Homemade Fluffy Everything Bagels

Homemade Fluffy Everything Bagels are a delicious way to bring the bakery experience into my own kitchen. With a golden, chewy crust and a soft, fluffy interior, these bagels are topped generously with that signature everything seasoning—poppy seeds, sesame seeds, garlic, onion, and salt. They’re perfect fresh out of the oven or toasted with a schmear.

Why You’ll Love This Recipe

I love making these bagels at home because they’re fresher, softer, and more flavorful than anything I can find at the store. The dough rises beautifully to create that signature bagel chew, while the everything topping adds a savory crunch to every bite. It’s surprisingly easy to make from scratch with just a few simple steps. I also get to control how thick, soft, or golden I want them—and of course, how much of that delicious seasoning I pile on top.

Ingredients

• 4 cups bread flour (or all-purpose flour)

• 1 tbsp sugar

• 2 tsp instant yeast

• 1 1/2 tsp salt

• 1 1/4 cups warm water (more as needed)

For boiling:

• 2 quarts water

• 1 tbsp brown sugar or honey (optional, for added shine and chew)

For topping:

• Everything bagel seasoning (store-bought or homemade mix of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt)

• 1 egg (beaten, for egg wash)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, mix together flour, sugar, yeast, and salt. Add warm water and stir until a shaggy dough forms.

2. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Add a bit of water or flour as needed to get the right consistency.

3. Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm place for 1 hour, or until doubled in size.

4. Once risen, punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center and gently stretch it into a bagel shape.

5. Place shaped bagels on a parchment-lined baking sheet, cover with a towel, and let rest for 15–20 minutes while you bring a pot of water to a boil.

6. Preheat the oven to 425°F (220°C). Add brown sugar or honey to the boiling water if using.

7. Boil bagels 2 at a time for 1 minute per side. Remove and place back on the baking sheet.

8. Brush each bagel with egg wash and sprinkle generously with everything bagel seasoning.

9. Bake for 20–25 minutes, or until golden brown and puffed. Let cool slightly before serving.

Servings and Timing

This recipe makes 8 bagels. It takes about 2 hours total—1 hour for rising and around 1 hour for shaping, boiling, and baking. The result is well worth the effort.

Variations

• Plain or Seedless: I skip the everything seasoning and leave them plain or top with just sesame or poppy seeds.

• Cheese Bagels: I top bagels with shredded cheddar or Asiago before baking for a cheesy crust.

• Sweet Version: I add cinnamon and raisins to the dough, skip the seasoning, and brush with cinnamon sugar after egg wash.

• Mini Bagels: I divide the dough into 12 smaller portions for mini bagels, perfect for snacks or sliders.

Storage/Reheating

I store bagels in a sealed container at room temperature for up to 3 days. To keep them soft, I wrap them in foil or store in a zip-top bag with a paper towel to absorb moisture. For longer storage, I slice them and freeze in a freezer-safe bag for up to 2 months. I reheat them in the toaster or oven—never the microwave—to bring back that fresh-baked texture.

FAQs

Do I need to use bread flour?

Bread flour gives the best chewy texture, but I’ve made these with all-purpose flour and they still turn out soft and fluffy. If I have both, I mix them for balance.

Can I skip boiling the bagels?

Boiling is essential—it gives the bagels their chewy crust and helps them hold their shape while baking. I don’t skip this step if I want that authentic texture.

Can I make the dough ahead of time?

Yes, I often make the dough the night before and let it rise in the fridge. In the morning, I shape, boil, and bake them fresh.

What if I don’t have everything seasoning?

I mix my own with equal parts sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt. It’s easy and just as tasty.

Why are my bagels flat?

Flat bagels can happen if the dough overproofs or isn’t kneaded enough. I make sure to knead until smooth and don’t let them rise too long once shaped.

Conclusion

Homemade Fluffy Everything Bagels are a true kitchen victory—they’re chewy, golden, and loaded with savory flavor. They’re not only fun to make but also incredibly rewarding to eat warm from the oven or toasted the next day. Whether I serve them with cream cheese, make a sandwich, or eat them as-is, they always satisfy.