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Skip the Dunkin’ Donuts Drive-Thru and Make Your Own Everything Bagels at Home!

Hey everyone! Dustin here.

Today we decided to make our own homemade Everything bagels.  Tracy loves ordering these at Dunkin’ Donuts, but $2 bagels can add up.  And there’s never enough seasoning on the ones we get at the store.  Not to mention all of the crazy ingredients that get put into them.  We wanted to make some that were slightly healthier and more delicious.  We dusted off the bread machine and put it to use!

Our inspiration came from this recipe from Recipezaar.



  • 2 1/4 tsp of dry active yeast (equivalent to 1 packet)
  • 1 1/2 T sugar
  • 1 cup warm water (nuked for about 45 seconds)
  • 2 1/2 cups unbleached wheat all purpose flour
  • 1 tsp salt
  • 1 egg yolk
  • 1 T canola oil
  • Cornmeal
  • Poppy seeds
  • Sesame seeds
  • Dry chopped onion
  • Salt and pepper


1. Take out your bread machine or kitchen mixer with dough setting. Note: I’m sure you can mix and knead all by hand.  I’m just not too knowledgeable on that subject.


2. Combine 1 cup of warm water, 1.5 T sugar and 2 1/4 active dry yeast into the bread machine.  Let it stand for 5 minutes until the yeast is activated.


The yeast will start to look like this once it activates.  You will see foam floating on top of the water, as it bubbles up.


3. Once five minutes is up, add 2 cups of all purpose flour and 1 tsp of salt to the mixture.


4. Set the bread machine to the dough setting and mix until it forms into a ball-like shape or until the ingredients have formed dough.


While the dough was being created we turned our counter into a work space to work in the dough.

5. As you can see we added flour to our counter top.  One the dough is done you then add an additional 1/2 cup of flour and work it into the ball.  Add a little more flour if you need to make it less sticky.


6.  Put the dough ball into a greased bowl (with canola oil) and rotate it a few times so that all areas of the dough are covered.


7.  Put a dish cloth or other small towel over the bowl and set it in a warm spot for 60 minutes to rise.

Trick: Turn your oven on 350 degrees for 30 seconds and then back off so that the oven is warm inside.


8. After one hour of rising, your dough should have doubled in size.


9. Next take the dough back out and punch the air out.  Then divide it into 6 equal pieces, and roll them into 6 inch logs.  Or you can make 12 mini-bagels.


10.  Connect both ends of the “log” together to form a circle. Be sure to press it firmly to ensure it stays connected.


11. Place the bagels on a greased pan and cover for another 20 minutes to rise some more.


12. While the bagels are rising, get out another cookie sheet.   Drizzle with oil and cover with cornmeal.


13. Mix one egg yolk. (You will baste this on to get the spices to stick.)


14. After 20-30 minutes, the bagels will be ready for the final steps.  Preheat oven to 375 degrees.  Then, take out a large pot and boil up 4 quarts of water with 1 1/2 tsp of sugar.


While we waited for the water to boil and the bagels to rise.  We got together our poppy seeds, sesame seeds, chopped onion and salt and pepper. The bagel toppings!


Here is the system we set-up for the next part.  Boiling water, empty bowl for draining, and cornmeal pan.


15. When bagels are done rising and your water is boiling, you’re ready to go. Drop the bagels in (3 at a time) for one minute. Then, drain for 5 sec in a bowl and then place them on your cookie sheet.




We then took a butter knife and perfected the holes in the center.

16. Put the bagels in the pre-heated oven for 5 minutes.

After the 5 minutes is up your bagels should look like this.


17.  Now, baste each bagel with the egg yolk and then sprinkle with poppy seed, sesame seed, copped onion, salt and pepper.




Now that’s how I like to see a bagel coated!  No skimping on toppings when you make your own!

18.  Bake at 375 degrees on the middle rack for 20-30 minutes or until golden brown.  We took them out at about 20 minutes to test the center and found they needed another 7 minutes or so.


19.  When don baking, place them on a cooling rack.  You’re done!


If you did everything right you should have a tasty everything bagel like this!


A note on storing homemade bagels:

Since we don’t use any kind of preservatives, these bagels do not exactly have a shelf life.  They will harden quickly if you don’t have a plan.  They are best enjoyed immediately.  However, this can be unrealistic if you have a hectic schedule.   You can keep them fresh by freezing them in an airtight container.  Simply take one out, defrost, and toast it whenever you’re craving it!

Seriously, the best bagels ever!

Do you have any great bagel recipes that you would like to share?  Please feel free to drop us a comment.  We would love to try your bagel creations!  Or if you’ve never made them, what’s your favorite to eat?  Next up for us will be jalapeno-cheddar!


9 Responses

  1. OH MY GOODNESS! That process takes some major dedication! I am not up for that but Id love a bagel or 5- I have bread issues. lol 🙂 YUM!

    • Yes, it was pretty time consuming! Mostly just waiting for the dough to rise. We decided we’ll have to make a BIG batch next time, in order to really make the effort worth it. We cannot get enough bread either! 🙂

  2. omg you guys are amazing! that is so much work & they look awesome. i need a bread maker! figure every year after xmas i think of 20 things i want/need. its like halloween you always can think of awesome costumes in march!

  3. The bagels look yummy! Bagel making has now been put on my list of culinary to-dos! Awesome how-to post!

  4. Those look so incredible! While I’m not sure I’ll do the process myself (the husband doesn’t eat bagels so that’s a lot of bagels just for me) it did inspire me to put together a whole wheat bagel thin with fat free cream cheese which was sprinkled with all the everything fixin’s! 🙂

  5. I will have to borrow my Mothers bread machine so I can try this out. I love bagels

  6. Wow, I am catching up on posts and A LOT has been happening over here!! You two are like restaurant connoisseurs – I am loving it!! Will we see you opening your own Chinese bagel fusion restaurant in Austin anytime soon 🙂 I mean the motto is, “Keep Austin Weird”!

  7. Thanks for posting this. It’s really hard to find good bagels around here (Southern WI). I just ordered a bread machine and this recipe will most likely be the first thing that gets made with it.

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