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Honey Bagels

 Honey Bagels
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.
12 ServingsPrep: 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
  • 1-1/2 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 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

2 of 2

Honey Bagels (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 bagel equals 243 calories, 4 g fat (trace saturated fat), 18 mg cholesterol, 398 mg sodium, 44 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.