Homemade Everything Bagels

Homemade Everything Bagels. They make the perfect breakfast and freeze really well! A lot easier to make than you think and so much better than store-bought!

Serve these homemade bagels with my Veggie Loaded Cream Cheese! It is the perfect combination!

Homemade Everything Bagels | chefsavvy.com

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.

Everything Bagels | chefsavvy.com

How to make Homemade Bagels

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!

Homemade Bagels | chefsavvy.com

How to make your own Everything Seasoning

The everything seasoning makes these bagels! I like to make extra of this seasoning and use it on everything from eggs to chicken to salads! Simply combine all of the ingredients in a small bowl and store in an airtight container or jar up to 6 months in your spice cabinet! Here’s what you’ll need:

  • Onion Flake
  • Garlic Flake
  • Sesame Seeds
  • Poppy Seeds
  • Kosher Salt

Easy Homemade Everything Bagels | chefsavvy.com

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!

Here are more breakfast recipes to try!

Homemade Everything Bagels

4.8 from 5 votes
Prep Time: 40 minutes
Cook Time: 30 minutes
Rise time: 1 hour 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8 bagels
Homemade Everything Bagels. A lot easier to make than you think and so much better than store-bought!



  • 1 1/2 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
  • 1 1/2 teaspoons salt
  • 2 quarts water
  • 1/4 cup honey
  • 1 egg white + 1 tablespoon water whisked together

Homemade Everything Seasoning

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



  • Combine water and yeast in a small bowl and let sit for 5 minutes until the yeast is dissolved.
  • In a stand mixer with the hook attachment combine flour, brown sugar and salt.
  • 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!)
  • 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 1 1/2 hours. The dough will look larger and puffy. (It will not quite double in size)
  • Line two baking sheets with parchment paper. Place a wire rack over a third baking sheet. Set aside.
  • 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 1 1/2 - 2 inches in diameter. Cover the bagels you are not working with with a damp towel.
  • Preheat oven to 425 degrees.
  • 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.
  • 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

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

Recipe Notes

Adapted from Sally's Baking Addiction

Nutrition Facts
Homemade Everything Bagels
Amount Per Serving
Calories 296 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 606mg26%
Potassium 127mg4%
Carbohydrates 58g19%
Fiber 2g8%
Sugar 11g12%
Protein 9g18%
Vitamin C 1mg1%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Bagel, Baking, Breakfast, Homemade Everything Bagels

Originally published May 5, 2017


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Comments - page 1/3

  • Eric

    My dough keeps coming out soft and wet with this, any ideas?

  • 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.



  • Judy

    After they are done , can I store them in the cabinet or store them in fridge ? They came out amazingly delicious… Thanks for the recipe

  • Hi Judy!

    I store them in an airtight container at room temperature for up to 4 days.

    Thanks & Enjoy!


  • Lisa

    Turned out yummy using all purpose wheat flour and Everything seasoning. Thank you!

  • Marnie

    Wonderful recipe and I am sure for a bread newbie would be perfect. Had trouble telling if my dough had risen and in the end had beautiful unrisen dense bagels. These are my troubleshooting questions. When I placed the bagels in the boiling water they did not float. Can I try at this point to let the dough proof again or is this too late? Is there a chance I overworked the dough after the first proof when forming the balls causing it to be so dense? I keep the house cold, but is that really a factor? Thanks so much!!!

  • Hi Marnie,

    A good way to tell if your dough has risen is checking to make sure it doubled in size. Also a way to tell if they are proofed is to gently stick two fingers in the risen dough up and then take them out. If the indentations remain the dough is “ripe”. If not, cover and let the dough rise longer. Repeat test.

    As for them not floating it is hard to say. Any one of those factors could be the cause. You could let them rest for longer on the counter to continue to proof and try the “float test” to see if it floats in room temperature water.

    I hope this helps! Thanks!


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