Everything Bagel Bubble Bread

This Everything Bagel Bubble Bread is way easier than homemade bagels – but tastes just like them: chewy outside, soft inside. And then there’s that addicting ‘everything bagel’ seasoning!

If you’ve never baked bread, this is a perfect time to start. Whether you are 40 or 20 or 10. And if you have been baking since you were 10, you were 10, you’re waaay ahead of the trends.

Yup, bread is back.

More bakeries than any other style of restaurant have opened recently in St. Louis. And one, Knead, does only one type of bread: sourdough.  ‘The rise of traditional bread’ was predicted as a 2018 food trend. And if you want more delicious bread facts, take a listen to over 8 hours of my latest favorite podcast on bread: Modernist Breadcrumbs.

Why are trendsetters, and first-timers (and I!) baking more bread?

This is not scientific data: but I can tell you since I made a 2018 New Year’s Resolution to #BakeMoreBread – it has made everyone in my house happy. My kids. My husband. And me. The aroma is the best.

And it’s just fun. And so satisfying.

I’ve discovered that yeast is pretty forgiving. To get myself into the habit of baking bread, I made Deanna’s fool-proof Oatmeal Raisin Bread three weeks in a row. And now, I can hardly wait for all The Recipe ReDux recipes I’ll get to try for this month’s theme:  Bake Bread.

This Everything Bagel Bubble Bread recipe came about from Deanna’s love of Everything Bagel seasoning and my love of bagels. But I don’t love the fuss of making bagels. I’ve made them once.  Chewy on the outside. Soft on the inside. Easy to make: Everything Bagel Bubble Bread via @TspCurry #TheRecipeReDux Click To Tweet

This recipe is easy because:

• Just free-form the dough shapes. There’s no shaping of dough into bagel rings.
• Instead of hand-rolling lots of dough balls – as in some bubble bread recipes – I only make 16 dough ‘balls’.
• Pop several balls into simmering water – this is less messy than rolling them all in butter (as in monkey bread).

And best of all, these tricks yield Everything Bagel Bubble Bread that tastes like the best warm-from-the-oven everything bagels: chewy on the outside and soft on the inside.

Dough has risen to about double its size

Punch dough down

Using a serrated knife, cut dough into 16-20 pieces. They don’t have to be exactly the same size.

Shape into free-form (not exact) balls. They drop into simmering water for 1.5 minutes.

Everything Bagel Bubble Bread

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• Author: Serena Ball

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Description

Everything is better with ‘everything bagel’ seasoning. This bubble bread is like homemade bagels all stuck together: little rolls are chewy and crusty on the outside from the egg wash and soft on the inside.

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Ingredients

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Everything Bagel Seasoning:

• 2 teaspoons sesame seeds
• 2 teaspoon poppy seeds
• 1/2 teaspoon dry onion flakes
• 1/2 teaspoon dry garlic flakes
• 1/4 teaspoon Kosher salt

Dough:

• 1 1/2 cup all-purpose flour
• 1 cup white whole wheat flour
• 1 package active dry yeast
• 1 cup milk (I use 2% milk)
• 1 tablespoon butter
• 1/2 teaspoon table salt
• 1 egg

Bagel wash:

• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 teaspoon sugar

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Instructions

1. Mix together all the Everything Bagel Seasoning ingredients. Set aside.
2. In a large mixing bowl, combine 1 cup of flour and the yeast; set aside. In a small saucepan, heat and stir milk, butter and 1/2 teaspoon salt, just till warm (110-120 degrees F). Add milk mixture to dry mixture. Whisk for 1 minute. Scrape down sides and whisk for about 120 strokes (or use an electric mixer.) Stir in as much of the remaining flour as you can with a wooden spoon.
3. Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes). Shape dough into a ball and place back in your mixing bowl (after it’s been coated well with nonstick cooking spray.) Flip dough to coat the top of dough with cooking spray. Cover with a clean kitchen towel; let rise in a warm place till nearly double in size (about 1 hour.) See note below.
4. Punch dough down. Divide the dough (using a serrated knife) into 16-20 (or more if desired) dough pieces of relatively the same size. Roughly shape them into balls and place on 1-2 parchment-paper-lined baking sheets. Cover with a towel, let rise in a warm place 30 minutes.
5. Meanwhile, pour 8 cups of water into a saucepan and add 1 teaspoon each of baking soda, salt and sugar. Bring to a simmer.
6. After dough balls have risen for 30 minutes, gently place (using a kitchen spider or slotted spoon) 2-4 dough balls into simmering water and let cook for 1 minute; flip and cook 30 seconds. Remove balls and place in a 9x5x3-inch loaf pan that’s been sprayed with non-stick cooking spray and dusted with Everything Bagel Seasoning. Repeat with remaining dough balls.
7. Whisk the egg and brush every crevice of the dough balls with the egg wash. Sprinkle with remaining Everything Bagel Seasoning to taste.
8. Bake in a 350-degree oven for 35 minutes until top begins to brown. Serve with cream cheese and additional Everything Bagel Seasoning.

Notes

For a warm place to raise your bread, turn on your oven to the lowest temp. Once the oven reaches 100-degrees F, turn the oven off. Keep the oven door open a few minutes for the oven temp to lower a few degrees. The put the dough – covered with a towel – inside and close the oven door.

Do you make homemade bread? Even if it’s not yeast bread, what kind?

Check out all the homemade bread recipes from our ReDux members: