Pomegranate and Honey Bagels
The origin of the bagel can be traced back to 17th-century Poland, where it was initially made by the Jewish communities living there. It became truly popular in the United States, and now there are many variations. This pomegranate and honey version is a sweeter alternative, in which the freshness of the pomegranate and the natural sweetness of honey create a perfect harmony. This bagel is ideal for breakfast or dessert, offering a special taste experience.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a large bowl, combine the flour, salt, and dry yeast. Mix well to ensure the yeast is evenly distributed.
2
Add the warm water and honey, then begin kneading the dough. You can initially mix with a wooden spoon, then knead by hand for 10-15 minutes until you have a smooth, elastic dough.
3
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Once risen, gently knead the pomegranate seeds into the dough, being careful not to crush them.
5
Divide the dough into 8 equal portions. Shape them into balls, then use your finger to make a hole in the center of each ball, shaping it into a bagel.
6
Bring a large pot of water to a boil, then drop the bagels in one at a time and boil them for 30 seconds on each side. This helps to create the desired chewy texture.
7
Place the boiled bagels on a baking sheet lined with parchment paper. Brush the tops with beaten egg, then sprinkle with a few extra pomegranate seeds.
8
Bake in a preheated oven at 400°F (200°C) for about 20 minutes, or until golden brown.
9
Let cool slightly, then serve fresh, drizzled with honey.
