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More Than Everything Bagels

More Than Everything Bagel

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Bagels are the best thing that has ever been invented. Especially everything bagels. And guess what? They are NOT THAT HARD TO MAKE YOURSELF!!! The whole process takes some time, mostly inactive, but other than that they are pretty dang easy! A perfect Saturday project—what else do you have to do? I am setting you up for serious brunch success here. Homemade bagels AND homemade bloody marys?! Your friends will be so impressed. (After they’ve all been vaccinated and it’s safe to have brunch with them.) Maybe you are wondering why I’ve called them MORE Than Everything Bagels? Because these are like everything bagels on steroids. We’re adding sautéed onions and garlic AND parmesan cheese INTO the dough, along with your classic Everything seasoning (and parmesan) on top. My mouth is literally watering just thinking about it.

More Than Everything Bagels on a wire rack

BUT! Much like Amish teens on Rumspringa, these bagels are down to experiment. If you’re not a fan of everything seasoning, try something else! You could do cinnamon and raisins instead of onions & garlic, or jalapeños & cheddar cheese, or chocolate chips. Just promise me you won’t make plain bagels. A plain bagel is too boring. Everyone knows that only serial killers eat plain bagels. At LEAST put sesame seeds on top or something!

Okay, down to the nitty gritty. I have several notes about this recipe. I learned a LOT from this recipe by the Sophisticated Gourmet, so go check that out if you want to know even more. So, first I tried making this with my stand mixer and the results were not good. I’m sure it can be done and you can go ahead and try it, but I liked using a bowl and my hands better. I just felt like I had more control over the dough.

More Than Everything Bagels shaped on a baking sheet before boiling

Second, barley malt syrup is the “traditional” bagel sweetener but I have made this recipe several times with regular sugar and it was equally delicious, so personally I don’t think it’s a must. Also, I had a really hard time finding barley malt syrup but I did finally find it at Whole Foods.

Third, you gotta be gentle with these bagel babies. Don’t mush the dough down when you’re rolling them into balls. Be very careful and try not to make any seams because they’re hard to get rid of. (Like when the dough is folded on itself and there’s a crack where it was folded—that’s a seam.) One method I learned to get rid of a seam is to gently hold the dough ball in your hand and rub the seam against the counter, kind of like if the dough is an eraser and you’re trying to erase something on the counter. It kinda works. But let’s think of these bagels as rustic-looking. They’re hard to shape and they probably won’t be perfect unless you’re like a master bread person. That’s okay! The only thing that matters is what’s on the inside, like your kindergarten teacher said.

More Than Everything Bagels sliced and toasted

While this recipe does take some time, the parts where you actually have to do work is pretty minimal with a super impressive outcome. I hope you make it and see how easy it is!! Let me know what you think!

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More Than Everything Bagel

More Than Everything Bagels

  • Author: Megan B-L
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 8 bagels 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Bread

Description

These bagels have sautéed onions and garlic AND parmesan in the dough, along with Everything seasoning & parm sprinkled on top. That’s what makes them MORE Than Everything Bagels. 

Adapted from The Sophisticated Gourmet


Ingredients

Scale
  • 1 onion, minced
  • 7 cloves garlic, minced
  • 1 cup warm water (105–115°)
  • 2 tablespoons barley malt syrup, molasses, or sugar
  • 2 teaspoons active dry yeast (or one packet)
  • 3 ½ cup bread flour—MUST SPOON, see Notes
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 cups parmesan cheese, divided
  • ½ cup everything seasoning (see Notes)

Instructions

  1. Sauté onion for 8–10 minutes until translucent and starting to brown, adding garlic halfway through, set aside.
  2. Add syrup/molasses/sugar to a small-medium bowl. Pour in warm water, mix. Add yeast and let sit for 5 minutes.
  3. In a large bowl, add bread flour (using spooning method!), salt, onion & garlic powder, sautéed onions & garlic, and 1 cup parmesan cheese. Mix until combined.
  4. Make a well in the flour bowl and pour in yeast mixture. Stir with a spatula or wooden spoon until it gets tough to mix, then dump out onto a floured counter and knead for at least 5 minutes. If dough is very sticky, add more flour by the tablespoon but don’t add too much!  
  5. Put your dough baby in a greased bowl and cover with plastic wrap so that it doesn’t dry out. Let rise for 2 hours.
  6. Punch dough down, then let it rest for 10 more minutes. 
  7. Divide dough into 8 equal portions, and gently roll them into balls. Poke holes in them to make them bagel shaped. Set on a silicone mat or parchment-lined baking sheet and cover with plastic wrap for 30 more minutes.
  8. Preheat oven to 400°
  9. Bring a pot of water to a boil and drop bagels in, working in batches so that bagels aren’t squished in the pot. Boil for a minute and a half on each side, then use a slotted spoon to move them to a wire rack to drain. Make sure water comes back to a boil before dropping in each batch.
  10. Once they are cool enough to handle but still sticky, roll them in a plate of everything seasoning, then sprinkle remaining parmesan on top. Set them on a baking sheet lined with a silicone mat or parchment paper. 
  11. Bake for 20–25 minutes or until they are all looking evenly browned. 
  12. Remove to a wire rack to let cool completely. 


Notes

  • About the MUST SPOON note, we really don’t want too much flour in our bagels. Use a spoon to scoop flour into the measuring cup so that you aren’t packing the flour in and using too much. Or, use a kitchen scale to weigh the flour—it should be about 440 grams.
  • If you’re planning on making a different kind of bagel, you might need to use more water. 
  • You can find Everything seasoning at most grocery stores now. I like my bagels to be seasoned all over the outside. If you just want to put seasoning on the top, you will only need ¼ cup Everything seasoning. 
  • If you’re not going to eat them all in the next few days, I suggest slicing them in half and freezing. Pop frozen bagels straight into the toaster when you’re ready to eat them. 

Keywords: yeast, flour, everything

Wanna try your hand at more homemade bread?? Yes. You do. Try Mom’s Hearty Whole Wheat Bread next! It’s so good and good FOR you.

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