Everything Bagels
Crispy on the outside and chewy on the inside, these homemade Everything Bagels are top notch! Perfect for your weekend baking plans!
Servings: 16 bagels
Calories: 287kcal
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 one teaspoon 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.
Nutrition
Calories: 287kcal | Carbohydrates: 55g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 871mg | Potassium: 114mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg