Soft, Lightly Sweet Bagels with Sesame, Poppy Seeds & Other Toppings
I love making homemade bread, and these honey bagels have become another favorite in my kitchen.
Inspired by Montreal-style bagels, this recipe uses honey in both the dough and the boiling water to create a lightly sweet crust. I allow the dough to rise for two hours, then shape the bagels and give them a short second proof before boiling and baking.
The result is a bagel with a soft interior and a lightly sweet skin, finished with sesame seeds, poppy seeds, or whatever topping I feel like using.
I also made chicken burgers with these bagels, and they were delicious. The soft texture worked beautifully as a burger bun, while the slightly sweet crust complemented the savory chicken.
Recipe Details
Yield: 6 bagels
First rise: 2 hours
Shaped proof: 20–30 minutes
Boiling: 1 minute per side
Baking: 425°F (220°C), 18–22 minutes
Ingredients
Bagel Dough
360g bread flour (3 cups)
7g instant yeast (2 tsp)
15g sugar (1 tbsp)
7g salt (1 tsp)
150ml warm water
1 large egg
30ml neutral oil (2 tbsp)
15ml honey (1 tbsp)
Honey Water
3 litres water
60ml honey (¼ cup)
Toppings
Approximately 80g sesame seeds
Poppy seeds, as desired
Other favorite bagel toppings
Method
1. Prepare the Dough
In a mixing bowl, combine the bread flour, instant yeast, sugar, and salt.
Add the warm water, egg, oil, and honey.
Knead for approximately 8 minutes, until the dough is smooth and elastic.
2. First Rise
Place the dough in a lightly oiled bowl and cover.
Allow it to rise for approximately 2 hours, until noticeably expanded.
3. Divide and Shape
Divide the dough into 6 equal portions.
Roll each portion into a rope approximately 10 inches (25cm) long.
Bring the ends together, overlapping them slightly. Press and roll the joined section to seal the dough into a ring.
Repeat with the remaining portions.
4. Second Proof
Place the shaped bagels on a lightly floured or parchment-lined surface.
Cover loosely and allow them to proof for 20–30 minutes.
The bagels should become slightly puffy but still hold their shape.
5. Prepare the Honey Water
Bring 3 litres of water and 60ml honey to a gentle boil in a large pot.
6. Boil the Bagels
Carefully lower the bagels into the boiling honey water, working in batches.
Boil for 1 minute on each side.
Remove with a slotted spoon and allow the excess water to drain.
7. Add the Toppings
While the bagels are still damp, dip them into sesame seeds, poppy seeds, or another topping of your choice.
Coat generously and place on a parchment-lined baking sheet.
8. Bake
Preheat the oven to 425°F (220°C).
Bake for approximately 18–22 minutes, until golden brown.
Transfer to a wire rack and allow to cool slightly.
Why This Recipe Works
The two-hour rise: Gives the yeast time to develop the dough, helping create a softer interior and better flavor.
The second proof: Allows the shaped bagels to become slightly airy before boiling, rather than remaining very dense.
Honey in the dough and boiling water: Adds a gentle sweetness that balances savory fillings and complements the toasted seeds.
Boiling before baking: Helps set the outer surface, giving the bagels their characteristic skin and golden crust.
Bread flour: Provides enough gluten strength to hold the bagel shape while maintaining a pleasant chew.
Baking with Confidence — My Tips
Knead until smooth: Proper gluten development helps the bagels keep their shape during boiling.
Seal the ends well: If the ends aren't joined securely, the bagels may open in the water.
Don't overproof: The shaped bagels should be slightly puffy, not overly delicate.
Use a gentle boil: A vigorous boil can distort the bagels.
Add toppings while damp: The moisture helps the seeds stick to the surface.
Serving Suggestions
These bagels are delicious served warm with butter, cream cheese, or your favorite spread.
For something more substantial, slice a bagel in half and use it as a bun for a homemade chicken burger. Add lettuce, tomato, cheese, and your favorite sauce.
The soft interior and lightly sweet crust make a wonderful combination with savory chicken.
Confidence Note
This is my homemade, Montreal-inspired version rather than a strictly traditional Montreal bagel.
I prefer the softer texture because it makes the bagels enjoyable on their own and versatile enough for sandwiches and burgers.
Sometimes the best recipe is the one that works for the way your family likes to eat.
