Homemade Everything Bagels

Homemade Everything Bagels. A lot easier to make than you think and so much better than store-bought!

I have a huge weakness for Everything Bagels. They are my go to choice for breakfast. I am so excited to share this recipe with you guys on how to make these bagels at home!

These bagels are perfectly chewy with a golden brown exterior and are loaded with tons of seasoning!


I made my own everything seasoning to go on the bagels. If you are not a fan of the everything seasoning you can always bake them plain, or with a sprinkle of cheddar cheese + jalapeño.

Making your own bagels at home is not as daunting as it seems. Here is a breakdown of the process:

Step 1 ✓ Dissolve your yeast in warm water and add all of the ingredients to a stand mixer. Mix the dough for about 8 minutes.

Step 2 ✓ Form into a ball and rest for 1 1/2 hours or until the dough is puffy.

Step 3 ✓ Divide the dough into 8 balls. Use your thumb to push a hole through the center of each ball.

Step 4 ✓ Boil the bagels for 1-2 minutes in a honey + water combo.

Step 5 ✓ Brush with egg wash then sprinkle with seasonings. Bake until golden brown and enjoy!

These bagels can be frozen up to 3 months. Defrost in the fridge overnight then reheat in the morning!

They are totally worth the effort. There is nothing like a homemade bagel for breakfast!

Homemade Everything Bagels

Prep time:
Cook time:
Total time:
Serves: 8 bagels
Homemade Everything Bagels. A lot easier to make than you think and so much better than store-bought!



  • 1½ cups warm water
  • 1 tablespoon active yeast
  • 4 cups bread flour (I sometimes do a mix of whole wheat and bread flour)
  • 1 tablespoon light brown sugar
  • 1½ teaspoons salt
  • 2 quarts water
  • ¼ cup honey
  • 1 egg white + 1 tablespoon water, whisked together

Homemade Everything Seasoning

  • 1 tablespoon onion flake
  • 1 tablespoon garlic fllake
  • 2 tablespoons sesame seeds
  • 2 tablespoons poppy seeds
  • ½ teaspoon kosher salt



  1. Combine water and yeast in a small bowl and let sit for 5 minutes until the yeast is dissolved.
  2. In a stand mixer with the hook attachment combine flour, brown sugar and salt.
  3. On low slowly add the yeast mixture and increase the speed to medium and beat for 8 minutes. The dough will be stiff / dry (that is ok!)
  4. Shape the dough into a ball and place in a lightly greased bowl, turning to coat all the sides in oil. Cover the bowl with a clean kitchen towel and allow the dough to rise for 1½ hours. The dough will look larger and puffy. (It will not quite double in size)
  5. Line two baking sheets with parchment paper. Place a wire rack over a third baking sheet. Set aside.
  6. Divide the dough into 8 equal pieces. Shape each piece into a ball. Using your fingers poke a hole in the center of the dough about 1½ - 2 inches in diameter. Cover the bagels you are not working with with a damp towel.
  7. Preheat oven to 425 degrees.
  8. Fill a large pot with water and whisk in the honey. Bring water to a boil, then reduce to a simmer. Drop bagels in, 2-3 at a time, making sure not to overcrowd. Cook the bagels for 1-2 minutes on each side. Using a slotted spoon place the bagels on the wire rack and brush the egg wash on each bagel, then sprinkle with the homemade everything seasoning.
  9. Place the bagels onto the prepared baking sheets and bake for 20-25 minutes or until golden brown. Remove from the oven and allow the bagels to cool on the baking sheets for 10 minutes then transfer to a wire rack to cool completely.

Homemade Everything Seasoning

  1. Combine all of the seasoning in a small bowl. Set aside.


Adapted from Sally's Baking Addiction
Only Eats

Leave a Comment

Rate this recipe:  


    • Hi Eric,

      Your dough should be pretty stiff. I would try adding more flour and kneading it a little longer.

      Hope this helps!


  • Amy

    I’d love to incorporate spinach (my favorite bagel is a spinach everything) Any tips on how to get that variation to work? More flour? Less water? I’m thinking the spinach will make the dough very watery.

    • Hi Amy,

      I would try using fresh spinach and cooking it and adding it to the batter. If it looks a bit watery I would add a bit of flour.