Everything Bagel Bread

by alexandra

Everything Bagel Bread - Just like a perfectly soft and fluffy Everything Bagel, but in loaf form! | www.brighteyedbaker.com

Tell me you’re prepared for something mind-blowing right now.

Because this bread?? Mind-BLOWING.

Everything Bagel Bread - Just like a perfectly soft and fluffy Everything Bagel, but in loaf form! | www.brighteyedbaker.com

I swear I’m not a huge exaggerator, but when your whole perspective on bagels gets flipped upside-down by a single loaf of bread, you’ve gotta know that you’ve just stumbled upon something pretty dang special. My original feeling about bagels?… not bad, but definitley nothing to write home about for the most part.  They usually seem too dense, too stiff, and (all in all) just not worth eating unless they’re slathered in cream cheese or acting as the envelope for an epically-stuffed breakfast sandwich. But this… this is something entirely different. A soft, fluffy loaf of bread – really just 5 bagels baked together to eliminate the fuss of shaping them all perfectly – that’s absolutely BURSTING with flavor thanks to a combo of “everything bagel” toppings that just knocks this one off the charts.

Everything Bagel Bread - Just like a perfectly soft and fluffy Everything Bagel, but in loaf form! | www.brighteyedbaker.com

What you wind up with is something soooo much better than your average bagel; it’s the type of bread you can eat toasted or at room temperature, plain or with butter/cream cheese, and basically any which way you might want while still knowing it’ll be ridiculously delicious no matter what. The individual bagels are boiled in a baking soda mixture just like they would typically be, so there’s no way you’re missing out on any flavor here; all you’re doing is making life easier for yourself by baking it all up together in a single loaf. Basically, you’re just playing the role of a genius and making a killer batch of bagels in the simplest way possible. Now THAT’S my kind of baking; you feel me?! ;)

Everything Bagel Bread - Just like a perfectly soft and fluffy Everything Bagel, but in loaf form! | www.brighteyedbaker.com

Everything Bagel Bread - Just like a perfectly soft and fluffy Everything Bagel, but in loaf form! | www.brighteyedbaker.com


Everything Bagel Bread - Just like a perfectly soft and fluffy Everything Bagel, but in loaf form! | www.brighteyedbaker.com

Everything Bagel Bread

  • Cook Time: 35 minutes
  • Total Time: 35 minutes
  • Yield: one 9 x 5 inch loaf


A perfectly soft and fluffy, classic Everything Bagel in easy-to-make loaf form. This is so much better than your average bagel and packed with flavor thanks to a combo of mixed seeds, onion, garlic, and sea salt.



  • 10 5/8 ounces (2 1/2 cups, spoon and level) bread flour
  • 4 1/4 ounces (1 cup, spoon and level) whole wheat flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons instant yeast (I like Red Star Platinum)
  • 1 1/4 teaspoons salt
  • 10 ounces (1 1/4 cups) warm water (120º-130ºF)
  • 2 tablespoons extra-virgin olive oil
  • unsalted butter, for greasing pan*

Everything Bagel Topping

  • 1 1/2 tablespoons sesame seeds
  • 1 1/2 tablespoons poppy seeds
  • 1 tablespoon onion flakes
  • 1 tablespoon caraway seeds
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt

Boiling and Glazing

  • 64 ounces (8 cups) water
  • 1 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 egg, beaten


  1. In a large bowl, whisk together the bread flour, whole wheat flour, sugar, yeast, and salt. Add 8 ounces (1 cup) warm water and olive oil and mix in until a dough forms. Turn out onto counter and knead for 10-15 minutes, incorporating up to 2 ounces (1/4 cup) more water (gradually) as needed to keep dough soft and fairly elastic.
  2. Shape dough into a round and transfer to a greased bowl. Cover with plastic wrap and leave to rise for about 30 minutes; dough should become noticeably puffier but not necessarily double in size.
  3. Line a large tray or baking sheet with parchment paper. Divide dough into 5 equal portions and use hands to flatten each portion out into a thick oval on parchment. Cover with plastic wrap and leave to rise another 30 minutes, or until puffy. Meanwhile, generously butter bottom and sides of a 9″ x 5″ loaf pan.
  4. Whisk together all ingredients for the everything bagel topping and use a portion of it to dust pan. Preheat oven to 350ºF.
  5. Combine water, baking soda, sugar, and salt for boiling in a medium saucepan and bring to a boil. Lower to a simmer and, one at a time, dunk each portion of dough in for 1 minute on each side, using a large slotted spoon to flip and remove. Transfer dough portions to pan (sitting on end), lining up as you go and brushing between each with beaten egg. Brush top surface of loaf with egg and sprinkle with the remaining seed mixture.
  6. Bake bread in preheated oven for 30-40 minutes, until top is golden-brown and internal temperature reads over 200ºF**. Cool in pan for about 20 minutes. Loosen edges with a knife or offset spatula and carefully transfer to a wire rack to finish cooling.
  7. Serve plain, or with butter and/or cream cheese (like you would a regular bagel). Store loaf in an airtight, zip-top bag at room temperature.


*If needed, use cooking oil to grease the pan in order to keep the recipe dairy-free/vegan.

**I typically use my Thermapen to check the internal temperature of bread I bake, but I also use the ThermoWorks DOT when I want to monitor the temperature of the loaf while it bakes for even more accuracy. Both of these products work wonders for mastering bread-baking!

Recipe adapted from Top with Cinnamon

Disclosure: This post contains affiliate links. These are always for products I personally use and love, which is the only reason why I choose to recommend them!

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Jennifer @ Seasons and Suppers April 15, 2015

Love this! Everything bagels are my absolute favourite. Will be trying this soon :)
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Mary @chattavore April 15, 2015

I’m from Tennessee, where people know a lot about a biscuit but not as much about an authentic bagel. I worked at a bagel shop in college where I first discovered everything bagels. They are my favorite to this day. I’ll have to make this bread!
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alexandra April 20, 2015

You definitely should; it’s so good (and I’m not even THAT crazy about bagels). Biscuits though – also an awesome thing to perfect. ;)

Katy | Her Cup of Joy April 16, 2015

This is a genius recipe! I love the idea of creating a bagel bread, this is my favorite kind of bagel so I need to make this asap :)
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Ashley April 16, 2015

Oh my goodness this bread!! I love it!
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Laurena September 6, 2016

I was reading over the recipe and it says after boiling to put the ovals in the pan brush with egg and then brush top and sprinkle with remaining seed mixture. Did you add seeds somewhere else that I missed? The wording “remainder”made it sound as though it is divided in the recipe.

Also are the egg wash in the recipe mainly for shine? can I substitute something else, my son has an egg allergy.

alexandra September 16, 2016

Hi Laurena! You use some of the seed mixture to coat the bottom/sides of the pan in step 4.The egg wash is for flavor and a golden shine, but it also helps keep the seeds stuck to the dough. Butter or milk would both work for helping the seeds stick. Butter will also help give added flavor and shine (although less browning) whereas milk will help with browning, but not so much flavor/shine. I would probably go with butter if it were me. :)

Laurena September 16, 2016

Opps, sorry i missed that some how. Thanks for the reply, and the egg substitution tips. Looking forward to make some bagel bread soon!

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