An Awesome & Extremely Reliable Homemade Everything Bagel Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Add 226 grams of room temperature water to a bowl.

Stir in 8 grams of sea salt until dissolved.

Add 4 grams of instant dried yeast to the mixture.

Add 176 grams of strong white bread flour and stir with a spoon.

Mix in 8 grams of barley malt extract.

Add the remaining 200 grams of strong bread flour and mix until a rough dough forms.

Wet your hand and finish mixing the dough using a pinching motion.

Cover the bowl and let the dough rest for 15 minutes.

Knead the dough for 5 minutes, then cover and let it relax for 10 minutes.

Knead the dough for another 5 minutes until well developed.

Cover the dough and let it prove for 45 minutes at room temperature.

Divide the dough into four equal pieces and shape them into balls.

Cover the dough balls and let them rest for 10 minutes.

Roll each dough ball into a long sausage shape, applying pressure as you stretch it.

Twist the dough into a bagel shape, ensuring it can wrap around your hand with some overlap.

Seal the bagel by rolling it gently on the worktop.

Place the shaped bagels on a baking tray dusted with fine semolina or olive oil.

Cover the tray and let the bagels prove at room temperature for 30 minutes.

Transfer the bagels to the fridge to cold proof overnight.

Boil 3.5 liters of water with 1 tablespoon of honey in a pot.

Boil each bagel for 1 minute, flipping halfway through.

Drain the bagel on a slotted spoon and coat it in a mixture of sesame seeds, poppy seeds, onion granules, garlic granules, Nigella seeds, and a pinch of sea salt.

Place the coated bagel on a peel and repeat with the second bagel.

Load the bagels onto a preheated baking stone at 220 degrees Celsius (430 degrees Fahrenheit).

Bake the bagels for 15 minutes until golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens