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 bread flour
- 1 tablespoon dried minced onion
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1. 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.
- 2. Turn onto a floured surface; knead until a smooth firm dough forms, about 8-10 minutes. Cover and let rest for 10 minutes.
- 3. 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.
- 4. 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.
- 5. 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.
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.
Reviews for Honey Bagels
"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."
"Has anyone used bread machine for these?"
""Who has time to make from-scratch bagels?" 1 hour + 30 minutes of standing/resting time = 1 1/2 hours. I can drive to New York Bagel, buy bagels and be back home in under 30 minutes. Sorry, but I'll make the drive before doing them myself. (plus working with yeast is not one of my strong points)"