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?!
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.
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!
Looking for more breakfast ideas?
Here are a few to try:
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!
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Ingredients
- 1 and 1/4 cup (300ml) warm water, divided
- 4 and ½ teaspoons granulated sugar
- 2 and 1/4 teaspoons (1 packet) Active dry yeast
- 3 cups + 2 tablespoons (500g) Bread flour
- 1 and ½ teaspoons salt
- 1 tablespoon Olive oil
- 1 egg, whisked
- 3-4 tablespoons Everything Bagel seasoning
Instructions
- In the bowl of a stand mixer add 120ml of warm 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.
- 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).
- 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.
- 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.
- 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!
Ingredients
- 1 and 1/4 cup (300ml) warm water, divided
- 4 and ½ teaspoons granulated sugar
- 2 and 1/4 teaspoons (1 packet) Active dry yeast
- 3 cups + 2 tablespoons (500g) Bread flour
- 1 and ½ teaspoons salt
- 1 tablespoon Olive oil
- 1 egg, whisked
- 3-4 tablespoons Everything Bagel seasoning
Instructions
- In the bowl of a stand mixer add 120ml of warm 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.
- 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).
- 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.
- 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.
- 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!