Everything Bagels

These bagels are what you were looking for: a perfect combination of soft and chewiness. It's the perfect balance of flavor to add to your morning breakfast or sandwich.

These bagels are made with Trader Joe's "Everything but the Bagel Sesame Seasoning Blend" but you can also make your own blend!

Window test for gluten development

Begin by measuring out bread flour into a mixing bowl. Bread flour is essential in creating that chewy texture found in bread. Add yeast, malt, salt, and water. Using a mixer with the dough hook attachment, begin mixing on low speed to incorporate all ingredients together. Increase the speed to medium and mix for about

10-16 minutes. You are looking for a dough that forms into a ball and is not sticky.

The "window" test can help you determine if it has been mixed properly or not. Cut off a piece of the dough and stretch it out gently. The dough should have developed some strength, elasticity, and not tear easily.

Transfer to a bowl, cover, and allow the dough to bulk ferment for about 1 hour.

After an hour, gently deflate the dough and divide the dough into 6 pieces. Round them out and allow them to rest covered on the bench for 15 minutes.

Bench rest for 15 minutes to relax the dough

After 15 minutes, final shaping begins. Poke a hole about 1 1/2 inches in the center. Using both hands stretch out the dough and shape. Place them onto a sheet pan lined with parchment paper ( you can grease or lightly flour the paper so it doesn't stick). Cover the sheet pan and refrigerate for 1 hour or up to 24 hours. The longer you refrigerate them, the better the flavor.

Bring to a boil a pot of water and 1 tablespoon of malt powder. The water should be about 3 inches deep. Malt powder gives a sweet flavor to the dough and also helps the browning process when it gets baked.

Boiled bagels with egg wash and topping

After they are boiled, transfer them to a baking pan. Apply egg wash (1 egg + 1 tablespoon of water, whisked together) and sprinkle the topping on. Bake these in a preheated oven at 450°F for 15-18 minutes or until they are golden.

Fresh out of the oven! I may have gone a little crazy on the seasoning!

Watch how I made these breakfast bagels!


Everything Bagels

Cook Time: 15-18 mins.

Total Time: 3.5 hrs.

Yields: 6 bagels


  • 454g (2 and 1/2 cups+ 2 Tablespoons) bread flour

  • 280g (1 1/4 cup) water 

  • 3g (1tsp) yeast

  • 7g (1 T) malt powder

  • 9g (1 1/2tsp) salt

  • Trader Joe’s Everything but the Bagel Seasoning Blend or make your own

* 1 egg for egg wash ( 1 egg + 1 T water whisked)

For the "EVERYTHING" topping

  • 1 tablespoon sesame seeds

  • 1 tablespoon poppy seeds

  • 1 tablespoon dried minced garlic

  • 1 tablespoon dried minced onion

  • 2 teaspoons kosher salt


  1. In a mixer fitted with a hook attachment, combine all the ingredients and mix on low speed.

  2. Once the dough forms, increase the speed to medium and mix for about 10-16 minutes or until a “window” is achieved. This shows gluten development.

  3. Transfer the dough into an oiled bowl. Cover and allow it to rise for 1 hour.

  4. Transfer the dough to the table. Gently deflate. Divide the dough into 6 pieces (125g or about 4.4 oz)

  5. Round out the dough and allow it to rest on the bench covered for 15 minutes.

  6. Lightly grease or flour a sheet pan lined with parchment paper.

  7. Final shape. Gently poke a hole about 1 1/2 inches in the center.

  8. Cover and refrigerate for 1 hour or up to 24hrs for better flavor.

  9. Preheat oven to 450°F.

  10. Fill a pot with at least 3 inches of water and 1 tablespoon of malt powder. Bring the pot to a boil and then lower to simmer.

  11. Carefully drop the bagels in for 30 seconds on each side. Be careful not to overcrowd.

  12. Using a spatula, remove the bagels and drop on the sheet pan. Brush tops with egg wash and sprinkle on topping.

  13. Bake at 450°F for 15-18 minutes or until golden.


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