Tell me you’re prepared for something mind-blowing right now.
Because this bread?? Mind-BLOWING.
I swear I’m not a huge exaggerator, but when your whole perspective on bagels gets flipped upside-down by a single loaf of bread, you’ve gotta know that you’ve just stumbled upon something pretty dang special. My original feeling about bagels?… not bad, but definitley nothing to write home about for the most part. They usually seem too dense, too stiff, and (all in all) just not worth eating unless they’re slathered in cream cheese or acting as the envelope for an epically-stuffed breakfast sandwich. But this… this is something entirely different. A soft, fluffy loaf of bread – really just 5 bagels baked together to eliminate the fuss of shaping them all perfectly – that’s absolutely BURSTING with flavor thanks to a combo of “everything bagel” toppings that just knocks this one off the charts.
What you wind up with is something soooo much better than your average bagel; it’s the type of bread you can eat toasted or at room temperature, plain or with butter/cream cheese, and basically any which way you might want while still knowing it’ll be ridiculously delicious no matter what. The individual bagels are boiled in a baking soda mixture just like they would typically be, so there’s no way you’re missing out on any flavor here; all you’re doing is making life easier for yourself by baking it all up together in a single loaf. Basically, you’re just playing the role of a genius and making a killer batch of bagels in the simplest way possible. Now THAT’S my kind of baking; you feel me?! ;)
Everything Bagel Bread
A perfectly soft and fluffy, classic Everything Bagel in easy-to-make loaf form. This is so much better than your average bagel and packed with flavor thanks to a combo of mixed seeds, onion, garlic, and sea salt.
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Yield: one 9 x 5 inch loaf 1x
Ingredients
Dough
- 10 5/8 ounces (2 1/2 cups, spoon and level) bread flour
- 4 1/4 ounces (1 cup, spoon and level) whole wheat flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons instant yeast (I like Red Star Platinum)
- 1 1/4 teaspoons salt
- 10 ounces (1 1/4 cups) warm water (120º-130ºF)
- 2 tablespoons extra-virgin olive oil
- unsalted butter, for greasing pan*
Everything Bagel Topping
- 1 1/2 tablespoons sesame seeds
- 1 1/2 tablespoons poppy seeds
- 1 tablespoon onion flakes
- 1 tablespoon caraway seeds
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
Boiling and Glazing
- 64 ounces (8 cups) water
- 1 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 egg, beaten
Instructions
- In a large bowl, whisk together the bread flour, whole wheat flour, sugar, yeast, and salt. Add 8 ounces (1 cup) warm water and olive oil and mix in until a dough forms. Turn out onto counter and knead for 10-15 minutes, incorporating up to 2 ounces (1/4 cup) more water (gradually) as needed to keep dough soft and fairly elastic.
- Shape dough into a round and transfer to a greased bowl. Cover with plastic wrap and leave to rise for about 30 minutes; dough should become noticeably puffier but not necessarily double in size.
- Line a large tray or baking sheet with parchment paper. Divide dough into 5 equal portions and use hands to flatten each portion out into a thick oval on parchment. Cover with plastic wrap and leave to rise another 30 minutes, or until puffy. Meanwhile, generously butter bottom and sides of a 9″ x 5″ loaf pan.
- Whisk together all ingredients for the everything bagel topping and use a portion of it to dust pan. Preheat oven to 350ºF.
- Combine water, baking soda, sugar, and salt for boiling in a medium saucepan and bring to a boil. Lower to a simmer and, one at a time, dunk each portion of dough in for 1 minute on each side, using a large slotted spoon to flip and remove. Transfer dough portions to pan (sitting on end), lining up as you go and brushing between each with beaten egg. Brush top surface of loaf with egg and sprinkle with the remaining seed mixture.
- Bake bread in preheated oven for 30-40 minutes, until top is golden-brown and internal temperature reads over 200ºF**. Cool in pan for about 20 minutes. Loosen edges with a knife or offset spatula and carefully transfer to a wire rack to finish cooling.
- Serve plain, or with butter and/or cream cheese (like you would a regular bagel). Store loaf in an airtight, zip-top bag at room temperature.
Notes
*If needed, use cooking oil to grease the pan in order to keep the recipe dairy-free/vegan.
**I typically use my Thermapen to check the internal temperature of bread I bake, but I also use the ThermoWorks DOT when I want to monitor the temperature of the loaf while it bakes for even more accuracy. Both of these products work wonders for mastering bread-baking!
Recipe adapted from Top with Cinnamon
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Jennifer @ Seasons and Suppers says
Love this! Everything bagels are my absolute favourite. Will be trying this soon :)
Mary @chattavore says
I’m from Tennessee, where people know a lot about a biscuit but not as much about an authentic bagel. I worked at a bagel shop in college where I first discovered everything bagels. They are my favorite to this day. I’ll have to make this bread!
alexandra says
You definitely should; it’s so good (and I’m not even THAT crazy about bagels). Biscuits though – also an awesome thing to perfect. ;)
Katy | Her Cup of Joy says
This is a genius recipe! I love the idea of creating a bagel bread, this is my favorite kind of bagel so I need to make this asap :)
Ashley says
Oh my goodness this bread!! I love it!
Laurena says
I was reading over the recipe and it says after boiling to put the ovals in the pan brush with egg and then brush top and sprinkle with remaining seed mixture. Did you add seeds somewhere else that I missed? The wording “remainder”made it sound as though it is divided in the recipe.
Also are the egg wash in the recipe mainly for shine? can I substitute something else, my son has an egg allergy.
alexandra says
Hi Laurena! You use some of the seed mixture to coat the bottom/sides of the pan in step 4.The egg wash is for flavor and a golden shine, but it also helps keep the seeds stuck to the dough. Butter or milk would both work for helping the seeds stick. Butter will also help give added flavor and shine (although less browning) whereas milk will help with browning, but not so much flavor/shine. I would probably go with butter if it were me. :)
Laurena says
Opps, sorry i missed that some how. Thanks for the reply, and the egg substitution tips. Looking forward to make some bagel bread soon!
Donna says
Can you use ALL bread flour as opposed to bread flour and whole wheat flour?
alexandra says
That should be fine! Whole wheat flour tends to need a bit more moisture so you might not need the last 1/4 cup of water – just keep an eye on the consistency of your dough. :)
Donna says
Looks nothing like the picture. Bread is heavy and dense. Followed recipe exactly. Will not be making again. Luckily I didn’t waste too much flour since nowadays it’s hard to come by.
★
alexandra says
Hi Donna,
I’m sorry to hear the recipe didn’t work well for you! Usually if yeast bread is too dense, that could mean you used too much flour (weighing your flour is the best way to prevent this), didn’t knead the dough enough, or didn’t let it rise long enough. It’s also a good idea to make sure your yeast was still fresh. With this recipe you’ll also want to make sure you’re careful with the bagel dough while poaching it. I realize certain ingredients are not very easy to find right now and I apologize that you had trouble with this. Best of luck with your future baking endeavors!