Store-bought bagels are lying to you. Real bagels are boiled. That’s what gives them that chewy, snappy crust.
These everything bagels are the real deal. Golden, blistered, coated in garlicky, seedy goodness. Make a batch once and you’ll never go back to the sad supermarket ones again.
Makes 8 bagels.
Make the Dough
In a large bowl, whisk flour, yeast, salt, and brown sugar.
Add warm water. Mix until a shaggy dough forms.
Knead for 8-10 minutes until smooth and elastic.
Let rise in a greased bowl for 1 hour, until doubled.
Shape the Bagels
Punch down dough. Divide into 8 equal pieces.
Roll each into a ball. Poke a hole through the center with your thumb.
Gently stretch the hole to about 1 inch wide.
Place on a parchment-lined baking sheet. Cover and rest for 10 minutes.
Boil ‘Em
Preheat oven to 425°F (220°C).
Bring 10 cups water and 1 tablespoon brown sugar to a boil.
Drop 2-3 bagels into the water. Boil for 45 seconds per side.
Remove with a slotted spoon. Return to baking sheet.
Top & Bake
Brush bagels with egg white wash.
Sprinkle generously with everything seasoning (press it in gently).
Bake for 18-20 minutes until deep golden brown.
Cool on a wire rack for 10 minutes. Then schmear, eat, repeat.
Summary
Prep Time: 20 minutes | Rise Time: 1 hour 10 minutes | Bake Time: 20 minutes
Yield: 8 bagels | Difficulty: Medium
Storage Notes
Store in an airtight container for up to 3 days. Freeze for up to 3 months. To reheat, slice and toast straight from frozen. Never microwave. Never.
