Homemade BAGEL Recipe (with everything bagel seasoning)

Activate yeast by combining 400 milliliters of warm water with 7 grams of dry active yeast and 1 tablespoon of honey. Mix and set aside for 5 to 10 minutes until frothy.

In a stand mixer, combine the activated yeast water with 550 grams of strong white bread flour and 15 grams of salt. Mix until combined.

Knead the dough by hand for an additional minute.

Oil a bowl and place the dough inside, covering it well. Proof for 60 to 90 minutes until doubled in size.

Flour a work surface and pour out the dough. Knead for an extra 60 seconds to knock out the air.

Divide the dough into six even pieces using a bench scraper or knife. Roll into balls and create a hole in the middle with your finger to shape into bagels.

Bring water to a rolling boil and drop the bagels in. Boil for 90 seconds, flip, and boil for another 90 seconds. Remove and let cool.

Once cooled, reshape the bagels if necessary, then generously egg wash and coat with everything bagel seasoning, ensuring all sides are covered.

Bake the bagels at 200 degrees Celsius for 20 to 25 minutes, checking at the 20-minute mark.

Equipment Needed

Spice Level: