Making your own everything bagels at home is much easier than you think. There’s nothing beats a fresh bagel from the oven, toasted and covered in butter for breakfast.

everything bagels on a piece of parchment paper

If you’re looking to experiment with yeast baking, I recommend you try making bagels. These everything bagels are chewy in the middle but with that crispy outer layer sprinkled heavily with that overly addicting everything bagel seasoning. From the first rise to taking them from the oven only takes about two hours which is doable for a fantastic weekend breakfast. Making your own bagels will give you lots of satisfaction, with friends and family asking for more after they taste them.

Everything bagels are of course topped with everything seasoning. It’s a combination of poppy seeds, sesame seeds, dried garlic, dried onion and salt and don’t be surprised if you have all of these ingredients in your pantry right now. Make sure the dried garlic is minced though and not powdered, and I prefer sea salt rather than regular table salt. You can even make these ham and cheese croissants and top them with the seed!

Ingredients needed to make everything bagels

  • Flour- Bread flour is best as it’ll provide better gluten.
  • Water- Warm water must be used.
  • Yeast- Dried .
  • Salt.
  • Brown sugar.
  • Baking soda.
  • Everything bagel seasoning- easily made at home but even easier to pick up a jar at the store.
everything bagels fresh from the oven

FAQ’s about making homemade bagels

Best fillings for bagels?

Toasted with butter is always a favorite, though I really like smoked salmon, cream cheese, red onions a nd capers for a special treat. Egg, sausage or bacon are also really good fillings.

How long do bagels last?

To enjoy a bagel at its best, I recommend eating it on the day it was made. You can seal them in a ziplock bag and toast the next day, but you might not get that crunch the way it was when fresh baked.

Why do my seeds fall of the bagels?

There is a small window when the bagel comes out of the boiling water and the surface becomes tacky. This is the best time to gently press them into the seeds and most of them should stick well.

more great breakfast recipes

Everything Bagels

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 5 minutes
Servings: 10
Author: foodnessgracious
Fresh baked and made in your kitchen, these everything bagels are so good!
Print Recipe


  • 1 small envelope of dried yeast
  • 1 ½ cups plus 2 tbsp warm water
  • 4 cups bread flour
  • 1 ½ tsp salt
  • 4 tbsp brown sugar, divided
  • 2 tbsp cornmeal
  • 4 quarts boiling water
  • 1 ½ tbsp baking soda
  • 1 ½ cups everything bagel seasoning on a sheet pan or large plate.


  • Combine the water and the yeast and stir gently, let sit for a few minutes.
  • In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt and 1 tbsp of brown sugar.
  • Sprinkle the cornmeal onto a large baking sheet and set aside. Also cover another large baking sheet with parchment paper.
  • On low speed, add the water/yeast mixture to the bowl and mix until a dough forms around the hook. Mix for at least 5 minutes.
  • Transfer the dough to a lightly floured work surface and knead into a ball.
  • Place the dough into a large bowl that has been lightly rubbed with oil, cover with a clean towel and let rise in a semi-warm place for an hour or until roughly doubled in size.
  • Once the dough has risen, dump it back out onto the table, knocking all the air out of it.
  • Using a knife or bench scraper, divide the dough into 3oz pieces and roll each piece into a tight ball. You should have 10 pieces.
  • Place each ball onto the baking sheet sprinkled with corn meal. Cover again and let rest for another 30-40 minutes.
  • While the dough balls are resting, bring the water to a boil, add the 3 remaining tbsp of brown sugar and baking soda and stir.
  • Take a dough ball and pinch the middle with your thumb and forefinger to create a hole, then gently stretch the hole to make it about an inch wide, so it looks a bit like a doughnut.
  • Gently drop the bagel into the boiling water top side down and then flip it over after 1 minute. Cook for a further 30-40 seconds. You can probably do 3 at a time.
  • Scoop the bagels out of the water and transfer to the baking sheet lined with parchment paper.
  • Lift each bagel up and press the top side into the seasoning mixture and then back onto the baking sheet. Repeat until all of the bagels have been topped with seed. You may need another sheet pan.
  • Place in the oven and bake for 17-20 minutes and the bagels are golden brown, rotating the pans half way through baking.