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!
Ingredients
- Everything Seasoning:
- 2 Tbsp. dried minced onion
- 2 Tbsp. sesame seeds
- 2 Tbsp. poppy seeds
- 2 Tbsp. minced garlic
- 1 Tbsp. coarse pretzel salt
- Dough:
- 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 1 tsp. Sea Salt
Instructions
- 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
My kids would go crazy for homemade bagels at home. I’ll bet your house smelled delicious! What I wouldn’t give for a warm one of these with melty butter!
These were the BEST bagels ever Karen! You know my love/hate relationship with bread recipes, but these turned out perfect! Soooo good with lots of butter!
I will definitely give these beauties a try since I have an issue with making yeast doughs and if they are that tasty and simple, I’m in ! Thank you so much !
Yay! You’ll love the recipe! These are totally delish!
I just made bagels this past weekend for blogging in the new year! Yours look fabulous, Mary Ann! Homemade bagels are a million times better than store bought! That book sounds really good….I’ll have to check it out – I loves me some coconut cream pie!
I agree Dawn! They are so much better! The coconut cream pie looks amazing!
Your bagels look like they came right from a bagel shop Mary Ann – BRAVO!!!
The recipe from Zingerman’s made it happen Chris! Such a great, easy recipe! Hope you give it a go!
Beautiful! My favourite bagels and these look perfect. I love making bagels and I love bakery cookbooks, so I’m making and buying the book ;)
You’re going to LOVE the book Jennifer! I will be baking my way through the entire book! And buying more stretchy pants! Lol!
Literally the best :)
Soooooo incredibly delish Jennifer! Just like the Bakehouse!
Zingerman’s Bakehouse (the cookbook, not the bakery itself) is on my Christmas list this year. Your post is making me even more excited to open presents! PS, your pics always make me hungry but today that’s especially true. Bagels are my favorite breakfast!
You will adore the cookbook Kelsie! There are so many incredible recipes in it! Already tried a few and I’m gonna keep on baking! Happy almost the weekend love!
My hubs is from Michigan, Mare! I’m going to have to ask him if he’s ever been to that Bake house, because I know he’s been to Ann Arbor before. Anyways, everything bagels are my WEAKNESS in life. Some people have chocolate, but I have BAGELS. EVERYTHING bagels!! Seriously, they are just… well, EVERYTHING! Lol. These look phenomenal and they are a great reminder it’s been way to long since I made some!!! Pinning to make ASAP!! So gorgeous!! Need need NEEEEEED! xoxo
Their deli and bakehouse are amazing! I’m sure he’s heard of it! The cookbook is fabulous Chey! This was the easiest recipe, and I had soooo much fun making them! I hope you give the recipe a try because you’ll love them! XO
I could have an everything bagel every single day. Your recipe looks so fab Mary Ann!
Me too Alida!
One of my fave foods ever! I need to make these at home!
Mine too Leigh Ann! I hope you do!!
I’m a fan!! These bagels are everything I’m craving right now, and that book looks like something I need in my life! Great job overcoming your fear of yeast – You’ve got this, girlfriend!
You’d LOVE the book Annie! So many wonderful recipes!
Exactly how bagels should be and I can’t wait to make these with my boys!
So fun Matt! They’re sooo delicious!
You mastered the bagle, Mary Ann! They look absolutely scrumptious and fluffy… it’s been at least three years since I’ve made my own.. and everything is my absolute favorite! Just bring on the cream cheese and coffee and let me be! Such a thoughtful birthday gift from Casey… really sweet, Mary Ann! Do you ship? xo
The Zingerman’s recipe was so easy Traci! Tom and I have really been enjoying them. Casey heads home from UMich next week, and I can’t wait to make him some! I love my boys Traci! Their gifts are always so thoughtful. I’m a very lucky mother! Hope you and Rob have a fabulous weekend!
Those bagels look gorgeous! (I totally understand your dilemma with yeast breads as well ahah!) I’ve been lucky enough to visit Zingerman’s twice (with a third plan in the works) already and you are right, the deli is simply jaw-droppingly amazing! I haven’t had their bagels but have had some of their sandwiches that are perfect. When we go up I might have to pick up that book to bring so I can have Zingerman’s around the home any day!
Thanks so much Matt! It really is fabulous, isn’t it?! Have you tried their bagel chips! OMG! They’re unbelievable! I’ve tried so many different kinds, but theirs are the BEST! Their homemade graham crackers are really delicious too. The recipe for those is in the book! I’d definitely graba copy! Thanks so much for following the blog and taking the time to drop by and leave a comment! Happy Holidays!
These look incredible, Mary Ann! There’s nothing better than a fresh bagel and you’ve outdone yourself with this recipe!
These were so much fun to make Laura!
Wow, these look so perfect!
So easy and so delicious Gina!
Everything bagels are my favorite! These look so good!
Mine too Tieghan! Thanks so much! Easier than I thought!
Mary Ann, I would love to have these delicious looking bagels with cream cheese and lox right now. We have a great bakery here in Santa Cruz that makes fresh bagels every day so I never made them myself. However, I might try this recipe in our cabin. Happy holidays my friend.
I hope you do Gerlinde! The recipe is wonderful, and they’re way easier than I thought! I’ll be making these often. It was so much fun!
Ahh, I bet your kitchen smells amazing while these bagels are in the oven! They look great!
It does Lindsay! Happy Friday!
Whelp, you’re about to witness my hubs asking me to marry him again the moment I show him this recipe. He’s not a big breakfast guy but he loves a good bagel. I haven’t gotten around to making them because they seem so intimidating! But your recipe looks straightforward and relatively easy! He’s going to flip when I show him this recipe :)
Lol! You’re both going to love these Christina! Enjoy!
Such a classic! And yours turned out just perfectly.
LOVE everything bagels!! Happy Friday Marissa!
These look so good, Mary Ann! They just look so puffy and delicious.
Thanks Natasha! We’ve been enjoying them for breakfast for the past few days!
This recipe is exactly what I’ve been missing in my life! I tried making sourdough bagels a couple weekends ago and they were basically rocks. Yours look so fluffy and soft! I can’t wait to try these (with a HUGE helping of cream cheese)!
You’ll enjoy this recipe Katherine! They were quite easy to make and really delicious!
You can’t get very good bagels in Los Angeles, Mary Ann – so I definitely want to try these. They look absolutely delicious – perfect for a lazy Sunday!
You’re going to love them Geraldine! So fun to make!
This recipe looks delicious!! Can’t wait to try it but since we don’t have here malt syrup, what do you suggest I can replace it with? Thank you
Hi Joelle. Since this is not my recipe, but Zingerman’s, I’ve only followed their recipe exactly. I did research bagel recipes and substitutions though, and the consensus is that molasses is what some people add when they can’t get the barley malt syrup. Since molasses is a bit more bitter, people tend to reduce the amount they use by 1/3. Hope that helps.
Perfection. There’s nothing like a homemade bagel.
Thanks Jessie! Just enjoyed one for breakfast!
I’m definitely intimidated by yeast…..it’s been hit or miss for me baking with it! For that reason, I’ve never attempted bagels. But you’ve convinced me to give it a try. And my husband would love these bagels! They really do look like bakery style! Yum!
This recipe is quite easy Leanne! I had lots of fun making them…and eating them!
OMG Mary Ann! This takes me right back to my Ann Arbor days! LOVE Zingermann and so excited they have cookbook out now. These bagels are EPIC!!I’m definitely giving these a try!xoxo
It’s the best, right?! I could spend the whole day in there! Can’t wait for you to try!
Wow!! Your bagels look perfect! I am also someone, who dreads working with yeast..I love that your recipe says even bread novices can try :). Also, the pictures are stunning! I love your photography!
Thank you so much Deepika! I consider myself a bread novice, and this recipe totally worked for me! These are just delicious!
This post makes me so happy, Mary Anne! I want to get baking right away and bond over Zingerman’s together. :) Bagels are going to be one of my 2018 goals. I’m super impressed with yours- they are shaped so perfectly. What a thoughtful gift from Casey!
They are way easier than you think Emily, and Zingerman’s recipe is fabulous!! It was the best gift!
Where did you find the Barley Malt Syrup and Demerara Sugar?
Hi Zoe. I purchased my barley malt syrup a while back from my local natural foods market in town. You can also purchase it on Amazon. The brand name is Eden. And if you can’t find demerara sugar you can use tuirbindo sugar in it’s place. That’s easier to find. If you don’t want to look for the barley malt syrup or purchase it online, I’ve had some people use 1 tablespoon of dark molasses instead. Enjoy!