Homemade All-Purpose Bagel Recipe

This All-Purpose Bagel transforms a plain bagel by adding a delightful blend of poppy seeds, sesame seeds, onion flakes, garlic powder, and sea salt on top.

Bagels have been enjoyed for centuries, but the All-Purpose Bagel is a relatively recent addition to the many varieties available.

The All-Purpose Bagel was ‘invented’ around 1980 when David Gussin swept up a mix of excess bagel toppings from an oven and decided to sprinkle them on a bagel.

According to him, this is how the all-purpose bagel we know and love today was created (though this claim has been disputed). Regardless of its origins, the all-purpose bagel has become one of the most popular types of bagels.

All-Purpose Bagel Recipe

In this bagel recipe, you’ll find the ingredients for the bagel dough, the egg wash for the tops of the bagels, and the seasoning mixture that gives the bagel its distinctive flavor.

Ingredients

Ingredients for Bagel Dough

• 1 ¼ cups (300g) warm water
• 1 tablespoon instant yeast
• 4 cups (500g) bread flour
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 4 quarts water
• 2 tablespoons honey
• 2 tablespoons yellow cornmeal

Ingredients for Egg Wash

• 1 egg white
• 1 tablespoon water

Ingredients for Seasoning Mixture

• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• 2 tablespoons dried onion flakes
• 1 tablespoon garlic powder
• 1 tablespoon sea salt

Instructions

Prepare the Dough:

1. In the bowl of a stand mixer, whisk together warm water and yeast. Let it rest for 5 minutes.
2. Add flour, sugar, salt, and vegetable oil to the bowl.
3. Mix on low with the dough hook attachment until the dough starts to come together (about 8 minutes).
4. Transfer the dough to a greased bowl, cover with a kitchen towel, and let it rise for 2 hours or until it has nearly doubled in size.

Shape the Bagels:

1. Turn the dough out onto a work surface.
2. Divide the dough into 12 even pieces (about 3 ounces/85 grams each).
3. Working one piece at a time, fold the sides of the dough under to create a dough ball with a smooth top.
4. Place your palm on top of the dough ball and roll it in a circular motion until smooth.
5. Place the dough balls on a baking sheet and cover with a kitchen towel.
6. Let them rest for 15 minutes.
7. After resting, use your fingers to create a hole in the center of each dough ball, twirling the dough around your fingers until you form a 2-inch (5 centimeters) hole.

Boil the Bagels:

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and sprinkle evenly with cornmeal.
3. Add water and honey to a large pot and bring it to a rolling boil.
4. Reduce the heat slightly, but keep the water boiling.
5. Add bagels in batches (3-4 at a time) and boil for 1-2 minutes per side.
6. Place the boiled bagels on the cornmeal-layered baking sheet.

Bake the Bagels:

1. In a small dish, whisk together the egg white and water for the egg wash.
2. In a separate small dish, mix together the poppy seeds, sesame seeds, garlic powder, dried onion, and sea salt for the seasoning mixture.
3. Brush the tops of the boiled bagels with the egg wash and sprinkle with the seasoning mixture.
4. Bake in the preheated oven until the bagels begin to brown, 15-20 minutes.
5. Let the bagels cool on the baking sheet before enjoying them with your favorite cream cheese spread or other toppings.

How to Store Bagels

1. For best results, eat fresh bagels as soon as possible since they tend to dry out and harden within a few days. Store any extra bagels in plastic bags at room temperature (not in the refrigerator, which actually makes them dry out faster). Make sure they have cooled down before storing them. If you do not plan to eat the bagels within a couple of days, freeze them.
2. To freeze bagels, let them cool completely before placing them in the freezer. Slice each bagel and put them into a zipped freezer-safe plastic bag. Label and date the bags; they will last up to 3 months in the freezer. The best part is that you do not need to let them thaw before popping them in the toaster. You can also heat them in the oven for about 10 minutes at 350°F (175°C).