Ingredients
Equipment
Method
- Add the warm water, sugar, and yeast to the bowl of your stand mixer. Stir gently, cover, and leave for 5 minutes until foamy. If it does not foam, start again with fresh yeast.
- Add the bread flour, dried minced onion, and salt. Attach the dough hook and knead on low speed for about 5 minutes until the dough comes together.
- Turn the dough out onto the counter and knead by hand for 2 minutes until smooth and elastic.
- Shape the dough into a ball, place it back into the bowl, cover with plastic wrap or a damp towel, and let it rise for 1 hour.
- Punch down the dough and divide it into 12 equal pieces. Shape each piece into a bagel, making the hole slightly larger than you want it in the end.
- Place the shaped bagels on parchment-lined trays, cover, and let them rest for 20 minutes.
- Bring a large pot of water to a boil and add the honey. Preheat the oven to 375°F.
- Boil each bagel for 30 seconds per side, then remove with a spider strainer and place onto a clean parchment-lined tray.
- Brush each bagel with egg wash and sprinkle with sesame seeds or everything bagel seasoning.
- Bake for 20 to 25 minutes until golden brown.
- Transfer to a cooling rack and allow to cool before slicing and freezing if desired.
Notes
- Dried onion adds a subtle savory flavor without overpowering
- Bread flour gives the best chewy texture
- The dough should feel firm but smooth
Storage
- Store in an airtight container for up to 3 days
- To freeze: Slice bagels, wrap individually in plastic, and freeze in labelled freezer bags for up to 1 month
- To reheat: Toast straight from frozen or bake at 350°F for 8 to 10 minutes
Related Recipes
- Check out all our fantastic Bagel Recipes!
Nutrition information is automatically calculated, so should only be used as an approximation.