Few things evoke the feeling of homestead warmth like the scent of freshly baked bagels wafting through the kitchen. This bagel recipe creates honey bagels that are more than just breakfast—they’re a labor of love, each bite a reminder of the beauty of simple, wholesome ingredients. Whether you’re a seasoned baker or trying bagels for the first time, this recipe will guide you to chewy, golden perfection.
Honey is the star ingredient here, lending a touch of natural sweetness that complements the bagel’s hearty chew. For homesteaders, sourcing raw, local honey not only enhances flavor but also supports bees—a cornerstone of sustainable living. Pair these bagels with homemade butter, cream cheese, or a drizzle of extra honey for a breakfast that’s as satisfying as it is nourishing.
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Why Make Bagels at Home?
Making bagels might seem intimidating, but it’s surprisingly straightforward—and so rewarding! Homemade bagels allow you to control the quality of ingredients, avoid unnecessary additives, and enjoy the satisfaction of crafting something from scratch. Plus, this recipe highlights honey’s delicate sweetness, setting it apart from store-bought bagels.
Tools and Equipment You’ll Need
To make these honey bagels, you don’t need a fancy bakery setup—just a few basics:
- Mixing Bowls: A large bowl for mixing and proofing your dough is essential.
- Stand Mixer with a Dough Hook: While not required, this makes kneading easier and more efficient.
- Baking Sheet and Parchment Paper: For shaping and baking the bagels.
- Large Pot: You’ll boil the bagels before baking to achieve that classic chewy texture.
- Slotted Spoon: For transferring boiled bagels without damaging their shape.
- Cooling Rack: To let your bagels cool evenly after baking.
Ingredients
Tips for Perfect Bagels
- Don’t Skip the Boil: Boiling the bagels briefly before baking gives them their signature chewy crust. Add honey to the boiling water for a slight glaze.
- Use Bread Flour: Bread flour has a higher protein content, which is key for achieving a chewy texture.
- Shape with Care: Roll the dough into smooth balls before creating the hole to ensure an even bake.
Whether you’re enjoying these honey bagels with a slather of butter and jam or as the base for a hearty breakfast sandwich, they’re sure to become a household favorite. Gather your tools, savor the process, and let the aroma of fresh bagels transform your kitchen into a haven of homemade goodness.
Ways to Enjoy:
- Butter and honey
- Cream cheese and cinnamon
- Jam or fruit preserves
- Cream cheese and cucumber
- Honey-glazed ham and cheddar sandwich
- Smoked salmon and cream cheese
- Nut butter and sliced bananas
- Mascarpone cheese and fresh berries
- Breakfast sandwich with egg and sausage
- Avocado and flaky sea salt
Honey and ‘Everything but the Bagel’ Bagel Recipe
Ingredients
- 3 Tsp Active Dry Yeast
- 1 Cup Warm Water
- 2 1/2 Cups Flour
- 1 Tsp Salt
- 1 1/2 Tsp Honey
- 1 Egg White For egg wash
- 1/2 Cup Honey FOR BOILING
- 4 Quarts Water FOR BOILING
Instructions
- Add your yeast and warm water together in a bowl. Cover with a damp paper towel, and allow to sit for 10 minutes.
- While your yeast is resting, add all of your flour, honey, and salt to a separate bowl and whisk together.
- After 10 minutes, add your yeast mixture to the rest of your dough.
- Once your dough has shaped into a rough dough ball, take it out of your bowl and on to a lightly floured surface then, knead your dough for 5-8 minutes until smooth.
- Next, separate your dough into 4 dough balls. Cover with a damp, clean towel and allow to rest for 15 minutes
- After 15 minutes, take your index finger and thumb on either side of the dough balls, press a hole through the center of each dough ball and turn slightly in a circle to get a smooth shape and hole.
- Cover your bagels once again with a clean, damp towel. Allow to rest for 30 minutes.
- Preheat oven to 350° F (177° C).
- Fill a large pot with water, about 2 quarts. Whisk in your 1/4c honey, and bring to a boil.
- Boil your bagels for 1 minute on each side. About 2 bagels at a time, you don't want to overcrowd your pot. Add your boiled bagels to a prepared baking sheet.
- Optional: If you want a crunchier top make an egg wash. place one egg white in a small bowl and whisk. Then, using a pastry brush, brush the egg wash on top and around the sides of each bagel. Provides an extra chewy and slightly more golden crust. Lastly, sprinkle on your everything bagel seasoning. The amount is up to you. If you want these for sweeter purposes, you can make them plain bagels and leave off the seasoning— as EBTB seasoning gives a salty and savory taste.
- Bake for 25-35 minutes. Every oven performs differently, keep a close eye on them. You want your bagels to be beautifully golden, but also not too deep in color.
- Remove from the oven and allow bagels to cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool.
- Slice your bagel with a serrated knife, toast, and top with whatever you'd like!How to store your bagelsCover any left over bagels tightly, or store them in an airtight container. Store at room temperature fo a few days or in the refrigerator for about a week
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