Homemade Everything Bagels
These yummy bagels are easy to make and are full of flavor! They're delightfully chewy, and don't require the use of a mixer.
Ingredients
For the dough
- 2 1/4 cups warm water
- 1 TBSP honey
- 1 TBSP active dry yeast
- 5 3/4 cup all purpose flour
- 2 1/4 TSP salt - I use pink Himalayan
- 1/4 cup grated parmesan cheese
- 1/2 TSP garlic powder
- 1/2 TSP onion powder
Egg wash and topping
- 1 egg
- 1 TBSP water
- Everything Bagel Seasoning
Instructions
- In a small bowl or liquid measuring cup, combine warm water, honey, and yeast. Give them a quick stir, then set aside for 5-10 minutes and allow yeast to bloom.
- In a mixing bowl, combine flour, salt, parmesan cheese, garlic powder, and onion powder. Whisk to combine well.
- When the yeast mixture is ready, gently pour it into the flour mixture. Mix well, then dump dough onto a floured surface. Knead dough 5-7 minutes, place back in bowl, and allow to rise for 1hr-1.5hrs, or until doubled in size.
- While waiting for the dough to rise, fill a large pot with water. Once water is boiling, turn the temp down to med or med/high, depending on the stovetop. You want a low rolling boil.
- Once the dough has risen, return it to your floured surface, and evenly divide the dough into 18 balls.(mine weigh roughly 3oz.).
- Roll each ball till it has a smooth surface, then press your thumb into the center of the ball, all the way through. Gently circulate your thumb, to create a bigger hole.
- Carefully pick up your bagel, and using both thumbs in the center, stretch the bagel to make the whole bigger. Dough shrinks back down a little as it rises, so be sure to make the hole large enough to compensate for that.
- Preheat oven to 425 degrees and line baking sheets with parchment paper.
- Let the bagels rest on the countertop for 5-10 minutes, then carefully place them in the boiling water. Boil the bagels for 1.5 minutes per side, boiling 3-4 at a time. This step is what makes the bagels so chewy. For extra chewy bagels, boil 2 minutes per side.
- Place boiled bagels on baking sheets. You should be able to fit 6 bagels per sheet.
- Mix your egg with the 1TBSP water with a fork or whisk. Brush mixture onto the tops of the bagels, then sprinkle with Everything Bagel, to desired amount.
- Bake for 16-19 minutes, or until golden brown.
- Let the bagels cool on the baking sheet about 5 minutes, then move to cooling racks.
- Enjoy these bagels warm or cool, with cream cheese, toasted with butter, as a breakfast sandwich, plain, or spice them up with jalapeno cream cheese! They're absolutely delightful!
Notes
These bagels freeze well in an freezer bag, if they don't get eaten first. They can also be stored at room temperate, in a freezer bag, for several days.
For Plain Bagel variation, just remove parmesan, onion powder, garlic powder, and Everything Bagel seasoning.