Copycat Einstein Bros. Bagels Everything Bagel Recipe
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| Bake up that warm bakery smell at home with this copycat Einstein Bros everything bagel recipe, loaded with savory seasoning and perfect with a thick swipe of cream cheese. |
If you love the bold, toasty flavor of an Einstein Bros. Bagels Everything Bagel, you’re in the right place. This homemade version gives you that chewy inside, lightly crisp outside, and savory topping mix that makes an everything bagel so hard to resist. It’s a great copycat everything bagel recipe for breakfast, brunch, meal prep, or anytime you want a bakery-style bagel at home.
The best part? You do not need to be a professional baker to make these. I’ll walk you through each step in a simple way, so even if homemade bagels sound a little intimidating, you can absolutely do this.
Why People Love Einstein Bros. Bagels and the Everything Bagel
Einstein Bros. Bagels is a well-known bagel chain in the United States, loved for its fresh-baked bagels, breakfast sandwiches, and coffeehouse feel. For many people, it’s part of a busy morning routine. You stop in, grab a warm bagel, and suddenly the day feels a little better.
The Everything Bagel is one of the most iconic choices on the menu. It stands out because it brings together so many flavors in one bite. You get the nutty crunch of sesame seeds, the earthy pop of poppy seeds, the dried onion and garlic, and that salty finish that wakes up your taste buds.
Fresh from the oven, it smells warm, toasty, and savory. Slice it open and you’ll see a soft, chewy center with a golden crust outside. Toast it and add cream cheese? Even better. It’s simple, but it never feels boring.
While the name Einstein Bros. Bagels is a protected brand name, this post is simply a copycat-style homemade recipe inspired by their everything bagel, not the original formula.
Why You’ll Love This Copycat Everything Bagel Recipe
- Bakery-style texture with a chewy middle and shiny crust
- Big savory flavor from a homemade everything seasoning blend
- Easy-to-follow steps for beginner bakers
- Great for meal prep because bagels freeze well
- Perfect for breakfast sandwiches, cream cheese, butter, or avocado
If you’ve ever wondered, “Can I really make homemade everything bagels?” the answer is yes. Think of it like making bread with one extra step or two. Once you do it once, it feels much less complicated.
Ingredients
For the bagel dough:
- 1 1/2 cups warm water, about 105 to 110 degrees F
- 2 1/4 teaspoons active dry yeast, 1 packet
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar
- 3 1/2 to 4 cups bread flour, plus more for kneading
- 1 1/2 teaspoons kosher salt
For boiling:
- 8 cups water
- 2 tablespoons honey or brown sugar
For the egg wash:
- 1 large egg
- 1 tablespoon water
For the everything bagel topping:
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds, optional but great for color
- 1 tablespoon poppy seeds
- 1 tablespoon dried minced onion
- 1 tablespoon dried minced garlic
- 1 1/2 teaspoons flaky salt or coarse kosher salt
Serving Size, Prep Time, and Nutrition
- Servings: 8 bagels
- Prep time: 25 minutes
- Rise time: 1 hour to 1 hour 15 minutes
- Boil time: about 10 minutes
- Bake time: 20 to 24 minutes
- Total time: about 2 hours 10 minutes
Approximate nutrition per bagel:
- Calories: 270
- Carbohydrates: 51g
- Protein: 9g
- Fat: 3g
- Fiber: 2g
- Sugar: 4g
- Sodium: 470mg
These numbers are estimates and will vary based on flour brand, topping amount, and bagel size.
How to Make Copycat Einstein Bros. Bagels Everything Bagels
Step 1: Wake up the yeast.
In a large mixing bowl, combine the warm water, granulated sugar, and brown sugar. Stir in the yeast and let it sit for 5 to 10 minutes. The mixture should look foamy on top. If it does not foam, your yeast may be old or the water may have been too hot or too cool.
Step 2: Make the dough.
Add 3 1/2 cups of bread flour and the salt to the bowl. Stir until a shaggy dough forms. If it looks very sticky, add the remaining flour a little at a time. The dough should feel firm but still slightly soft.
Step 3: Knead until smooth.
Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. If you press it with your finger, it should slowly spring back. You can also knead it in a stand mixer with a dough hook for about 6 to 7 minutes.
Step 4: Let the dough rise.
Place the dough in a lightly greased bowl and turn it once so the top gets coated too. Cover with a clean towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until nearly doubled in size.
Step 5: Make the seasoning blend.
While the dough rises, mix the white sesame seeds, black sesame seeds, poppy seeds, dried onion, dried garlic, and salt in a small bowl. Set it aside.
Step 6: Shape the bagels.
Punch down the dough gently and divide it into 8 equal pieces. Roll each piece into a ball. Then poke your thumb through the center of each ball to make a hole. Gently stretch the hole until it is about 1 1/2 inches wide. The hole will shrink some as the dough rests and bakes.
Step 7: Let them rest.
Place the shaped bagels on a parchment-lined baking sheet. Cover lightly and let them rest for 15 to 20 minutes. This short rest helps them puff up just enough before boiling.
Step 8: Preheat the oven and prepare the boil.
Preheat your oven to 425 degrees F. In a large pot, bring 8 cups of water and the honey or brown sugar to a gentle boil. The sweetener helps create a shiny, nicely browned crust.
Step 9: Boil the bagels.
Boil the bagels 2 to 3 at a time so you don’t crowd the pot. Cook each side for 30 seconds for a slightly softer crust, or up to 1 minute per side for a chewier bagel. Remove them with a slotted spoon and place them back on the parchment-lined baking sheet.
Step 10: Add egg wash and topping.
Whisk the egg with 1 tablespoon water. Brush the tops and sides of the boiled bagels lightly with the egg wash. Sprinkle generously with the everything bagel topping. Press the topping gently if needed so it sticks well.
Step 11: Bake.
Bake for 20 to 24 minutes, or until the bagels are deep golden brown. If your oven has hot spots, rotate the pan halfway through baking.
Step 12: Cool before slicing.
Transfer the bagels to a wire rack and let them cool for at least 15 minutes. I know, this is the hard part. But slicing too early can make the inside gummy. Once cooled slightly, slice and enjoy.
Helpful Tips for the Best Homemade Everything Bagels
- Use bread flour if possible. It gives the bagels their chewy texture.
- Don’t skip the boil. That step is what gives bagels their classic crust.
- Make the center hole bigger than you think. It closes up more than expected.
- Toast dried onion and garlic lightly before mixing into the topping if you want an even deeper flavor.
- Store carefully. Keep bagels in an airtight container for up to 3 days, or freeze them sliced for longer storage.
I like to slice them before freezing. That way, on a rushed morning, I can go straight from freezer to toaster. It feels like a small win before the day even starts.
Easy Serving Ideas
This copycat everything bagel recipe is delicious in so many ways:
- With plain cream cheese
- With veggie cream cheese
- Toasted with butter
- As an egg and cheese breakfast sandwich
- With smashed avocado and a fried egg
- With turkey, tomato, and cream cheese for lunch
If you ask me, an everything bagel is like the little black dress of breakfast. It goes with almost everything.
Simple Shortcuts for Home Cooks
If you want to make this recipe even easier, here are a few time-saving ideas.
- Use a stand mixer: It does most of the kneading for you.
- Use store-bought everything seasoning: If you already have a blend from the store, that works fine.
- Make smaller bagels: Divide the dough into 10 pieces for slightly smaller, faster-baking bagels.
- Overnight rise: After shaping, refrigerate the bagels overnight. Boil and bake them the next morning for a fresh breakfast.
An air fryer is not ideal for the full recipe from start to finish, but you can certainly use one to reheat or toast a sliced bagel later.
Allergy-Friendly and Diet Preference Modifications
One thing that makes homemade bagels so nice is that you can tweak them for your needs. Here are some smart swaps and adjustments.
Gluten-free:
- Use a gluten-free bread flour blend that is designed for yeast baking.
- Check that your blend includes xanthan gum, or add it if needed according to package directions.
- Gluten-free dough is often softer and less stretchy, so shape with lightly wet hands.
- The texture will be a bit different, but still tasty.
Dairy-free:
- This bagel dough is naturally dairy-free as written.
- Just pair it with a dairy-free cream cheese or plant-based spread.
- Always double-check packaged seasonings if using store-bought blends.
Egg-free:
- Skip the egg wash and brush the bagels with a little unsweetened plant milk or just water before adding the topping.
- The crust may be a little less shiny, but the seasoning will still stick.
Vegan:
- Use brown sugar instead of honey in the boiling water.
- Skip the egg wash and use plant milk or water.
- Serve with vegan cream cheese or hummus.
Lower-sodium:
- Reduce the salt in the topping blend.
- Use unsalted toppings and let the garlic and onion carry more of the flavor.
Whole wheat option:
- Swap up to 1 cup of the bread flour for whole wheat flour.
- Do not replace all of it unless you want a much denser bagel.
- You may need a little extra water since whole wheat flour absorbs more moisture.
Sesame allergy:
- Leave out the sesame seeds and increase the poppy seeds, dried onion, and dried garlic.
- You can also add plain oats or sunflower seeds if those work for your diet.
Garlic or onion sensitivity:
- Reduce or skip the dried onion and garlic.
- Try a milder topping with poppy seeds, sesame seeds, and a small sprinkle of salt.
Food Safety Tips
Even simple baking recipes should include good food safety habits.
- Use warm water for yeast, not hot water. Water hotter than 120 degrees F can damage the yeast.
- Wash your hands before handling dough and after touching raw egg.
- If using egg wash, avoid cross-contamination by keeping raw egg off ready-to-eat foods and surfaces.
- Bake until the bagels are fully cooked and golden brown. For yeast breads, the internal temperature typically reaches around 190 to 200 degrees F when fully baked.
- Cool bagels before storing to prevent excess moisture and spoilage.
Frequently Asked Questions
Why do bagels need to be boiled before baking?
Boiling sets the outside of the dough, which helps create that classic chewy crust. Without it, you’ll get round bread rolls with holes, not true bagels.
Can I make these ahead of time?
Yes. You can refrigerate the shaped bagels overnight before boiling and baking, or freeze fully baked bagels for later.
What’s the best way to store homemade bagels?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them. Slice first for easy toasting.
Can I use all-purpose flour?
Yes, but the bagels may be a little less chewy. Bread flour gives the best texture for a bakery-style everything bagel.
Final Thoughts
Making a homemade Einstein Bros. Bagels Everything Bagel copycat recipe is such a fun kitchen project. It feels impressive, but the steps are very doable when you take them one at a time. And once you smell that first tray baking in the oven, you’ll see why people love fresh bagels so much.
If you make these, I’d love for you to share how they turned out. Did you keep them classic with cream cheese, or turn them into a big breakfast sandwich? Leave a comment and tell us. And if you know another bagel lover, send this recipe their way too.
Disclaimer
This recipe is a copycat recipe inspired by Einstein Bros. Bagels’ Everything Bagel. It is not the original recipe, is not affiliated with or endorsed by Einstein Bros. Bagels, and no knowledge of the actual proprietary recipe is implied.
Simply Copycat Recipes is also an Amazon affiliate and may earn from qualifying purchases made through affiliate links.
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