Recipe for Homemade Everything Bagels, fresh seeded bagels made in under two hours in your home. Enjoy bagel sandwiches or a slice with cream cheese without heading to the store.
Back in college I had a bagel sandwich several mornings a week on my way to class. Usually a bacon, egg, and cheddar or just a plain bagel with cream cheese. I would stand in line for 30 minutes half awake in order to keep my stomach from growling during a long lecture.
Looking back, that was a lot of time and money spent on bagels. But they sure tasted good! Now keeping life a bit simpler, I prepare a batch of bagels and keep them in the fridge to snack on throughout the week. I can have eight bagels for the cost of what I used to pay on those early hungry mornings.
These bagels will stay fresh in a plastic bag on the counter for up to 5 days. You can also keep them in the fridge for 12-14 days, or wrap individually and freeze for up to 6 weeks.
What you need to make Homemade Everything Bagels:
- Bread Flour
- Active Dry Yeast
- Your Favorite Toppings
Homemade Everything Bagels Sandwiches:
- Fresh Bagel (toasted optional)
- Tzatziki Sauce
- Sliced Cucumbers
- Sliced Red Pears
- Micro Greens
Homemade Everything Bagles
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons raw organic sugar
- 3 1/2 cups bread flour
- 1 3/4 teaspoons salt
- 1 1/3 cups warm water
- 4 Tbsp Chis Seeds
- 3 Tbsp Sunflower Seeds
- 4 Tbsp Sesame seeds
- *1 large pot of water and 2 Tbsp baking soda*
In the bowl a stand mixer combine yeast, sugar, and ½ cup of the warm water.
Gently stir together with a whisk and let sit for 5-10 minutes until frothy.
Add remaining warm water and salt.
Using dough hook attachment on medium low speed, slowly spoon in sifted bread flour.
Once dough begins to form turn speed up to medium and allow dough hook to work the dough for 8-10 min.
Dough should be smooth and soft. Do a quick windowpane test ( take a small piece of dough and spread apart with your fingers, if you can see light through the dough without it breaking, its ready) If dough is not ready knead for additional 5 minutes. Otherwise place in a lightly oiled bowl, cover with plastic wrap and set in a warm draft free place for an hour. (dough should double in size).
While dough is rising line two baking sheets with parchment paper. Fill a large pot with water, add 2 Tbsp baking soda and set on stove.
Remove plastic from bowl and take your fist and slowly punch down through the dough removing an excess air.
Place dough on a lightly floured surface.
Divide into 8 equal portions (weigh to be exact).
Roll each portion into a ball.
Push your finger through the center of each ball, pulling slightly to create a hole.
Shape your bagels into a flatter ring and set onto parchment lined baking sheets.
Cover your bagels with a light tea towel and let sit for 10 minutes.
Preheat oven to 435 F and bring your water pot to boil.
Stir water in pot to mix the baking soda.
Using a flat spatula transport 2-3 bagels into the boiling water.
Let bagels boil for one minute, flipping halfway.
Remove each bagel and place back onto the baking sheets.
Repeat with remaining bagels.
Sprinkle your toppings generously across the wet bagels.
Bake for 20-22 minutes or until golden brown.
Remove bagels from oven and let cool for 5 minutes.
Make a sandwich or whip out the cream cheese and enjoy!
Bagels will stay fresh in an airtight bag on the counter for 4-5 days, in fridge for up to 12 days, or freeze individually wrapped for up to 6 weeks.