy seeds, or flaky sea salt instead of everything bagel seasoning.
Tips
- Boil in batches of 2–3 so they have room to float freely.
- The dough should feel slightly tacky but not sticky after kneading — add flour 1 tbsp at a time if needed.
Bagels with Everything Seasoning
4 Servings
Prep 20 min
Bake 25 min
Ingredients:
For the Dough
- 440 g (3½ cups) bread flour, or all-purpose (bread flour gives more chew)
- 7 g (2¼ tsp / 1 packet) active dry yeast
- 1½ tsp salt
- 1 tbsp maple syrup
- 300 ml (1¼ cups) warm water (around 40°C / 105°F)
For Boiling
- 2 tbsp maple syrup
- 2 liters (8 cups) water
Topping
- 2 tbsp everything bagel seasoning
Features:
Freezer Friendly
Meal Prep Friendly
Nut-Free
Refined Sugar-Free
Soy-Free
Instructions:
- Activate the Yeast
In a large mixing bowl, combine 300 ml (1¼ cups) warm water at 40°C (105°F) with 1 tbsp maple syrup. Sprinkle in 7 g (2¼ tsp) active dry yeast and let sit for 5–10 minutes until foamy. - Make the Dough
Add 440 g (3½ cups) bread flour and 1½ tsp salt. Stir to combine, then knead by hand or with a dough hook for 8–10 minutes until smooth and elastic. - First Rise
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 60–90 minutes until doubled in size. - Shape
Punch down dough and divide into 8 equal pieces (~90 g each). Roll each into a ball, poke a hole through the center with your thumb, and gently stretch into a ring about 8 cm (3 in) wide. - Second Rise
Place bagels on parchment-lined baking sheets, cover loosely, and rest for 20–30 minutes. - Boil
Preheat oven to 425°F (220°C). Bring 2 liters (8 cups) water to a boil in a large pot; stir in 2 tbsp maple syrup. Boil bagels in batches of 2–3, 1 minute per side, then return to the baking sheet. - Top and Bake
While still moist, sprinkle each bagel with 2 tbsp everything bagel seasoning (total, divided). Bake for 25 minutes until deep golden brown. - Cool
Transfer to a wire cooling rack and cool for at least 10 minutes before slicing.
