Tell me you’re prepared for something mind-blowing right now.
Because this bread?? Mind-BLOWING.
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.
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?! ;)
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*
- 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
- 64 ounces (8 cups) water
- 1 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 egg, beaten
- 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.
- 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.
- 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.
- Whisk together all ingredients for the everything bagel topping and use a portion of it to dust pan. Preheat oven to 350ºF.
- 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.
- 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.
- 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!