Homemade Fluffy Everything Bagels

Homemade fluffy everything bagels are perfect for anytime of the day. They are super soft on the inside and chewy on the outside with a savory sesame topping.

Info and tips for homemade fluffy everything bagels

To make bagels you need to have a little bread making knowledge. To start, your yeast mixture should be bubbly and foamy when activated. If it doesn’t bubble up after activating this means your yeast is bad. Active dry yeast should be used up 6 months after opening. Make sure your water is warm, not hot!!

I like to mix the dry ingredients and yeast mixture together with a wooden spoon until a really rough ball forms. It’ll be really shaggy and appear dry but as you knead it comes together. However things like different measuring cups and elevations can impact your dough, so if it feels too wet or too dry you can add tablespoons of water or flour as it needs.

Make sure when resting the bagels you cover with a damp tea towel to help them rise. To help decrease the chance of the bagels sticking to the parchment paper when baking, use good quality parchment. Letting the bagels cool down for 10 or so minutes before trying to remove them from the pan will also help prevent sticking.

Equipment

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I used my hands to knead the dough, but you can also use a KitchenAid Stand Mixer.

I use a Spider Strainer to take the bagels out of the boiling water bath easily.

Ingredients for homemade fluffy everything bagels

Yeast mixture

• 1 and a 1/2 cups warm water
• 1 and a 1/2 tbsp dry active yeast
• 1 tbsp brown sugar

dry ingredients

• 4 cups flour
• 2 tbsp brown sugar
• tsp salt

boiling and baking

• pot of water filled halfway
• 1/4 cup brown sugar
• 1 egg
• everything but the bagel seasoning (as much as you’d like)

Instructions

1. Start by combining the warm water, yeast, and brown sugar in a small bowl. Give it a good whisk and cover with a damp tea towel. Let activate for 10 minutes until bubbly and foamy.
2. Meanwhile mix your flour, brown sugar, and salt together for the dry ingredients.
3. Add the yeast mixture to the dry ingredients in a large bowl. Use a wooden spoon to mix util a rough dough begins to form.
4. Take the shaggy dough out of the bowl and begin to knead on a clean surface. It will be rough at first but get softer as you knead. Knead for 10-15 minutes by hand until a soft springy dough forms. You can add extra tbsp’s of flour or water if necessary.
5. Separate the dough into 8-10 even pieces (mine made 9) and form into a smooth ball. Almost pretend you are folding something inside out, then pinch the bottoms shut. See my video tutorial for a visual.
6. Cover the dough balls with a damp tea towel and rest for 15 minutes.
7. Next poke a hole through the center and stretch the bagel slightly with your hands. Place bagels onto parchment paper and rest covered once more for 30 minutes.
8. Preheat oven to 350.
9. Meanwhile get a large pot filled halfway with water and bring to a boil, add the 1/4 cup of brown sugar and mix.
10. Cut the parchment paper around the bagels into squares for an easy peel. Drop 2-3 bagels into the boiling water at a time, careful not to overcrowd. Cook for 1 minute on each side.
11. Remove from the water and place on a lined parchment paper sheet pan. Brush with egg wash and sprinkle everything but the bagel seasoning on each.
12. Bake for about 30 minutes, or until the tops are golden brown.
13. Let cool for 10 minutes on the pan before removing to a wire rack to cool completely.
14. Enjoy warm with some butter or cream cheese!

See below for a video tutorial!

Try out my Homemade Soft Pretzels or my Pigs in a Blanket for more yummy homemade recipes!

Print Recipe

Homemade Fluffy Everything Bagels

(72 votes, average: 3.94 out of 5)

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Breads

By Kenna's Cooks – Serves: 8-10

Prep Time: 1 hour 30 minutes – Cooking Time: 30 minutes – Total Time: 2 hours

Homemade fluffy everything bagels are super soft on the inside and chewy on the outside with a savory sesame topping.

Ingredients

• Yeast Mixture
• 1 and a 1/2 cups warm water
• 1 and a 1/2 tbsp dry active yeast
• 1 tbsp brown sugar
• Dry Ingredients
• 4 cups flour
• 2 tbsp brown sugar
• tsp salt
• Boiling and Baking
• pot of water filled halfway
• 1/4 cup brown sugar
• 1 egg
• everything but the bagel seasoning (as much as you'd like)

Instructions

1

Start by combining the warm water, yeast, and brown sugar in a small bowl. Give it a good whisk and cover with a damp tea towel. Let activate for 10 minutes until bubbly and foamy.

2

Meanwhile mix your flour, brown sugar, and salt together for the dry ingredients.

3

Add the yeast mixture to the dry ingredients in a large bowl. Use a wooden spoon to mix util a rough dough begins to form.

4

Take the shaggy dough out of the bowl and begin to knead on a clean surface. It will be rough at first but get softer as you knead. Knead for 10-15 minutes by hand until a soft springy dough forms. You can add extra tbsp's of flour or water if necessary.

5

Separate the dough into 8-10 even pieces (mine made 9) and form into a smooth ball. Almost pretend you are folding something inside out, then pinch the bottoms shut. See my video tutorial for a visual.

6

Cover the dough balls with a damp tea towel and rest for 15 minutes.

7

Next poke a hole through the center and stretch the bagel slightly with your hands. Place bagels onto parchment paper and rest covered once more for 30 minutes.

8

Preheat oven to 350.

9

Meanwhile get a large pot filled halfway with water and bring to a boil, add the 1/4 cup of brown sugar and mix.

10

Cut the parchment paper around the bagels into squares for an easy peel. Drop 2-3 bagels into the boiling water at a time, careful not to overcrowd. Cook for 1 minute on each side.

11

Remove from the water and place on a lined parchment paper sheet pan. Brush with egg wash and sprinkle everything but the bagel seasoning on each.

12

Bake for about 30 minutes, or until the tops are golden brown.

13

Let cool for 10 minutes on the pan before removing to a wire rack to cool completely.

14

Enjoy warm with some butter or cream cheese!

Notes

Store in an airtight container for 2-3 days. Freeze up to 4-6 months.