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If you’re in a pickle-loving phase of life, it’s your lucky day! Everything Pickle Bagels have a dill-forward flavor with the same soft & chewy bagel texture we obsess about here.

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A single homemade everything pickle bagel sitting on a counter next to a pickle.

What the heck is a Pickle Bagel?

I know this bagel flavor sounds…unique? But it is actually really incredible! We take my standard best homemade bagel ever recipe and add some pickle seasoning to the dough and the top. This creates a bagel with a crumb that is *just right* and a dill flavor (no vinegar here) that is really, really satisfying. Top this one with some cream cheese and dive right in! It’s niche, but I am confident you’re going to like this homemade bagel. Dare I say it’s the underdog you’ll keep coming back to over and over?

A collection of pickle bagels scattered on the counter.

Ingredients in Everything Pickle Bagels

Warm water (105°F -113°F) – Here’s the thermometer I use to check the temperature!
Dry active yeast – You can use dry active or instant yeast here.
Brown sugar, packed – We use brown sugar in place of the barley malt that is usually used in bagel shops because brown sugar is so much more accessible and is a good sub!
Bread flour – USE BREAD FLOUR. I am usually an “all-purpose is fine” queen but the bread flour really does make such a difference. The extra protein in the flour makes the bagels stay soft for days and gives it the perfect bagel texture.
Salt
Dill pickle seasoning + more for topping – I bought the dill pickle seasoning at Walmart (Mccormick brand).
Egg wash: 1 egg white + 1 tbsp water, whisked together

A homemade everything pickle bagel on a towel next to a bowl of pickles.

How to Make Pickle-Inspired Homemade Bagels

In a small bowl, add the warm water, dry active yeast and brown sugar. Stir to combine and set aside.
In a large bowl or in the bowl of a stand mixer, add the 4 1/2 cups of bread flour, salt and the 2 tsp of dill pickle seasoning. Stir to combine.
After a few minutes, your yeast mixture should be bubbly and foamy. At this point, add the yeast mixture to the dry ingredients.
If using a stand mixer, use the dough hook and knead for 10 minutes, you will most likely need to add the extra 3 tbsp of flour to keep the dough workable but soft.
If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms. At this point, pour the contents onto a clean surface and knead by hand for 10 minutes. Add the extra 2-3 tbsp of bread flour as needed to keep the dough soft but workable. (Knead by pushing the dough, turning, and folding it in half, repeating for 10 minutes).
Once the dough has finished kneading, allow the dough to rest for 5 minutes.

Shape and Bake your Bagels

Use a sharp knife or bench scraper to cut the dough into 8 equal sized pieces. (Cut the dough in half, then each half in half again and then once more)
Take each portion of dough and knead into a tight ball. Once in a ball, press your thumb into the center of the ball and gently squeeze and pull the dough while rotating it around your thumb to create the bagel shape. Place onto a parchment or silicone lined 3/4 cookie sheet (this is just a larger cookie sheet).
Repeat with the remaining dough.
Cover the cookie sheet with plastic wrap and allow the bagels to rise for 30 minutes.
Preheat the oven to 425°F once the bagels have risen for 30 minutes.
In a large pot, boil about 4 inches of water. Once the water is at a rolling boil, carefully drop the risen bagels into the boiling water one by one. You may have to do this in a few batches. Boil the bagels for about 1 minute, flip over to the other side and boil for an additional minute.
Using a large slotted spoon or spider strainer, remove the bagels and return to the lined cookie sheet.
Repeat with the remaining bagels. While the next batch of bagels are boiling, brush with the egg wash mixture and sprinkle the top with more dill pickle seasoning.
Once all of the bagels have boiled and are topped with dill seasoning, bake in the 425° F oven for 15-17 minutes or until golden brown.
Allow the bagels to cool for 10 minutes before cutting and enjoying.
Store in a zip top bag at room temperature for up to 3 days. Enjoy!

Two pickle bagels stacked against each other on the counter.

Can I freeze my homemade bagels?

For sure! Allow your bagels to cool completely and then seal in a labeled zip top bagel. Place in the freezer and use within 3 months!

How should I serve Everything Pickle Bagels?

I really like these topped with a simple cream cheese! But they would also be the most excellent base for a bagel sandwich (I’m thinking thinly sliced turkey, havarti cheese, lettuce and a juicy tomato).

A homemade bagel propped up on the counter by a pickle. Across the top it says "everything pickle bagels" in text.

Savory Bagels to CRAVE

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Everything Pickle Bagels

By: Karli Bitner

If you’re in a pickle-loving phase of life, it’s your lucky day! Everything Pickle Bagels have a dill-forward flavor with the same soft & chewy bagel texture we obsess about here.

Prep Time: 30

Cook Time: 15

Rest Time: 30

Servings: bagels

Ingredients

▢ 2 cups warm water (105°F -113°F)
▢ 1 1/2 tbsp dry active yeast
▢ 1 tbsp brown sugar, packed
▢ 4 1/2- 4 3/4 cups cups bread flour
▢ 1 tsp salt
▢ 2 tsp dill pickle seasoning + more for topping
▢ Egg wash: 1 egg white + 1 tbsp water, whisked together

Instructions

In a small bowl, add the warm water, dry active yeast and brown sugar. Stir to combine and set aside.
In a large bowl or in the bowl of a stand mixer, add the 4 1/2 cups of bread flour, salt and the 2 tsp of dill pickle seasoning. Stir to combine.
After a few minutes, your yeast mixture should be bubbly and foamy. At this point, add the yeast mixture to the dry ingredients.
If using a stand mixer, use the dough hook and knead for 10 minutes, you will most likely need to add the extra 3 tbsp of flour to keep the dough workable but soft.
If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms. At this point, pour the contents onto a clean surface and knead by hand for 10 minutes. Add the extra 2-3 tbsp of bread flour as needed to keep the dough soft but workable. (Knead by pushing the dough, turning, and folding it in half, repeating for 10 minutes).
Once the dough has finished kneading, allow the dough to rest for 5 minutes.
Use a sharp knife or bench scraper to cut the dough into 8 equal sized pieces. (Cut the dough in half, then each half in half again and then once more)
Take each portion of dough and knead into a tight ball. Once in a ball, press your thumb into the center of the ball and gently squeeze and pull the dough while rotating it around your thumb to create the bagel shape. Place onto a parchment or silicone lined 3/4 cookie sheet (this is just a larger cookie sheet).
Repeat with the remaining dough.
Cover the cookie sheet with plastic wrap and allow the bagels to rise for 30 minutes.
Preheat the oven to 425°F once the bagels have risen for 30 minutes.
In a large pot, boil about 4 inches of water. Once the water is at a rolling boil, carefully drop the risen bagels into the boiling water one by one. You may have to do this in a few batches. Boil the bagels for about 1 minute, flip over to the other side and boil for an additional minute.
Using a large slotted spoon or spider strainer, remove the bagels and return to the lined cookie sheet.
Repeat with the remaining bagels. While the next batch of bagels are boiling, brush with the egg wash mixture and sprinkle the top with more dill pickle seasoning.
Once all of the bagels have boiled and are topped with dill seasoning, bake in the 425° F oven for 15-17 minutes or until golden brown.
Allow the bagels to cool for 10 minutes before cutting and enjoying.
Store in a zip top bag at room temperature for up to 3 days. Enjoy!