Honey Bagels Recipe
- 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
- 1-1/2 teaspoons salt
- 1 egg
- 4 to 5 cups King Arthur Unbleached Bread Flour
- 2 tablespoons dried minced onion
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- In a large 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.
- Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly.
- 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.
Reviews for Honey Bagels(7)
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These are surprisingly easy to make, and my coworkers love them!
Followed recipe as stated except before baking, I brushed with egg wash and sprinkled with pre-soaked dried onions. It turned out just the way we liked. Soft, chewy and very tasty. Will make this again.
Never having made bagels before I followed the recipe to the letter. I made flavored hockey pucks. No where in the recipe did it say when or where to let the dough rise. Hate wasting ingredients!
I made this using all purpose flour, rapid rise yeast and without poppy seeds because that is what was in my house. They turned out great - except for the fact that I didn't quite master the shaping of the bagels until the last two or three so they looked a bit odd. In the future I would reduce or even eliminate the onion flakes as they had a very strong flavour and tended to overcook in the oven.
I'm not sure where you see 1 1/2 hours of resting & rising because this recipe calls for 20 minutes total (2 ten minute segments) and way, I love this recipe and love even better that I KNOW what is going into the bagels and they do not have unidentifiable ingredients. Yes, you can use your bread machine to do the mixing & kneeding and 1st proof for you. Mine has an alarm that sounds after the 1st proof to let you know that it is time to remove your dough.