Vanilla-Honey Bagels
The bagel is an iconic pastry originally from Eastern Europe, gaining popularity in North America in the 19th century. This vanilla-honey version is a sweeter, more fragrant variation, perfect for breakfast or a snack. Cooking in honey water gives it a special texture, while vanilla adds a little extra flavor. If you haven't tried making homemade bagels yet, this recipe is a great place to start!
Ingredients for this recipe
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Preparation Steps
1
In a large mixing bowl, combine the flour, yeast, and salt. Make sure the salt doesn't come into direct contact with the yeast, as it can inhibit rising.
2
Add the honey and vanilla extract to the lukewarm water, and stir until the honey is completely dissolved.
3
Pour the honey-vanilla water into the flour mixture and start to combine with a wooden spoon or by hand until you get a sticky dough.
4
Knead the dough for 10-15 minutes until it becomes smooth and elastic. Avoid adding too much flour during kneading, as it can make the bagels tough.
5
Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
6
Once the dough has risen, divide it into 8 equal pieces and shape them into balls. Flatten each ball, then use your finger to make a hole in the center and shape the bagel.
7
Let the shaped bagel pieces rest for another 15 minutes while you bring a large pot of water to a boil with one tablespoon of honey.
8
Cook the bagels one at a time in the honey water for 30 seconds on each side, then place them on a baking sheet lined with parchment paper.
9
Brush the tops of the bagels with beaten egg, and sprinkle with sugar or sesame seeds, if desired.
10
Bake in a preheated oven at 400°F (200°C) for 18-20 minutes, or until golden brown.
11
Let cool for at least 10 minutes before serving with butter or honey.
