Honey Bagels
Who has time to make from-scratch bagels? You do, with this easy recipe! The chewy golden bagels offer a hint of honey and will win over even the pickiest eaters. —Taste of Home Test Kitchen
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 large egg, room temperature
- 4 to 5 cups bread flour
- 1 tablespoon dried minced onion
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
Reviews
This is the best bagel recipe I have tried. They came out beautifully! The flavor and texture delightful. My husband, who doesn’t care for bagels, even commented on how good they were. I topped them with sesame seeds but plan to try adding blueberries to the mix next time around.
Excellent recipe. Bagels were easy to make and came out with great flavor, a nice chewy crust, and a soft tender interior. Followed the recipe as written except that I did not use the topping, I made some plain and used Trader Joe's everything bagel seasoning on others. Thanks for sharing.
Good one
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)