Crispy Homemade Bagels with Everything Seasoning Easy Recipe for Perfect Breakfast

Let me tell you, the scent of freshly boiled dough sprinkled with that iconic everything seasoning wafting from my kitchen is enough to make anyone’s mouth water. The first time I baked these crispy homemade bagels with everything seasoning, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. You know what? It all started on a rainy weekend years ago when I was knee-high to a grasshopper—okay, maybe not that long ago—but enough to remember how my grandma’s bagels set the bar impossibly high. I wanted to recreate that magic without trekking to the bagel shop every morning.

Honestly, these bagels have become a staple for family gatherings and lazy Sunday breakfasts. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). They are dangerously easy to make, offering pure, nostalgic comfort with every bite. Perfect for brightening up your Pinterest cookie board or impressing guests at brunch, these crispy homemade bagels with everything seasoning pack a punch of flavor and texture that you just won’t find in store-bought versions. After testing this recipe multiple times in the name of research, of course, I can say it feels like a warm hug wrapped in dough—and you’re going to want to bookmark this one.

Why You’ll Love This Crispy Homemade Bagels with Everything Seasoning Recipe

From my countless kitchen trials and a few happy accidents, this crispy homemade bagels with everything seasoning recipe hits all the right notes. Here’s why it’s become one of my go-to breakfast recipes:

• Quick & Easy: Comes together in under 3 hours, including rising time—perfect for busy mornings or last-minute cravings.
• Simple Ingredients: No need for exotic items; you probably have everything in your pantry right now.
• Perfect for Breakfast or Brunch: Whether it’s a weekend treat or a cozy midweek pick-me-up, these bagels fit the bill.
• Crowd-Pleaser: Kids and adults alike rave about the crispy crust and soft, chewy center.
• Unbelievably Delicious: The everything seasoning blend adds that savory, slightly nutty flavor that’s downright addictive.

What makes this recipe stand out? Well, I’ve fine-tuned the boiling step to create that signature crispy crust while keeping the inside pillowy soft. Plus, the everything seasoning isn’t just sprinkled on—it’s lovingly pressed into the dough, so every bite bursts with flavor. This isn’t just another bagel recipe—it’s the best version you’ll find, with a perfect balance of salt, garlic, onion, and sesame seeds. Honestly, it’s comfort food reimagined: healthier, faster, but with all the soul-soothing satisfaction you crave. If you want to impress guests without breaking a sweat or just treat yourself to a bakery-style bagel at home, this recipe’s got you covered.

What Ingredients You Will Need

This crispy homemade bagels with everything seasoning recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few are easy to swap based on your preferences.

• Bread Flour – 4 cups (480g) (provides the perfect chewy texture; I recommend King Arthur for best results)
• Warm Water – 1 ½ cups (360ml) (around 110°F/43°C, helps activate the yeast)
• Active Dry Yeast – 2 ¼ teaspoons (one packet) (fresh yeast works too if you have it)
• Sugar – 2 tablespoons (adds a touch of sweetness and feeds the yeast)
• Salt – 1 ½ teaspoons (enhances flavor and strengthens dough)
• Barley Malt Syrup or Honey – 1 tablespoon (optional, boosts color and flavor)
• Everything Seasoning Blend – 3 tablespoons (toasted sesame seeds, poppy seeds, dried minced garlic, dried minced onion, sea salt flakes; store-bought or homemade)
• Baking Soda – 2 tablespoons (added to boiling water to develop that classic bagel crust)

Ingredient Notes: For a whole wheat twist, substitute up to half the bread flour with whole wheat flour. If you’re gluten-free, almond or oat flour can be used but expect a different texture. For dairy-free eaters, this recipe is naturally free of dairy, so no worries there. If you want to make your own everything seasoning (trust me, it’s worth it!), just mix equal parts of sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt.

Equipment Needed

• Large Mixing Bowl: For combining and proofing your dough.
• Stand Mixer with Dough Hook (Optional): Makes kneading easier, but kneading by hand works just fine.
• Large Pot: For boiling the bagels before baking. A wide, deep pot works best.
• Slotted Spoon or Spider Strainer: To lift bagels out of boiling water without losing that precious crust.
• Baking Sheet or Stone: For baking. A pizza stone helps create a crisper bottom crust, but a parchment-lined sheet works too.
• Cooling Rack: To let your bagels cool and maintain crispness.

If you don’t have a stand mixer, no worries—you can knead the dough by hand for about 10-12 minutes. For budget-friendly options, any large pot and baking sheet will do; just make sure the pot is big enough to avoid crowding the bagels in boiling water. Keeping your tools clean and dry helps avoid sticky dough—trust me, I’ve learned that the hard way!

Preparation Method

1. Activate the Yeast: In a small bowl, combine 1 ½ cups (360ml) warm water (about 110°F/43°C) with 2 tablespoons sugar and 2 ¼ teaspoons active dry yeast. Let it sit for 5-7 minutes until foamy and bubbly. If it doesn’t foam, your yeast might be dead—start again with fresh yeast.
2. Mix the Dough: In a large bowl or stand mixer, combine 4 cups (480g) bread flour and 1 ½ teaspoons salt. Slowly add the yeast mixture and 1 tablespoon barley malt syrup (or honey). Mix until a shaggy dough forms.
3. Knead: Knead by hand on a floured surface or with a dough hook for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add a little flour if it’s too sticky, but be careful not to add too much.
4. First Rise: Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
5. Shape Bagels: Punch down the dough gently, then divide into 8 equal pieces (about 120g/4.2oz each). Roll each piece into a tight ball. Using your thumb, poke a hole through the center of each ball and gently stretch to form a 2-3 inch diameter ring. This step is key to getting that classic bagel shape.
6. Second Rise: Place shaped bagels on a parchment-lined baking sheet, cover loosely, and let rest for 15-20 minutes. They’ll puff up slightly.
7. Prepare Boiling Water: In a large pot, bring about 8 cups (2 liters) of water to a boil. Add 2 tablespoons baking soda. The water will bubble up, so be careful!
8. Boil Bagels: Carefully drop 2-3 bagels at a time into boiling water. Boil for 1 minute on each side (total 2 minutes). This step creates the chewy crust and shiny surface. Remove with a slotted spoon and drain briefly on a rack or paper towel.
9. Add Everything Seasoning: While bagels are still wet, sprinkle or press the everything seasoning generously onto each bagel’s surface. This helps the seasoning stick and gives you that perfect savory crunch.
10. Bake: Preheat your oven to 425°F (220°C). Place bagels on a parchment-lined baking sheet or pizza stone. Bake for 20-25 minutes until golden brown and crispy. The smell alone will tell you they’re ready!
11. Cool: Transfer bagels to a cooling rack and let cool for at least 15 minutes before slicing. This helps set the crumb inside.

Pro Tip: Don’t skip the boiling step—it’s what transforms ordinary bread into true bagels. Also, if your kitchen is chilly, place the dough in the oven with just the light on for a warmer rise.

Cooking Tips & Techniques

Bagels can be a bit intimidating, but with some tricks, you’ll nail them every time. Here’s what I’ve learned along the way:

• Use Bread Flour: It has higher protein content, which means more gluten for that perfect chew. All-purpose flour just won’t cut it.
• Water Temperature Matters: Too hot kills the yeast, too cold slows it down. Aim for around 110°F (43°C) when activating yeast.
• Don’t Over-Knead: Dough should be elastic but still soft. Over-kneading makes bagels dense.
• Boil in Small Batches: Crowding the pot lowers water temperature and can cause bagels to stick.
• Press Seasoning in Gently: If you just sprinkle the everything seasoning, it might fall off after baking. Give it a gentle press while the bagels are still wet.
• Use a Pizza Stone if You Can: It absorbs moisture and gives your bagels a crispy bottom crust that’s hard to beat.
• Don’t Skip Cooling: Bagels continue to set as they cool, making slicing easier and less crumbly.

I once forgot to boil my bagels and baked them straight away—let’s just say they tasted more like dense rolls than bagels! Also, multitasking by prepping your everything seasoning while the dough rises saves precious time in the kitchen.

Variations & Adaptations

This crispy homemade bagels with everything seasoning recipe is super versatile. Here are some ways to mix it up:

• Cheese Lovers: Add shredded sharp cheddar or asiago on top before baking for a melty, savory twist.
• Sweet Version: Swap everything seasoning with cinnamon sugar and add raisins or dried cranberries in the dough for a breakfast treat.
• Gluten-Free: Use a high-quality gluten-free flour blend designed for bread baking. Texture will differ but still tasty!
• Seed-Free: If you have seed allergies, try seasoning with just minced garlic and onion flakes plus coarse salt.
• Herb Infused: Mix fresh or dried rosemary or thyme into the dough for a fragrant herbal note.

Personally, I’ve tried adding a bit of smoked paprika to the everything seasoning for a subtle smoky flavor—delicious and unexpected! You can also bake bagels on a grill or in an air fryer if you want to experiment with cooking methods.

Serving & Storage Suggestions

Serve these crispy homemade bagels with everything seasoning warm or at room temperature, sliced and slathered with cream cheese, butter, or your favorite spread. They also pair beautifully with smoked salmon, avocado, or even a fried egg for a hearty breakfast.

To store, keep bagels in a paper bag at room temperature for up to 2 days to maintain crispness. For longer storage, slice and freeze them in a zip-top bag. When ready to eat, toast directly from frozen for that fresh-baked feel.

Reheating in a toaster oven or under the broiler for a minute or two revives their crispy crust. Flavors actually deepen after a day or two, so if you can resist, let them rest overnight before digging in.

Nutritional Information & Benefits

Each crispy homemade bagel with everything seasoning contains roughly 250-300 calories, depending on size and toppings. They provide a good source of carbohydrates for energy and moderate protein from the flour. The everything seasoning adds fiber and trace minerals from seeds and spices.

This recipe is naturally free of dairy and soy, and can be adapted for gluten-free diets with the right flour. Bagels made fresh at home avoid the preservatives and excess sodium found in many store-bought options.

From a wellness perspective, making your own bagels means you control the ingredients and can enjoy a wholesome, satisfying breakfast that fuels your day without guilt.

Conclusion

If you’ve been searching for that perfect crispy homemade bagel with everything seasoning recipe, look no further. This recipe is straightforward, rewarding, and tastes like it came straight from a cozy New York bakery. Customize it to your liking, whether you’re into cheesy, sweet, or herb-infused flavors. Honestly, I love how this recipe brings a little slice of comfort and joy to my mornings, and I’m sure it’ll do the same for you.

Give it a try, share your variations, and let me know how your bagels turn out! Don’t forget to comment below or share this recipe with friends who deserve a delicious homemade breakfast. Here’s to crispy, chewy, everything-seasoned bagel bliss!

FAQs About Crispy Homemade Bagels with Everything Seasoning

How long do homemade bagels stay fresh?

Stored in a paper bag at room temperature, they stay fresh for about 2 days. For longer freshness, freeze sliced bagels and toast when ready.

Can I skip boiling the bagels?

Boiling is essential for that chewy, crispy crust. Skipping it will result in more bread-like rolls rather than authentic bagels.

What’s the best way to store leftover everything seasoning?

Keep it in an airtight container at room temperature, away from direct sunlight. It stays fresh for several weeks.

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

You can, but the bagels won’t be as chewy or hold their shape as well. Bread flour’s higher protein content is key here.

Is it okay to use fresh yeast instead of active dry yeast?

Yes! Use about twice the amount of fresh yeast as dry yeast and dissolve it in the warm water before mixing.

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