Everything Bagel Bread

Everything Bagel Bread

Chewy yeasted loaf topped with a crackly everything bagel seed crust.

Total 3 hr Makes 14 slices Calories 178/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

This loaf combines the tender, chewy crumb of a bagel with the ease of a simple pull-apart bread, all finished with a generous coating of everything bagel seasoning. An egg wash helps the sesame, poppy, garlic, and onion topping cling to every slice. Serve it warm with butter or cream cheese alongside soups, or toast leftover slices for sandwiches.

Ingredients

  • 1 cup warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 quarts water, for boiling
  • 1 tablespoon baking soda
  • 1 egg, beaten with 1 tablespoon water
  • 3 tablespoons everything bagel seasoning

Method

  1. In a large bowl or stand mixer bowl, combine the warm water, yeast, and sugar. Let stand until foamy, about 5 to 10 minutes.

  2. Add the flour, salt, olive oil, and honey to the yeast mixture. Mix and knead, by hand or with a dough hook, until a smooth, elastic dough forms, about 8 minutes.

  3. Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

  4. Punch down the dough and shape into a tight log about 9 inches long. Place in a greased 9x5-inch loaf pan, cover loosely, and let rise until puffy and nearly doubled.

  5. Preheat the oven to 375°F. Bring 2 quarts of water to a boil in a large stock pot and whisk in the baking soda.

  6. Brush the top of the risen loaf generously with the boiling baking soda water using a pastry brush, working quickly to coat the surface without deflating the dough.

  7. Brush the top of the loaf with the beaten egg wash, then sprinkle evenly and generously with the everything bagel seasoning, pressing gently so it adheres.

  8. Bake until deeply golden brown and the loaf sounds hollow when tapped, or an instant-read thermometer inserted into the center reads 195°F.

  9. Cool the loaf in the pan for 10 minutes, then turn out onto a wire rack and cool at least 30 minutes before slicing.

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Everything Bagel Bread

This loaf combines the tender, chewy crumb of a bagel with the ease of a simple pull-apart bread, all finished with a generous coating of everything bagel seasoning. An egg wash helps the sesame, poppy, garlic, and onion topping cling to every slice. Serve it warm with butter or cream cheese alongside soups, or toast leftover slices for sandwiches.

3 hr 14 slices 178 cal

Ingredients

  • 1 cup warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 quarts water, for boiling
  • 1 tablespoon baking soda
  • 1 egg, beaten with 1 tablespoon water
  • 3 tablespoons everything bagel seasoning

Method

  1. 1

    In a large bowl or stand mixer bowl, combine the warm water, yeast, and sugar. Let stand until foamy, about 5 to 10 minutes.

  2. 2

    Add the flour, salt, olive oil, and honey to the yeast mixture. Mix and knead, by hand or with a dough hook, until a smooth, elastic dough forms, about 8 minutes.

  3. 3

    Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

  4. 4

    Punch down the dough and shape into a tight log about 9 inches long. Place in a greased 9x5-inch loaf pan, cover loosely, and let rise until puffy and nearly doubled.

  5. 5

    Preheat the oven to 375°F. Bring 2 quarts of water to a boil in a large stock pot and whisk in the baking soda.

  6. 6

    Brush the top of the risen loaf generously with the boiling baking soda water using a pastry brush, working quickly to coat the surface without deflating the dough.

  7. 7

    Brush the top of the loaf with the beaten egg wash, then sprinkle evenly and generously with the everything bagel seasoning, pressing gently so it adheres.

  8. 8

    Bake until deeply golden brown and the loaf sounds hollow when tapped, or an instant-read thermometer inserted into the center reads 195°F.

  9. 9

    Cool the loaf in the pan for 10 minutes, then turn out onto a wire rack and cool at least 30 minutes before slicing.