¾ to 1 cup (170g to 227g) water, lukewarm (110–115°F)
2 Tbsp (28g) unsalted butter, room temperature
1 large egg, room temperature
1 large egg yolk, room temperature
3 ½ cups (420g) all-purpose flour
¼ cup (50g) granulated sugar
1 ¼ tsp salt
1 Tbsp instant yeast
3 Tbsp (43g) unsalted butter, melted
1 large egg white whisked with 2 Tbsp cold water
Bourke Street Bakery Everything Bagel Topping
In the bowl of a stand mixer fitted with dough hook, combine all bun dough ingredients. Mix on second speed until you’ve made a soft, smooth dough. Make sure to not over-knead the dough. It should hold together, but it may still look a little rough on the surface.
Form dough into a ball and place into a well-oiled bowl. Roll dough around in bowl to coat all sides with oil. Cover bowl and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, 1–2 hours.
Line a baking sheet with parchment paper. Set aside.
After dough has doubled in size, punch it down to release excess gas build-up.
Divide dough into 8 equal pieces. (We recommend weighing your dough—instead of eyeballing it—so that you can create truly equal buns.)
Form dough pieces into balls.
Gently flatten each dough ball so that it’s about 3" in diameter, then place on prepared baking sheet, keeping buns evenly spaced apart.
Cover buns and allow to rise until visibly puffy, roughly 1 hour. NOTE: Wondering if your buns have proofed enough? Give one a wee poke with your finger. If indentation springs back slowly, buns are ready to be baked. If the indentation springs back quickly, buns need to continue proofing.
Towards the end of the dough’s rising time, heat oven to 375°F.
Once buns have had their second proof, brush them with about half of melted butter glaze. Brush egg white mixture directly over butter, then sprinkle buns with everything bagel topping.
Bake for 15–18 minutes or until golden.
Remove from oven and carefully brush with remaining melted butter.
Transfer buns to wire rack and allow to cool completely before slicing.
If this is your first time making buns, we highly recommend watching Certified Master Baker Jeffrey Hamelman’s technique for easily forming dough balls.