I perfected a homemade bagel that captures NYC chew, glossy crust and a punchy everything seasoning so convincing you’ll swear you’re biting into a subway-side bakery classic.

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I am obsessed with these homemade everything bagels because they hit the New York spot every time. I love the shiny, blistered crust and that ridiculous chew that only real bread flour can deliver.

The everything seasoning, nutty sesame seeds, poppy, and punchy dried onion lands on top like a declaration. I adore biting through the crust into a dense, slightly springy crumb that fights back when you chew.

But it’s the contrast of toasty seeds and a soft interior that keeps me making them again and again. Pure bagel joy, no fuss, total city swagger.

I crave them always.

Ingredients

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Bread flour: the chewy backbone, gives that satisfying bite and lovely crust.
Warm water: wakes the yeast, makes dough easy to handle and not stiff.
Instant yeast: predictable rise, it’s fast and keeps the texture light.
Granulated sugar: feeds yeast and adds a faint caramel note to crust.
Fine sea salt: balances sweetness, tightens gluten for better structure.
Vegetable oil: keeps crumb tender, prevents dryness without changing flavor.
Barley malt or honey: gives that classic bagel sheen and subtle sweetness.
Egg wash: makes a glossy, golden top you’ll want to bite into.
Boiling water: sets the crust pre-bake, gives chewiness and glossy finish.
Baking soda: helps crust brown and adds that slight alkaline chew.
Everything seasoning: Basically the mood of the bagel, bold and crunchy.
Sesame seeds: nutty crunch, toasty when you toast ’em a bit.
Poppy seeds: tiny pops of texture and visual charm in every bite.
Dried minced onion: savory bite, like a bagel wearing a little jacket.
Dried minced garlic: punchy aroma, it’s cozy and kind of addictive.
Coarse salt: bursts of salty crunch, perfect against the rich crumb.

Ingredient Quantities

500 g (4 cups) bread flour, plus extra for dusting

300 ml (1 1/4 cups) warm water, about 105 to 110 F (40 to 43 C)

7 g (2 1/4 tsp) instant dry yeast

25 g (2 tbsp) granulated sugar

10 g (1 1/2 tsp) fine sea salt

15 ml (1 tbsp) vegetable oil or neutral oil

15 ml (1 tbsp) barley malt syrup or honey, plus extra for boiling or glazing if you like

1 large egg, beaten, for egg wash

2 liters (about 8 cups) water for boiling

15 g (1 tbsp) baking soda for the boil

For the everything seasoning mix

2 tbsp sesame seeds, toasted or plain

2 tbsp poppy seeds

2 tbsp dried minced onion

1 tbsp dried minced garlic

1 tbsp coarse kosher salt or flaky sea salt

How to Make this

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1. In a big bowl whisk warm water (105 to 110 F), sugar and yeast; let sit 5 minutes until foamy or at least looks active.

2. Add bread flour, salt, vegetable oil and 1 tbsp barley malt syrup or honey to the yeast mixture; stir until a shaggy dough forms, then turn onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic. If dough is sticky add a little flour, but not too much.

3. Place dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm spot 45 to 60 minutes until about doubled. It might not get perfectly huge, that is ok.

4. Meanwhile toast sesame seeds if you like, then mix sesame, poppy, dried minced onion, dried minced garlic and coarse salt in a small bowl to make the everything seasoning.

5. Punch the risen dough down, divide into 8 equal pieces (about 100 g each). Shape each piece into a tight ball, then either poke a hole through the center with your thumb and stretch to form a 2 to 3 inch hole, or roll into a rope and join the ends. Place on a baking sheet lightly dusted with flour, cover loosely and rest 15 to 20 minutes.

6. Preheat oven to 425 F (220 C). Meanwhile bring 2 liters of water to a boil in a large wide pot; add 1 tbsp baking soda and optionally 1 tbsp barley malt syrup or honey to the boiling water for extra color and flavor.

7. Boil bagels in batches: gently lower 2 to 4 bagels into the boiling water, cook about 1 to 2 minutes per side (1 minute for chewier, 2 minutes for denser), then remove with a slotted spoon and drain briefly on a rack or towel.

8. Place boiled bagels on a parchment lined baking sheet, brush tops with beaten egg wash, then generously sprinkle the everything seasoning on each while the wash is still wet so it sticks.

9. Bake 18 to 25 minutes until deep golden brown and crisp on top. Rotate the pan halfway if your oven bakes unevenly. Let cool on a rack for at least 15 minutes before slicing so the crumb sets.

10. Serve plain, toasted, or with extra malt syrup or honey glazed if you want a shiny sweet finish. Store cooled bagels in a paper bag for a day or freeze for longer.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Digital kitchen scale (or measuring cups)
4. Wooden spoon or dough scraper for kneading
5. Clean surface or pastry board for shaping
6. Baking sheets lined with parchment paper
7. Large wide pot for boiling
8. Slotted spoon or spider skimmer
9. Pastry brush for egg wash
10. Wire cooling rack

FAQ

Q: Can I use all-purpose flour instead of bread flour?

A: Yes, you can, but your bagels might be a little softer and less chewy. Bread flour has more protein which gives that classic chew. If you only have all-purpose, try adding 1 to 2 tablespoons of vital wheat gluten if you have it, or just expect a slightly different texture.

Q: My dough is sticky, what should I do?

A: A slightly tacky dough is normal, but if it sticks to everything add flour bit by bit while kneading. Don’t add too much or the bagels get dense. Also try oiling your hands and the work surface instead of dumping flour on it.

Q: How long can I store baked bagels and how do I reheat them?

A: Fresh bagels are best day of, but they keep in an airtight bag at room temp for 2 days. Freeze for up to 3 months. To reheat from frozen, toast or bake at 350 F for 8 to 12 minutes until warmed through. Toasting straight from frozen works too.

Q: Can I skip the boiling step?

A: You could, but boiling is what gives bagels that shiny, chewy crust. If you skip it you’ll get more of a regular roll. If you hate boiling, try brushing with a thin layer of malt syrup or honey before baking for some shine and color.

Q: My bagels puff up into a giant muffin shape, not a ring. How do I fix that?

A: Make sure you shape tight and poke a big enough hole. After you shape the ring, let it rest uncovered for a few minutes so the surface dries a bit before boiling. Also don’t overproof the shaped bagels or they’ll collapse in the boil and bake into a mound.

Q: Can I make the everything seasoning ahead and store it?

A: Absolutely. Mix and keep it in an airtight jar for a few months. Toast the sesame seeds first for better flavor, and crush any big dried onion bits a little so they stick to the bagel when you sprinkle.

Homemade Everything Bagels Recipe Substitutions and Variations

Bread flour: use all-purpose flour + vital wheat gluten (add 1 to 2 tbsp gluten per cup AP) for chewiness, or swap up to 50% with whole wheat flour if you want nuttier flavor but expect a denser crumb.
Instant yeast: replace with active dry yeast (use 1.25x the amount and dissolve in warm water first), or use fresh yeast (about 3x the instant weight) — proofing times may be a bit different, so watch the rise.
Barley malt syrup: honey is a straight swap (same volume), or use light corn syrup or a mild molasses diluted 1:1 with hot water if you want that deep color and flavor; brown sugar can work in a pinch but dissolve it first.
Egg wash: for vegetarian or milder shine use milk or cream (brush on raw), or use a mixture of water + a little sugar for gloss; melted butter or oil gives a softer crust but less sheen.

Pro Tips

1) Proof your yeast right away and trust what you see. If the water feels too hot it will kill the yeast, too cool and it wont bubble. Aim for about 105 to 110 F, wait 5 minutes and look for foamy activity. If it stays flat toss it and start over, dont keep adding more yeast to “fix” it.

2) Don’t overdo the flour when kneading. A slightly tacky dough gives a better crumb and chew, so add only a tablespoon or two at a time if it’s sticky. Knead 8 to 10 minutes until smooth and elastic, but stop once it feels springy not rock hard.

3) Make the hole big. Bagels shrink during proofing and boiling so the thumb hole should be 2 to 3 inches from the start. If it’s too small you’ll end up with a dense center. Also let them rest after shaping about 15 to 20 minutes so the surface relaxes before boiling.

4) Boil time and the soda/malt add color and chew, so tweak them to taste. One minute per side gives a chewier, lighter crust, two minutes makes a denser bagel. Add the baking soda to the water for that classic crust, and a little malt syrup or honey in the boil or on top before baking for deeper brown and subtle sweetness. Brush with egg wash and press the everything mix on while wet so it really sticks.