Chewy Seed-Crusted Bagels with Cream Cheese Tips, FAQ & printable recipe

Tips for success

For the shiniest, most professional-looking crust, add a tablespoon of honey or barley malt syrup to the boiling water. This not only adds a subtle sweetness but also helps the bagels develop a beautiful golden color. If you don't have malt syrup, a little molasses or even sugar works as a substitute.

The water should be at a rolling boil, but not so vigorous that the bagels bounce around too much—a gentle boil is perfect. Use a slotted spoon to turn them carefully, and don't overcrowd the pot; boil in batches if needed.

To get a really crisp crust, let the boiled bagels dry for a minute or two before coating with seeds. This helps the seeds adhere better and prevents them from falling off during baking.

If you're using a mix of seeds, toast them lightly in a dry skillet first to bring out their flavor—just be sure they cool before coating. For an extra-crunchy crust, you can also brush the baked bagels with a little melted butter as soon as they come out of the oven. This adds richness and a glossy finish.

Variations

• Everything Bagels: Replace the mixed seeds with an everything bagel seasoning blend (sesame seeds, poppy seeds, dried garlic, dried onion, and salt). Coat generously after boiling, then bake as directed. The savory, aromatic topping adds a classic deli flavor.
• Cinnamon Raisin Bagels: Add 1 teaspoon of ground cinnamon to the dry ingredients and fold 1/2 cup of raisins into the dough after kneading. Omit the seed coating and instead brush the boiled bagels with an egg wash and sprinkle with a cinnamon-sugar mixture before baking.
• Jalapeño Cheddar Bagels: Fold 1/2 cup of shredded cheddar cheese and 2 finely chopped jalapeños into the dough after kneading. Skip the seed coating and top with a little extra cheese before baking. The spicy, cheesy pockets make a savory treat.
• Whole Wheat Bagels: Replace half of the all-purpose flour with whole wheat flour and increase the water by 2 tablespoons. The dough will be slightly denser, but the nutty flavor is delightful. Coat with sesame seeds or leave plain for a rustic look.

Storage and make-ahead

Fridge

Store cooled bagels in an airtight container or plastic bag at room temperature for up to 2 days, or refrigerate for up to a week.

Freezer

Freeze un-baked boiled bagels for up to 3 months; bake from frozen at 350°F (175°C) for 25-30 minutes.

Reheat

To reheat, slice and toast until warm and crisp. For whole bagels, wrap in foil and warm in a 350°F (175°C) oven for 5-7 minutes.

Store the cooled bagels in a paper bag at room temperature for up to 2 days. For longer storage, place them in a plastic bag or airtight container—they'll keep for up to a week, though they may lose some crispness. To refresh, toast them before serving. Do not refrigerate, as this can dry them out. If you live in a humid climate, keep them in a bread box to prevent mold. Always let them cool completely before storing to avoid condensation, which can make them soggy.

You can prepare the bagel dough through the shaping step, then cover and refrigerate overnight. The cold proof will develop more flavor, and you can boil and bake them the next morning. Simply take the shaped bagels out of the fridge, let them sit at room temperature for 30 minutes, then proceed with boiling and baking.

Alternatively, you can freeze the boiled, un-baked bagels on a baking sheet, then transfer to a freezer bag. When ready to bake, place them frozen on a baking sheet and bake at 350°F (175°C) for 25-30 minutes, or until golden brown.

Serving ideas

These bagels are at their peak when served warm, fresh from the oven, with a generous slather of cream cheese. The contrast between the crisp, seed-crusted exterior and the soft, chewy interior is pure bliss. For a classic breakfast, serve them with smoked salmon, capers, and red onion. They also make fantastic sandwich bases—try them with turkey, avocado, and sprouts for a satisfying lunch. If you have leftovers, toast them and top with butter and jam for a simple afternoon snack.

For a sweet twist, spread them with honey butter or cinnamon sugar. The seeds provide a savory crunch that pairs wonderfully with both sweet and savory toppings. If you're serving a crowd, slice the bagels in half and toast them, then set out a spread of cream cheese, butter, jams, and sliced vegetables so everyone can build their own.

These bagels are versatile enough to shine at brunch, as a snack, or even as a dinner roll substitute. Store any extras in an airtight container and reheat in a toaster for a quick breakfast.

Frequently asked questions

Recipe card

Chewy Seed-Crusted Bagels with Cream Cheese

Prep 25 minCook 20 minRest 45 minTotal 1 h 30 minServes 8

Ingredients

• 1 1/2 cups warm water
• 1/2 cup milk
• 2 1/4 tsp active dry yeast
• 2 tbsp sugar
• 2 tsp salt
• 1 tbsp unsalted butter, softened
• 4 1/2 cups all-purpose flour
• 1/2 cup mixed seeds (such as sesame, poppy, sunflower)
• cream cheese, softened, for serving

Instructions

1. In a large bowl, combine the warm water, milk, yeast, and sugar. Let stand for 5 minutes until foamy. Add the salt, butter, and 2 cups of flour. Stir until smooth. Gradually add the remaining flour, 1/2 cup at a time, until a stiff dough forms.
2. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should feel firm and spring back when pressed.
3. Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 45 minutes, or until doubled in size.
4. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center with your finger and gently stretch to form a bagel shape with a 1-2 inch hole.
5. Bring a large pot of water to a boil. Carefully drop 2-3 bagels at a time into the boiling water. Boil for 1 minute per side, turning once, until they puff slightly.
6. Using a slotted spoon, remove the bagels from the water and let them drain briefly. While still wet, press both sides into the mixed seeds, coating generously.
7. Place the seed-coated bagels on a parchment-lined baking sheet. Bake at 350°F (175°C) for 20 minutes, until deep golden brown and shiny.
8. Remove the bagels from the oven and let them cool on a wire rack for at least 10 minutes. Slather with cream cheese and enjoy warm.

Contains: gluten, milk, sesame

Estimated nutrition per serving

Calories

320

Protein

9 g

Carbohydrates

56 g

Fat

7 g

Automatic estimate from the ingredient list, not laboratory-verified.