Homemade bagels from scratch are easier than you might think! This everything bagel recipe has lots of poppy and sesame seeds and flavoured with garlic and onion. So delicious with your favourite spread or toppings.
Hello hello! How are ya? Can you believe this is the last full week of February?!
We had a lovely weekend…no pun intended because we had a late Valentine’s celebration. Saturday night hubby and I made a whole bunch of Indian food together. We have enough leftovers to last all week (ok not that long, but we do have a lot!).
We made my veg korma, dal with pickled onion, rice, and samosas. It was so good and we had lots of fun making it together.
Did you make anything delish this past weekend? So, let’s continue the food talk (my favourite topic) with this homemade everything bagel recipe.
How to Make Homemade Bagels
Only a few ingredients are required to make homemade bagels. Plus, they are pretty simple ingredients that you probably have in your pantry right now.
If you’ve made bread before, these bagels are no more difficult than that. Even if you haven’t made bread, these are easy to prepare. Once the dough is all ready to form into a bagel, roll out a ‘rope’ of dough overlapping the ends and pressing down slightly. It’s not going to join ‘perfectly’, of course. You’d be surprised how well they stay together in the honey infused water.
- In a stand mixer combine flour, yeast, salt, onion and garlic. Mix.
- Add water and half of the honey.
- Mix with dough hook until a ball is formed.
- Oil a bowl and place dough ball in there, cover and place in a warm place for about an hour.
- After bagel dough has risen, shape into a log and cut into 12 pieces (for 12 bagels).
- Take each piece and roll into a 9 inch (roughly) rope and join ends, pressing down to join (like I mentioned, it won’t be perfect, but it works…I call it ‘rustic’, lol).
- Place bagels onto a lightly floured surface or tray, cover and let rise 15 minutes.
- While the bagels are doing their thing, prepare baking trays by sprinkling with sesame and poppy seeds.
- Also, boil a large pot of water with remaining honey.
- In batches, boil bagels for a few minutes, removing and placing on prepared baking sheet.
- Sprinkle with more seeds.
- Bake and enjoy!
What is Everything Spice?
Everything spice is simply a combination of ingredients that you more than likely have on hand.
Usually, it involves –
- Poppy seeds
- Sesame seeds
- Dried onion flakes
- Dried garlic
The ratios of each component could vary, depending on your personal preferences. Honestly, there is no going wrong in my opinion.
For this ‘everything bagel’ recipe, I opted to put the onion and garlic flavour (as well as salt) actually inside the bagel dough and sprinkled seeds on top. Therefore, I used their powdered varieties.
If you’d rather go more of a traditional’ everything spice’ route, use dried onion and garlic flakes and place those on top along with the seeds (just omit the powdered stuff used in this recipe altogether in that case).
You can also purchase ‘everything spice’ from your local grocery, but it’s just as easy to make it at home. Plus, some of the store-bought ones may have a lot more salt than what you would probably want.
Why Boil Bagels?
Boiling bagels allows them to nicely puff up before baking and gives them a delicious thick and chewy crust.
Honey in the water infuses a little sweetness and I wouldn’t skip this.
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Montréal Bagels vs. New York Bagels
Bagels are not just bagels, ya know. I mean, to be honest, I’m gonna eat a bagel if it’s in front of me no matter what ‘style’ it is.
How do Montréal style bagels differ from New York style bagels?
Well, typically New York style bagels are a bit larger with smaller holes than Montréal style bagels.
And Montréal style bagels are often made with egg and boiled in water infused with honey before baking in a wood fire oven.
Because these homemade bagels are boiled in honey water and then baked, they get a lovely, crispy (and shiny) exterior and have a little sweetness (like mentioned above).
The texture is even a bit different. New York style bagels are soft and chewy, whereas Montréal style bagels are denser.
These homemade bagels don’t have egg, nor are they baked in a wood-fired oven (boy, wouldn’t that be awesome to have one of those in the kitchen?!) I wouldn’t say these are ‘true’ Montréal style bagels, but they freakin’ taste amazing and are closer to Montréal style bagels than the New York variety.
I hardly ever buy store made bagels, but put a homemade one in front of me and it’s gone in seconds. So unbelievably good!
Can I Freeze Bagels?
Yes, of course! If you have too many to enjoy within a reasonable amount of time, you can certainly freeze.
Place (cooled) bagels in a freezer safe bag and freeze for 3 to 4 months. To thaw, remove from freezer and let come to room temperature before enjoying as is or slicing and toasting.
Like with anything, though, they are best enjoyed fresh.
What to Put on a Homemade Bagel
So, a debate – what do you put on your homemade bagel? Homemade bagels are so delicious straight out of the oven so they really don’t need anything, but you can’t go wrong with any of these –
- Cream cheese
- Peanut butter or almond butter
- Cheese spread (no judgement ;))
- As is straight from the oven
- Make an epic breakfast sandwich with bacon and egg
- So good with cream cheese and smoked salmon or lox (from Champagne Tastes).
- Pile high with any of your favourite sandwich toppings
- The possibilities are endless!
Whatever you decide to smear on these homemade everything bagels (or even if you eat them as is), hope you love ’em!
Until next time take care and chit chat again soon,
Make this homemade bagel recipe? That’s awesome! Love it if you left a comment below. Many thanks!
Homemade Bagels (everything bagel recipe)
- 3 and 2/3 cup all purpose flour
- 1 tablespoon instant dry yeast
- 1.5 teaspoons salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/4 cup warm water
- 1/2 cup honey , divided
- 3 tablespoons vegetable oil (plus about 1 teaspon to oil bowl)
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- baking spray (to spray plastic wrap or wax paper)
- In a stand mixer with a dough hook, combine flour, yeast, salt, onion powder and garlic powder. Stir to combine. Add the water, half of the honey (1/4 cup) and the oil. Mix until a ball forms, about 5 minutes. Alternatively, you can combine in a bowl and knead on a lightly floured counter top.
- Shape the dough into a lightly oiled bowl, turning to coat dough in oil. Cover with a damp towel and let rise in a warm place about 60 minutes. Dough will rise about 50%.
- Shape dough into a log and cut into 12 equal pieces. The easiest way to do this is to cut log in half, cut each half in half and then cut each remaining piece into thirds. Roll each piece into a 9 inch rope and form in a circle (bagel). To join ends together, overlap ends and press slightly to join. These are not going to look perfect, but they will stay together. Place on lightly floured surface and cover with plastic wrap or wax paper (spray the plastic wrap or wax paper lightly with baking spray). Let rise for about 15 minutes.
- Preheat the oven to 450 degrees Fahrenheit. Place parchment paper on two baking sheets. Divide 1 tablespoon each of sesame seeds and poppy seeds among two baking sheets.
- In a large pot of boiling water, add the remaining honey (1/4 cup) and stir to combine. Gently place bagels in water (I cooked 4 at a time) and cook until slightly puffed, about 3 minutes, turning once. Remove with a slotted spoon, shaking off excess water and place on prepared pan. Sprinkle with remaining sesame seeds and poppy seeds.
- Bake on 2nd lowest rack in oven for about 17 to 18 minutes, turning halfway until they are golden brown. Let cool 15 minutes. Enjoy!