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EVERYTHING BAGEL INSPIRED BY EVERYTHING EVERYWHERE ALL AT ONCE

cook:

40 min

Picture for EVERYTHING Bagel inspired by Everything Everywhere All At Once

1,378,596 views  Heads up folks, it's the only time you'll ever catch me using all-caps in an episode title - and it's because this really, and truly, is the EVERYTHING bagel. Plus salt.

4 servings

US

original

metric

INGREDIENTS

For the Everything Bagel

bread flour, divided

700 g bread flour, divided

instant dry yeast

1 tsp instant dry yeast

water, at room temperature

350 g water, at room temperature

barley malt syrup

25 g barley malt syrup

kosher salt

10 g kosher salt

Vegetable oil, for greasing

Vegetable oil, for greasing

baking soda

1 tsp baking soda

every spice available (cinnamon, cumin, saffron, poultry seasoning, salt, zatar, ect.)

1 ¾ cup every spice available (cinnamon, cumin, saffron, poultry seasoning, salt, zatar, ect.)

Optional: cream cheese

Optional: cream cheese

DIRECTIONS

1.

For the Everything Bagel

1.

Make the starter: In the bowl of a stand mixer, combine the bread flour with the yeast and water. Mix into a paste using a rubber spatula, cover, and let sit at room temperature for at least 4 hours, up to overnight.

bread flour, divided

250 g bread flour, divided

instant dry yeast

1 tsp instant dry yeast

water, at room temperature

350 g water, at room temperature

2.

Add the barley malt syrup, remaining bread flour, and kosher salt to the starter. With the mixer fitted with the dough hook attachment, mix at medium-high speed for 10 full minutes.

barley malt syrup

25 g barley malt syrup

bread flour, divided

450 g bread flour, divided

kosher salt

10 g kosher salt

3.

Form into a taut ball and place back into the bowl. Cover and let proof at room temperature for 1-2 hours.

4.

Line a rimmed baking sheet with parchment paper.

5.

Shape the proofed dough into one large taught ball. Gently punch a hole through the middle of the dough round using a thumb and widen it into a bagel shape using two spinning fingers. Transfer the shaped bagel to the prepared sheet tray.

6.

Generously oil some plastic wrap and cover the bagel. Refrigerate for at least 24 hours, ideally up to 72 hours.

Vegetable oil, for greasing

Vegetable oil, for greasing

7.

Preheat the oven to 425°F.

8.

In a stock pot, combine water with barley malt syrup, and baking soda. Mix together and bring to a boil.

barley malt syrup

1 barley malt syrup

water, at room temperature

1 gallon water, at room temperature

baking soda

1 tsp baking soda

9.

Once boiling, add the bagels straight from the fridge and boil for 1 minute on each side.

10.

Place on a lightly greased wire rack on a rimmed baking sheet. Sprinkle the everything spice mixture onto the top of the bagel.

every spice available (cinnamon, cumin, saffron, poultry seasoning, salt, zatar, ect.)

1 ¾ cup every spice available (cinnamon, cumin, saffron, poultry seasoning, salt, zatar, ect.)

11.

Bake until the bagel is well browned, cooked through (internal temperature of 200 - 210 °F), and the spices are toasted, about 25- 35 minutes.

12.

Allow the bagel to cool slightly, about 10 minutes, beforing slicing and optionally, serving with cream cheese.

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