The Art of Everything Bagel Perfection

Yeast Activation

Learning to properly bloom yeast in warm water with sugar creates the foundation for successful dough development and teaches you to recognize when yeast is properly activated and ready to work.

Dough Development

Mastering the kneading technique to develop strong gluten structure that gives bagels their distinctive chewy texture and proper windowpane test for readiness.

Shaping Technique

Perfecting the classic bagel ring shape by poking and stretching creates uniformly sized bagels with properly proportioned holes that hold up during boiling and baking.

Water Bath Method

Understanding the boiling step that sets bagels apart from all other breads, creating the shiny exterior crust and chewy texture through gelatinization of the outer layer.

Seasoning Application

The final technique of pressing wet bagels into everything seasoning ensures maximum seed and spice adhesion, creating that loaded topping coverage everyone loves.

Master the Art of Perfect Bagel Making

Water Temperature: Ensure water is between 105-115°F to properly activate yeast without killing it. Too hot will kill the yeast, too cold won't activate it properly.

Kneading Technique: Knead until dough is smooth and springs back when pressed. This develops the gluten for that characteristic chewy bagel texture.

Shaping Success: Don't make the hole too small - it will shrink during boiling and baking. Aim for 2 inches in diameter initially.

Boiling Bath: The honey or malt syrup in the boiling water creates the shiny, chewy exterior crust that distinguishes bagels from regular bread.

Storage Instructions: Store cooled bagels in an airtight container at room temperature for 2 days, refrigerated for up to 1 week, or freeze for up to 3 months.

Make-Ahead Option: Shape bagels the night before, refrigerate on baking sheets covered with plastic wrap, then boil and bake fresh in the morning.

Authentic Homemade Everything Bagels with Classic Sesame Poppy Seed Garlic Onion Salt Topping

Name: Authentic Homemade Everything Bagels with Classic Sesame Poppy Seed Garlic Onion Salt Topping
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Yield: 8 bagels
Cuisine: American
Ingredients: For the Bagel Dough:; 4 cups bread flour; 1 tablespoon granulated sugar; 2 teaspoons salt; 1 tablespoon active dry yeast; 1 1/2 cups warm water (110°F); For the Boiling Water Bath:; 8 cups water; 2 tablespoons honey or barley malt syrup; For the Everything Seasoning:; 2 tablespoons white sesame seeds; 2 tablespoons black sesame seeds or poppy seeds; 1 tablespoon dried minced garlic; 1 tablespoon dried minced onion; 2 teaspoons coarse sea salt or pretzel salt; For Special Equipment:; Large mixing bowl; Kitchen towel; Large pot for boiling; Slotted spoon or spider; Baking sheets lined with parchment paper

The ultimate homemade everything bagels featuring bread flour, active dry yeast, and authentic everything seasoning blend. This artisan bread combines the chewy dense interior with the crunchy seed-topped exterior, creating an unforgettable breakfast experience that elevates the classic New York bagel to extraordinary heights perfect for weekend brunch, meal prep, or any time you crave the perfect balance of savory toppings and satisfying chew.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

2H45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Bagel Dough:

4 cups bread flour

1 tablespoon granulated sugar

2 teaspoons salt

1 tablespoon active dry yeast

1 1/2 cups warm water (110°F)

For the Boiling Water Bath:

8 cups water

2 tablespoons honey or barley malt syrup

For the Everything Seasoning:

2 tablespoons white sesame seeds

2 tablespoons black sesame seeds or poppy seeds

1 tablespoon dried minced garlic

1 tablespoon dried minced onion

2 teaspoons coarse sea salt or pretzel salt

For Special Equipment:

Large mixing bowl

Kitchen towel

Large pot for boiling

Slotted spoon or spider

Baking sheets lined with parchment paper

Instructions

In a large mixing bowl, combine warm water (110°F), sugar, and yeast. Let stand for 5 minutes until foamy and activated.

Add flour and salt to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour until doubled in size.

While dough rises, prepare everything seasoning by combining sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt in a shallow dish. Set aside.

Punch down risen dough and divide into 8 equal pieces (approximately 4 ounces each). Roll each piece into a smooth ball.

To shape bagels, poke your thumb through the center of each ball and gently stretch to create a 2-inch hole, working the dough around in a circle to even out the ring.

Place shaped bagels on parchment-lined baking sheets, cover with a towel, and let rest for 15 minutes while preheating oven to 425°F.

Bring 8 cups of water and honey to a rolling boil in a large pot. Reduce to a gentle boil.

Carefully drop 2-3 bagels at a time into the boiling water. Boil for 1 minute per side, then remove with a slotted spoon and return to baking sheet.

While bagels are still wet from boiling, immediately press the top surface into the everything seasoning blend, coating generously.

Arrange seasoned bagels on baking sheets with space between each. Bake for 20-25 minutes until deep golden brown.

Remove from oven and let cool on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature with cream cheese and your favorite toppings.

Authentic Homemade Everything Bagels with Classic Sesame Poppy Seed Garlic Onion Salt Topping

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Everything Bagel Perfection

Authentic Homemade Everything Bagels with Classic Sesame Poppy Seed Garlic Onion Salt Topping

Ingredients

Instructions