It’s official…I’m smitten with Bagel Buns!
I mean…really now! I’m still infatuated with the incredible Pretzel Bun…and now…this!?!? Holy cow, these babies are a handful of deliciousness!
They taste like a bagel, the exterior is slightly firm, but they have a softer interior like a bun. Can you see how the bun “gives” under the pressure of my finger fresh out of the oven? No toothy battle biting into this morsel of goodness 🙂
From activating the yeast to an awesome corned beef sandwich it took about 2 hours. A mixer with a dough hook allows easy preparation. A pot of boiling water and a hot oven complete the process. A toaster reheats the buns perfectly, so you can make the bagel buns ahead of time and warm/toast as needed.
What’s your favorite bagel topping? Sesame seeds, salt, everything? Use it then! I ended up with poppy seed bagels because that’s what I had available on our most recent “Snowed in Saturday”. I’m getting really tired of those days…yet these little buns made it a little brighter!
1 cup warm water [caution: not hot as it will kill the yeast]
1 packet active dry yeast [2¼ teaspoons]
1 Tablespoon honey
½ teaspoon salt
2½ cups all-purpose flour
1 tablespoon olive oil
1 tablespoon brown sugar [for the water bath]
1 egg, beaten
Toppings of choice [I used about 1 teaspoon of poppy seeds for 12 buns]
•In the bowl of an electric mixer fitted with a dough hook, combine water, yeast and honey. Stir to combine. Allow the mixture to stand until foamy [this means the yeast has been activated], about 10 minutes. Once foamy, gradually add in the salt, flour and olive oil with the mixer on low speed. Mix for about 5 minutes, until the dough completely comes together [it should be smooth and firm]. Remove the dough from the bowl and knead 2-3 minutes with your hands, forming it into a ball.
•Spray the mixing bowl with cooking spray, place the dough in the bowl and turn the dough to coat it lightly. Cover the bowl with a damp [not wet] towel. Allow the dough to rise in a warm, draft free area until doubled in size, about 1 hour.
•When the dough has doubled in size, remove it from the bowl. Place the dough on a lightly floured surface and punch it down to deflate. Divide dough into 12 or so equal size pieces. Shape into slightly flattened balls [more disc shaped] and place on a baking sheet lined with cooking spray coated parchment paper. Cover the baking sheet lightly with a damp towel and let the bagel buns rise for about 15-20 minutes.
•Preheat oven to 425°F. Fill a large pot [5 quart or so] with water and bring to a boil over high heat. Whisk the egg in a small bowl and set aside. Line clean baking sheet[s] with cooking spray coated parchment paper and set aside. [This is for the baking step – I used 2 baking sheets – 6 rolls/baking sheet.]
•Once the bagel buns have risen the 15-20 minutes, you’re ready for the boiling stage. Add the brown sugar to your pot of boiling water. Lower the bagel buns [3-4 at a time] into the water. Don’t crowd the pot as they will expand in size. Boil for about 1 minute. With a slotted spoon flip bagel buns over and boil for 30 seconds. Remove them from the pot with your slotted spoon letting the water drain. Transfer to the prepared baking sheet. Continue until all of the bagel buns have been boiled.
•Brush the top of each boiled bagel bun with the beaten egg using a pastry brush. Generously sprinkle with your topping of choice.
•Slice, toast and serve with you favorite fillings.
Note: For your reference, my bagel buns were initially about 2½-inches in diameter upon first forming them. After the boiling stage they measured about 3½-inches. The “growth” occurs from both the rising step and the boiling step.
Recipe adapted from halfbakedharvest.