Everything Bagels


4 quarts of water
2 tablespoon of honey (optional)
1 1/4 cups of water
4 1/2 cups of flour
3 tablespoons of sugar
1 teaspoon of salt
2 tablespoons of oil
1 tablespoon of yeast
Everything Topping:
2 tablespoons of poppy seeds
1 tablespoons of sesame seeds
1 tablespoon of dried minced garlic
1 tablespoon of dried minced onion
2 teaspoons of coarse salt


1 Combine all the ingredients for the dough and mix until it just comes together.
2 Flip dough out onto a lightly floured surface and knead until smooth, about 15 minutes. If dough becomes too sticky add a bit more flour to the dough.
3 Place dough into a lightly oiled bowl and cover. Set aside in a warm place and let rise for about 2 hours or until doubled in size.
4 Lightly flour your work surface and turn dough out onto the surface.
5 Cut your dough into 6 even pieces.
6 Roll into and ball and let sit for 15 minutes.
7 Poke a hole with your finger in the middle and lightly stretch into your transitional bagel shape.
8 Let sit for another 15 minutes, in the meantime, preheat your oven to 425 degrees.
9 Place a large pot on the stove and bring 4 quarts of water to a boil with honey.
10 Put 2 bagels into the pot of water for about 1 minute on each side and remove with a slotted spoon. Sprinkle with your toppings and place on a cookie sheet lined with parchment paper.
11 Bake for about 15 to 20 minutes or until golden brown.


Adding honey to the boiling water gives the bagels a hint of sweetness. You can mix the topping on a plate and place the bagels on top. I prefer to sprinkle each topping on the bagel.

If you use the plate method, I suggest doing the salt separate. In past experiences some bagels get too much salt and others not enough.