Everything Bagels

There is nothing quite like the aroma of freshly baked bagels in the morning. Our Everything Bagels is the perfect recipe to experiment with homemade bagels, offering a tasty and healthy treat for the whole family. Combining poppy seeds and sesame seeds with dried onion, rosemary, and garlic, your bagels will not be lacking in flavour.

The Round Dutch Oven creates the ideal environment for the dough to rise, locking in heat and moisture thanks to its tight-fitting lid and thick enamelled cast iron walls. Once the dough has risen, this iconic piece of cookware can be used to boil them on a gentle simmer until they are ready. 

Whether you want to prepare a large batch and serve up homemade bagels all week, or simply want to experiment with new baking recipes, our Everything Bagels have you covered. This recipe serves up to 14 individual bagels at a time and can be frozen for later, making it a great option for meal prepping. Here are all the ingredients and steps to follow before tackling our Everything Bagels! 

Everything Bagel Topping

In a small bowl, combine all of the topping ingredients. Set aside.

Bagels

In the bowl of a stand mixer fitted with the dough hook, or in a large bowl, combine the warm water and yeast. Let sit for 3 minutes or until frothy.

Add the whole egg, egg yolk, honey, oil, maple syrup and salt. Mix well to combine.

Add both types of flour and knead with the dough hook, or on a floured surface with your hands, for 10 minutes. The dough should be smooth and spring back when poked with your fingertip.

Transfer the dough to a lightly oiled 4.2 L Round Dutch Oven. Cover and let rise in a warm spot until doubled in volume, about 1 hour.

Turn the dough out onto a work surface. Clean out the French Oven. Prepare the poaching water: fill the Dutch Oven with the water and honey. Bring to a boil.

Place a large baking sheet upside down on the middle rack of the oven. Preheat the oven to 450°F (230°C).

Cut the dough into 14 equal pieces. Roll each piece into a rope about 12-inches (30 cm) long. Join the two ends of the rope together, letting them overlap by at least 1 inch (2.5 cm). Place the circle of dough around your fingers with the seam against the counter. Gently roll the seam back and forth on the counter with the palm of your hand to secure the two ends together. Set the bagels aside on a large piece of parchment paper and cover with plastic wrap as you work.

Use a Skimmer to gently lower 3 bagels at a time into the simmering water. Cook for 45 seconds on each side. Using the Skimmer, carefully remove the bagels from the French Oven, letting all the excess water drip off, and drain on a wire rack set over a baking sheet. Brush the bagels with the egg white and sprinkle with the topping on both sides.

Carefully cover the hot baking sheet in the oven with a sheet of parchment paper. Very carefully place half of the bagels on the parchment paper, evenly spaced out.

Bake for 17 to 20 minutes, until nicely golden. Let cool on a wire rack. Bake the remaining bagels.