Studded with spices and stuffed with flavor, this homemade Everything Bagel might outrank even your favorite bodega’s!
I wasn’t that old when I had my first bagel, and I can’t recall the specifics. But I may remember how it felt and what it tasted like. That toasty, cracker-like exterior melted away into a pillowy softness, pairing immaculately with a slightly chilled, slightly sour cream cheese. I was a plain-on-plain girl for the longest time, switching it up only to try out an Asiago bagel or perhaps a blueberry bagel with strawberry cream cheese. But then I moved to New York, and in the Big Apple, eating a bagel is akin to breathing.
I was instantly overwhelmed by the number of bagel shops lining each block, matched only by the number of “bodegas,” or corner stores, all serving—you guessed it—bagels. Whether in sandwich form or simply with your favorite “schmear,” bagels are an art unto their own in New York.
Some places are skilled at putting together bacon, egg, and cheese on freshly kettle-boiled bagels. Others have perfected the art of an allium-packed scallion cream cheese. And then, of course, there are the bagels that’ve gone viral (rainbow bagels, anyone)? But to be a true expert in this business, mastering the New York classic— the everything bagel—is a must.
Bagels date back to the early 1900s when Polish Jewish immigrants brought them to New York City. However, the “everything” bagel is a more recent development. Popularized in the 70s and 80s, it’s a tale of culinary creativity born from a mix of everyday ingredients, including poppy seeds, sesame seeds, dried minced garlic, dried onion, and sea salt. While many have taken credit for its invention, no one really knows who truly came up with the everything bagel. But we know one thing for sure. Whoever invented it was onto something. Something big.
Everything bagels have left a lasting impression on America’s bagel landscape, as they are the most popular type ordered in New York City, according to a 2021 Grubhub report. You can count me in that report, because after I moved to New York, I realized what many New Yorkers already knew. The perfect bagel order is an everything bagel, toasted with a hefty schmear of scallion cream cheese.
How can I make the perfect bagel?
There are multiple steps to this process: first, ensure you’re using a high-quality bread flour, such as King Arthur, and knead the dough thoroughly. By hand is good, but at least eight minutes with a dough hook in a stand mixer is even better. I’d also recommend hand-shaping the bagels and looking them over—you don’t want misshapen bagels! Let the bagels rise properly before boiling briefly in a water bath mixed with barley malt syrup or honey, then bake in a screaming-hot oven (at least 425°F). All of this together should give you a pretty amazing bagel.
How do I store leftovers?
Leftover bagels can be stored in an airtight container at room temperature for up to 3 days and in the fridge slightly longer (5 days). Baked bagels are one of the few foods that freeze beautifully. Once made, the bagels can be stored in the freezer for up to 3 months. To enjoy later, simply thaw them overnight in the refrigerator or at room temperature, then warm as desired (I recommend using the toaster or air fryer).
If you’re freezing the dough to shape, boil, and bake later, wrap it tightly first in plastic wrap, followed by a layer of aluminum foil, and freeze—but don’t forget to punch the dough down first!
Serving suggestions
While savory in nature, an everything bagel can be enjoyed in myriad ways. To start simple, just slather on some room-temperature butter or, if you prefer, plain. This allows the flavors of the Everything seasoning to shine. That said, this Smoked Cream Cheese is hard to pass up.
You can also use this opportunity to get creative, topping your bagel with everything from lox and capers to a fresh, mashed Avocado Spread. Another popular indulgence is an Egg Salad Sandwich, but made on a toasted everything bagel—it offers a deliciously creamy contrast!
Of course, they make a great base for a hearty Bagel Sandwich. Pair one with some Strawberry Juice, Twisted Bacon, and Sous Vide Poached Eggs for a brunch that’ll keep you satiated until dinnertime. Whichever way you serve it, an everything bagel is the perfect start to any morning.
Ingredients
- 2 cups warm water
- 1 1/2 tablespoons active dry yeast
- 2 1/2 teaspoons packed light brown sugar
- 4 2/3 cups bread flour plus extra, if needed
- 1 3/4 teaspoons salt
- 1 egg white
- 1 tablespoon water mix with egg white for egg wash
- 1 1/2 tablespoons everything bagel seasoning
Instructions
- In a bowl, stir together the warm water (between 105°F – 113°F), yeast, and brown sugar. Let it sit for 5 minutes until frothy.
- In a stand mixer bowl, combine the bread flour and salt. Add the yeast mixture and knead for about 10 minutes until the dough is smooth and soft. Add extra flour a tablespoon at a time if the dough is too sticky.
- Let the dough rest for 5 minutes, then divide it into 8 equal pieces. Roll each piece into a ball and press your thumb through the center to create a ring 1 1/2 to 2 inches wide. Cover with a damp towel and let rest for 25 minutes.
- Preheat your oven to 425°F. Bring a large pot of water to a rapid boil. Carefully drop the bagels into the boiling water and boil for 1 minute on each side, ensuring they have room to move freely.
- Remove the bagels with a slotted spoon and place them on a baking sheet lined with parchment paper. Brush each bagel with the egg wash and sprinkle with everything bagel seasoning.
- Bake the bagels for 14 to 18 minutes until they turn a golden brown. Transfer to a wire rack to cool, then slice and serve as desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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