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Homemade Bagels are one of my favourite things to bake and these Easy Homemade Everything Bagels are just the BEST. They’re my favourite weekend breakfast with some cream cheese and fruit or some avocado slices and flaky sea salt, and our kids love them too!
Since we can’t get bagels where we live homemade bagels have become a staple recipe in our house – right up there with No Knead Dutch Oven Bread and my good old trusty Sandwich Loaf Bread. And this might be shocking, but homemade bagels aren’t nearly as hard to make as they seem! These Easy Homemade Everything Bagels are perfectly dense and chewy with the perfect classic bagel crust – topped with Everything Bagel Seasoning of course!
Get my Easy Homemade New York-Style (Plain) Bagels HERE!
Looking for some delicious soup to enjoy with your bagels? You’ll LOVE this Easy Creamy Tomato Soup!
Ingredients for Homemade Everything Bagels
To make homemade Everything Bagels you’ll need:-
- water
- liquid honey
- yeast
- flour
- salt
- an egg
- Everything Bagel Seasoning – Get it HERE (affiliate link).
LOOKING FOR MORE BREAD BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Homemade Bread!
How to Make Homemade Bagels
Making homemade bagels is actually very simple and easy enough for beginning bakers. Follow my simple tips below for the perfect homemade bagels!- Make the dough. Making bagel dough is SO easy. Simply combine the flour, water, honey, yeast and salt and knead the dough for about 2 minutes. Let the dough rise for about an hour.
- Shape the bagels. Punch the dough down and divide it into 12 pieces. Roll them into balls and make a hole in the middle of each one with your fingers.
- Boil in honey water. Add honey to lightly boiling water and boil each bagel for about 1 and a half to 2 minutes per side. Boiling the bagels is what gives them that perfectly chewy texture, so don’t skip this step!!
- Brush with egg wash. Place the bagels on a baking sheet lined with parchment paper and brush the tops with egg wash, adding some Everything Bagel Seasoning on top.
- Bake to perfection. Bake for about 15-18 minutes and enjoy!
Looking for more delicious homemade bread recipes? You’ll LOVE this Quick and Easy No Knead Artisan Bread and this Easy White Sandwich Bread!
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I hope you love this bagel recipe as much as we do! Let me know in the comments below, what’s your favourite bagel and cream cheese combination? I’d love to know!
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more delicious bread recipes? You’ll LOVE these:
-
Garlic Butter Dinner Rolls
-
Healthier Cornbread
-
Pumpkin Cornbread Muffins
-
Easy No Knead Artisan Bread
-
Easy No Knead Cinnamon Raisin Artisan Bread
-
No Knead Honey Cranberry Walnut Artisan Bread
LOOKING FOR MORE BREAD BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Homemade Bread!
Easy Homemade Everything Bagels
These Easy Homemade Everything Bagels are perfectly dense & chewy, and topped with Everything Bagel Seasoning. And they're SO easy to make with no special equipment or ingredients!
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Servings: 12 bagels
Calories: 253kcal
Ingredients
For the bagels:
- 2 1/4 cups warm water
- 4 teaspoons liquid honey
- 1 tablespoon active dry yeast or use instant yeast
- 5 3/4 cups all purpose flour
- 2 1/4 teaspoons sea salt
For boiling:
- 10 cups water
- 1/4 cup liquid honey
For the egg wash:
- 1 egg
- 2 tablespoons water
- 4 tablespoons Everything Bagel Seasoning or use a combination of poppy seeds, black and white sesame seeds, dried granulated garlic and flaky sea salt
Instructions
- Add the water, honey and yeast to a liquid measuring cup and set aside for the yeast to begin to grow (about 5 minutes).
- Measure the flour and salt into a large bowl and whisk together.
- Add the yeast mixture to the flour mixture and mix together well with a wooden spoon or a rubber spatula until a rough dough forms.
- Turn the dough out onto a well floured surface and knead for about 10-15 turns until the dough forms a ball and isn't too sticky.
- Add the dough ball back into the bowl and cover with plastic wrap, letting it rise for about 60-90 minutes or until the dough doubles in size.
- Once the dough has risen, turn it out onto your work surface (flour the work surface a little bit, but this dough is a bit on the dry side to don't add too much flour!)
- Add the water and honey to a pot and let it come to a low boil, turning the heat to medium after it boils to maintain a very gentle boil.
- Preheat your oven to 425 degrees Fahrenheit and prepare 2 baking sheets by lining them with parchment paper.
- As you wait for the water to boil, divide the dough into 12 pieces (as evenly sized as possible). Roll each piece into a ball with a smooth surface.
- To form a bagel shape, press your middle and ring finger (together) into the centre of one ball to make a hole right through the middle. Move your fingers gently in a circular motion to make the hole a little bit bigger.
- Then, holding the bagel with your thumbs inside the hole, pick it up off the work surface and stretch it gently to make the hole bigger. The goal is to make the hole a little bigger than you actually want it, as the dough will shrink back slightly during baking.
- Let the bagels you've formed sit on the work surface for about 5 minutes before gently lowering them into the boiling honey water 1 or 2 at a time.
- Let the bagels boil for about 1 and a half to 2 minutes per side. Don't skip this step! This is what gives bagels their chewy texture and perfect crust and baking them without boiling will not give you the same result.
- After boiling, place the bagels on a parchment paper-lined baking sheet (6 bagels per large baking sheet).
- Whisk the egg and water together and brush the mixture lightly over the tops of the bagels.
- Sprinkle the Everything Bagel Seasoning over the top of the bagels generously, dividing the seasoning between all the bagels (use more or less if you like).
- Bake at 425 degrees Fahrenheit for about 15-18 minutes, or until golden brown.
- Let the bagels cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
- Enjoy with some cream cheese, toasted, or however you like!
Notes
These bagels freeze well in an airtight bag or container. They stay fresh in a plastic bag or airtight container at room temperature for up to 2 days.
Overnight Instructions:
Make the dough as directed and rise for one hour at room temperature. Place the bowl in the fridge overnight and in the morning let the dough rest at room temperature for about 10 minutes before forming the bagels, boiling, and baking as directed in the recipe.Nutrition
Serving: 1bagel | Calories: 253kcal | Carbohydrates: 54g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 453mg | Potassium: 76mg | Fiber: 2g | Sugar: 8g | Vitamin A: 20IU | Calcium: 17mg | Iron: 3mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
Tatiana Shifruk says
My daughter and I have been eating a lot of these lately, but not homemade. I think I’ll just have to try making my own. These look super delicious.
The Busy Baker says
Thanks Tatiana!! You should definitely try them out, they are delicious!!
Farah says
Hi I have a few questions!
1) in the post you say to divide the dough into 8 pieces but the actual recipe says to divide into 12. Is 12 the correct number?
2) I can use either active yeast or instant yeast and the amount won’t change, correct?
3) do I bake with convection setting or just regular? Thanks in advance!! Hoping to make these Christmas morning
The Busy Baker says
Hey! Thanks for catching our mistake. The post has been updated with the right amount which is 12.
Yes, active yeast and instant yeast can be used interchangeably in this recipe.
You can bake with either, whichever one you bake with most often. The best is a combination of convectiomn and a lower heat top burner. What that does, is give you the best of both worlds, the browning benefits of the burner setting and the even baking of the convection. Not all ovens have this setting, but if yours does, this would be best!
Happy baking ☺️
Nazar Veselovich says
Genius! Your a baking genius! I just adore your blog. Thank you for all the delish recipes. I can’t wait to make these bagels!
The Busy Baker says
Thank you so much! I love to see people that enjoy so much my recipes and tips!! Let us know how the bagels turn out!
Julia Mazurchak says
These look totally fabulicious, Chrissie!! I’ve been planning to make everything bagels for a while but keep putting it off but now you’ve inspired me to do it! Thanks for sharing another awesome recipe!
The Busy Baker says
You’re welcome Julia! Glad to hear you found the inspiration that you needed!!
Bee Yinn Low says
This looks like a fun activity and a good reason to invite friends over for brunch!
Pinned and scheduled to share on Facebook!
The Busy Baker says
Yes, totally! We love the recipe also!😊
Veena Azmanov says
These look so beautiful and colorful! I’m definitely going to be making these on the weekends. Maybe with a steaming cup of coffee. 🙂
The Busy Baker says
Thank you!! Glad you like the recipe🙂
Vita Malinova says
Ok, you have totally inspired me to make homemade bagels! These look insanely amazing!
The Busy Baker says
Thank you! Really glad to hear that! Let us know how it goes😊
Jo-Ann says
Hi, I tried these & they turned out really great. I am never going to buy bagels now. Just wanted to check if I can make them using whole wheat flour, like the whole wheat flour bagels we buy from the store.
The Busy Baker says
Thanks for your comment Jo-Ann!!