Go Back

Rye Flour Everything Bagels

Recipe adapted from King Arthur Flour's Ultimate Sandwich Bagels
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 6 hours 52 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

Starter Dough

  • 1 c all-purpose flour
  • 1/8 tsp salt
  • 1/16 tsp instant yeast
  • 1/3 c water, cool

Dough

  • starter dough
  • 3/4 c water, room temperature
  • 2 tsp barley malt syrup (or honey)
  • 3/4 tsp instant yeast
  • 1 1/4 tsp salt
  • 1 1/2 c rye flour
  • 1 c all-purpose flour

Water Bath

  • 6 c water
  • 2 tbsp barley malt syrup (or honey)

Everything Bagel Topping

  • 1 egg, beaten
  • 1/3 c Everything Bagel seasoning

Instructions
 

  • Make the Starter: In a medium-sized mixing bowl, combine starter ingredients. Cover and rest at least 4 hours, or overnight.
  • Make the Dough: Add remaining dough ingredients to the starter. Knead about 10 minutes, or until the dough is very elastic and easy to stretch. Cover and let rise until it has grown about 50 percent larger in size, about 2 hours.
  • Lightly flour tabletop. Divide dough into four pieces and roll into balls roughly the size of your fist. Preheat oven to 450 degrees F.
  • Prepare the Water Bath: In a large saucepan, add water and barley malt syrup (or honey). Bring to a gentle boil. Place 1 to 2 bagels into the water bath, depending on how many fit. Boil for 60 seconds, using a spatula or tongs to gently flip the bagels, boiling the other side for 60 seconds. Place each one on a parchment-lined baking sheet.
  • Top the Bagels: Brush each bagel with egg wash and sprinkle liberally with everything bagel seasoning. Bake for 20 to 22 minutes, or until they're a light golden brown. Let cool for a few minutes before slicing and serving.
Keyword bagels