Joanna Gaines's Everything Bagel Recipe is so Good, Even My Favorite Café Can't Compete

Nothing makes me get out of bed in the morning like the prospect of a freshly-baked bagel, but I've finally decided to learn how to make them myself. And if there's anyone capable of convincing me to get baking rather than frequenting my local café, it's Joanna Gaines – which is why her Montana everything bagel recipe is about to transform my meal prep routine.

After months spent watching Joanna Gaines' new cooking show last fall, I've developed quite the collection of Magnolia kitchenware – so it seems only right to put my bread-making essentials to good use with one of Joanna's recipes. Her everything bagels are a crowd-pleasing classic, providing the perfect foundation for a speedy breakfast or a hearty lunch on the go.

I'll admit that my idea of baking usually extends no further than sweet treats – and while I'm proud to have mastered Joanna's famous cinnamon rolls, I'm not exactly well-versed in making dough. But I'll take any excuse to dust off my favorite Kitchen Aid stand mixer and get baking, especially when the result is a batch of crunchy, golden bagels topped with that irresistible blend of seeds, herbs, and salt.

So, in the name of new routines and healthy habits this New Year, I'll be endeavouring to transform my kitchen into a bakery. With a three-step process involving proofing, boiling and baking, Joanna's bagel recipe might seem like a labor of love, but trust me: it's more than worth it. Once you get a taste for homemade bagels, you'll wonder why you didn't learn to make them sooner.

Joanna Gaines' Everything Bagel Recipe

Ingredients

• For the dough:
• 4 cups bread flour
• 1 tsp active dry yeast
• 2½ cups water, at room temperature
• ½ tsp active dry yeast
• 3¾ cups bread flour
• 2¾ tsp sea salt
• 1 tbsp malt syrup
• Olive oil, for brushing
• For the topping:
• ½ cup raw white sesame seeds
• ¼ cup black sesame seeds
• ¼ cup flaxseed
• ¼ cup hemp seeds
• ¼ cup poppy seeds
• 1½ tsp fennel seeds
• 1½ tsp caraway seeds
• 1 tsp sea salt
• 2 tbsp dried onion, rehydrated with 2 tablespoons water
• For Boiling and Baking:
• 1 tbsp baking soda
• 1-2 tsp malt syrup

Method

• In the bowl of an electric mixer (like Hearth & Hand's KitchenAid artisan stand mixer, which can be fitted with the KitchenAid bread bowl), combine your bread flour, yeast, and water. Mix well with a wooden spoon (Joanna uses Magnolia's walnut spoon) until a smooth, sticky, batter forms.
• Scrape down the sides of the bowl using a bench scraper, then cover and set aside to rest at room temperature until light, bubbly and practically doubled in size (approx. 2-3 hours).
• To the same bowl after resting, add the yeast and 3 cups of the bread flour, plus the salt and malt syrup.
• Using the hook attachment of your stand mixer, mix on low speed until a rough dough is formed. Add more flour as needed to form a ball.
• Mix on medium-low speed to knead the dough until pliable and smooth (about 6 minutes). If the dough feels too tacky, add a touch more flour; if it feels too dry, add water 1 tsp at a time. The dough should be able to be stretched thin enough to allow light through without tearing.
• Divide the dough into 4oz pieces and form them into smooth balls, tucking the edges underneath. Cover the balls with a damp towel and allow them to rest for 10 minutes.
• Line 2 baking sheets with parchment paper and lightly brush the paper with olive oil. Form each ball into a bagel by poking a hole in the center and working your thumb around the inside of the hole until you have a ring.
• Place the rings on your prepared baking sheet and cover them again with the damp towel. Allow to proof for another 20 minutes.
• Place the baking sheets in large bags (or cover with plastic wrap), and place in the refrigerator to proof overnight (or up to 2 days). To test the bagels, fill a bowl with water and place one bagel in the bowl. The bagel should float to the surface; if it doesn’t, allow the bagels to proof for another 10 minutes.
• To make the topping, combine the white sesame seeds, black sesame seeds, flaxseed, hemp seeds, poppy seeds, fennel seeds, caraway seeds, salt, and rehydrated onion in a small bowl. Set aside.
• When ready to bake the bagels, preheat your oven to 500°F. Position the racks on the upper third and lower third of the oven.
• Fill a large shallow saucepan with water and bring to a boil over high heat. Add the baking soda and malt syrup to the water, then gently drop as many bagels as will fit comfortably into the boiling water. They should float to the surface.
• Cook for 2 minutes on the first side before flipping the bagels gently with a slotted spoon (like this one from Target) and cooking for another 2 minutes on the second side. Use the slotted spoon to remove the bagels from the water, tapping to remove as much excess water as possible.
• Place the bagels smooth-side down directly into the bowl with the seed mixture, then transfer them to the baking sheets, topping-side up. Sprinkle with additional topping if needed. Continue with the remaining bagels.
• Bake the bagels for 5 minutes, then rotate the baking sheets top rack to bottom rack and turn them 180 degrees.
• Reduce the temperature to 450°F and continue to bake until the bagels are lightly golden brown and sound hollow when tapped on the bottom (approx. another 5 to 6 minutes).
• Allow the bagels to cool for at least 15 minutes before serving.

Shop Magnolia Bakeware

If you're on the hunt for more recipe inspiration, check out Aran Goyoaga's guide to the art of gluten-free baking – it's brimming with expert tips.