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




  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Whisk together all ingredients for the everything bagel topping and use a portion of it to dust pan. Preheat oven to 350ºF.
  5. 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.
  6. 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.
  7. 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.


*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