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
- 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)
- Sauté onion for 8–10 minutes until translucent and starting to brown, adding garlic halfway through, set aside.
- Add syrup/molasses/sugar to a small-medium bowl. Pour in warm water, mix. Add yeast and let sit for 5 minutes.
- 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.
- 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!
- 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.
- Punch dough down, then let it rest for 10 more minutes.
- 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.
- Preheat oven to 400°.
- 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.
- 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.
- Bake for 20–25 minutes or until they are all looking evenly browned.
- Remove to a wire rack to let cool completely.
- 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