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Everything Bagel

Everything Bagels

Servings 12 Bagels


  • 2 cups warm filtered water
  • 1 teaspoon active dry yeast
  • 28.13 ounces bread flour
  • 1 tbsp honey or brown sugar
  • 2 tsp kosher salt

Poaching liquid:

  • 8 cups water
  • ¼ cup brown sugar
  • ½ tsp  baking soda

Everything seasoning mix:

  • 2 tbsp sesame
  • 2 tbsp poppy seeds
  • 1 tbsp caraway seed
  • 1 tbsp oatmeal flakes (optional)
  • 1 tbsp onions flakes
  • 1 tbsp dehydrated garlic flakes
  • 1 tbsp sea or kosher salt (I used only ¼ tbsp)


  • Combine 2 cups of warm filtered water, yeast, and 1 tbsp honey or brown sugar in a measuring cup. Let it rests for 5 minutes or until bubbles form on the surface.
  • In the bowl of your stand mixer fitted with dough hook, add the flour, salt, and the yeast mixture. Mix dough at speed 1 for 4 minutes then increase the speed to 2 for 7 minutes or until the dough is smooth and elastic.
    Everything Bagel
  • Turn dough out onto a lightly floured surface and divide into 12 equal portions. Cover with a wet dishtowel and leave to rest for 15 minutes.
  • Working with one portion at a time, shape each portion into a smooth ball. 
  • With your index finger make a hole in the center of each ball. Using fingers of both hands, gently pull dough away from the center to make a 1 ½-inch hole.
    Everything Bagel
  • Place bagels on a baking sheet with parchment paper. Cover with a wet dishtowel and let rise 30 minutes (bagels will rise only slightly).
  • Place a heavy pan in the lower part of the oven and preheat to 450°.
  • In a big saucepan or Dutch oven, combine 8 cups water, ½ tsp baking soda, and ¼ cup brown sugar and bring to a boil. Gently lower, put 3 bagels into the saucepan. Cook for one side 1 min then flip the bagels and cook for another 1 min. Transfer the bagels to a wire rack set above the sink. Repeat the procedure with remaining bagels, working in batches of 3.
  • For topped bagels, put the everything seasoning mix in a plate, dunk into the boiled and drained bagels (both sides). Divide the bagels between two baking sheets lined with parchment paper.
  • Just before putting the bagels in the oven, pour some water in the heavy pan. Bake at 450° for 7 minutes. Rotate pans, add again some water in the heavy pan, and bake for 7 additional minutes or until golden. Cool on wire racks.
    Everything Bagel