Everything bagel bread combines the beloved flavors of an everything bagel—sesame, poppy seeds, garlic, onion, and salt—into a soft, chewy loaf. This recipe works beautifully because it balances the classic bagel seasoning with a tender homemade bread that’s perfect for sandwiches or toasting. It’s an easy way to bring that iconic everything bagel taste beyond the bagel form.
Ingredients
- 3 ½ cups (420g) all-purpose flour, plus extra for dusting
- 2 teaspoons instant yeast
- 1 ¼ teaspoons salt
- 1 tablespoon sugar
- 1 cup (240ml) warm water (about 105–110°F / 40–43°C)
- 2 tablespoons olive oil or vegetable oil
- ½ cup everything bagel seasoning (store-bought or homemade mix)
- 1 egg (for egg wash)
- Optional: 1 teaspoon malt syrup or honey (for slight sweetness and crust color)
Instructions
- Activate the yeast: In a small bowl, combine the warm water with sugar and instant yeast. Stir gently and let it sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast may be inactive—start again with fresh yeast.
- Mix the dough: In a large mixing bowl, whisk together the flour and salt. Add the foamy yeast mixture and olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook on medium speed for 6–7 minutes.
- First rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
- Shape the loaf: Punch down the dough gently to release air. Transfer to a lightly floured surface and shape into a round or oval loaf. Place on a parchment-lined baking sheet.
- Prepare the egg wash and seasoning: Beat the egg with 1 tablespoon of water in a small bowl for the egg wash. Brush the entire surface of the loaf evenly.
- Apply the everything bagel seasoning: Generously sprinkle the everything bagel seasoning over the egg-washed loaf, pressing lightly so the seeds and spices adhere well.
- Second rise: Cover the loaf loosely with plastic wrap or a towel and let it rise again for 30–45 minutes until puffy but not doubled.
- Preheat the oven: While the loaf rises, preheat your oven to 375°F (190°C). Place a shallow pan of water on the bottom rack to create steam, which helps develop a crisp crust.
- Bake: Bake the loaf on the middle rack for 30–35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool: Transfer the bread to a wire rack and let it cool completely before slicing to prevent gummy texture inside.
Tips
- Substitution for everything bagel seasoning: If you don’t have a pre-made mix, combine equal parts toasted sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse sea salt.
- Flour choice: All-purpose flour works well, but for a chewier texture, substitute 1 cup with bread flour.
- Storage: Store the bread in a paper bag at room temperature for up to 3 days to maintain crust crispness. Avoid plastic bags which soften the crust.
- Common mistake: Don’t skip the egg wash; it’s essential for the seasoning to stick and helps create a shiny, appetizing crust.
Serving Suggestions
This everything bagel bread is incredibly versatile. Slice it thickly and toast it for breakfast topped with cream cheese and smoked salmon or avocado. It also makes a flavorful sandwich base—try it with deli meats, cheddar, and mustard, or grilled vegetables and hummus for a vegetarian option. The crunchy, savory crust adds a perfect texture contrast in grilled cheese sandwiches or as a side to hearty soups like tomato or chicken noodle.
Variations
You can customize this bread to suit your taste or dietary needs. For a whole wheat version, replace half the all-purpose flour with whole wheat flour but increase the hydration by 2 tablespoons to compensate. For a dairy-free version, simply use oil instead of butter and ensure your seasoning doesn’t contain dairy. Add herbs like rosemary or thyme to the dough for an herbaceous twist. For a spicy kick, mix in some crushed red pepper flakes into the seasoning blend before sprinkling on the loaf.
Storage and Reheating
Store leftover bread at room temperature in a paper bag or bread box for up to 3 days. For longer storage, wrap tightly in plastic wrap and place in a freezer-safe bag; freeze for up to 3 months. To reheat, slice and toast directly from frozen or thaw at room temperature then warm in a 350°F (175°C) oven for 5–10 minutes. Avoid microwaving as it can make the bread rubbery.
Frequently Asked Questions
Can I make everything bagel bread without yeast?
Yeast is essential for the characteristic texture and flavor of this bread. While quick bread versions exist, they won’t have the chewy crumb or crust typical of bagel breads. For best results, use yeast and allow proper rising time.
What if I don’t have instant yeast?
You can substitute active dry yeast but dissolve it first in warm water and let it bloom for 10 minutes until foamy before mixing. This extra step ensures the yeast is active.
How do I get a shiny crust without egg wash?
Egg wash is the simplest way to get a shiny, golden crust and help the seasoning stick. Alternatively, you can brush the loaf with milk or melted butter, but these won’t give quite the same shine or hold the topping as effectively.
Is it possible to make this bread in a bread machine?
Yes, you can use the dough cycle of your bread machine to mix and knead the dough. Remove it after the first rise, shape, apply seasoning, and bake in a conventional oven as directed for best crust and texture.
Can I add cheese inside or on top of the bread?
Absolutely! Adding shredded cheese like cheddar or asiago inside the dough or sprinkled on top before baking adds richness and complements the everything seasoning beautifully. Just be mindful of moisture content to avoid a soggy crumb.
Why is my everything bagel bread dense or gummy inside?
Common causes include under-kneading, insufficient rising time, or slicing before the bread has cooled completely. Ensure proper kneading for gluten development, allow the dough to double in size during the first rise, and cool the loaf fully before slicing to avoid a gummy texture.
Related
- The 4 Poor Foods: What They Are and Why to Avoid Them
- Why Be a Member of a Church? 10 Key Benefits Explained
- Mice Entering Through Dryer Vent: Causes and Solutions