There’s nothing quite like a fresh, chewy everything bagel straight from the oven—crispy on the outside, soft and tender on the inside, and absolutely loaded with all those delicious savory toppings. I’m so excited to share my favorite everything bagel recipe with you today! This is the recipe I’ve been perfecting for years, and let me tell you, once you make bagels at home, you’ll never look at store-bought ones the same way again.
Making bagels from scratch might seem intimidating at first, but I promise it’s easier than you think. The key to achieving that perfect bagel texture is boiling them before baking, which creates that signature chewy crust and tender crumb that we all know and love. Plus, when you make them at home, you can customize the everything bagel seasoning however you like—more garlic, extra sesame seeds, whatever makes your heart happy!
I love making a big batch of these on Sunday mornings and freezing them for the week ahead. They’re perfect for breakfast with a schmear of cream cheese and lox, or toasted with butter and jam. You can also use them for sandwiches—try one with chicken and avocado, or go classic with some deli turkey and cheese.
The everything bagel seasoning is where the magic happens. This blend of sesame seeds, poppy seeds, garlic, onion, and sea salt creates that perfect savory bite that makes everything bagels so addictive. I recommend making your own seasoning blend so you can control the ratio and ensure maximum flavor in every bite. Trust me, once you taste a homemade everything bagel, you’ll be making these constantly!
If you’re looking for other delicious bread recipes to add to your rotation, be sure to check out my cream-based recipes and pasta dishes. For a completely different flavor profile, you might also enjoy my bacon carbonara recipe or even a chickpea salad for a lighter option.
For more detailed bagel-making techniques, I highly recommend checking out Serious Eats’ comprehensive bagel guide and Bon Appétit’s everything bagel recipe for additional inspiration. You can also find great tips on New York Times Cooking’s bagel recipes.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 1/4 cups warm water
- 2 tablespoons honey or sugar (for boiling water)
- Water for boiling
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 1 tablespoon minced garlic
- 1 tablespoon minced onion
- 1 tablespoon coarse sea salt
- 1 egg white mixed with 1 tablespoon water (for egg wash)
Instructions
- In a large mixing bowl, combine the flour, instant yeast, salt, and granulated sugar. Stir well to combine.
- Create a well in the center of the dry ingredients and add the vegetable oil and warm water.
- Mix until a stiff dough forms, then turn onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic but still quite firm.
- Divide the dough into 8 equal pieces and roll each piece into a ball. Let rest for 10 minutes on a floured surface.
- Using your thumb, poke a hole through the center of each dough ball and stretch gently to form a ring about 3 inches in diameter, ensuring the hole doesn’t close up during the second rise.
- Place bagels on a parchment-lined baking sheet and cover loosely with a damp kitchen towel. Let rise at room temperature for 1 1/2 to 2 hours until puffy but not quite doubled.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large pot, bring 3 quarts of water to a boil and stir in the honey or sugar until dissolved.
- In a small bowl, combine the sesame seeds, poppy seeds, minced garlic, minced onion, and coarse sea salt to create your everything bagel seasoning.
- Working in batches, carefully drop 2-3 bagels into the boiling water and boil for 1 minute on each side, then remove with a slotted spoon and return to the parchment-lined baking sheet.
- Brush each boiled bagel with the egg white wash on the top and sides.
- Sprinkle the everything bagel seasoning generously on top of each bagel, pressing gently so it adheres to the egg wash.
- Bake for 20-25 minutes until the bagels are golden brown and the tops are crispy.
- Remove from the oven and let cool on a wire rack for at least 10 minutes before serving.
- Slice bagels horizontally and toast if desired before adding your favorite spreads and toppings.
Pro Tips
- The key to perfect bagels is not to let them rise too much before boiling—they should be puffy but still slightly dense.
- Make sure to use instant yeast rather than active dry yeast for the best texture and rise time.
- Don’t skip the boiling step! This is what creates that signature chewy crust and tender interior that makes bagels so special.
- You can prepare the bagels through step 9 and then refrigerate them overnight. This actually improves the flavor! Just add a few extra minutes to the boiling time if baking from cold.
- For the everything bagel seasoning, feel free to adjust the ratios to your preference. Some people like extra garlic, while others prefer more seeds. Make it your own!
- Store cooled bagels in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. To reheat, simply slice and toast.
- If you prefer a crispier bagel, bake for an additional 3-5 minutes, but watch carefully so they don’t burn.
- For a sweeter bagel, you can add 1 tablespoon of sugar to the dough and use less of the savory seasoning, or make a cinnamon sugar topping instead.
- The water temperature is important—aim for around 110°F (43°C) so it’s warm but not hot enough to kill the yeast.
- If you notice your bagels are browning too quickly, reduce the oven temperature to 400°F (200°C) and bake for an additional 5 minutes.
- Fresh bagels taste amazing with plain cream cheese and lox, but also try them with butter and jam, or use them as a base for breakfast sandwiches with eggs and cheese.
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