Giant Homemade Everything Bagels (Soft & Chewy!)
These Homemade Everything Bagels are giant! They’re soft and chewy, slightly sweet, and topped with everything seasoning. Homemade bagels are the perfect beginner recipe, and they make the best quick and easy breakfast or snack!
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Why You’ll Love This Recipe
Homemade bagels are to make and they stay soft and chewy, even after reheating. Giant Everything Bagels can be an easy breakfast or a great grab-and-go afternoon snack.
This recipe takes only 2 hours to make from start to finish -including rising times. Toasted and served with smoked salmon and cream cheese, or eaten right from the oven, no better snack or lunch idea.
What is everything seasoning? Everything but the bagel seasoning is a popular blend from Trader Joe’s that combines poppy seeds, sesame seeds, minced garlic and onion, and flaky salt. You can make your own everything seasoning blend (this is the recipe I used) or buy one from Trader Joe’s. Many companies also sell their own version of this delicious seasoning.
Recipe Ingredients
- All purpose flour. Regular all purpose flour or bread flour can be used to make homemade everything bagels. Even though bread flour has a higher protein level which is great for yeasted recipes, either one will work for this recipe.
- Yeast. I used dry active yeast. It is first mixed with warm water and brown sugar and allowed to get frothy and bubbly. I like to use this just to make sure the yeast is active and alive before adding the rest of the ingredients.
- Brown sugar. Used to give the bagels a hint of sweetness, and it’s used in the water bath instead of malt barley syrup. If you have malt barley syrup on hand, feel free to use that instead; it’s more traditional, but I don’t find that it makes much of a difference which one you use.
- Everything seasoning. The star of the show. This is a delicious herb-and-seed blend that can be found practically everywhere. I made my own, but any store-bought everything seasoning blend is perfect. You can alternatively top these everything bagels with poppy seeds, sesame seeds, or leave them plain. It’s totally up to you.
How To Make Homemade Everything Bagels
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Make and knead the dough
In a stand mixer, mix together warm water, yeast, and brown sugar. Allow it proof and get bubbly then add the rest fo the water, flour and salt. Knead with the dough hook attachment until the dough is smooth and elastic.
If the dough falls off the dough hook once the dough hook is lifted up, then add a bit more flour. It should hold its shape.
Shape the dough into a smooth ball. Coat the mixing bowl and the dough with vegetable oil. Cover the mixing bowl with plastic wrap and a kitchen towel. Allow the dough to rest until it has doubled in size in a warm spot for about 1 hour.
How To Shape Bagels
After your dough has doubled in size, divide your dough into 8 – 10 pieces. These are giant everything bagels, so I only made 8. Take one piece and fold the ends over each other so it’s a ball. Squeeze the ends together.
Flip the dough over. Make a loose claw with your hand over the dough and move your hand and the dough in circular motions to create a smooth ball of dough.
Next, use your thumb and index finger to create a hole in the center of the dough. Place both your index fingers inside the hole, and roll the dough over both fingers to enlarge the hole a few inches to create a bagel shape. Don’t make the hole too big.
Boil and bake bagels
Bring a pot of water to a rolling boil. Stir in dark brown sugar. The water will start to bubble up a little.
Gently lower 2-3 bagels into the boiling water. Boil for 1 minute, flip over, then boil for an additional 1 minute. Then, using a slotted spoon, return the boiled bagels to the parchment-lined baking sheet. Repeat with the remaining bagel dough.
Once the bagels come out of the boiling water, brush an egg wash and sprinkle over with everything seasoning.
Bake the bagels in a 425 degrees Fahrenheit oven for 20 – 25 minutes or until they are golden brown. Allow to cool slightly, then enjoy with butter, cream cheese, or smoked salmon.
Tips and Tricks
- A firm but soft dough is key. One of the reasons these bagels are soft and chewy is because of the texture of the dough. I find that using almost 2 cups of warm water helps to provide a soft, firm dough, which equals a soft, chewy bagel. The dough should be firm but can be easily pressed. Once it’s finished kneading, the dough should be smooth and not sticky at all. It should hold its shape on the dough hook when lifted up; if it easily falls, add more flour.
- Boiling bagels in a water bath is an important step when making homemade bagels. It helps the bagels cook more evenly, with a perfect, dense and chewy interior and a glossy exterior. Malt barley syrup is traditional, but if you can’t find it a little bit of brown sugar works just fine.
- You don’t have to do an egg wash but it will give the bagels a brown glossy look and help whatever seasonings or toppings stick better. Simply combine 1 egg white with a splash of water. Use a pastry brush to brush to mixture onto each bagel then dip or sprinkle the seasonings on top.
Frequently asked questions —
This tasty bagel seasoning blend is made of white and black sesame seeds, minced garlic and onion, poppy seeds, and flaky salt. Sometimes ground black pepper is added as well for a hint of spice.
To me, the secret to a good bagel is getting the dough the right consistency and secondly, boiling the bagels in brown sugar. If the dough is too tough you will have tough and hard bagels, the dough should be soft but firm. And the brown sugar water helps give the bagels the perfect sweet chewiness that they are known for!
Yes, that’s all I use. I’ve used both and haven’t noticed a difference. Bread flour is great because it has a higher protein content which is helpful for achieving a dense and chewy texture but it can also happen with plain all-purpose flour too!
Looking For More Recipes?
- Cinnamon Raisin Bagels
- Homemade Garlic Parmesan Soft Pretzels
- Easy Challah Bread
- Honey Whole Wheat Bread
- Rosemary Sourdough Bread
- Pizza Toast
- Cheesy Pesto Garlic Bread with Heirloom Tomatoes
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Giant Everything Bagels Recipe (Soft & Chewy!)
Equipment
- Stand mixer fitted with dough hook attachment
- 2 Sheet pans lined with parchment paper
- Slotted spoon
- Small bowl
Ingredients
Bagel Ingredients
- 1 ½ – 2 cups warm water
- 2 ¼ teaspoon packet dry active yeast
- 1 tablespoon dark brown sugar
- 4 cups all-purpose flour or bread flour
- 2 teaspoons salt
- 2 teaspoons vegetable oil for greasing the bowl
Water Bath:
- Water for boiling
- ¼ cup dark brown sugar
Egg Wash:
- 1 egg white
- 1 tablespoon water
Optional Toppings
- Everything Seasoning
- Poppy Seeds
- Garlic Herb Sesame seasoning
- Toasted Sesame seeds
Instructions
Make bagel dough
- In a stand mixer fitted with the dough hook attachment, add half of the warm water, dry active yeast, and the dark brown sugar. Allow the yeast to proof or get bubbly for 5 – 7 minutes.1 1/2 – 2 cups warm water, 2 1/4 teaspoon packet dry active yeast, 1 tablespoon dark brown sugar
- Next, add half of the flour and the salt. Mix with the dough hook until everything is combined, then add the remaining flour.4 cups all-purpose flour, 2 teaspoons salt
- Slowly add the rest of the warm water until the dough is soft but firm and not sticky at all. The dough will pull away from the sides of the bowl. Knead the dough until it is smooth and elastic, 5 – 10 minutes. If the dough falls off the dough hook once the dough hook is lifted up, then add a bit more flour. It should hold its shape.
- Once the dough is smooth and elastic, shape it into a smooth ball. Coat the mixing bowl and the dough with vegetable oil. Cover the mixing bowl with plastic wrap and a kitchen towel. Allow the dough to rest in a warm spot for 1 hour, or until it has doubled in size.2 teaspoons vegetable oil
Shaping the Bagels
- Preheat the oven to 425 degrees Fahrenheit. Bring a large pot of water to a boil, then line two sheet pans with parchment paper and set aside.
- Divide the dough into 8 or 10 pieces. 8 will make giant bagels, and 10 will make regular bagels. Fold the ends of the balls of dough over each other, then flip the dough over. Make a loose claw with your hand over the dough and move your hand and the dough in a circular motion. This will create a smooth ball of dough.
- Next, using your thumb and index finger, press a hole into the middle of the dough. Place both index fingers into the hole, then roll the dough over them to enlarge the hole by a few inches, creating a bagel shape. Don't make it too big. Place a bagel onto the prepared parchment-lined sheet pan, then repeat with the remaining dough.
Cooking the Bagels
- Once the pot of water is at a rolling boil, add the dark brown sugar. The water will start to bubble up a little.1/4 cup dark brown sugar
- Gently lower a couple of the bagels into the boiling water. Boil on one side for 1 minute, flip over using a slotted spoon or fork, then boil for an additional minute. Transfer boiled bagels to the baking sheet. Repeat with the remaining bagel dough.
- In a small bowl, whisk together egg white and water until combined. Brush each bagel with the egg wash, then add everything seasoning.1 egg white, 1 tablespoon water, Everything Seasoning
- Bake the bagels in an oven preheated to 425 degrees Fahrenheit for 20-25 minutes, or until golden brown. Allow to cool slightly then serve with toasted or with cream cheese,
Notes
- Freezer. Wrap tightly, individually wrapped in plastic wrap, stored in freezer safe bags. for up to 2 months.
- Fridge. Store up to 7 days in the refrigerator wrapped tightly in plastic wrap and stored in a gallon bag.
- Reheat in the oven covered or wrapped in aluminum foil until heated through.
I added two tablespoons of dried onion flakes in also. These are fab! Definitely saving this recipe. Husband approved!
So good, that’s so great to hear! Thanks for sharing. 🙂