Vegetarian Classic Everything Bagels

Total time2 hr 35 min

Prep time40 min

Cook time25 min

There's something deeply satisfying about pulling a tray of these out of the oven — a crackly, deep-golden crust giving way to a dense, chewy interior with that unmistakable bagel pull. The dough comes together simply, with bread flour and a touch of barley malt syrup lending real depth and just the right hint of sweetness before it hits the boiling water bath. That quick dip in a baking soda bath is what gives the crust its shine and signature chew, and it's a step worth not skipping. Each ring gets pressed generously into a coarse, savory everything bagel blend loaded with sesame, poppy seed, garlic, and onion, so every bite delivers that salty, toasty crunch. Sliced open and toasted, these are made for piling high with your favorite spreads. It's a satisfying weekend baking project, and a great one to add to a vegetarian breakfast rotation.

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Ingredients

8 servings

For the dough

1 ½ tsp active dry yeast
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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1 ½ tsp granulated sugar
1 ¼ cups warm water (105–110°f / 40–43°c)
3 ½ cups bread flour, plus more for dusting
1 ½ tsp salt
1 tbsp barley malt syrup or honey

For the boiling water

2 tbsp barley malt syrup or honey
1 tbsp baking soda

For topping

1 egg white, lightly beaten
⅓ cup everything bagel seasoning

Instructions

1
In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the bread flour, salt, and 1 tbsp barley malt syrup to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, about 2 minutes, then increase to medium speed and knead for 8–10 minutes, until the dough is smooth, stiff, and pulls cleanly away from the sides of the bowl. The dough should feel firm and only slightly tacky — stiffer than a typical bread dough.

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