Honey Bagels 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 In a large mixing bowl, dissolve yeast in warm water. Add the oil, Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Honey Bagels cont. 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Honey Bagels Yield: 1 dozen. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008