These everything bagels are EVERYTHING. New York-style, chewy, savory, hits-the-spot bagels are something me and every other expat I know miss while living overseas. Never fear, though – making them is totally doable. I mixed the bagel recipe from my garlic and salt bagels and the everything topping I used for my everything focaccia, and ate two of them fresh out of the oven with jamon Serrano. I’m not one to toot my own horn too much, but these were f-ing delicious.
- 1/4 cup sesame seeds
- 1/4 cup poppy seeds
- 3 tablespoons dried onion flakes
- 3 tablespoons dried garlic flakes
- 2 tablespoons coarse sea salt
- 2 teaspoons active dry yeast
- 1 ½ tablespoons (4 ½ teaspoons) granulated sugar
- 1 ¼ cups / 300ml warm water (you may need ± ¼ cup /60ml more)
- 3 ½ cups (500g) bread flour or high gluten flour (will need extra for kneading)
- 1 ½ teaspoons salt
- 1 egg
- 1 teaspoon of water
- To make the everything topping, toss the sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes, and salt together in a small bowl. Any that’s left over (I only used about half) can be stored in an airtight container for up to 1 month.
- Pour the sugar and yeast into ½ cup /120ml of the warm water. Wait for 5 minutes, then stir the yeast and sugar mixture until it all dissolves in the water.
- Mix the flour, salt, and garlic powder in the bowl of your Kitchenaid (or just any large bowl, if you don’t have a mixer). Make a well in the middle and pour in the yeast and sugar mixture. Pour 1/3 cup / 90ml of the remaining warm water into the well. Mix, stirring in the rest of the water as needed, until you have a moist but firm dough.
- Knead the dough in the Kitchenaid with the dough hook attachment for 5 minutes on speed 2, or by hand on a floured surface for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm, stiff dough that’s not too sticky to the touch.
- Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
- Carefully divide the dough into 8-9 pieces (I made 9 and they were still quite large – keep in mind that they’ll get bigger when boiled). Shape each piece into a spherical ball of dough. Work the dough balls with your hands (or by rolling against your work surface) until you have a perfect sphere (or close enough, anyway).
- Coat a finger in flour and gently press it through the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
- After shaping the dough balls and placing them on the cookie sheet, cover with a damp kitchen towel and let them rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.
- Bring a large pot of water to a boil, then reduce to keep it at a low boil. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 2 minutes, then flip them over to boil for another 2 minutes. If you prefer a less chewy bagel, half the boiling times to a minute each.
- Once all the bagels have been boiled, transfer them back to the lightly oiled baking sheet. Brush the egg wash (the egg and water whisked together) onto the entire top of each bagel, then liberally sprinkle each bagel with the everything topping.
- Bake for 25 minutes, or until golden brown.
- Cool on a wire rack for 5-10 minutes, then enjoy while warm.
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