Everything bagels are the king of bagels. Chewy inside. Golden crust outside. Loaded with that crunchy, savory, garlicky-oniony seed mix. No bakery trip required. Your kitchen can do this.
Step-by-Step Instructions
Make Dough
Whisk flour, yeast, salt, and sugar. Add warm water. Mix into a shaggy dough.
Knead 8-10 minutes until smooth and elastic.
Cover and rise 1-2 hours until doubled.
Shape
Punch down dough. Divide into 8 pieces (about 100g each).
Roll each into a ball. Poke a hole through the center with your thumb. Gently stretch into a 2-inch hole.
Second Rise
Place bagels on a parchment-lined baking sheet. Cover and rest 20-30 minutes (slightly puffy but not doubled).
Boil
Preheat oven to 425°F (220°C). Bring water and sugar to a gentle boil.
Boil bagels 1 minute per side (45 seconds for softer, 90 seconds for chewier). Remove with a slotted spoon.
Top & Bake
Place boiled bagels on a parchment-lined or cornmeal-dusted baking sheet.
Brush with egg wash. Sprinkle generously with everything seasoning.
Bake 18-22 minutes until deep golden brown.
Serve
Cool on a wire rack. Slice, toast, schmear with cream cheese. Perfection.
Summary
Prep Time: 20 min + rises | Cook Time: 20 min | Total: 40 min + rises
Yield: 8 bagels | Difficulty: Medium
Storage Notes
Counter (cut bagels): 2 days. Freezer: 3 months. Slice before freezing. Toast frozen bagels directly — no thawing needed. Never refrigerate (stales faster).
