These Giant Everything Bagels are a bagel lover’s dream! They are soft, and chewy with a slight sweetness from the brown sugar and are delicious with cream cheese, smashed avocado, or smoked salmon.
In a stand mixer, add half of the warm water, the packet of yeast, and the dark brown sugar. Allow the yeast to proof or get bubby for 5 - 7 minutes.
Once the yeast is bubbly, add half of the flour and the salt. Mix with the dough attachment until everything is combined, then add the rest of the flour.
Slowly add the 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/ghee. 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 the dough has doubled in size.
Preheat the oven to 425F. Boil a large pot of water, then line two cookie sheets with parchment paper then set aside.
Shaping the Bagels
Divide the dough into 8-10 pieces. Fold the ends 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, create a hole in the middle of the dough. Place both of your index fingers inside the hole, then roll the dough over both fingers to enlarge the hole a few inches to create a bagel shape, don't make it too big. Set aside on the cookie sheet, then repeat with the remaining dough.
Cooking the Bagels
Once the water is at a rolling boil, add the dark brown sugar. The water will start to bubble up a little so be careful.
Gently lower a couple of the bagels into the boiling water. Boil on either side for 1 minute, then using a slotted spoon return the boiled bagels to the cookie sheet. Repeat with the remaining bagel dough.
Once the bagels come out of the boiling water, use a pastry brush to cover each one with an egg wash and your desired toppings.
Bake the bagels in a 425F oven for 20 - 25 minutes or until they are golden brown.
Allow them to cool, then serve with cream cheese. Enjoy!
Notes
The bagels can last for several weeks individually wrapped in plastic wrap in the freezer, or a week or two in the refrigerator stored in a gallon bag.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.