Everything Bagel Recipe

We’ve found a new made from scratch staple in the Kooman house- Bagels! I’ve been making these for several months, tweaking the original bagel recipe I started with, and thought you might like to try them too! “Everything but the bagel” seasoning makes this everything bagel recipe a breeze. Bagels might be easier to make than you expect!

Matt and the kids love bagels- but good bagels are definitely on the pricier side. At least when my kids gobble them up as quickly as they do, so bagels were the perfect thing to add to our made from scratch menu. Remember not to skip the boiling step, as that is what makes all the difference! If you aren’t an Everything Bagel fan- this recipe works wonderfully plain or sprinkled with grated cheese on top.

As I have mentioned previously I am really enjoying making all of our bread from scratch. It reminds me of the slow and simple pleasures in life. I hope you enjoy!

-Miss Ash

Everything Bagels

These everything bagels are simple, flavourful and too tasty to resist!

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Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Servings 8

Ingredients

  

• 2 cups white flour (extra for kneading)
• 1 1/2 cups whole wheat flour
• 1 1/2 tsp salt
• 1 1/2 cups warm water
• 2 tbsp sugar
• 2 tsp active dry yeast

Topping

• Everything Bagel Seasoning
• 1 whisked egg, for egg wash can also use milk instead of egg

Instructions

 

• In 1 1/2 cups of warm water add active dry yeast and 2 tbsp of sugar. Do no stir, but allow to sit for 5 mins. Once mixture has sat for 5 minutes stir until dissolved.
• Mix the flours and salt in a large bowl. Make a well in the centre and pour in water+yeast mixture. Mix until a firm dough forms.
• Dust countertop with flour and pour out dough. Knead for about 10 minutes, until dough is smooth and elastic, working in additional flour as you go.
• Coat a large bowl lightly with oil and coat the dough round, turning once. Cover the bowl. (I use a plastic bowl with sealing lid, but you can also use a damp dish towel or plastic wrap) Allow dough to rise until doubled in size, about 1 hour. Punch the dough down and allow to rest for one hour.
• Divide the dough into 8 pieces. Shape each piece into a round, lightly cupping the dough between the counter and palm of your hand to form a smooth ball.
• Gently press your finger into the centre of each ball, and stretch to form a ring. Line baking sheet with parchment paper and place bagel dough on the pan.
• Cover tray of bagel dough and allow to rise for 10 minutes. Preheat oven to 425F
• Bring large pot of water to boil. ( I usually start my water right before I begin forming the dough balls) Lower to maintain a gentle boil.
• Drop bagels ( I do 4 at a time) into pot of boiling water, and boil 30 seconds-1 minute then flip with a slotted spoon. Boil an additional 30 seconds- 1 minute. A longer boiling time results in a chewier bagel Repeat with remaining batch. You can also add 1 tsp of baking soda in the water, but I have similar results with or without it.
• Return all bagels to parchment lined sheet. Brush with egg wash and top with Everything Bagel Seasoning.
• Bake for 20 minutes, or until golden.

Notes

This recipe is simple and tasty! Bagels do not have to be perfectly shaped to taste delicious. If you do not prefer Everything bagel seasoning, this recipe makes a great plain bagel- or can also be topped with grated cheddar cheese. We often double the recipe and freeze half for future meals.

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