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Prep
10m
Cook
24m
Total
34m
Prep
10m
Cook
24m
Total
34m
Ingredients
Method
Turn cooking mode on
Step 1
In a large bowl or stand mixer, combine warm water, oil, 1/4 cup honey and salt. Mix well.
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For
8
M
I
1 1/2
cup
Warm water
2
tbsp
Olive oil
1/2
cup
Honey, 1/4 cup for dough and 1/4 cup for boiling
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E
Erin
23 days ago
Amazing recipe! My go-to for bagels now!! I converted this to a sourdough recipe using 150g of active starter. Removed 75g of flour and 75g of water from given recipe. Mixed in stand mixer and kneaded until the window pane test was passed. Let sit until doubled in size. Shaped bagels and put in the refrigerator overnight. Boiled and baked bagels the next day as written in the recipe.
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Kristin
18 days ago
excellent!!
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E
Emily D
a month ago
This recipe calls for 2 TBSP of yeast but your honey oat bagels calls for 2 tsp. Which one is correct?
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Kristin
a month ago
I need to revisit this because I always use 2 tbsp but I have people tell me they use less and it works fine. So i'm going to remake these with less yeast and I'll report back. But i'd say 1 tbsp would work fine if you want to use less.
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Rebekah K
2 months ago
Thank you for another amazing recipe!! I used 50/50 white/ kamut and they are so soft! My kids are loving them. Now, I just wish I had made a double batch!
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Kristin
2 months ago
Awesome to hear!
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A
Amy B
2 months ago
Tried this with freshly ground hard white wheat and my dough was never elastic despite using the mixer, hand kneading and kneading in the bread machine.
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Kristin
2 months ago
What type of mill and mixer do you have?
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K
Kristine D
3 months ago
I’ve only got plain flour from supermarket, will this still work please?
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Kristin
3 months ago
It will, with a slight modification. Search "converting" to see my article on how to easily convert my recipes for store bought flour
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D
Dorothy H
3 months ago
Best fresh milled bagels we’ve tried. Good recipe for beginners!
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Kristin
3 months ago
Amazing to hear this!! I agree it's the best ;-)
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J
Jade
5 months ago
These were excellent! A bit time consuming but they turned out great and have a wonderful texture. Will definitely be making them again!
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A
asya g
8 months ago
Hi! If we are using a starter in place of the yeast, what would the conversion be?
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Kristin
8 months ago
I don't have that info, sorry!
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E
Erika H
9 months ago
I forgot the olive oil….how will this affect them?
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Kristin
9 months ago
They will probably be quite dry
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R
Rita A
9 months ago
Tastes great and the kids like them.
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T
Tara H
9 months ago
Can regular flour be used for these - like all purpose flour ?
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