Crispy on the outside and chewy on the inside, these homemade Everything Bagels are top notch! Perfect for your weekend baking plans!
If you thought the chances of your making amazing bagels at home was hopeless, think again folks. Because today, I’m sharing an easy, incredibly delicious recipe for Everything Bagels from one of my FAVORITE spots in Ann Arbor, Michigan! It’s time to get your bake on guys!
Zingerman’s Bakehouse…OMG! I may be happy my son Casey choose the University of Michigan (GO BLUE!), solely for the reason that Zingerman’s is right in Ann Arbor close to campus! Getting the chance to pop into the deli and bakehouse when we go to UMich to visit Casey is always a highlight!
I’ve always wanted to make my own homemade bagels, but honestly I was doubtful I was up to the task. For years, I’ve had a love/hate relationship with recipes with yeast. Would I be able to get that chewy, yet light and tender bagel that I absolutely love??
So when Casey bought me the new Zingerman’s Bakehouse cookbook for my birthday this year, I zoned in on their recipe for Bakehouse Bagels. This book is fabulous! An absolute MUST for your cookbook collection! In addition to the bagels, I’ve also made the Bakehouse Pecan Blondies , the Chocolate Chess Pie, and next on my list is their Coconut Cream Pie!
Holy moly! These bagels are all that and more! And do you want the God’s honest truth? I actually had a blast making them! Usually, when attempting a yeast bread recipe beads of sweat begin to form on my brow. It’s not pretty. A little panic sets in that an epic failure is looming in my immediate future. Eeeep! Well, I’m happy to report, no beads of sweat were forming this time around. Frank and Amy’s recipe is incredibly simple and straightforward.
I opted to make a few with everything seasoning and a few with caraway seeds and salt (my fave!), but feel free to top them with what you like best or even just plain. These bagels are crispy on the outside and chewy on the inside. Exactly like I bought them from the Bakehouse!
I hope y’all give them a try. Whether you’re a seasoned bread baker or a novice, I’m confident you’ll be able to enjoy homemade bagels at home too! Have fun and enjoy!
- 2 Tbsp. dried minced onion
- 2 Tbsp. sesame seeds
- 2 Tbsp. poppy seeds
- 2 Tbsp. minced garlic
- 1 Tbsp. coarse pretzel salt
- 2 3/4 cups water room temperature
- 3 Tbsp. Barley Malt Syrup
- 1 Tbsp. Demerara Sugar
- 1 tsp. Instant Yeast
- 8 3/4 cups bread flour
- 1 Tbsp. plus one teaspoon Sea Salt
- Combine everything seasoning ingredients in a small bowl. Mix until well combined. Set aside.
- In a large bowl, stir together water, barley malt syrup, Demerara sugar, and yeast with a wooden spoon. Add half of the flour and mix to incorporate. The mixture will look similar to a thick batter. Add the remainder of the flour and salt. Mix until the dough is a shaggy mass.
- Turn the dough onto an UNFLOURED work surface. Knead the dough for 8 minutes, then place dough into an oiled bowl (or sprayed with nonstick cooking spray.) Cover with plastic wrap. Let the dough ferment for one hour.
- After the one hour, divide the dough into 16 equal pieces. Place on a large baking sheet and cover with plastic wrap.
- Roll each piece of dough into an 8-10 inch strand with bulges on each end. Form the strand into a circle around your hand wrapping the ends together and overlapping by about one inch. Roll the seam together using the palm of your hand locking the ends.
- Place the formed bagels on a lightly floured tray and cover lightly with plastic wrap. Ferment one hour.
- Preheat oven to 450 degrees for 45 minutes before baking the bagels.
- Bring a large pot filled with water to a simmer. Add the bagels, about four at a time, to the simmering water and boil for one minute. Remove the bagels from the pot with a slotted spoon and then place them on a cooling rack over a baking sheet so that the excess water drips off. Sprinkle the bagels with the everything seasoning (to your liking). Transfer the bagels to a parchment-lined baking sheet and bake immediately, about 22-25 minutes. Watch for the bagel surface to appear somewhat dry and a smidge of color, about 10 minutes, then remove the tray from the oven and then using a spatula, flip the bagels over. Return to oven and finish baking until golden brown.
Adapted from Zingerman’s Bakehouse Cookbook