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Everything Bagels

Saura Kline
Easy bagel recipe with everything seasoning
Servings 6 bagels


  • 8 oz. bread flour
  • 8 oz. whole wheat flour
  • 1 Tbsp. brown sugar
  • 3/4 tsp dry yeast
  • 1 tsp salt
  • 9 oz. warm water


  • Place flour, brown sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Sprinkle yeast over warm water in a separate bowl and let it froth up for a few minutes. Add water/yeast mixture to the stand mixer and mix on medium speed until dough forms together. This is a dry dough so it will seem like the dough it too dry to come together, but it will. If you want to add 1 tsp of water to help it along that’s ok. Once the dough has formed into a ball remove it and place it a greased bowl. Cover with plastic and let it proof for 1 hour.
  • Divide dough into 6 equal pieces using a knife or a bench scraper. Roll each piece into a ball. Flatten the ball out with your hands and poke a hole with your finger in the center of each piece. Stretch the dough out so the center is about 2 inches. Place bagels in the refrigerator for about 1 hour or up to 24 hours.
  • Boil water in a large pot with ¼ cup of brown sugar. Preheat oven to 450 degrees F. Drop each bagel into boiling water and boil for about 1 minute on each side. Remove and place in a sheet tray lined with parchment paper. After each bagel has been boiled, brush egg white over the top of each bagel and sprinkle with everything but the bagel seasoning.
  • Bake for 14-15 minutes. It should be golden brown all over.These bagels should be stored in an airtight container. Enjoy!