Bone Broth Everything Bagels
Soft, chewy, and deeply flavorful, these Bone Broth Everything Bagels are a homemade twist on a classic breakfast favorite that tastes even better than what you’d buy at the store. Using bone broth adds extra protein and umami richness to the dough, while a generous sprinkle of everything bagel seasoning gives each bagel that iconic savory crust. With simple organic ingredients and step-by-step instructions, you’ll learn how to mix, proof, boil, and bake bagels with a golden exterior and tender interior!
If you love making brunch as much as I do, be sure to check out some of my other favorite recipes like Homemade Sesame Bagels, Everything Bagel Scones With Bone Broth, or Turkey Avocado Brunch Bowl.
A Quick Look At The Recipe
- Recipe Name: Bone Broth Everything Bagels
- Ready In: 3 hours 10 minutes
- Makes: 8 bagels
- Main Ingredients: all purpose flour, bone broth, yeast, everything bagel spice
- Flavor Profile: everything bagel
- Dietary Info: eggless, no seed oils
- Difficulty: Medium
- Why You’ll Love It: protein everything bagels made with bone broth
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Why You'll Love This Recipe
- Bone Broth Umami Flavor: Have your bagel and eat it too. That’s what I like to think when I make these Bone Broth Everything Bagels. The bone broth gives a depth of flavor and adds a little saltiness to this recipe, which lends well to the everything bagel mix!
- Protein Bagels: I add bone broth into these organic bagels so they have even more protein than the standard bagel. These are protein bagels without eggs, yogurt, or cottage cheese!
- Everything Spice: These Bone Broth Everything Bagels are topped with classic everything bagel spice mix. So, these taste just like your favorite from scratch bagels but, with a little something extra. I like to think of them as healthy bagels!
- Use for Everything: I love topping these with classic cream cheese, butter, or avocado for a delicious morning breakfast or brunch. Serve them up with my Maple Turkey Breakfast Sausages or my Homemade Pork Breakfast Sausage Patties. Make a breakfast sandwich with egg, cheese, bacon, and avocado. Or, you can even make a sandwich for lunch with this homemade bagel recipe! I even love topping with Avocado Tuna Salad With No Mayo.
While traditional store bought bagels usually have seed oils and preservatives, these healthy bagels are made with organic ingredients, bone broth, and EVOO. I love making nostalgic foods better simply by using high quality organic ingredients.
Try some of my other healthier takes on comfort foods that use bone broth like Bone Broth Queso Dip, Organic Brownies with Bone Broth, Homemade Caramel Sauce with Bone Broth, or Easy Bone Broth Rice.
Ingredients
- Bone Broth: I use Kettle and Fire Chicken Bone Broth, but beef also works. I'm replacing the traditional water in bagels with bone broth. This makes these protein bagels with umami flavor!
- Flour: I use a mix of organic all purpose flour and bread flour for chewy bagels.
- Honey: I use organic raw honey in the bagels for a little sweetness and sugar to react with the yeast. If you don't have honey, just use cane sugar.
- Everything Bagel Seasoning: You need for topping! Not all everything bagel seasonings are created equal, my absolute favorite one is Frontier Co-Op it has superior flavor (trust me, I've tried so many!).
- EVOO: I use a little organic extra virgin olive oil for greasing the bowl as the bagels rise, you could also use coconut oil if you prefer.
- Cornmeal: Organic cornmeal is optional, but it helps the bagels not stick if you put this on the parchment paper before baking. I also like the little bit of texture it provides on the bottom of the bagels.
*For a full list of ingredients and measurements, visit the recipe card below.
Flavor Variations
- Plain: Leave off the everything bagel seasoning.
- Sesame: Add sesame seeds on top in place of everything bagel mix.
- Poppy Seed: Add poppy seeds on top in place of everything bagel mix.
- Whole Wheat: Replace the all purpose flour with organic whole wheat flour for a hearty flavor.
Baker's Tips for Bone Broth Everything Bagels
- You can use instant or active dry yeast. Instant yeast is going to be quicker, which is why I use it. If you are using dry active yeast, be sure to bloom it with 1 teaspoon of cane sugar with the warm water until it's bubbly (about 5 minutes). Then it's ready to move on to the next step.
- I'm using extra virgin olive oil, but coconut oil also works!
- You can also make the poaching liquid with organic honey instead of cane sugar, that also works.
- These are freezer friendly, just store in an airtight container in the freezer and thaw anytime!
How to Make Bone Broth Everything Bagels
- To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the warm water and yeast. Stir to dissolve completely. Add the bone broth.
- Add the bread flour, all purpose flour, honey, and sea salt to the mixing bowl and mix on low.
- Once the dough comes together, mix for 2 minutes on low or until smooth.
- Grease a medium bowl with half the olive oil. Form the dough into a ball. Place the dough in the greased bowl, cover with plastic wrap.
- Let rise for 1 to 2 hours or until it has doubled in size. It helps to keep it in a warm place.
- Line a baking sheet with parchment paper and grease the parchment paper with remaining olive oil. Once the dough has doubled in size, remove from the bowl and place on a floured surface. Divide the dough evenly into eight pieces, about 97 grams each.
- Form the pieces of dough into round balls, smooth the tops by pulling and tucking the dough into the bottom of the ball. They should be 3 to 4 inches in diameter. Place the dough balls on the prepared parchment paper. Cover with a kitchen towel and let rest for 30 minutes to 1 hour, until the dough feels springy.
- Preheat the oven to 375°F. Make a hole in the center of each ball of dough by pressing your finger into it. The holes should be much bigger than you would think because the dough will rise and expand when baking, about 2-inches in diameter.
- To make the poaching liquid: Add the 4 quarts water to an 8-quart pot. Bring the water to a boil, then stir in the 2 teaspoons cane sugar and ½ teaspoon sea salt. When the water is boiling, drop the bagels into the water, make sure you don’t overcrowd the pot. Boil for 25 seconds on each side.
- Line a new baking sheet with parchment paper and sprinkle cornmeal (optional) if you want it on the bottom. Remove the bagels from the boiling water and place on the parchment paper. Sprinkle the tops with everything bagel seasoning.
- Bake for 25 to 30 minutes or until golden brown on the bottoms. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Recipe FAQ's
An everything bagel is a plain bagel that's just topped with everything seasoning. This seasoning mix can have a range of different spices, depending on the brand. I always use Frontier Co-Op Organic Everything Seasoning which includes: sesame seed, garlic, sea salt, toasted onion, black sesame seed, and poppy seeds.
Bone broth acts as the liquid replacing traditional water in bagels. I love using it because it adds an umami flavor, protein and so much more. I love adding bone broth into simple recipes like this as I feel it's so easy to do and you get a big reward for making this simple change.
No, these just taste like delicious everything bagels! They have a little extra flavor that just enhance the everything bagel spice! They're so good!
Yes, if you don't have bone broth you can just use water in its place. But, the bone broth adds great flavor and protein that I love!
If your yeast was expired, it won't rise. Make sure to check your yeast and put the dough in a warm place to rise for the best results.
Make sure to look for visual signs the dough has doubled in size. Look at the process photos and video for how much the dough should change.
Boiling the bagels makes them chewy and gives them their iconic shiny crust. This step is super important for texture and even for looks!
The bagels are not as chewy, they can be more airy. They also won't have that delicious crust. Don't do this people.
Make sure to sprinkle the everything bagel seasoning onto the bagels immediately after they come out of the poaching liquid. This ensures it sticks well to the bagels.
The bagels will expand and rise as they bake. So, this is why it's important to make the holes larger to start, as I mention. But, honestly for some reason I think that the small hole bagels taste better!
Yes! Just like store bought bagels, you can freeze homemade bagels. Just be sure to store in an airtight container or zip bag before freezing. Then you can thaw whenever you want bagels!
I think bagels are best toasted in the toaster. But, if you like soft (un-toasted bagels) you can warm them up in the microwave for just a minute or so.
Bagel Topping Ideas
- Try Raspberry Cream Cheese Spread for a twist and enjoy with an Iced Blueberry Latte.
- Blueberry Butter Spread is one of my favorites on here!
- Strawberry Cream Cheese Spread is another fruity + savory option that is so good!
- The Maple Cream Cheese Spread is a classic with this spice mix.
- Keep the savory vibes going with Dill Cream Cheese Spread.
- Cinnamon Honey Cream Cheese Spread is so good with this bagel!
- I also love butter, nutritional yeast, and tomato slices on these!
- Top with Fluffy Scrambled Eggs With Sour Cream and a drizzle of Homemade Organic Hot Honey.
More Bone Broth Recipes
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Bone Broth Everything Bagels
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Large Stock Pot
Ingredients
Dough
- 9 grams instant yeast (1 packet)
- ½ cup warm water
- 1 cup Kettle and Fire Chicken Bone Broth
- 284 grams bread flour
- 225 grams all purpose flour
- 2 teaspoons raw honey
- 1 ½ teaspoons fine sea salt
- 1 tablespoon extra virgin olive oil
- everything bagel seasoning
Poaching Liquid
- 4 quarts water
- 2 teaspoons cane sugar
- ½ teaspoon fine sea salt
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the warm water and yeast. Stir to dissolve completely. Add the bone broth.
- Add the bread flour, all purpose flour, honey, and sea salt to the mixing bowl and mix on low. Once the dough comes together, mix for 2 minutes on low or until smooth.
- Grease a medium bowl with half the olive oil. Form the dough into a ball. Place the dough in the greased bowl, cover with plastic wrap, and let rise for 1 to 2 hours or until it has doubled in size. It helps to keep it in a warm place.
- Line a baking sheet with parchment paper and grease the parchment paper with remaining olive oil. Once the dough has doubled in size, remove from the bowl and place on a floured surface. Divide the dough evenly into eight pieces, about 97 grams each.
- Form the pieces of dough into round balls, smooth the tops by pulling and tucking the dough into the bottom of the ball. They should be 3 to 4 inches in diameter. Place the dough balls on the prepared parchment paper. Cover with a kitchen towel and let rest for 30 minutes to 1 hour, until the dough feels springy.
- Preheat the oven to 375°F. Line a new baking sheet with parchment paper and dust with cornmeal (optional).
- Make a hole in the center of each ball of dough by pressing your finger into it. The holes should be much bigger than you would think because the dough will rise and expand when baking, about 2-inches in diameter.
- To make the poaching liquid: Add the 4 quarts water to an 8-quart pot. Bring the water to a boil, then stir in the 2 teaspoons cane sugar and ½ teaspoon sea salt. When the water is boiling, drop the bagels into the water, make sure you don’t overcrowd the pot. Boil for 25 seconds on each side.
- Remove the bagels from the boiling water and place back on the parchment paper. Sprinkle the tops with everything bagel seasoning.
- Bake for 25 to 30 minutes or until golden brown on the bottoms.
- Store in an airtight container for up to 7 days, or you can freeze.
Video
Notes
- You can use instant or active dry yeast. Instant yeast is going to be quicker, which is why I use it. So, if using active dry yeast, just ensure to look for visual signs the dough is ready.
- I'm using extra virgin olive oil, but coconut oil also works!
- You can also make the poaching liquid with organic honey instead of cane sugar, that also works!
- These are freezer friendly, just store in an airtight container in the freezer and thaw anytime!
- High Altitude — Follow the recipe as noted.
Nutrition
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These are my favorite bagels ever! I love adding bone broth as it adds protein to these making them healthier, yet they just taste like the best everything bagel!