Honey Bagel


  • 1 Tbsp. 
    active dry yeast
  • 1 ¼ cups 
    warm water
  • 3 Tbsp. 
    canola oil
  • 3 Tbsp. 
  • 3 Tbsp. plus ¼ cup 
    BeeMaid honey, divided
  • 1 tsp. 
    brown sugar
  • 1 ½ tsp. 
  • 1 large 
    egg, room temperature
  • 4 to 5 cups 
    bread flour
  • 1 Tbsp. 
    minced onion
  • 1 Tbsp. 
    sesame seeds
  • 1 Tbsp. 
    poppy seeds


In a large bowl, dissolve yeast in warm water. Add oil, sugar, 3 T BeeMaid honey, brown sugar, salt and egg; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth firm dough forms, 8-10 minutes. Cover and let rest for 10 minutes.

Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly.

In a large saucepan, bring 8 cups water and remaining BeeMaid honey to a boil. Drop bagels, one at a time, into boiling water. Cook bagels for 45 seconds; turn and cook 45 seconds longer. Remove bagels with a slotted spoon; drain and sprinkle with minced onion, sesame seeds and poppy seeds.

Place bagels 2 in. apart on baking sheets lined with parchment paper. Bake at 425° for 12 minutes. Turn and bake until golden brown, about 5 minutes longer.