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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, 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

Printed from tasteofhome.com Nov 19, 2008

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Honey Bagels cont.

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.