The Palm Beach bagel is a beloved Florida specialty: a soft, chewy bagel topped with a sweet, crunchy garlic and onion crust. It’s the perfect balance of savory and sweet, and it’s surprisingly simple to make at home. This recipe delivers that iconic Palm Beach flavor with a foolproof boiling-and-baking method that gives you a shiny, crisp exterior and a tender interior.
Ingredients
- 1 cup (240 ml) warm water (110–115°F / 43–46°C)
- 1 tablespoon (9 g) active dry yeast
- 1 tablespoon (12 g) granulated sugar
- 2 ¾ cups (345 g) bread flour, plus more for dusting
- 1 ½ teaspoons (9 g) fine sea salt
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- For the topping:
- ¼ cup (60 g) unsalted butter, melted
- 2 tablespoons (30 g) granulated sugar
- 1 tablespoon (15 g) packed brown sugar
- 1 teaspoon (3 g) garlic powder
- 1 teaspoon (3 g) onion powder
- ½ teaspoon (2 g) kosher salt (or fine sea salt)
Instructions
- Bloom the yeast: In a large bowl, combine the warm water, yeast, and 1 tablespoon sugar. Let stand for 5–10 minutes until foamy. If it doesn’t foam, the yeast is inactive—start over.
- Make the dough: Add the bread flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes.)
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Shape the bagels: Punch down the dough and divide into 8 equal pieces (about 80 g each). Roll each into a ball, then poke a hole through the center with your thumb and stretch to create a 1 ½-inch (4 cm) hole. Place on a parchment-lined baking sheet, cover, and let rest for 10 minutes.
- Preheat and boil: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil. Reduce to a simmer and gently drop 2–3 bagels at a time into the water. Boil for 1 minute per side. Remove with a slotted spoon and place on a wire rack to drain slightly.
- Brush and top: Transfer the boiled bagels to the prepared baking sheet. Brush each with the egg wash. In a small bowl, mix the melted butter, granulated sugar, brown sugar, garlic powder, onion powder, and salt to form a paste. Spread a generous layer of this mixture over each bagel, covering the top and sides.
- Bake: Bake for 18–22 minutes, until the tops are deep golden brown and the bagels sound hollow when tapped. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips
- Use bread flour: Bread flour gives bagels their signature chew. All-purpose flour will work, but the texture will be softer and less dense.
- Don’t skip the boil: Boiling sets the crust before baking, which is what creates the shiny, chewy exterior. If you skip it, you’ll get a bread roll, not a bagel.
- Adjust the sweetness: If you prefer a less sweet topping, reduce the granulated sugar to 1 tablespoon and keep the brown sugar. For a more savory version, cut both sugars to 1 tablespoon total.
- Make ahead: You can prepare the dough through step 4, then refrigerate overnight. The next day, let it come to room temperature for 30 minutes before boiling and baking.
Serving Suggestions
Palm Beach bagels are delicious on their own, but they shine when served warm with cream cheese, lox, and capers for a classic brunch. They also pair well with a simple egg and cheese sandwich, or just toasted with butter. For a true Florida twist, serve with fresh orange juice and a side of fresh fruit.
Variations
- Everything Palm Beach: Add 1 teaspoon of poppy seeds, sesame seeds, and dried minced garlic to the topping for extra crunch.
- Spicy: Add ½ teaspoon of cayenne pepper or red pepper flakes to the topping for a kick.
- Cinnamon Sugar: Replace the garlic and onion powder with 1 teaspoon of ground cinnamon for a sweet, dessert-like bagel.
- Whole Wheat: Substitute half of the bread flour with whole wheat flour. The dough will be slightly denser; add an extra tablespoon of water if needed.
Storage and Reheating
Store the bagels in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 2 months. To reheat, slice and toast in a toaster or oven at 350°F (175°C) for 5–7 minutes. For frozen bagels, thaw at room temperature for 30 minutes before toasting.
Frequently Asked Questions
Can I use instant yeast instead of active dry?
Yes, you can substitute instant yeast. Use the same amount (1 tablespoon) and mix it directly with the flour, then add the warm water. You can skip the blooming step, but let the dough rise for the same time.
Why is my topping not sticking?
Make sure you brush the bagels with egg wash before applying the topping. The egg wash acts as a glue. Also, apply the topping while the bagels are still slightly warm from boiling—this helps the butter mixture adhere better.
Can I make these without boiling?
Technically you can bake them without boiling, but they will not have the same chewy texture. Boiling is essential for authentic bagels. If you’re short on time, you can boil for just 30 seconds per side, but the result will be less chewy.
How do I know when the bagels are done?
The bagels should be deep golden brown and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190–200°F (88–93°C).
Can I use all-purpose flour?
Yes, but the bagels will be less chewy and more bread-like. If you use all-purpose, you may need to reduce the water by 1–2 tablespoons, as all-purpose flour absorbs less liquid.
Why did my bagels come out flat?
Over-proofing is the most common cause. If the dough rises too long, the gluten relaxes too much, and the bagels spread during boiling. Keep an eye on the rise time, and don’t let the shaped bagels rest for more than 10–15 minutes before boiling.
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