Honey Bagels
Light & Tasty
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Who has time to make from-scratch bagels? You do with this easy recipe from our Test Kitchen staff. The chewy golden bagels offer a hint of honey and are sure to impress the pickiest of palates.
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 1 hour + standing Bake: 20 min.
Ingredients:
- 1 tablespoon active dry yeast
- 1-1/4 cups warm water (110° to 115°)
- 3 tablespoons canola oil
- 3 tablespoons sugar
- 3 tablespoons plus 1/4 cup honey, divided
- 1 teaspoon brown sugar
- 2 teaspoons salt
- 1 egg
- 4 to 5 cups bread flour
- 2 tablespoons dried minced onion
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add the oil, sugar, 3 tablespoons honey, brown sugar, salt and egg; mix well. Stir in enough flour to form a soft dough.
Turn onto a floured surface; knead until a smooth firm dough forms, about 8-10 minutes. Cover and let rest for 10 minutes.
Shape into 12 pieces; roll each piece into a 10-in. rope. Form bagels by overlapping the ends; pinch to seal. Place on a lightly floured surface. Cover and let rest for 20 minutes.
In a large saucepan or Dutch oven, bring 8 cups water and remaining honey to a boil. Drop bagels, one at a time, into boiling water. Cook bagels for 45 seconds; turn and cook 45 seconds longer. Remove bagels with a slotted spoon; drain and sprinkle with onion, sesame and poppy seeds.
Place bagels 2 in. apart on baking sheets lined with parchment paper. Bake at 425° for 12 minutes. Turn and bake 5 minutes longer or until golden brown. Yield: 1 dozen.