Everything Bagels w/ Spicy Veggie Cream Cheese | At Home with Emma

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

poppy seeds

🥗Healthier: chia seeds

💰Cheaper: sunflower seeds

Chia seeds provide similar texture and nutrition, while sunflower seeds are often less expensive.

dried onion

🥗Healthier: fresh onion

💰Cheaper: onion powder

Fresh onion offers a sharper flavor, while onion powder is cost-effective.

dried garlic

🥗Healthier: fresh garlic

💰Cheaper: garlic powder

Fresh garlic provides a more robust flavor, while garlic powder is a budget-friendly option.

Grab your kitchen scale and a medium bowl and add 120 milliliters of warm water and 19 grams of sugar, whisk to combine.

Sprinkle 6 grams of active dry yeast over the water and set aside while the yeast activates.

Measure out the dry ingredients: add 440 grams of flour and 1.5 teaspoons of salt to a large bowl and whisk to combine.

Make a well in the center of the dry ingredients and add the activated yeast as well as the remaining 280 grams of warm water, whisk everything well to combine.

Once the dough comes together, turn it out onto a floured surface and knead until it's stiff and firm, about 10 to 15 minutes.

Transfer the dough to a greased bowl and cover with a damp towel, set aside in a warm place to proof for one hour or until doubled in size.

While the dough is proofing, make the everything topping by tossing together equal parts white sesame seeds, black sesame seeds, poppy seeds, garlic, dried onion, caraway, and flaky salt.

For the first cream cheese spread, combine 4 ounces of cream cheese, 1/4 cup of roughly chopped smoked salmon, and 2 teaspoons of mint chives, mixing with a spoon.

For the second spread, combine 4 ounces of cream cheese, 1 tablespoon of finely chopped pickled jalapenos, 1 grated carrot, 1 tablespoon of finely diced roasted red pepper, and a pinch of red pepper flakes.

Cover and store the cream cheese spreads in the fridge until ready to use.

Preheat the oven to 425°F (220°C).

After the bagel dough has doubled in size, punch it a few times to deflate it, then cover and let it rest for 10 more minutes.

Divide the dough into eight pieces using a bench scraper or a knife, roll each portion into a ball, and poke a hole in the center, stretching it out to about a third of the diameter.

Place the shaped bagels on a cookie sheet, cover with a damp towel, and set aside to proof for 30 to 60 more minutes or overnight in the fridge.

Prepare the everything seasoning in a shallow bowl for dipping the bagels.

Bring a pot of water to a boil and add 1 teaspoon of baking soda.

Boil two of the bagels for 90 seconds on each side, then carefully remove and dip one side into the everything seasoning.

Place the boiled bagels on a cooling rack to drain and repeat with the rest of the batch.

After boiling all of the bagels and adding toppings, bake for 20 minutes at 425°F (220°C) or until golden brown, rotating the trays halfway through.

Allow the bagels to cool before slicing, toasting, and spreading with cream cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens