Want to have an everything bagel, but in bread form? You're in the right place. This beautiful loaf has all the delightful flavors and textures of a bagel, but is much faster and easier to make than bagels. This might become your new favorite bread!
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Fortunately, this recipe takes basic ingredients that you may already have in your pantry. For the high rise and chewy texture, make sure to use bread flour instead of all-purpose. Bread flour contains extra protein, which turns into more gluten, giving the bread more chewiness and helping it rise higher as it bakes.
The other key ingredient is the 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.
What is in an everything bagel?
An everything bagel is basically a plain bagel topped with "everything" seasoning. A traditional bagel should have a thin, shiny crust and a chewy texture. This bread recipe attempts to replicate the taste and texture of an everything bagel in loaf form. However, since we're not poaching the dough in hot water before baking, it won't have the exact same texture and crust as a bagel would.
How do you make everything bagel seasoning?
Stir together 2 tablespoons each of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and 1 teaspoon of flaky sea salt. Seal the spice blend in a jar and keep in a cool, dark place for up to 3 months. If you live an area that has high humidity, place a few dried beans in your container and it will keep the dry garlic and onion from clumping.
What's the calories in everything bagel bread?
One slice contains 97 calories, 2g of fat, 16.4g of carbs, and 3.1g of protein. For the full nutrition facts, please scroll to the bottom of the recipe card below.
Can I freeze this bread?
Absolutely! Make sure to let the bread cool completely, and pre-slice it for ease. Seal it inside of a zip-top freezer bag and freeze for up to 1 month. Defrost at room temperature or in a toaster.
How to Make
Gather the ingredients for the everything bagel bread.
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.
Stir in the butter, sugar, and egg until blended. Trickle in the water as the mixer runs, creating a slightly sticky dough.
Switch attachments to the dough hook and knead on medium-low speed for 7-10 minutes, until the dough is less sticky and stretchy.
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.
Punch down the dough and divide into four pieces. Roll each piece into a rope about 20-22 inches long.
Braid the four strands together. See the recipe card for the braiding pattern.
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.
Let cool completely before slicing and serving.
- 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.
- 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.
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Everything Bagel Bread
- 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.
- 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. Towards the end of the rising time, 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 meat thermometer.
- Let it cool completely on a wire rack, about 1 hour, before slicing and serving.
- 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.