Homemade Everything Bagels

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.

	this recipe	typical
liquid	432%	66%
salt	4%	2%
yeast	2%	1%
total sugar	19%	5%
flour strength	2.0	1.2

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

355 g	1 and 1/2 cups (360ml) warm water (between 100-110°F, 38-43°C)
9 g	2 and 3/4 teaspoons instant or active dry yeast*
520 g	4 cups (520g) bread flour* (spooned & leveled)
13 g	1 Tablespoon packed light or dark brown sugar (or barley malt syrup)*
12 g	2 teaspoons salt
	coating the bowl: nonstick spray or 1 Tablespoon olive oil
1893 g	2 quarts water
85 g	1/4 cup (85g) honey (or barley malt syrup)*
	2 Tablespoons poppy seeds
27 g	2 Tablespoons sesame seeds
10 g	1 Tablespoon dried minced onion
8 g	1 Tablespoon dried garlic flakes
7 g	1 Tablespoon coarse sea salt or flaky sea salt
	egg wash: 1 egg white beaten with 1 Tablespoon water

Method: 11 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hello! I would love to see a whole wheat version of these some day. I love Dave Killer’s Epic Everything bagels because they are high in protein. I love this recipe, and to up the protein, I added black sesame seeds, flax seeds and chia seed to the topping. I ” — a cook

“These looked so good, but I struggled, even though I’ve watched your tutorials on making bread. I weighed the flour out and did everything in my mixer. I kneaded the dough for at least 11-12 minutes. It sort of passed the windowpane test, but not perfectly. I ” — a cook