Everything Bagel Bread

Want to have an everything bagel, but in bread form?  You're in the right place.  This everything bagel bread has all the delightful flavors and textures of a bagel, but is much faster and easier to make than bagels. 

If you're looking for other tasty savory loaves, you'll definitely want to try our recipes for pane bianco and garbage bread.

Ingredients

Fortunately, this recipe takes basic ingredients that you may already have in your pantry. Let's talk about 3 of the key ingredients in this simple bread recipe.

• Bread Flour: Bread flour contains more protein than all-purpose, which turns into more gluten, giving the bread more chewiness and helping it rise higher as it bakes.
• Yeast: Feel free to use either fast-action or active dry yeast here. If you're using active dry, make sure to bloom it in the water for the bread recipe along with the sugar, letting it stand until it's foamy (about 10 minutes).
• Everything Bagel Seasoning: You can buy this ready made at your grocery store or online, but if you can't find any, it's easy to make your own.  Simply combine 2 tablespoons sesame seeds (1 white and 1 black), 2 tablespoons poppy seeds, 2 tablespoons dried minced garlic, 2 tablespoons dried minced onion, and 1 teaspoon of flaky sea salt.

See recipe card for full information on ingredients and quantities.

Variations

• Vegan: omit the egg and substitute the butter with vegan butter or olive oil.  Brush the dough with water instead of egg white.
• Overnight: mix up the dough and let it do its first rise in the fridge overnight (at least 6-8 hours).  Proceed with the recipe as written the next day.  Note that the second rising time will take much longer because the dough will be cold.
• Sandwich Bread: skip the braiding and shape the dough into a short log.  Place inside of a loaf pan and proceed with the recipe as written.
• Dinner Rolls: skip the braiding and divide the dough into 12 pieces for large rolls or 24 pieces for small rolls.  Let the rolls rise and bake in a 9x13-inch pan.

How to Make

Gather the ingredients for the everything bagel bread.

1. Pour the flour into the bowl of a stand mixer and add the salt and yeast on opposite sides.  Stir in each one, making sure to keep the salt away from the yeast.
2. Stir in the butter, sugar, and egg until blended.

3. Trickle in the water as the mixer runs, creating a slightly sticky dough.

4. Switch attachments to the dough hook and knead on medium-low speed for 7-10 minutes, until the dough is less sticky and stretchy.

5. Shape the dough into a ball, cover with plastic wrap, and set it aside in a warm place to rise until doubled in size, about 1 hour.

6. Punch down the dough and divide into four pieces.  Roll each piece into a rope about 20-22 inches long.

7. Braid the four strands together.  See the recipe card for the braiding pattern.

8. Let the loaf rise until it's springy to the touch, about 30 minutes.  Brush with egg white and sprinkle generously with everything bagel seasoning.  Bake at 400°F for 20-25 minutes.

Cool completely before slicing and serving.

Recipe FAQs

Serve

Wondering what other recipes would taste good with everything bagel bread? You'll want to try it along with a bowl of cozy soup, like Panera French onion soup, Mulligan stew, or creamy wild rice soup.

Looking for other tasty breads you'll enjoy? Make sure to try our recipes for hearty multigrain bread, Greek olive bread, and pumpernickel bread. You'll also really like our recipe for German pretzel buns.

Store

Freezing: Make sure to let the bread cool completely, and pre-slice it.  Seal it inside of a zip-top freezer bag and freeze for up to 1 month.  Defrost at room temperature or in a toaster.

Expert Tips

• Want a chewy texture? Use bread flour and knead until the dough passes the windowpane test.  (See recipe instructions for a description of this test.)
• Can't find everything bagel seasoning?  Make your own by mixing together 1 teaspoon of flaky salt with 2 tablespoons of each of the following spices: sesame seeds, poppy seeds, dried minced garlic, and dried minced onion.
• Don't have a stand mixer? This recipe can be made just as easily by hand.  The kneading will take a few minutes longer, however.
• Dough taking too long to rise? Speed it up by placing the dough in a cold oven.  Put a casserole dish filled with boiling water on the shelf below and shut the oven door.  The steam will gently warm the air, encouraging the yeast to work.

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Recipe

Everything Bagel Bread

This easy and delicious everything bagel bread is the perfect use for homemade everything bagel seasoning.  This tasty bread makes great sandwiches, too.  Your family will love this freshly baked loaf!

5 from 6 votes

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Course: Bread

Cuisine: American

Diet: Vegetarian

Prep Time: 40 minutes minutes

Cook Time: 20 minutes minutes

Proving Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 24 slices

Calories: 103kcal

Author: Brooke & Emma

Ingredients

 

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US ImperialMetric

• ▢ 4 ⅛ cups bread flour
• ▢ 3 teaspoons fast-action yeast
• ▢ 2 teaspoons salt
• ▢ 3 tablespoons unsalted butter, softened
• ▢ 2 tablespoons granulated sugar
• ▢ 1 large egg
• ▢ 1 ¼ cups warm water
• ▢ 1 large egg white
• ▢ 3 tablespoons everything bagel seasoning

Equipment

• ▢
  bench scraper
• ▢
  digital scale
• ▢
  Cookie sheet
• ▢
  digital thermometer

Instructions

Making the Dough

• Pour the flour into the bowl of a stand mixer and add the salt and yeast on opposite sides, then stir each one in with your finger.  Keeping the salt away from the yeast prevents it from killing or stunting the yeast's growth.
• Add the butter, sugar, and egg, and mix with the paddle attachment on low speed until well combined. Keep the mixer running on low, and slowly trickle in the water to form a slightly sticky dough.
• Switch attachments to the hook and knead on medium-low speed for 7-10 minutes, or until the dough passes the windowpane test.  This means that a lump of dough can be stretched until it's translucent without tearing.  If the dough is excessively sticky, add a little flour during the kneading process.
• Shape the dough into a ball, cover with plastic wrap, and set aside in a warm place until it has doubled in size.  This should take about 1 hour.

Shaping & Baking the Loaf

• Punch down the dough and divide it into four equal pieces.  Use a bench scraper to cut the dough and a digital scale to weigh the pieces to make this process much easier.
• Roll each piece into a rope about 20-22 inches long.  If the dough is sticking to the work surface, add a light sprinkling of flour.  If the ropes are tight and not rolling out well, let them rest for a minute and try again.
• Braid the four strands together.  Start by lining them up vertically and squeezing them together at the top.  Think of the strands in positions 1-4, from left to right.  Move the strand in position 4 over the strand in position 3, then move the strand in position 2 over the strand in position 1.  Move the strand in position 2 over the one in position 3.  Repeat this pattern until the whole loaf is braided.
• Place the loaf on a large, parchment-lined cookie sheet and cover with plastic wrap.  Let the loaf rise until it is springy to the touch, about 30 minutes.  Preheat the oven to 400°F.
• Just before putting the bread in the oven, brush the crust with the egg white and generously sprinkle on the everything bagel seasoning.
• Bake at 400°F for 20-25 minutes, or until the bread is browned and has an internal temperature of 190-200°F on a digital thermometer.
• Let it cool completely on a wire rack, about 1 hour, before slicing and serving.

Video

Notes

• Ensure a chewy texture by using bread flour and kneading until the dough passes the windowpane test.
• Make your own everything bagel seasoning. Combine 1 teaspoon of flaky salt with 2 tablespoons of each of the following spices: sesame seeds, poppy seeds, dried minced garlic, and dried minced onion.  Store in a jar in a cool, dark place for up to 3 months.
• This can be made by hand if you don't own a stand mixer.  Realize that the kneading will take a few minutes longer, and you'll need to add a little flour throughout the process.
• Speed up the rise with steam.  Place the dough in a turned-off oven, and put a casserole dish filled with boiling water on the shelf below.  Shut the oven door to trap the steam inside.

Nutrition

Calories: 103kcal (5%)Carbohydrates: 17g (6%)Protein: 4g (8%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mg (4%)Sodium: 304mg (13%)Potassium: 42mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 56IU (1%)Vitamin C: 1mg (1%)Calcium: 6mg (1%)Iron: 1mg (6%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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