Homemade Everything Bagels
These Homemade Everything Bagels are straightforward to make and well worth the time! They have a thin fresh crispy crust on the outside and a soft, chewy crumb on the inside. The Maldon Sea Salt Flakes add a fresh intensity to the topping, making these bagels stand out!
Load them with cream cheese for a classic breakfast treat. Make it into a gourmet Bacon Breakfast Sandwich, or fill it with thinly sliced meats, a slice of cheddar cheese, crispy iceberg lettuce, and a heavy dollop of mayonnaise for a refreshing lunch treat!
Maldon Sea Salt Flakes are a staple in my pantry…always. The box says, “These soft, crunchy flakes have a fresh intensity and clean taste containing the perfect balance of natural minerals to enhance any dish.” I couldn’t agree more.
The finest steak houses top their prized steaks with this salt. Top Chefs around the world get inspired by Maldon. The distinctive taste allows them to be creative to their heart’s content.
Now the bagel. When you bite into the freshly baked dough, you get texture from the light and crispy crust. Then the umami and fragrance of the soft just baked bread come through. From here, the seasonings tingle your taste buds with a lingering freshness from the melt-in-your-mouth salt crystals. There’s nothing like it.
Homemade Everything Bagels
Ingredients
Sponge
- 375 grams warm water about 90 degrees (no hotter!)
- 20 grams sugar
- 3 grams active dry yeast
- 325 grams bread flour
Bagels
- 325 g bread flour
- 30 g diastatic malt powder
- 10 g kosher salt
- all the sponge from above
Boiling Water Bath
- 2 quarts water or more - at least three inches deep in pan
- 2 tbsp non-diastatic malt powder
- 1 tbsp brown sugar
Everything Mix
- 2 tsp Sea Salt Maldon Flakes
- 2 tbsp Poppy Seeds
- 1 tbsp White Sesame Seeds Toasted
- 1 tbsp Black Sesame Seeds Toasted
- 4 tsp Dried Onion Flakes
- 4 tsp Garlic dried minced - Optional
Baking
Instructions
Sponge
- In a medium-sized proofing container, mix all the ingredients together with a wooden spoon until well combined. Cover with plastic wrap, transfer to a warm area, and allow the sponge to rise until tripled in size with lots of bubbles, about 3 hours.375 grams warm water, 20 grams sugar, 3 grams active dry yeast, 325 grams bread flour
Everything Mix
- Toast the white and black sesame seeds in a small iron or steel skillet until fragrant. Mix the sesame seeds with the additional ingredients and store in an air-tight container.2 tsp Sea Salt, 2 tbsp Poppy Seeds, 1 tbsp White Sesame Seeds, 1 tbsp Black Sesame Seeds, 4 tsp Dried Onion Flakes, 4 tsp Garlic
Dough
- After the sponge has fermented, transfer the sponge to the bowl of a stand mixer. Add the remaining flour and the diastatic malt powder. Mix on medium-low speed until the dough starts to come together. Sprinkle in the salt and continue to mix. Set a timer for 20 minutes. The dough should be smooth and pass the window pane test. Cover the bowl with a damp kitchen towel and allow the dough to rest for 15 minutes.325 g bread flour, 30 g diastatic malt powder, 10 g kosher salt, all the sponge from above
- Using a scale, portion the dough into 130g pieces and cover them with a damp towel so the dough doesn't dry out. Working with one piece of dough at a time, shape the dough into a tight ball. Cup the dough under your rounded hand, and working in tight circles on a work surface, roll until the dough is smooth, and the seam on the bottom is sealed. Move back under the damp cloth. Repeat with the remaining dough balls. Let the pieces rest for 10 minutes.
Forming
- Dampen your finger and poke a hole through the center of the dough ball. Enlarge the circle so that the bagel is about 4 inches in diameter with a hole about 1 ½ inches wide. The hole might appear large, yet the bagels swell when rising. Transfer the bagels to the greased baking sheet, cover them with plastic wrap, and refrigerate overnight.
Boil and Bake
- Remove the pans from the refrigerator and let the bagels come to room temperature for 30 minutes. Pour the everything mix into a dipping bowl large enough to hold the bagel.
- Preheat the oven to 425 degrees F. Prepare a baking pan (I use two quarter sheet pans) with parchment. Sprinkle semolina in rounds where your bagels will be sitting.
- Fill a large pot or Dutch oven with at least 3 inches of water. Add the non-diastatic malt and sugar and bring to a boil. The water must be boiling to get a nice rise on your bagels. Working in batches of two or three, boil the bagels for 1 minute on each side. Transfer them to a white cotton kitchen towel to let the water drip off. Quickly dip them top side down into everything mix. (See notes)2 quarts water, 2 tbsp non-diastatic malt powder, 1 tbsp brown sugar
- Bake for 20-25 minutes, until golden brown, rotating the trays halfway through. Transfer the bagels to a rack for cooling. They should register at 200 °F in the center of the dough. Bagels will keep for 4-5 days in a sealed storage bag at room temperature or freeze for up to three weeks.
Kitchen Equipment
Notes
Nutrition
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