Bagels are a staple in my house, and each one of my family members has their own type. I like everything, my dad likes salt, and my mom likes poppy seed. So when I was making these, I was feeling the pressure a little bit! Could my little homemade bagels live up to the reputation and prowess that bagels are given in my household? We get ours baked fresh from a local bakery, so the standards are higher than just beating a grocery store brand.
You may be wondering: were they better than bakery's? In terms of appearance, absolutely not. They definitely looked a little special, and of the eight that I made, maybe 3 or 4 turned out looking smooth and perfect like a stereotypical bagel would. But honestly, I'm not superficial and judgemental like that you know? It's what's on the inside that matters after all. Naturally, the second question you may be wondering: was what was on the inside better than the bakery's?
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No. But guess what? I got the therapy of making them myself, they turned out almost 90% as good as the bakery's, and they were probably 50% cheaper to make than buy. So, I DON'T CARE!
Everything Bagels
Although this recipe includes the everything bagel seasoning, you can add whatever you want! (Except for blueberries or cranberries because 1. I don't know how that would factor into making the dough and I'm too tired to think about it too much and 2. blueberry bagels are gross anyway and if you eat them, you should be ashamed.)
PREP TIME
30 minutes
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COOK TIME
23 minutes
ADDITIONAL TIME
2 hours
TOTAL TIME
2 hours 53 minutes
Ingredients
Bagel Dough
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1 3/4 cups warm water
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2 3/4 teaspoons active dry yeast
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4 cups bread flour
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1 tablespoon granulated sugar
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2 teaspoons salt
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2 tablespoons olive oil
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1 large egg (for egg wash)
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1/4 cup honey
Seasoning
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2 tablespoons poppy seeds
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1 tablespoon white sesame seeds
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1 tablespoon dried minced onion
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1 tablespoon flaky salt
Instructions
Bagel
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Whisk warm water and yeast together in large bowl. Cover with warm towel, and wait for 5 minutes.
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Add flour, granulated sugar, and salt. Beat until dough looks stiff and dry.
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Knead the dough by hand for 5-7 minutes, until dough is soft and bounces back when poked.
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Grease a bowl with olive oil, and set the dough inside. Cover with warm, moist towel.
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Allow dough to rise for 90 minutes.
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Line baking sheets with parchment paper.
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Take the risen dough from the bowl, and punch it down once to release any excess air bubbles.
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Divide into 8 sections.
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Shape into bagel shaped dough-balls.
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Preheat oven to 425°F.
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Fill a pot with water, and add honey in. Allow water to come to a boil, then reduce heat to medium-high.
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Put bagels in boiling water for 1 minute on each side.
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Remove from water and put on lined baking sheets.
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Brush the egg wash on top.
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Bake for 20-25 minutes, and allow to cool completely.
Seasoning
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Incorporate all ingredients into a small bowl.
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Add a thin layer of egg wash to the top of the bagels.
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Dunk bagels into bowl of seasoning.
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ENJOY!