This past weekend I saw the Everything Everywhere All At Once and was inspired by the movie in so many ways. Once I took a few deep breaths after leaving the movie theater, I realized there was a black eveything bagel as one of the main plot points in the movie and I thought it would be really fun to recreate it. I used black garlic and squid ink to turn the bagel black. The slightly dank fishy flavor of squid ink works here because smoked salmon is one of the most common bagel toppings. I also made my own everything spice so I could get the onion and garlic nice and dark, and use black sesame instead of white.
These bagels came out great and I was so happy to create some art inspired by such an artistic and beautiful movie.
Poppy seeds, black sesame seeds, slow roasted garlic and onion, and a little black salt.
Half of the water was used to bloom the yeast (seen on the left) and the other half was blended with the garlic and squid ink.
Be careful not to turn your whole kitchen black!
Beautiful little bagels.
Boil them first, then coat them in the everything mixture.
After baking, the onion and garlic get even darker to almost match the perfectly black bagel in the movie!
I use this bagel recipe from Sophisticated Gourmet as a baseline when I made bagels. Also shout out to this guy from reddit who made this bagel when the movie first came out! I mostly came up with my own version, but I did use his black garlic suggestion.
Everything Everywhere All At Once Bagel
- 1 onion diced small
- 5 cloves garlic sliced thin
- 1/4 cup black sesame seeds
- 1/4 cup poppy seeds
- 1 tablespoon black salt
- 1 1/4 cups water split in half
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 tablespoon squid ink
- 6 cloves black garlic
- 3 1/2 cups bread flour
- 2 teaspoons salt
- more water for boiling
- Preheat oven to 275
- Put the onion on a baking sheet and add a teaspon of olive oil. Mix the onions with the oil and a pinch of salt and spread across the sheet. Place into the oven. Repeat this step in a new baking sheet with the garlic.
- Stir the baking sheets every 20 minutes or so, and continue to cook until they are deep brown. The onions will take about an hour plus. The garlic will take 20 to 30 minutes.
- Mix the garlic and onion with the black salt, sesame seeds, and poppy seeds.
- Warm half the water to about 100 degrees. Very warm to the touch but not burning your hand. Stir in the sugar and yeast and let it sit for 10 minutes to get frothy.
- Add the black garlic and squid ink to the other half of the water. Blend until smooth.
- Mix the flour and salt in a large bowl. Pour in the yeasty water and the black water and stir to combine. Pour onto a work surface and knead for 10 minutes.
- Pout the dough into a bowl and coat very lightly with olive oil. Cover and allow to double in size, about an hour to an hour and a half.
- Split the dough into 8 rounds. Poke your finger through the round to form the bagel shape. Gently stretch the dough so the hole is big enough and the bagel shape is defined.
- Preheat oven to 425
- Place the formed bagels on a kitchen towel and cover with another towel. Fill a flat and wide pan with some water so it is 3 or 4 inches deep. Bring to a boil.
- Once the bagels have rested about 20 minutes, boil for about 1 minute per side. Take them out of the water and add them to the spice mix. Coat on both sides and place on a baking sheet.
- Bake the bagels for about 20 minutes until cooked through. Serve