For the last year I have been hand-making our breakfast bagels. When I have a spare Saturday afternoon, I pull out the yeast, mix up all different types of toppings and set to baking a dozen, two dozen… sometimes three dozen… bagels! The freezer then becomes my best friend. I freeze my bagels in packs of 6 or 7 so I am set for the week. I’ve always been a bagel lover for as long as I can remember. For some reason, I crave them all the time.
My first and foremost favourite is the Everything Bagel. I think this is a typical favourite for most bagel lovers. Add in some herb and garlic cream cheese and I am set for a productive morning. I try to mix up my flavours – blueberry, sesame, cinnamon raisin, lemon and cranberry… but I always come back to the classic everything bagel.
After many photos of my bagels appeared on my Instagram, I have had a lot of requests for the recipe. Friends, today is the day that your wildest dreams come true! Yes, YOU can make your own bagels!!
- 4 cups bread flour
- 2 teaspoons salt
- 4 teaspoons sugar
- 2 Tablespoons unsalted butter, softened, finely chopped
- 2.5 teaspoons active dry yeast
- 1 1/4 cup warm water, divided
- 1 medium egg, lightly beaten
- 1 teaspoon salt
- 1 medium egg beaten with a punch of salt for the egg wash
- Equal parts poppy seeds, sesame seeds, dried garlic, dried sliced onion
- Activate dry yeast according to directions (I place 2.5 teaspoons of yeast into a bowl with 1/4 cup warm water. Then add 1 teaspoon of sugar, mix and let sit for 10 minutes).
- In one bowl, mix flour, 2 teaspoons salt, sugar and butter together and set aside. This is the dry mixture.
- In a larger bowl, add yeast and 1 cup warm water. Stir. Add one medium egg and stir again. This is the wet mixture.
- Combine the wet and dry mixtures in the large bowl. Continue to mix with a wooden spoon until the ingredients are combined. Sometimes I add more water (up to a quarter of a cup) if the mixture is too dry.
- Cover the bowl with a a tea towel and let rise for 10 minutes.
- After 10 minutes, knead the dough (leaving in the bowl). Pull a portion up from the side and press it into the middle. Turn the bowl slightly and repeat the process 9 more times. The process should take 10 seconds and the dough should start to resist. Cover the bowl and let rest for 10 more minutes.
- Repeat Step 6 two more times. After kneading is done, cover bowl for one hour to let the dough rise.
- Lightly dust a clean work surface with flour. Remove the dough from the bowl and place it on the floured work surface. Roll the dough into log and cut into 9 equal portions.
- Roll each portion into a small log, wrap around your hand, and roll the two edges together, making a bagel shape.
- Place the bagels onto a baking sheet lines with parchment paper. Cover and let rest for 10 minutes.
- Half fill a 2L saucepan with water, add 1 teaspoon of salt and bring to boil just before the bagels are finished resting.
- Boil the bagels in batches of 3 or 4 until they start to rise up. Turn the bagels over and continue to boil for another 5 minutes. Transfer the boiled bagels to a baking sheet and let cool slightly.
- Preheat the oven to 475F. Place a roasting pan on the bottom rack and fill with a cup of water.
- Prepare your topping mixture by combining equal parts Poppy Seeds, Sesame Seeds, Dried Garlic and Dried Sliced Onions. I typically put 4 teaspoons of each in a bowl and stir, however it depends on how much you want on the top.
- Brush you bagels with the egg wash and dip each into the seed mixture. Return to the baking sheet.
- Place the bagels in the oven, (be careful opening the oven as the water in the roasting pan will steam! Make sure to open the door and stand aside for a few seconds so as not to burn your face!!) and lower the temperature to 400F.
- Bake the bagels for 15 minutes or until golden brown. To check doneness, turn one bagel upside down and tap. If you hear a hollow sound, they are done.
Wow these look absolutely amazing, and your images are fantastic too. I used to make bagels when my family was growing up but haven’t done so in years. You have inspired me to make them again.
I’m so happy I could inspire you Ev!!!!! I’d love to see the end result!!
I made homemade bagels once.. they were SO yummy! I froze them too since I am the only one eating them I don’t want them to go bad before I can a chance to eat them! These look incredible. In love with your photography!!
Thanks so much for your lovely comments!!!! xxoo