Homemade Everything Bagels with Herb & Garlic Cream Cheese

Homemade Everything Bagels with Herb & Garlic Cream Cheese

Course: Breakfast / Baking

Inspiration: Bagel dough and boil-and-bake method adapted from Preppy Kitchen’s bagel recipe; herb-and-garlic cream cheese and kitchen notes by PlatedbyShalini.

Ingredients

For the dough

• 360 g warm water (100–110°F / 38–43°C)
• 12 g granulated sugar (or 1 tbsp barley malt syrup)
• 7 g active dry yeast
• 540 g bread flour (plus a little for dusting)
• 2 tsp salt
• 1 tsp neutral oil (for the bowl, hands, and parchment)

For the boiling liquid

• 2.8 L water
• 36 g granulated sugar (or 3 tbsp barley malt syrup)
• 1 tsp baking soda

For the topping and cream cheese

• 2 tbsp everything bagel seasoning
• 1 tbsp dried minced onion
• 225 g cream cheese (softened; suggested serving quantity)
• 1 tsp dried parsley
• ½ tsp garlic powder

Instructions

Make the dough

1. Bloom: Stir warm water, sugar, and yeast together in a mixer bowl. Leave for about 10 minutes, until a thick layer of foam forms.
2. Knead: Add bread flour and salt. Mix with the dough hook on low until combined, then knead on low for 10–15 minutes, until smooth and elastic. A small piece should stretch thin enough to let light through before tearing.
3. Rise: Shape into a ball and place in a lightly oiled bowl. Cover and leave in a warm spot for about 1 hour, until doubled. Follow the dough rather than the clock.

Shape and rest

1. Divide: Gently deflate the dough and divide into 8 equal pieces, roughly 115–116 g each. Cup each piece under your hand and roll into a tight ball.
2. Shape: Press a finger through each centre, then gently stretch the hole to about 2 inches across. Set on lightly greased parchment on baking sheets, leaving room between the bagels.
3. Rest: Cover loosely and leave for 20 minutes. Meanwhile, heat the oven to 425°F (220°C).

Boil and bake

1. Prepare the bath: Bring 2.8 L water to a boil in a wide pot. Reduce to a steady simmer and stir in the sugar and baking soda.
2. Boil: Lower in 2–3 bagels without crowding. Simmer for 1 minute per side. Lift out with a slotted spoon and let excess water drain.
3. Season: Mix everything seasoning and dried onion in a shallow dish. Immediately dip the damp tops into the mixture, then return the bagels to the parchment.
4. Bake: Bake for 15 minutes. Carefully turn the bagels over and bake for another 5–8 minutes, until deep golden. If using two trays, rotate their positions for even browning.
5. Cool and schmear: Transfer to a rack and cool for about 20 minutes before slicing. Beat the softened cream cheese, parsley, and garlic powder until smooth. Spread onto sliced bagels and serve.