Bagels with Everything Seasoning
Breads
Ingredients:
- 440 g (3½ cups) bread flour
- 7 g (2¼ tsp / 1 packet) active dry yeast
- 9 g (1½ tsp) salt
- 15 ml (1 tbsp) maple syrup
- 300 ml (1¼ cups) warm water
- 30 ml (2 tbsp) maple syrup
- 2 liters (8 cups) water
- 2 tbsp everything bagel seasoning
Equipments:
Features:
Meal Prep Friendly
Freezer Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Make sure the yeast mixture turns foamy within the full 5-10 minutes before mixing it into the flour — if it doesn't foam at all, the yeast is likely inactive and the bagels won't rise properly.
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.
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.
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.
Bagels with Everything Seasoning
Ingredients:
- 440 g (3½ cups) bread flour
- 7 g (2¼ tsp / 1 packet) active dry yeast
- 9 g (1½ tsp) salt
- 15 ml (1 tbsp) maple syrup
- 300 ml (1¼ cups) warm water
- 30 ml (2 tbsp) maple syrup
- 2 liters (8 cups) water
- 2 tbsp everything bagel seasoning
Equipments:
Features:
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.
Prep:
Make sure the yeast mixture turns foamy within the full 5-10 minutes before mixing it into the flour — if it doesn't foam at all, the yeast is likely inactive and the bagels won't rise properly.
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.
