The bagel is a masterpiece of the baking world. Its signature chewy crust, dense crumb, and distinctive malty, slightly salty flavor are iconic. But let’s be honest, sometimes you don’t have the time for the boiling and baking process, and sometimes, you just crave the soft, uniform, and sliceable convenience of a classic sandwich bread. What if you didn’t have to choose? This recipe is the answer to that delicious dilemma. We’ve successfully captured the soul of a bagel—the malty sweetness, the toasted onion and garlic notes, the subtle saltiness, and even the signature “everything” topping—and baked it into the soft, practical, and perfectly sliceable form of a loaf of sandwich bread. The result is a revolutionary loaf that makes the ultimate breakfast toast, the most unforgettable turkey sandwich, and a grilled cheese that will blow your mind. Welcome to the best of both worlds.
Tips for Successful Cooking
Creating this hybrid loaf requires attention to a few key details that differentiate it from standard sandwich bread. Follow these tips for bagel-bread perfection.
- Flour is Fundamental: For an authentic bagel-like chew, bread flour is non-negotiable. Its higher protein content (12-14%) develops more gluten than all-purpose flour, creating the stronger, chewier structure that mimics a true bagel’s texture.
- The Secret Ingredient: Barley Malt Syrup: This is the heart of the “bagel” flavor. Barley malt syrup gives the bread its authentic, slightly sweet, malty flavor and contributes to a beautiful, golden-brown crust. If you absolutely cannot find it, a substitute of 1 tablespoon dark brown sugar + 1/2 teaspoon molasses will work, but the malt flavor will be less pronounced.
- Don’t Rush the Rise: Bagels are a dense bread, and while this loaf is lighter, we don’t want it as airy as typical white bread. Allow the dough to rise until just doubled in size. Over-proofing will lead to an overly light, airy crumb that loses the desired bagel-like density.
- Create a “Bagel” Crust: To replicate the classic bagel crust all over the loaf, we use two techniques: 1) Coating the loaf pan with seeds, which toast and adhere to the sides and bottom during baking, and 2) Using an egg wash on top before adding the seasoning, which gives the top crust a shiny, slightly tougher finish.
- The Toasting Test: This bread is good fresh, but it is truly transcendent when toasted. Toasting revitalizes the malt flavor, crisps up the seed topping, and enhances the chewy texture, making it taste even more like a freshly baked, sliced bagel.
Frequently Asked Questions (FAQ)
Q: I can’t find barley malt syrup. What’s the best substitute?
A: While the flavor won’t be identical, the closest substitute is 1 tablespoon of dark brown sugar mixed with 1/2 teaspoon of molasses. This combination will provide a similar deep sweetness and color.
Q: Can I make this without a stand mixer?
A: Absolutely. While a stand mixer makes the process easier, you can make this bread by hand. Mix the ingredients in a large bowl with a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface and knead for 10-15 minutes until smooth and elastic.
Q: My dough seems too dry/wet. What should I do?
A: Flour hydration can vary based on humidity and brand. If the dough is too dry and won’t come together, add warm water, one tablespoon at a time. If it’s unmanageably sticky, add bread flour, one tablespoon at a time, until it becomes smooth and only slightly tacky.
Q: Can I make a different flavor, like Cinnamon Raisin or Sesame?
A: Yes! For a Cinnamon Raisin version, omit the dried onion/garlic and everything bagel topping. Add 1.5 teaspoons of cinnamon to the dry ingredients and fold in 1 cup of raisins during the last minute of kneading. Top with sesame seeds or a cinnamon-sugar mix before baking.
Q: How should I store this bread?
A: Due to its higher moisture content than a commercial bagel, it’s best stored in a plastic bag at room temperature for 2-3 days. For longer storage, slice and freeze it. You can pop frozen slices directly into the toaster.
The Recipe: Everything Bagel Sandwich Bread
This recipe yields one stunning loaf that fills your kitchen with the unforgettable aroma of baking bagels.
Yields: 1 (9×5 inch) loaf
Prep time: 25 minutes + 2 hours rising
Cook time: 35-40 minutes
Ingredients
For the Bread Dough:
- 3 ¼ cups (425g) bread flour
- 1 cup (240ml) warm water (110°F/43°C)
- 2 ¼ teaspoons (1 packet) instant yeast
- 2 tablespoons (30ml) vegetable or canola oil
- 1 tablespoon (20g) barley malt syrup (or 1 tbsp dark brown sugar + ½ tsp molasses)
- 1 ½ teaspoons (9g) kosher salt
- 1 tablespoon (10g) dried minced onion
- 2 teaspoons (6g) dried minced garlic
For the Pan and Topping:
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1 egg white, lightly beaten
- 2-3 tablespoons Everything Bagel Seasoning
Instructions
- Activate the Yeast: In the bowl of a stand mixer or a large mixing bowl, whisk the warm water, barley malt syrup, and instant yeast together. Let it sit for 5-10 minutes until it becomes foamy.
- Make the Dough: Add the bread flour, salt, dried minced onion, and dried minced garlic to the yeast mixture. Pour in the oil. Using the dough hook attachment, mix on low speed until the ingredients form a shaggy dough.
- Knead the Dough: Increase the speed to medium and knead for 7-10 minutes. The dough is ready when it is smooth, elastic, and slightly tacky to the touch. It should pass the “windowpane test”: stretch a small piece between your fingers; it should thin out enough to see light through it without tearing immediately.
- First Rise: Form the dough into a ball. Place it in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place for 1 to 1 ½ hours, or until doubled in size.
- Prepare the Pan: Grease a 9×5 inch loaf pan. In a small dish, mix the sesame and poppy seeds. Sprinkle this seed mixture evenly across the bottom and up the sides of the greased pan. This will create the “bagel” crust on all sides of the baked loaf.
- Shape the Loaf: Punch down the risen dough to release air. Turn it out onto a lightly floured surface and shape it into a tight loaf. To do this, flatten the dough into a 8×6-inch rectangle. Tightly roll the dough up from the short end, pinching the final seam closed. Pinch the ends and tuck them under slightly.
- Second Rise: Place the shaped loaf, seam-side down, into the prepared pan. Cover loosely and let rise for 45-60 minutes, until the dough has just crested about 1 inch above the rim of the pan. Preheat your oven to 375°F (190°C) about 20 minutes into this rise.
- Apply the Topping: Just before baking, gently brush the entire top of the loaf with the beaten egg white. Be generous, as this acts as the glue. Sprinkle the Everything Bagel Seasoning evenly over the top, pressing down lightly to help it adhere.
- Bake: Bake for 35-40 minutes, or until the internal temperature of the bread registers 190°F (88°C) on an instant-read thermometer and the top is a deep, golden brown. If the top is browning too quickly, tent it loosely with aluminum foil for the last 10-15 minutes of baking.
- Cool: Remove the bread from the oven and let it cool in the pan for 5 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing. This is crucial for a clean slice and perfect texture.
Conclusion
This Everything Bagel Sandwich Bread is more than just a recipe; it’s a culinary innovation that solves a delicious problem. It respects the timeless tradition of the bagel while embracing the everyday utility of sandwich bread. The final product is a loaf that is deeply satisfying to make and even more delightful to eat. From the moment you smell the malty, onion-scented aroma filling your kitchen to the first bite of a perfectly toasted slice slathered with cream cheese, you’ll understand the genius of this hybrid. It elevates the mundane lunch routine into a special occasion and proves that with a little creativity, you truly can have it all. Say hello to your new favorite loaf.
