Get ready to fall head over heels for Magic Everything Bagels, the ultimate homemade breakfast treat that delivers chewy, golden perfection with a savory, seed-studded crust in every single bite. This recipe walks you step-by-step through the process, transforming simple pantry staples into bagels so delicious, you’ll swear you picked them up at your favorite neighborhood bakery. Each bagel is packed with irresistible flavor and satisfying texture, proving that nothing beats fresh-baked, made-from-scratch goodness straight from your own oven.
Ingredients You’ll Need
Magic Everything Bagels come together with just a handful of basic ingredients, yet each one serves a special purpose to create that classic crust, plush interior, and bold flavor. Here’s what you’ll need and why you shouldn’t skip any part of the list:
- Warm water (1 cup, about 110°F): This is the perfect temperature for waking up the yeast, creating just the right environment for your dough to rise well.
- Instant yeast (2 teaspoons): The driving force behind those pillowy, airy bagels—just mix it right in, no need for proofing like active-dry yeast.
- Granulated sugar (1 tablespoon): A little sweetness helps feed the yeast and adds subtle depth to the dough.
- Bread flour (3 cups, plus extra for kneading): This is the secret to chewiness; bread flour’s higher protein content gives bagels their signature bite.
- Salt (1 ½ teaspoons): Don’t shy away—it brings out the flavors and keeps your dough balanced.
- Baking soda (1 tablespoon, for boiling): This classic bagel-boiling trick is what sets the crust and creates that glossy, golden exterior.
- Egg white (1, for egg wash): A quick brush ensures crisp, shiny tops; use non-dairy milk for a vegan spin.
- Everything bagel seasoning (3 tablespoons): The main event! This fragrant blend of seeds, garlic, and onion turns every bagel into a flavor-packed showstopper.
How to Make Magic Everything Bagels
Step 1: Wake Up the Yeast
Combine the warm water, instant yeast, and sugar in a large bowl. Stir gently, then let the mixture sit for 5–10 minutes until it’s frothy and bubbly. This quick step lets you know your yeast is active and ready to leaven your Magic Everything Bagels, setting the stage for a sky-high rise.
Step 2: Make the Dough
Add the bread flour and salt to your foamy yeast mixture. Stir with a sturdy spoon or dough hook until a rough, shaggy dough comes together. It might seem sticky at first, but as you knead, the dough will transform into a smooth, elastic ball—just give it time and a little flour if needed for dusting.
Step 3: Knead by Hand
Turn the dough out onto a floured surface. Knead vigorously for 8–10 minutes. You’re aiming for a dough that feels bouncy and firm, not too sticky. This kneading step is the secret behind classic bagel chew—don’t rush it!
Step 4: First Rise
Lightly oil a large bowl and pop the dough inside, then cover with a clean kitchen towel. Let the magic happen in a warm spot for about 1 hour, until the dough doubles in size. This leisurely rise is when the flavors begin to develop and the texture really sets up.
Step 5: Shape the Bagels
Punch down your airy dough and cut it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center with your finger and stretch each into a classic bagel shape. Let these little rings rest for 10–15 minutes while you prep the next steps—they’ll puff up just a bit more, promising an ideal crumb.
Step 6: Boil for the Perfect Crust
While the bagels rest, preheat your oven to 425°F and set a large pot of water on to boil. Once it’s bubbling, add the baking soda; expect it to fizz. Boil each bagel for 30 seconds per side. This brief dip is what gives Magic Everything Bagels their shiny, chewy skin. Don’t skip it!
Step 7: Add the Signature Topping and Bake
Transfer boiled bagels to a parchment-lined baking sheet. Brush each one with egg white for that glossy finish, then spoon on a generous amount of everything bagel seasoning. Bake for 20–22 minutes, rotating halfway through if needed, until your kitchen smells heavenly and the bagels are a deep golden brown. Cool them on a wire rack—if you can resist devouring them warm!
How to Serve Magic Everything Bagels
Garnishes
Magic Everything Bagels shine with their seed-packed crust, but a little extra never hurts—try a sprinkle of flaky sea salt or a light dusting of fresh black pepper just after baking. Compound butters, whipped with chives or a swirl of honey, also add a gourmet touch.
Side Dishes
Pair your bagels with crisp slices of cucumber, ripe tomato, and a pile of smoked salmon for a New York-style spread. A bowl of fresh fruit or a tangy Greek yogurt also compliments the rich, savory notes of the bagels beautifully.
Creative Ways to Present
Cut your Magic Everything Bagels in half for mini bagel sliders, layer with eggs and avocado for the ultimate breakfast sandwich, or cube and toast them for crunchy bagel croutons in salads. Their flavor holds up to just about anything you can dream up!
Make Ahead and Storage
Storing Leftovers
Let any leftover Magic Everything Bagels cool completely, then store them in an airtight container at room temperature for up to two days. This keeps them soft and fresh without drying out, so you can enjoy bagels anytime the craving strikes.
Freezing
For long-term storage, slice bagels horizontally and freeze in a sealed bag for up to three months. Slicing first makes toasting a breeze, and your Magic Everything Bagels taste just as incredible after a quick defrost.
Reheating
To revive day-old or frozen bagels, simply pop them in the toaster or a preheated oven for a few minutes. They crisp up beautifully, restoring that just-baked magic every time.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour for bread flour if needed, but your Magic Everything Bagels will be less chewy and have a slightly softer crumb. For that signature chewy bite, bread flour is definitely worth seeking out.
What if I don’t have everything bagel seasoning?
No worries! You can quickly mix your own with sesame seeds, poppy seeds, dried garlic, dried onion, and a pinch of coarse salt. Or get creative with your favorite toppings.
Can I make these bagels vegan?
Absolutely. Swap the egg white wash for a non-dairy milk alternative like oat or soy milk. The bagels themselves are naturally vegan, so this is an easy adjustment.
How do I keep my bagels from being too dense?
Be sure your yeast is active and bubbly, and give your dough enough time to rise—this makes a huge difference! Also, avoid adding too much flour during kneading, as excess flour can toughen the dough.
Can I double the recipe?
Yes, Magic Everything Bagels are perfect for doubling! Simply multiply all ingredients by two, and be sure you have enough space for proofing and boiling. You’ll end up with a bounty of fresh, homemade bagels to share or freeze.
Final Thoughts
If you love bakery-quality bagels but crave a homemade touch, it’s time to roll up your sleeves and whip up a batch of Magic Everything Bagels. There’s something truly special about watching them puff, brown, and transform in your own kitchen. Trust me, once you taste that first warm, fresh bite, you’ll wonder how you ever lived without them.
Print
Magic Everything Bagels Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 42 minutes
- Yield: 8 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make delicious homemade everything bagels that are chewy on the inside and crispy on the outside. These bagels are topped with a flavorful mix of seeds and spices for an extra punch of flavor.
Ingredients
Dough:
- 1 cup warm water (about 110°F)
- 2 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 3 cups bread flour (plus extra for kneading)
- 1 ½ teaspoons salt
Boiling and Topping:
- 1 tablespoon baking soda
- 1 egg white (for egg wash)
- 3 tablespoons everything bagel seasoning
Instructions
- Prepare Dough: Combine warm water, yeast, and sugar in a large bowl. Let sit until foamy. Add flour and salt, mix into a dough. Knead until smooth. Rise for 1 hour.
- Shape Bagels: Divide dough, shape into balls, poke a hole, and form bagels. Let rest.
- Boil and Bake: Preheat oven. Boil bagels in water with baking soda. Brush with egg wash, sprinkle with seasoning. Bake until golden.
Notes
- Use high-protein flour for chewier bagels.
- For vegan option, use non-dairy milk for egg wash.
- Bagels freeze well; slice before freezing for easy toasting.
Nutrition
- Serving Size: 1 bagel
- Calories: 230
- Sugar: 1g
- Sodium: 420mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
