Homemade Everything Bagels (Toppings That Actually Stick!)

Posted on April 28, 2025

Oh, the joy of a perfectly chewy, gloriously seeded everything bagel! Whether it’s toasted and slathered with cream cheese, piled high with smoked salmon, or serving as the base for an epic breakfast sandwich, the everything bagel is a true star. But let’s be real – haven’t you ever taken that first glorious bite, only to watch a cascade of poppy seeds, sesame seeds, and dried onion tumble onto your plate (or lap)? I know I have! My kitchen counter often looked like a war zone of rogue toppings after a bagel-making session. It was frustrating! I tried misting them with water, pressing the seeds on harder, even saying nice things to them… nothing seemed to work consistently.

But after much experimentation, I finally cracked the code. There’s one simple, often-skipped step that guarantees those beautiful, savory toppings adhere perfectly, bake up toasted and delicious, and stay put right where they belong. This recipe for Homemade Everything Bagels isn’t just about the incredible taste and texture of freshly baked bread; it’s about the secret to keeping all that glorious everything seasoning right where you want it. Get ready to bake bagels that look and taste every bit as good as your favorite bakery’s, without losing a single precious seed!

Why You’ll Fall in Love with This Homemade Everything Bagel Recipe

Making bagels at home might sound intimidating, but I promise it’s incredibly rewarding and much simpler than you think. And with this recipe, you get the added bonus of achieving that elusive topping adhesion!

Superior Chewiness: The combination of bread flour and the crucial boiling step gives these bagels their signature, satisfying chew.
Toppings That Stick: Say goodbye to the seasoning shower! My secret egg wash technique creates a perfect adhesive layer.
Incredible Freshness: There’s nothing quite like a warm bagel straight from your own oven.
Customizable: Once you master the base, you can experiment with different toppings (though Everything Bagel is obviously the best!).
Fun Project: It’s a fantastic weekend baking project that yields delicious results.

Gathering Your Ingredients for Perfect Everything Bagels

Making bagels requires just a few basic pantry staples, but the quality and preparation of these ingredients are key to achieving that classic bagel texture and flavor. Here’s what you’ll need, with a little insight into their role in the dough:

We start with the foundation of any good bagel: bread flour. This type of flour is higher in protein than all-purpose flour, which is essential for developing strong gluten networks. These strong gluten strands are what give bagels their characteristic dense, chewy texture. Don’t substitute with all-purpose flour if you want that authentic chew!

Next, we need our leavening agent – active dry yeast. Yeast, when activated by warm water and fed a little sugar, produces carbon dioxide gas, causing the dough to rise and become airy. The warm water temperature is crucial here; too cold and the yeast won’t activate, too hot and you’ll kill it. Aim for that sweet spot between 105°F and 115°F (40°C to 46°C). Granulated sugar not only feeds the yeast to get it going but also adds a touch of sweetness and helps with browning during baking.

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Salt is another vital ingredient. It’s not just for flavor; salt helps to control the yeast’s activity and strengthens the gluten structure, contributing to the dough’s elasticity and the final bagel’s texture. Don’t skip or reduce the salt!

Finally, for that magical topping adhesion, we use a simple egg wash made with one large egg and a couple of tablespoons of water. The egg contains proteins that, when brushed onto the boiled bagel surface and baked, create a sticky layer that holds the everything seasoning firmly in place. This is the game-changer!

And of course, you can’t have Everything Bagels without the star topping itself! You’ll need about half a cup of Everything Bagel seasoning. This is typically a blend of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt. You can buy pre-made seasoning or easily mix your own.

3 1/2 cups bread flour
1 1/2 cups warm water (105 to 115 degrees F / 40 to 46 degrees C)
1 tablespoon granulated sugar
2 1/4 teaspoons active dry yeast (one standard packet)
1 1/2 teaspoons salt
1 large egg
2 tablespoons water
About 1/2 cup Everything Bagel seasoning (a mix of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, coarse salt)

Crafting Your Everything Bagels: Step-by-Step Guide

Ready to turn these simple ingredients into glorious bagels? Follow these detailed steps, paying close attention to the techniques that make all the difference.

Activate the Yeast: Begin by combining the warm water, granulated sugar, and active dry yeast in a large mixing bowl. Give it a gentle stir. This step is called proofing the yeast. You’ll know your yeast is alive and ready to work when it becomes foamy or frothy on the surface after 5 to 10 minutes. If it doesn’t foam, your water might have been too hot or too cold, or your yeast might be expired. You’ll need to start this step over with fresh yeast.
Mix the Dough: Once your yeast is happily bubbling, stir in the salt. Gradually add the bread flour, incorporating it bit by bit. You can do this with a sturdy spoon or, much easier, use a stand mixer fitted with a dough hook. Mix until all the flour is incorporated and you have a rough, shaggy mass of dough. It will look a little messy and uneven at this stage – that’s exactly what you want.
Knead the Dough: Turn the shaggy dough out onto a surface that’s been lightly dusted with flour. Now comes the kneading! Kneading develops the gluten, transforming the rough dough into a smooth, elastic ball. If kneading by hand, push the dough away from you with the heels of your hands, fold it back, and repeat for 8 to 10 minutes. The dough should become smooth, no longer sticky, and spring back slightly when poked. If using a stand mixer, knead on medium speed with the dough hook for 6 to 8 minutes. The dough should pull away from the sides of the bowl and be smooth.
First Rise: Lightly oil a clean large bowl. Place the kneaded dough into the bowl, turning it over once to coat the entire surface with a thin layer of oil. This prevents it from sticking to the bowl as it rises. Cover the bowl snugly with plastic wrap. Find a warm place in your kitchen (near a sunny window, on top of a warm oven, or even inside a slightly warm, turned-off oven). Let the dough rise undisturbed for about 1 hour, or until it has visibly doubled in size. This fermentation step adds flavor and texture.
Shape the Bagels: Gently press down on the risen dough to deflate it – you just want to release the air. Turn the dough out onto a clean surface. Divide the dough into 8 equal portions. The easiest way to do this is to weigh the total dough and divide by 8, then weigh out each piece for consistency. Roll each piece into a smooth, tight ball.
Form the Rings: To shape the bagels, poke a hole right through the center of each dough ball with your finger or thumb. Gently stretch the hole, rotating the dough around your finger, until it forms a ring about 3 inches (about 7-8 cm) in diameter. Don’t make the hole too small, as it will shrink during boiling and baking. Place the shaped bagels onto a baking sheet lined with parchment paper. This prevents sticking later. Cover them loosely with plastic wrap or a clean kitchen towel and let them rest for another 10 to 15 minutes. This short rest helps them hold their shape during the crucial boiling step.
Prepare for Boiling & Baking: While the shaped bagels are resting, preheat your oven to a hot 425 degrees F (220 degrees C). Fill a large pot with water – one wide enough to comfortably fit 2-3 bagels side-by-side without crowding. Bring the water to a rolling boil.
Boil the Bagels: This is a key step for that classic chewy texture! Gently lower 2 to 3 bagels into the boiling water using a slotted spoon or spatula. Don’t overcrowd the pot, or the water temperature will drop too much. Boil each bagel for 1 minute per side. This brief boil gelatinizes the starch on the outside of the bagel, setting the crust and giving it that wonderful chew. Using the slotted spoon, carefully remove the boiled bagels from the water, letting excess water drain off, and place them back onto the parchment-lined baking sheet.
Apply the Magic Egg Wash: Now for the secret! In a small bowl, whisk together the large egg and the 2 tablespoons of water until well combined. This is your egg wash. Using a pastry brush, generously coat the tops and sides of each boiled bagel with the egg wash. Don’t be shy! Ensure every surface where you want seasoning is covered. This sticky, protein-rich layer is the glue that will hold your everything seasoning firmly in place during baking.
Add the Seasoning: Immediately after brushing on the egg wash (while it’s still wet and sticky!), generously sprinkle the Everything Bagel seasoning over the tops and sides of the bagels. You can pour the seasoning into a shallow dish and dip the bagels, or simply sprinkle it on evenly. Gently press the seasoning onto the wet surface to help it adhere even better. Be generous – that’s what makes them ‘everything’ bagels!
Bake to Golden Perfection: Carefully transfer the baking sheet with the seasoned bagels to the preheated oven. Bake for 20 to 25 minutes. You’ll know they’re done when they are beautifully golden brown on both the top and bottom and sound hollow when tapped. Baking time can vary depending on your oven, so keep an eye on them.
Cool and Enjoy: Once baked, transfer the bagels to a wire rack to cool slightly. While they are tempting to tear into immediately, letting them cool a bit helps the interior structure set. Slice them open, spread on your favorite toppings (cream cheese is a classic!), and enjoy the fruits of your labor. You’ll notice how wonderfully the seasoning stays put!

Tips for Baking Perfect Homemade Bagels Every Time

Here are a few extra pointers to help ensure your bagel-making experience is a success, and your Homemade Everything Bagels turn out absolutely perfect:

Accurate Water Temperature: As mentioned, the warm water temperature for activating the yeast is critical. Use a thermometer to be sure it’s between 105°F and 115°F (40°C to 46°C).
Don’t Rush the Kneading: Proper kneading is key to developing the gluten for that characteristic chewy texture. Whether by hand or mixer, knead until the dough is smooth and elastic.
Resting Period Post-Shaping: Don’t skip the 10-15 minute rest after shaping. It helps the bagels keep their shape when they hit the boiling water.
Boil, Don’t Simmer: Ensure the water is at a rolling boil when you add the bagels. This sets the exterior crust quickly and effectively.
The Egg Wash is Non-Negotiable for Adhesion: Seriously, this is the secret sauce for sticky toppings. Brush generously! If you have an egg allergy, a thin wash of milk or even just water right before seasoning can offer some adhesion, but the egg wash is significantly more effective.
Be Generous with Seasoning: You called them ‘everything’ bagels for a reason! Don’t be shy with the seasoning after the egg wash.
Storage: Store cooled bagels in an airtight container or a zip-top bag at room temperature for 2-3 days.
Freezing: Bagels freeze beautifully! Once completely cooled, place them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw at room temperature or toast directly from frozen (though toasting from frozen might take a little longer).

What to Serve With Your Homemade Everything Bagels

Now that you have a batch of glorious, perfectly seasoned bagels, the possibilities are endless! Of course, a thick schmear of plain cream cheese is a classic for a reason. But why stop there?

For a luxurious treat, top your bagel with cream cheese, smoked salmon, capers, and a sprinkle of fresh dill. Feeling like breakfast is the most important meal of the day? A sliced bagel makes an excellent foundation for a classic breakfast sandwich with egg, cheese, and perhaps some savory bacon. Or, for something lighter, try pairing a toasted half with creamy egg salad or simple avocado toast with a fried egg. Bagels also pair wonderfully with hearty soups like a classic beef and barley soup or just enjoyed warm with butter.

Your Bagel Questions Answered (FAQ)

Making bagels for the first time can bring up a few questions. Here are answers to some common queries to help you troubleshoot and succeed:

My yeast didn’t get frothy. What went wrong?

If your mixture of warm water, sugar, and yeast doesn’t get foamy after 5-10 minutes, it usually means the yeast is dead or the water temperature wasn’t right. The water should feel comfortably warm, not hot. If it’s too hot (above 120°F or 49°C), it will kill the yeast. Too cold (below 100°F or 38°C), and it won’t activate properly. Always check the expiry date on your yeast packet too! If it doesn’t foam, discard the mixture and start over with fresh yeast and correctly tempered water.

Why do you boil bagels before baking them?

Boiling is what gives bagels their unique, chewy texture and slightly shiny crust. The hot water gelatinizes the starch on the surface of the dough, creating a firm shell. When the bagel is then baked, this shell prevents the dough from expanding too much, resulting in a denser, chewier interior compared to a regular bread roll.

Can I make the dough ahead of time?

Yes, absolutely! You can make the dough and let it rise in the refrigerator for a slow, cold fermentation. This can actually enhance the flavor. After the initial kneading and shaping, place the shaped bagels on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate for 12-24 hours. The next day, let them sit at room temperature for 30-60 minutes before boiling and baking as directed.

Can I substitute flours?

For the best results and the classic chewy texture, bread flour is highly recommended due to its higher protein content for gluten development. Substituting with all-purpose flour will still yield edible bagels, but they will likely be less chewy. Whole wheat flour can be used, but often requires slightly more liquid and may result in a denser bagel. If experimenting, you might need to adjust the water slightly.

How do I get the seasoning to cover the sides as well as the top?

Generously brush the egg wash not just on the top, but down the sides of the bagel as well. When adding the seasoning, either roll the sides of the bagel in a shallow dish of seasoning or sprinkle generously from different angles, gently pressing the seasoning onto the egg-washed surface.

Enjoy Your Homemade Everything Bagels!

There’s truly something special about biting into a warm, perfectly chewy Homemade Everything Bagel that you made yourself. The aroma filling your kitchen, the satisfying texture, and knowing that every single bit of that delicious seasoning is going to stay right where it belongs – it’s pure culinary satisfaction. I hope this recipe brings you as much joy (and as few stray poppy seeds!) as it has brought me.

Give this recipe a try and let me know how your bagels turn out in the comments below! What’s your favorite way to enjoy an everything bagel? Share your topping ideas!