Homemade Everything Bagels

The Joy of Homemade Everything Bagels

As a busy working mom, finding time to bake is a luxury, not a given. But sometimes, the craving for a perfectly toasted everything bagel, with its satisfying chew and irresistible topping, hits just right. This isn't just any bagel; it's the culmination of a long week, a quiet moment to myself, the promise of a delicious weekend breakfast. It's a ritual of sorts, a small act of self-care disguised as bread making.

The magic begins with the dough. The scent of yeast, flour, and brown sugar fills the kitchen, a comforting aroma that evokes feelings of warmth and home. There’s a certain satisfaction in kneading the dough, in feeling its texture change, becoming smooth and elastic under my hands. It’s a meditative process, allowing me to momentarily escape the chaos of daily life. The dough rises slowly, patiently expanding like my own hopes and dreams. The wait isn't just about the recipe; it's about creating a space for calm amidst the whirlwind.

Next comes the shaping. These aren't perfect, factory-made bagels. There's a delightful imperfection in each one, a testament to the handmade process. The rolling, the gentle creation of the hole, the careful placement on the baking sheet – each step is a small act of creation. The water bath is surprisingly crucial; the bagels plump and soften, developing a pleasing sheen. And then, the final flourish: the generous sprinkling of poppy seeds, sesame seeds, onion flakes, garlic, and coarse salt. It's the culmination of all the previous steps, a symphony of flavors and textures.

The aroma of baking bagels fills the house, a siren song that attracts my family from their various activities. We’re all drawn to the golden-brown perfection emerging from the oven, the promise of a truly homemade treat. It's not just about the taste; it's about the shared experience, the pride in creating something delicious together. These aren’t just bagels; they are a symbol of home, family, and that quiet moment of baking joy that only a perfectly toasted everything bagel can truly provide.

Beyond the simple pleasure of making and eating them, these homemade everything bagels are a reminder that even in the midst of a busy life, it’s essential to take some time for the things that truly bring us joy, even if it's just for a short while. The simple act of creating something from scratch, something nurturing and delicious, fosters a sense of accomplishment and wellbeing, making even the most hectic day a little bit brighter.

The final product – the slightly chewy texture, the crunchy topping, the perfect balance of flavors – is a testament to the patience and care put into making them. These aren’t just bagels; they are a small moment of self-care, a reminder that even the simplest things in life can bring an overwhelming sense of satisfaction and joy. And that, more than anything, is what makes them truly special.

More than just a breakfast staple, these homemade bagels represent a quiet rebellion against the frantic pace of modern life. They are a symbol of slowing down, taking the time to create something with your own hands, and celebrating the simple pleasures that often get overlooked in our busy lives. It’s this sense of connection – to the process, to the ingredients, to myself – that makes these homemade everything bagels so much more than just bread. They are a tangible representation of mindful moments, a small act of self-care that nourishes the soul as well as the body. And that, my friends, is a recipe worth savoring.

Step-by-step

• Prepare the dough: Measure 1 and 1/2 cups warm water in a liquid measuring cup or bowl. Whisk in the yeast until completely dissolved. Allow to sit for 5 minutes.
• In the bowl of a stand mixer fitted with a dough hook attachment, beat the flour, brown sugar, and salt for a few seconds on medium speed.
• With the mixer running on medium speed, slowly drizzle in the water/yeast making sure to scrape out any undissolved yeast with a spatula. You want all the yeast in the dough.
• Switch mixer to low speed and mix until all the flour has been worked into the dough. The dough will look shredded; that's ok.
• Once it appears this way, increase the speed to medium and beat for 8 minutes straight. The dough is incredibly stiff and will be somewhat dry; do not be tempted to add more liquid.
• During the 8 minutes, if the dough splits or breaks apart-- stop the mixer and fold the dough back together with your hands-- then continue to beat until smooth and cohesive.
• Shape the dough into a ball on a lightly floured surface. Lightly grease a large bowl with oil or spray with nonstick spray.
• Place the dough in the bowl, turning it to coat all sides in the oil. Loosely cover the bowl with aluminum foil or a clean kitchen towel and allow the dough to rise at room temperature for 1 and 1/2 hours.
• You want the dough to be larger and puffy, but not quite doubled in size. This could range from 70 - 100 minutes. Use your best judgement.
• Line two large baking sheets with parchment paper or silicone baking mats. Place a wire rack over a third baking sheet. Set all three aside.
• Shape the bagels: When the dough is ready, gently punch it down if you notice any air bubbles. Turn it out onto a clean surface. It will still be a little stiff-- not sticky.
• Divide the dough into 8 equal pieces. Just eyeball it. Makes no difference if one is slightly larger than another.
• Shape each piece into a ball and place 4 balls onto the two lined baking sheet.
• Then, hold up one ball then press your index finger through the center of each ball to make a hole.
• Poke two fingers through and widen the hole by rotating your fingers in a circular motion. You want the hole about 1.5 - 2 inches in diameter.
• Cover the shaped bagels with a damp kitchen towel and allow to rest as you prep the water bath.
• Preheat oven to 425°F (218°C).
• Water bath: Fill a large, wide pan with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium or medium-high so that the water remains simmering.
• Drop bagels in, 2-3 at a time, making sure they have enough room to float around.
• Cook the bagels for 1 minute on each side.
• Transfer each bagel to the wire rack. They will look a little shriveled-- that's ok!
• Topping: Mix together the poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt in a bowl.
• Using a pastry brush, brush the egg wash on top and around the sides of each bagel, then sprinkle each with the everything topping mixture. OR you can dip the top of each bagel directly into the everything topping mixture (that's what I do).
• Place 4 of the bagels back onto each of the lined baking sheets.
• Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown.
• Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
• Slice, toast, top, whatever you want! Enjoy your homemade everything bagels.
• Make ahead tip: These bagels freeze wonderfully! Freeze them for up to 3 months, thaw overnight in the refrigerator, then warm to your liking.