Everything Challah Bagels
Yield Makes 12 bagels
Author

Everything Challah Bagels

In this fun spin on a classic bagel, challah dough is twisted into a bagel shape and topped with Everything Bagel Seasoning just before baking. Serve the bagels fresh and hot out of the oven or split and toasted with butter, hummus, cream cheese, or fresh chèvre. These challah bagels have a lighter and fluffier texture than a classic chewy, dense bagel.

Ingredients

  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1 tablespoon sugar
  • 1 cup (240 ml) warm (110°F/43°C) water
  • 2 large eggs, at room temperature, lightly whisked
  • 1/3 cup (75 ml) olive oil
  • 1/4 cup (60 ml) honey
  • 1 teaspoon kosher salt
  • 4 1/2 cups (565 g) all-purpose flour
  • 1 large egg beaten with 1 teaspoon water, for egg wash
  • 1/4 cup (30 g) Everything Bagel Seasoning

Instructions

  1. Line two sheet pans with parchment paper and coat a large bowl with olive oil.
  2. In the bowl of a stand mixer, combine the yeast, sugar, and 1/2 cup (120 ml) of the water. Stir to blend. Let stand until foamy, 5 to 10 minutes. Add the remaining 1/2 cup (120 ml) water, the eggs, oil, honey, and salt. Using the paddle attachment, beat on low speed until blended, 1 to 2 minutes.
  3. Switch to the dough hook and add the flour 1 cup (125 g) at a time, mixing on low speed. Increase the speed to medium and knead until the dough is smooth and not sticky, 5 to 7 minutes.
  4. Transfer the dough to the prepared bowl (use a bowl scraper to remove it from the mixer) and place it in a warm area that is draft-free. Cover the bowl with a clean damp towel. Let rise until doubled in size, 1 to 2 hours.
  5. Punch down the dough to remove any air bubbles and transfer it to a lightly floured surface. Divide the dough into 12 pieces. Shape each piece into a rope about 15 inches (38 cm) long, spacing six on each of the prepared sheet pans. Cover each with a damp towel and let rise for 15 minutes.
  6. Arrange two oven racks in the lower half of the oven and preheat the oven to 350°F (175°C).
  7. Cut each rope in half and twist both pieces into a circle, tucking in the end to close and pinching to seal. Return to the sheet pans, cover again with damp towels, and let rise for 20 minutes.
  8. Using a pastry brush, brush the tops of the bagels evenly with the egg wash and sprinkle the seasoning evenly over each one. Bake both sheet pans in the oven until golden brown, 20 to 25 minutes, rotating the pans halfway through baking. Let cool for 5 minutes on the pans on a wire rack, then place the bagels directly on the racks. These can be served while still warm or at room temperature. To toast, use a sharp serrated knife and cut the bagels in half. The bagels are best eaten the day they are made. Freeze the remaining bagels in an airtight container for up to 2 months.
  9. BAKING TIP The length of time for proofing dough always depends on the temperature of the room where it is rising. The dough is done proofing when doubled in size and when pressed gently with a fingertip, it barely springs back and doesn’t collapse
  10. MAKE IT BEAUTIFUL Everything Bagel Seasoning adds texture and crunch to these bagels. Brush the egg wash on the bagels evenly for uniform golden color and sprinkle on the spice mix evenly as well. Use the homemade Everything Bagel Seasoning, or feel free to use your favorite store-bought blend. Have a few extra crushed pink peppercorns on hand to garnish the bagels if they get too dark in the oven.

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