Boiled & Baked Everything Bagels

by sammymoniz
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Mornings are made better with fresh Boiled & Baked Everything Bagels. Whether it’s toasted with cream cheese, made into a bagel sandwich or eaten straight from the pan with a little bit of butter, these bagels are the best part of any morning. Boiled and baked bagels will make you feel fancy and like a real professional baker. With spring holidays approaching, what better way to impress your guests than with fresh baked bagels?!

Finished tray of Boiled & Baked Everything Bagels.

What ingredients do you need for bagels?

  • Warm water — It sounds finicky but measure your water temperature to ensure it is 110°F. This temperature is ideal for activating the yeast. Any hotter and you could potentially “harm” the yeast.
  • Granulated sugar
  • Active dry yeast — yeast is a live organism and is the ingredient responsible for giving breads their structure. Without yeast, your bagels won’t rise properly nor will they have the same look or flavor.
  • Bread flour — Bread flour is ideal for bagels because of it’s higher protein content (about 13%) compared to all-purpose flour (about 10%). The higher the protein content, the more gluten produced. The more gluten produced, the lighter and chewier your bagels will be!
  • Salt
  • Olive oil — The olive oil in the bowl ensures the dough does not stick to the bowl as it rises or when you try to remove the dough to form the bagels.
  • Egg — brushing the bagels with whisked eggs just before baking gives the bagels a rich golden color.
  • Everything Bagel seasoning — Poppy seeds, sesame seeds, dried roasted garlic flakes and big chunks of flaky salt equals the perfect combination for a classic bagel seasoning. Pops of colorful, aromatic flavors, crunchy and textured bits throughout.
Close up on Boiled & Baked Everything Bagels.

Steps for making the perfect bagel.

First let me start by saying it may seem daunting reading through these steps. And you may be thinking to yourself “I can barely make toast and now you want me to make my own bagels?!”. BUT if you stick with it, you’ll see it’s actually a manageable task and the results are far superior to the store-bought counterparts.

Bloom the yeast.

In the bowl of a stand mixer add 120ml of water water and the granulated sugar. Stir to combine and slightly dissolve the sugar. Add the active yeast, stir quickly and set aside for 5-10 minutes to bloom.

Knead the dough.

Once the yeast and sugar mixture becomes foamy and bubbly, add the bread flour and salt to the bowl and mix using the dough hook attachment on low. Slowly begin to add the remaining water. Allow the mixer to knead the dough for 10-12 minutes. The dough should be smooth (shaggy dough is too dry and sticky dough is too wet).

The first rise.

Remove the dough from the bowl, drizzle the bowl with the olive oil and brush up the sides with a paper towel to coat the bowl. Return the dough to the bowl, cover with a damp kitchen towel and store in a warm place for 2 hours or until the dough has doubled in size. 

The second rise.

After two hours, punch the dough down, cover and rest an additional 10 minutes. Remove the dough from the bowl to a floured surface. Knead the dough for 2-3 minutes to return the dough to a smooth ball. 

Using a sharp knife, divide the dough into 8 pieces. Pressing the dough between your palm and the floured counter, work in a circular motion to form a small ball. Punch your thumbs through the center and work in a circular motion to smooth the bagel shape. 

Place the formed bagels on a parchment-lined baking sheet and cover with a damp kitchen towel for 10 minutes.

Boil & bake.

Preheat the oven to 425°F. Fill a large pot with water and bring to a boil.

Working 1-2 bagels at a time (depending on the space in your pot), add the bagels to the boiling water. Boil on each side for 1 minute, flip and continue to boil for an additional minute on the other side. Remove the boiled bagel from the water and place on a separate piece of parchment paper on the counter to slightly cool. Once all the bagels have been boiled and slightly cooled, move to the dry parchment-lined baking sheet. 

Brush the bagels with whisked egg wash and generously sprinkle with the everything bagel seasoning. 

Bake for 18-20 minutes until golden. Remove from the oven and cool for 5 minutes before slicing and devouring!

Lined tray of Boiled & Baked Everything Bagels.

Looking for more breakfast ideas?

Here are a few to try:

CINNY-SWEET PB TOAST

APPLE BUTTER BACON TOAST W/ CHEDDAR & ARUGULA

HASH BROWN CRUSTED QUICHE W/ SUMMER VEGGIES

Lastly, if you make this Boiled & Baked Everything Bagels recipe, be sure to leave a comment and/or give this recipe a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!

This post contains affiliate links that will not change your price but will share some commission.

Boiled & Baked Everything Bagels

sammymoniz Mornings are made better with fresh Boiled & Baked Everything Bagels. Whether it’s toasted with cream cheese, made into a bagel sandwich or… Breakfast Bagels, Baked, Everything Seasoning, Everything Bagel European Print
Feeds: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

Instructions

  1. In the bowl of a stand mixer add 120ml of water water and the granulated sugar. Stir to combine and slightly dissolve the sugar. Add the active yeast, stir quickly and set aside for 5-10 minutes to bloom.
  2. Once the yeast and sugar mixture becomes foamy and bubbly, add the bread flour and salt to the bowl and mix using the dough hook attachment on low. Slowly begin to add the remaining water. Allow the mixer to knead the dough for 10-12 minutes. The dough should be smooth (shaggy dough is too dry and sticky dough is too wet).
  3. Remove the dough from the bowl, drizzle the bowl with the olive oil and brush up the sides with a paper towel to coat the bowl. Return the dough to the bowl, cover with a damp kitchen towel and store in a warm place for 2 hours or until the dough has doubled in size. 
  4. After two hours, punch the dough down, cover and rest an additional 10 minutes. Remove the dough from the bowl to a floured surface. Knead the dough for 2-3 minutes to return the dough to a smooth ball. 
  5. Using a sharp knife, divide the dough into 8 pieces. Pressing the dough between your palm and the floured counter, work in a circular motion to form a small ball. Punch your thumbs through the center and work in a circular motion to smooth the bagel shape. 
  6. Place the formed bagels on a parchment-lined baking sheet and cover with a damp kitchen towel for 10 minutes.
  7. Preheat the oven to 425°F. Fill a large pot with water and bring to a boil.
  8. Working 1-2 bagels at a time (depending on the space in your pot), add the bagels to the boiling water. Boil on each side for 1 minute, flip and continue to boil for an additional minute on the other side. Remove the boiled bagel from the water and place on a separate piece of parchment paper on the counter to slightly cool. Once all the bagels have been boiled and slightly cooled, move to the dry parchment-lined baking sheet. 
  9. Brush the bagels with whisked egg wash and generously sprinkle with the everything bagel seasoning. 
  10. Bake for 18-20 minutes until golden. Remove from the oven and cool for 5 minutes before slicing and devouring!
14 comments
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14 comments

Vickie Hovel March 3, 2021 - 12:21 pm

My husband and I love your recipes! We’re always looking for healthy meals and we’ve found a lot we enjoy from you! These everything bagels are delicious! I was super intimidated about making these but they turned out great, much to my surprise! I don’t have a stand mixer so I had to do it all by hand and got a nice arm/shoulder pump going on. Needless to say, I’ll be making these again! So much better than store bought! Thank you for creating amazing recipes!

Reply
sammymoniz March 3, 2021 - 12:28 pm

Vickie– this makes my day! It’s amazing to be connected and involved in the food we eat.. even when it’s just bagels. Congrats on your first bagel bake and so glad you’re here!

Reply
Caroline Sparno March 9, 2021 - 12:19 pm

I made these yesterday and my early morning this morning was all the better by having one of them. They are SO good and the recipe isn’t daunting and is easy to follow. Thank you so much for creating this scrumptious recipe! Already looking forward to eating another bagel (and making many more batches to come!)

Reply
sammymoniz March 15, 2021 - 10:46 am

Caroline, amazing to hear! Early mornings are ALWAYS better with fresh baked bagels. Way to WIN the day!!

Reply
Delia March 14, 2021 - 8:01 am

Hi!! I’m looking forward to doing this recipe but I don’t understand one thing: is it 4+1/2 tsp sugar or 4*1/2 tsp? Same with the salt: 1+1/2 tsp or just 1/2 tsp?
Thank you in advance, can’t wait to taste these!!

Reply
sammymoniz March 15, 2021 - 10:34 am

Delia, forgive any confusion. It’s 4 and 1/2 teaspoons of sugar and 1 and 1/2 teaspoons of salt!

Reply
Sharanya March 17, 2021 - 6:55 pm

These looks so delicious! Is there anything I can use instead of eggs? Everything bagels are my absolute favorite and yours look fabulous!

Reply
sammymoniz March 17, 2021 - 8:28 pm

Sharanya, you could use some heavy cream/milk or even just a bit of olive oil brushed on the surface.

Reply
Lauren March 31, 2021 - 5:11 pm

Sammy – I’ve been meaning to try these for a while and finally had a chance to today. I was definitely nervous because it seemed like a pretty intense process, but your instructions were super clear, and spot on – yes it takes some time, but the whole thing is actually relatively easy, as you’ve suggested. And I gotta say, these bad boys are BOMB. Like, I’m now convinced that I’m secretly an undiscovered pastry chef (I’m not) and must now open up a bakery that only sells Sammy Moniz bagels (I won’t) and then give you 80% of the profits (I would, if I did this). Thank you so much for making these recipes available to us, and please keep them coming – you’re a national treasure.

Reply
sammymoniz April 1, 2021 - 9:45 am

Lauren, you are too funny! Yes yes yes yes yes to all of it. Let’s put a business plan together for that bakery ASAP. We can call it… Prestige Bagels, Worldwide. 😉

Reply
Mary Decker April 5, 2021 - 9:37 am

Can you make the dough in advance and leave in the cooler or freezer until you want to boil and bake?

Reply
sammymoniz April 6, 2021 - 11:27 am

Mary, I have not tried this so I cannot say for sure. Some bread recipes call for overnight fermentation in the fridge which helps with gluten development but I have never done that here for bagels and would suggest doing a little googling and reading up on overnight dough rises before attempting.

Reply
Mary Decker April 6, 2021 - 10:10 pm

Well…I tried it and it worked. Didn’t have time to boil and bake the first night so the dough went in the fridge for a night. Formed the bagels and let them come back to room temp. Then boiled and baked. And couldn’t stop eating them. Thanks for the recipe…a keeper for sure.

Reply
sammymoniz April 7, 2021 - 9:27 am

Mary! heck yes! I love that you tried it, it’s how most of my kitchen adventures start, on a wing and a prayer haha They are pretty irresistible fresh out of the oven. Toasted is great and all but fressssssh, hot and soft baked bagels are hard to walk away from! I’ll have to give your method a try, thanks for reporting back!!

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