Instructions
-
Shape the Bits: On a lightly floured surface, roll out the dough and cut it into small, uniform 1-inch squares or cubes.
-
The Water Bath: Bring the water and honey to a boil. Drop the dough bits into the water in batches, boiling for about 30–60 seconds until they float. This step is crucial for achieving the characteristic bagel texture.
-
Seasoning: Remove the bits with a slotted spoon and drain briefly. While still damp, toss them in a bowl with the melted butter and the everything bagel seasoning until each piece is thoroughly encrusted.
-
Arrange: Spread the seasoned bits in a single layer on a large, parchment-lined rimmed baking sheet. Ensure they are not touching to allow for maximum crispness.
-
Bake: Roast in a preheated oven at 425°F (220°C) for 12–15 minutes, or until they are deeply golden brown and crisp on the outside.
-
Cool: Let them rest on the pan for a few minutes to firm up before serving.
Variations
-
Spicy Everything: Add 1 teaspoon of red pepper flakes to the seasoning mix for a subtle heat.
-
Cheesy Bits: Sprinkle 1/2 cup of finely grated Parmesan cheese over the bits halfway through the baking process for a savory, salty crust.
-
Stuffed Bits: Press a small cube of cream cheese into the center of each dough square before boiling for a “hidden” surprise.
Serving and Storage
-
Service: Best served warm from the oven, ideally with a side of scallion or plain whipped cream cheese for dipping.
-
Storage: Store cooled leftovers in an airtight container at room temperature for up to 2 days.
-
Reheating: To restore the crunch, toast them in a 350°F (175°C) oven or air fryer for 3–5 minutes. Avoid the microwave, as it will make them rubbery.
Benefits
-
High Satiety: The dense, chewy nature of bagel dough combined with protein-rich seeds provides a more filling snack than standard crackers.
-
Versatile Usage: These bits double as excellent “croutons” for creamy soups or Caesar salads.
-
Aromatherapy: The roasting garlic and onion will fill your kitchen with an irresistible bakery aroma.
History of Everything Bagel Bits
The history of Everything Bagel Bits is a modern chapter in the long-standing saga of the bagel, a bread with roots stretching back to 17th-century Poland. While the bagel itself traveled to New York with Jewish immigrants in the late 1800s, the “Everything” seasoning is a much younger invention, likely appearing in the late 1970s or early 1980s. Legend attributes the creation to a teenage bakery worker who decided to combine all the leftover seeds from the bottom of the bins into one “everything” topping.
The “Bits” or “Bites” variation emerged alongside the 21st-century trend for “poppable” snacks and appetizers. As home cooks began to experiment with refrigerated doughs and air fryers, the labor-intensive process of making full-sized bagels was distilled into these manageable, high-crunch pieces. The explosion of “Everything Bagel Seasoning” as a standalone pantry staple in the 2010s further cemented this dish’s status as a viral culinary hit. Today, these bits represent the evolution of traditional baking into modern convenience culture, proving that the classic flavors of the Lower East Side can be enjoyed in a simple, one-pan format anywhere in the world.
