What is usually on an everything bagel?

The classic everything bagel gets its flavor from a bold mix of textures, crunchy sesame and poppy seeds, sweet toasted onion, sharp garlic flakes, and a pinch of sea salt to tie it all together. This flavorful mix creates the signature crunch and aroma that makes the everything bagel so popular.

What is everything but the bagel seasoning made of?

Everything but the bagel seasoning is all about bold crunch, think sesame and poppy seeds, crispy garlic and onion bits, and a hit of flaky salt. It’s the flavor of a bakery bagel, bottled. It mimics the classic everything bagel topping and can be sprinkled on eggs, salads, toast, and more.

What are the best fillings for bagels?

Top choices for bagel fillings include cream cheese, smoked salmon, avocado, egg, turkey, or even peanut butter and banana. For a high protein breakfast, pair your bagel with cottage cheese, hummus, or Greek yogurt-based spreads.

What is a 2 ingredient bagel?

A 2 ingredient bagel is a shortcut recipe made from self-rising flour and Greek yogurt. It skips the yeast and boiling steps, offering a faster, no-fuss version with a chewy texture and higher protein from the yogurt.

Is an everything bagel healthy?

An everything bagel can be part of a healthy meal, especially when made at home with clean ingredients. Opting for a protein-packed version or pairing it with nutritious toppings helps balance carbs, fats, and protein for better energy and satiety.

Are there onions on everything bagels?

Yes, dried minced onions are one of the key ingredients in everything bagel seasoning. They add savory depth and a slightly sweet crunch that enhances the bagel's overall flavor.

Everything Bagel You’ll Love, Easy, Homemade & High Protein

Name: Everything Bagel with Optional Protein Boost
Prep time: 2 h 10 min
Cook time: 25 min
Total time: 3 h
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups warm water (100-110°F); 2 3/4 teaspoons instant or active dry yeast; 4 cups bread flour; 1 tablespoon packed brown sugar; 2 teaspoons salt; Nonstick spray or 1 tablespoon olive oil; 2 quarts water; 1/4 cup honey; 2 tablespoons poppy seeds; 2 tablespoons sesame seeds; 1 tablespoon dried minced onion; 1 tablespoon dried garlic flakes; 1 tablespoon flaky sea salt; 1 egg white, beaten with 1 tablespoon water

Description

Here’s a complete recipe and tutorial for hot & fresh homemade everything bagels. Skip the store-bought and bakery because bagels are easier than you think! Don’t skip the water bath and egg wash, both provide that chewy texture and golden crust. Includes optional high-protein variations.

Ingredients

Scale

1 and 1/2 cups (360ml) warm water (100–110°F, 38–43°C)

2 and 3/4 teaspoons instant or active dry yeast

4 cups (520g) bread flour (spooned & leveled)

1 tablespoon packed light or dark brown sugar (or barley malt syrup)

2 teaspoons salt

Nonstick spray or 1 tablespoon olive oil (for coating the bowl)

Water Bath:

2 quarts water

1/4 cup (85g) honey (or barley malt syrup)

Topping:

2 tablespoons poppy seeds

2 tablespoons sesame seeds

1 tablespoon dried minced onion

1 tablespoon dried garlic flakes

1 tablespoon coarse or flaky sea salt

1 egg white beaten with 1 tablespoon water

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Instructions

1. Whisk warm water and yeast together in the bowl of a stand mixer fitted with a dough hook. Let sit for 5 minutes.

2. Add flour, brown sugar, and salt. Beat on low speed for 2 minutes.

3. Knead the dough in mixer or by hand for 6–7 minutes until smooth and slightly tacky.

4. Grease a large bowl, place the dough inside, turn to coat, and cover. Let rise 60–90 minutes until doubled.

5. Punch down dough. Divide into 8 pieces. Shape into balls, then poke holes and stretch into bagels.

6. Preheat oven to 425°F (218°C). Line 2 baking sheets with parchment.

7. Bring water and honey to a boil. Boil bagels 1 minute per side in batches.

8. Brush with egg wash, dip in topping mix, and place on baking sheets.

9. Bake for 20–25 minutes until golden brown, rotating pans halfway through.

10. Cool on sheet 20 minutes, then transfer to wire rack. Enjoy fresh or store/freeze for later.

Notes

Protein Variation: For a high-protein bagel, swap 1 cup bread flour with whey isolate OR add 1/2 cup blended cottage cheese or Greek yogurt while reducing water slightly. Adds approx. 5–7g protein per bagel.

Freezing Tip: Slice before freezing for easier toasting.

Make Ahead: Let dough rise overnight in the fridge for deeper flavor.

Prep Time: 2 hours 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 260
Sugar: 2g
Sodium: 480mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 9g
Cholesterol: 0mg