Bagel Bread is an exciting way to enjoy the classic taste of bagels in a loaf form. This easy homemade bread recipe combines the best of both worlds, giving you a delicious and versatile bread that can be enjoyed for breakfast, as a snack, or as a sandwich.
![bagel bread sliced in half](https://butterwithasideofbread.com/wp-content/uploads/2022/10/Bagel-Bread-21.jpg)
With its everything bagel seasoning, this bread is packed with flavor and texture, making it a perfect addition to any meal. Making this bagel bread is a bit easier than regular bagels, you can enjoy this light and fluffy treat without all the effort of traditional bagels.
Everything You Love About Bagels- In Bread Form!
Bagel Bread is the perfect combination of the chewy texture and savory flavors of a bagel, with the light and fluffy texture of bread. One of the best things about Bagel Bread is that it is incredibly versatile. It can be made with a variety of different toppings, including everything bagel seasoning, sesame seeds, poppy seeds, or even cinnamon and raisins. This means that you can customize your Bagel Bread to suit your own tastes and preferences.
This bagel bread is a great way to enjoy all of the flavors and textures of a bagel, in a convenient and easy-to-make bread form. Whether you are a fan of everything bagels, or prefer something a little sweeter, Bagel Bread is sure to be a hit with everyone!
Serving Suggestions for Easy Bagel Bread
- Breakfast Ideas: Bagel bread is a versatile breakfast option that can be enjoyed in many ways. For a classic breakfast, toast a slice of bagel bread and top it with cream cheese and smoked salmon. Alternatively, spread some butter or jam on a slice of bagel bread for a sweet and simple breakfast. For a heartier breakfast, use bagel bread to make French toast or a breakfast sandwich.
- Light Afternoon Snacks: Bagel bread makes for a delicious and filling afternoon snack. Toast a slice of bagel bread and top it with avocado and tomato for a healthy and satisfying snack. For a sweet snack, spread some Nutella or peanut butter on a slice of bagel bread. Bagel bread also pairs well with cheese and crackers for a more substantial snack.
- Sandwich Inspirations: Bagel bread is perfect for making sandwiches. Use it to make a classic BLT or turkey sandwich. For a twist on a grilled cheese, use bagel bread and add some bacon or avocado. Bagel bread also works well for a breakfast sandwich with egg and bacon or sausage. Experiment with different fillings and toppings to find your perfect bagel bread sandwich.
Bagel Bread Ingredients
Bread
Water: You will need ¾ cups + 1 tablespoon of warm water (90-95 degrees F) to activate the yeast. If it is colder, it will delay activation, and if it is too warm, it will kill the yeast.
Yeast: For the bread to rise properly, use 1 tablespoon of active dry yeast.
Sugar: 1 tablespoon of granulated sugar is needed to feed the yeast so that it grows perfectly.
Salt: Adding 2 teaspoons of salt will help bring out the amazing flavors in this bread.
Oil: Use 3 tablespoons of olive oil for fats needed to keep the bread moist as it bakss. If desired, you can use vegetable oil instead.
Flour: Use 2 ⅓ cups of unbleached all-purpose flour for the structural base of this recipe.
Baking soda bath
Water: Giving your bread a water bath is essential for making it taste like an actual bagel, so you will need 6 cups of boiling water.
Baking soda: Adding 2 teaspoons of baking soda to the boiling water will make your bread taste great.
Egg wash
Egg: Use 1 beaten egg for the egg wash, this will give the bread a nice golden appearance once baked.
Water: You will need 1 tablespoon of water to thin down the egg into a light consistency.
Everything bagel seasoning: Use 2 tablespoons of everything bagel seasoning so that there is plenty to coat the top of your loaf.
How to make Bagel Bread
Making the dough
Start by pouring the water, yeast, and sugar into the bowl of a stand mixer (or large bowl and use an electric handheld mixer). Allow these ingredients to rest for about 4-5 minutes, until the yeast is foamy/frothy. This is a sign that the yeast has been activated and that the bread dough will rise properly.
Then, add in the salt, olive oil, and flour, mix ingredients together until combined.
Once there are no more dry flour streaks, mix the dough together on medium speed for 4-5 minutes. This will knead the bread and help develop gluten.
Let Rise
Proceed to place the dough into an oiled bowl and cover with plastic wrap or a towel, let it rise for 90 minutes in a warm, draft-free location. I like to place my bowl in the microwave.
After the dough has risen, transfer it to a clean flat counter space.
Shape Dough
Continue to flatten the dough out into a rectangle that is about 10×8 inches big.
Then, roll the dough into a log so that it can fit nicely inside a 9×5 bread loaf pan.
Cover the pan with plastic wrap and let it rest again.
Prep
In a big, deep pan or large pot, boil 6 cups of water. The bread needs to be able to fit into the pan, so it needs to be at least 6 inches deep.
Also, get the oven preheating to 350 degrees F.
Next grease a 9×5 bread loaf pan with butter and set it aside. I like the crust that butter gives, but you can use cooking spray if desired.
Once the water is boiling, add 2 teaspoons of baking soda to it.
Boil Bread
Now take the bread out of the pan and place it into the boiling water.
Boil it for 1 minute, then flip the bread over and boil on the other side for 1 minute. The bread doesn’t need to be submerged.
Use both a spatula and tongs to carefully remove the bread loaf from the water and place it into the buttered pan.
Assemble
After that make the egg wash in a small bowl, then brush the top of the loaf with the egg wash.
Now sprinkle the entire top of the loaf with the everything bagel seasoning.
Bake
Place the bread loaf in the preheated oven and bake for 30-35 minutes. The internal temperature of the bread should be 195 degrees F once it is cooked.
Cool
Remove the bread from the oven, allow it to cool for a few minutes. Use a thin knife to release the sides of the loaf from the pan.
Take the bread out of the pan and place it onto a cooling rack to cool completely. Be careful, as some of the toppings may be loose.
Slice, serve, and enjoy!
Bagel Bread
Ingredients
- ¾ cup + 1 tablespoon warm water (90 to 95 degrees F)
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 3 tablespoons olive oil or vegetable oil
- 2 ⅓ cups unbleached all-purpose flour
Baking soda bath
- 6 cups water
- 2 teaspoons baking soda
For the egg wash
- 1 egg
- 1 tablespoon water
- 2 tablespoons Everything bagel seasoning
Instructions
- Making the dough: Start by pouring the water, yeast, and sugar into the bowl of a stand mixer(or large bowl and use an electric handheld mixer). Allow these ingredients to rest for about 4-5 minutes, until the yeast is foamy/frothy. This is a sign that the yeast has been activated and that the bread dough will rise properly.
- Then, add in the salt, olive oil, and flour, mix together until combined. Once there are no more dry flour streaks, mix the dough together on medium speed for 4-5 minutes. This will knead the bread and help develop the gluten.
- Let Rise: Proceed to place the dough into an oiled bowl and cover with plastic wrap or a towel, let it rise for 90 minutes in a warm, draft-free location. I like to place my bowl in the microwave. After the dough has risen, transfer it to a clean flat counter space.
- Shape Dough: Continue to flatten the dough out into a rectangle that is about 10×8 inches big. Then, roll the dough into a log so that it can fit nicely inside a 9×5 bread loaf pan. Cover the pan with plastic wrap and let it rest again.
- Prep: In a big and deep pan or large pot, boil 6 cups of water. The bread needs to be able to fit into the pan, so it needs to be at least 6 inches deep. Then, get the oven preheating to 350 degrees F.
- Next, grease a 9×5 bread loaf pan with butter and set it aside. I like the crust that butter gives, but you can use cooking spray if desired. Once the water is boiling, add 2 teaspoons of baking soda.
- Boil Bread: Proceed to take the bread out of the pan and place it into the boiling water. Boil it for 1 minute, and then flip the bread over and boil on the other side for 1 minute. The bread doesn't need to be submerged. Use both a spatula and tongs to carefully remove the bread loaf from the water and place it into the buttered pan.
- Assemble: After that, make the egg wash in a small bowl and continue to brush the top of the loaf with the egg wash. Next, sprinkle the entire top of the loaf with the everything bagel seasoning.
- Bake: Place the bread loaf in the preheated oven and bake for 30-35 minutes. The internal temperature of the bread should be 195 degrees F once it is cooked.
- Cool: Remove the bread from the oven, allow it to cool for a few minutes. Use a thin knife to release the sides of the loaf from the pan. Take the bread out of the pan and place it onto a cooling rack to cool completely. Be careful, as some of the toppings may be loose. Serve and enjoy!
Nutrition
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What are common mistakes to avoid when making bagel bread?
One common mistake when making bagel bread is over-kneading the dough. This can result in a tough and dense loaf. Another mistake is not letting the dough rise enough before baking. The dough should double in size before it is baked to ensure a light and fluffy texture. Finally, be careful not to over-bake the bread, as this can also result in a tough and dry loaf.
Can I adapt everything bagel bread recipe for a bread machine?
Adapting an everything bagel bread recipe for a bread machine is relatively simple. First, you need to make sure that the recipe you are using is suitable for a bread machine. Then, you can follow the instructions provided with your bread machine to mix and knead the dough. Once the dough has risen, you can shape it into a loaf and bake it in your bread machine. Keep in mind that the baking time and temperature may need to be adjusted based on your specific bread machine.
How long is bagel bread good for?
This bread can be kept stored in an airtight container for up to 5 days. Keep it stored in the fridge for maximum freshness. If desired, you can reheat a few slices on a plate in the microwave for a warmer experience, as the bread may be extra chewy when cold.
If you want to keep it for longer, you can freeze it for up to three months. When you’re ready to eat it, simply thaw it at room temperature for a few hours or in the microwave for a few seconds.
BEST BREAD PAN?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
Check out these great homemade bread recipes we have on hand!
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- CINNAMON RAISIN BREAD
- EASY NO KNEAD ARTISAN BREAD
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- EASY WHITE BREAD RECIPE
- MUFFIN TIN CINNAMON ROLLS
- LARGE BATCH WHEAT BREAD
- BUTTERY CHEESE AND HERB BREAD
- CHOCOLATE ARTISAN BREAD
- EASY RAISIN BREAD
- CHALLAH BREAD RECIPE
- HOMEMADE PUMPKIN BAGELS
Bagel Bread is the perfect combination of bread and bagel, the results are a delicious creation. This everything bagel bread recipe is great for breakfast, an afternoon snack or even a tasty sandwich!
Sharon says
Made this and went with recipe without any changes. The bread had a great rise to each time, No problem with putting in the boiling water and transferring to the pan to bake it. I did however have to bake it for almost 40 mins. I know my oven was at the right temp as I have a thermometer in the oven to make sure it is accurate. After it thoroughly cooled I sliced it to try, the edges all the way around were still doughy the center was baked. The loaf was very heavy also. I don’t know what could of gone wrong, I will try it again sometime, But never had a problem baking bread. Any ideas.
Jessica says
What size bread pan did you use? Bake time was 30-35 minutes, so adding a few minutes isn’t really uncommon. Did you test the internal temp of the loaf for doneness like I suggested?
Did you transfer a lot of water from the baking soda bath to the bread pan? That’s another thought I had. Sorry it didn’t work out for you! Sounds like something along the way didn’t go quite right.
sharon says
I used a 9×5 metal loaf pan , Yes I had 198 temp, I transferred using 2 slotted spatulas and let it drip over the water pot. My yeast was new a week ago and I even went to check the date even tho I had a great bloom to it. Its a mystery as I bake alot of yeast bread. But like I said I am not giving up will try again. Thanks for your reply
Kelsey says
My dough was so sticky. I followed the directions to a T. It rose great in the oven then I punched it down and put it on a floured countertop and there was absolutely no way for me to form it bc it was so sticky no matter what I tried.
Jessica says
Sometimes that happens to me too Kelsey- I just scrape the dough back into the pan and proceed with the 2nd rise. : )