Homemade Everything Honey Bagels: This delicious easy to make recipe proves that with a few everyday ingredients you can make bagels in your own kitchen.
Why should I make my own bagels?
- The base for this recipe is honey bagels, if an everything bagel is not your thing you can easy swap out other toppings or keep the bagels plain.
- sesame seeds
- poppy seeds
- sunflower seeds
- toasted nuts
HOW TO MAKE HOMEMADE EVERYTHING HONEY BAGELS
- DRY ACTIVE YEAST AND WARM WATER:
- Making sure the water is warm is just as important as making sure the yeast is fresh. The two work together as a team. Make sure the water is warm and not hot (between 100-110°
- HONEY AND BROWN SUGAR
- These two ingredients add a touch of sweetness to the bagels
- WATER BATH
- The reason the bagels are boiled before baking is so that the outside crust sets before is goes in the oven.
- EGG WASH
- This is glue that holds the toppings in place.
- Your chance to add added flavor to the bagel.
HOW TO MAKE CINNAMON-RAISIN BAGELS USING THIS RECIPE
Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. Just before you’re done kneading, sprinkle your work surface heavily with cinnamon-sugar, and give the dough a few more turns; it’ll pick up the cinnamon-sugar in irregular swirls. Divide the dough into pieces, form each piece into a ball, and roll each ball in additional cinnamon-sugar. Proceed to let rest and shape as directed.
Instead of a full breakfast create a delicious bagel bar with these easy to make spreads and butter recipes.
CLICK HERE FOR MORE SPREAD AND BUTTER RECIPES→SPREADS
MORE BAGEL RECIPES
For the Bagels:
- 4 cups all-purpose flour
- 1 tablespoon light brown sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 1¼ cups warm water (not hot)
- 3 tablespoons vegetable oil
- 3 tablespoons honey
- 1 large egg
For the Water:
- 8 cups water (about 2 inches of water)
- ¼ cup honey
For the Topping:
- 2 tablespoons minced onion (dried)
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 1 egg white
For the Dough:
- In a large bowl add the flour, salt and brown sugar.
- Stir to combine.
- Make a well in the center, add yeast, warm water, oil, honey and egg.
- Mix by hand until the outside is not sticky.
- Cover, place in a warm draft free area ( I like to proof my dough in a cold oven with the oven light on), 1 hour or until doubled in size.
- Punch down dough.
- Pour onto a lightly floured surface, lightly flour the top, knead a couple of times until the dough no longer is sticky on the top.
- Shape into 11 balls (about 3.2 ounces each).
- Push a 1½ inch hole in the center using your thumb.
- Place on a cookie sheet lined with parchment paper.
- Cover and let rise 30 minutes.
- While the dough is rising, preheat oven to 425°.
- Line cookie sheet with paper towels.
- Add 3 to 4 bagels into the boiling water.
- Boil 45 seconds , turn over, continue boiling another 45 seconds.
- Using a large slotted spoon, place bagels on the prepared cookie sheet to drain.
- Once drained, place 2 inches apart on a cookie sheet lined with parchment paper.
- Brush egg white on the top of each bagel.
- Sprinkle with minced onion mixture.
- Bake 22 minutes.
For the Water:
- In a Dutch oven add the water and honey.
- Bring to a boil.
For the Topping:
- In a small bowl combine the minced onion, sesame seeds and poppy seeds. Set to the side until ready to use.