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I promise, this is not weird. Bagels for buns is going to be the new thing.
Or at least I am going to try to make them the new thing, I’ll need your help. K?
Bagel buns are awesome, especially when they are slider size. Everything is better in slider size!
So I feel like I know what you guys are thinking. Why can’t this girl post anything normal? Like normal buns, normal doughnuts, a normal peanut butter and jelly sandwich, or maybe just a normal crab cake! Well because for one, I am anything but normal. Two, outside of this blog I am totally and completely boring. Lastly, normal food is expected. I like a little element of surprise, you know?
Plus, my family has a thing for bagels.
Plus, these are crazy easy.
Plus, my dad actually ate them and liked them, which is rare when it comes to burger buns.
Most of the time he says the buns are too big and too bready and ends up taking the top half of the bun off and eating the burger with a fork and knife. Such a wimp if you ask me. I mean come on, a fork and knife, really?
He’s an odd guy.
Remember the other week, how I told you my oven was dying? Yeah well, it’s now officially dead.
Okay, technically it’s like it is extremely sick and stuck in the hospital for a week until its new heating element arrives. Life’s not that bad without it though since I have the back up double oven, which is just awesome! But if you follow me on instagram you probably know that my kitchen gets worked.
And I mean WORKED.
Sometimes, okay a lot of times, I use both ovens at once. Obviously, I can’t do that these days. So when I needed to make the buns I already had something in the working oven. Time and daylight were ticking away, so I improvised…..
I heated the grill to 450 and threw my pan with the bagels right on the grill.
Oh my gosh, I was so fearfully I would open the grill to the nastiest looking bagel buns I had ever seen. Literally, I cringed as I opened the grill and totally had one eye open and the other barely open. I mean really my chances were not all that great. Who grills bread, I mean bread dough, other than pizza? Especially dough that needs to be roundish and pretty?
Well apparently I do and apparently it works!
Ah huh! It works. Granted not perfectly. I ended up with a few pretty crispy bottoms and then a few underdone buns, but it did the trick! No one even knew I grilled them and actually they still don’t, I kind of forgot the whole grilling the buns thing about five minutes after I realized it worked. My brain had moved on to something else at that point. Probably chocolate, bourbon, fruit, burgers or a combo of all four. Who knows.
Unless your oven is broken I am not recommending you grill your bagel slider buns. I still prefer my trusty oven for this and don’t really want to get comments about how people tried to grill their bagel buns and ended up with some smoked out on fire bagels or something. I got lucky on this one.
Yeah, definitely use you oven.
Please!
Obviously these buns are great the regular burger size too. Trust me, I have done them, they are still just as good.
Actually, I made the regular size buns first and then the very next day made the slider bun because well, the bagels buns are genius and they work with every burger and they are just that good.
Yeah, that good that I made them two days in a row and then for dinner two nights in a row. It turned out to be burger week last week. But that means good things are coming!
Oh and did I mention they are everything bagel slider buns?
Everything Bagel Slider Buns
Servings: 15 Sliders
Calories Per Serving: 116 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoons honey
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon brown sugar for the water bath
- 1 egg beaten
- 1 teaspoon dried minced onion
- 1 teaspoon dried minced garlic
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1 teaspoon ground sea salt
Instructions
- In the bowl of your electric mixer fitted with a dough hook, combine water, yeast and honey, stir to combine, then let sit until foamy, about 10-15 minutes. Once foamy, gradually add in salt, flour and olive oil with the mixer on low speed. Knead for 3 to 5 minutes. Remove the dough from the bowl (It should be smooth and stiff) and knead a few times with your hands, forming it into a ball.
- Brush a large bowl with oil or spray with cooking spray. Place the dough inside, turning to coat. Cover the bowl with a wet towel or plastic wrap. Allow the dough to rise in a warm place until doubled in size – about 1 hour.
- Once doubled, punch down the dough and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 13-15 balls and place on a baking sheet lined with parchment paper. Cover the baking sheet lightly with plastic and let the bagels rise for about 15-20 minutes.
- Preheat the oven to 450 degrees.
- While the bagels rise mix together the everything topping. Mix dried onion, garlic, sea salt, poppy seeds and sesame seeds together in a bowl and set aside. In another bowl whisk the egg.
- Meanwhile, bring a large pot of water to a boil. Line a baking sheet with parchment paper and spray with nonstick cooking spray. When the bagels are ready, lower two or three at a time into the water. Boil for about 1 minute then flip to the other side and boil for 30 seconds. Using a slotted spoon or spider strainer, remove the bagels from the pot letting the water drain. Transfer to the baking sheet lined with parchment paper. Continue until you've boiled all of the bagels.
- Once the bagels are all boiled, brush each bagel with the beaten egg and then generously sprinkle with the everything topping.
- Bake for 15-20 minutes, or until the bagels are golden brown. Allow the bagel slider buns to cool. Slice, toast and serve with you favorite sliders!
- You can also make the into burger buns. Just divide the dough into 6 or 7 balls instead of the slider size.
Cause they are and they’re delicious!
The buns looked epic until the boiling. Then they flattened out somewhat and lost the beautiful round bun shape. I wanted to use as slider buns but will probably just eat for breakfast as they still taste good but are not very attractive. Disappointed but not a total loss. Will try again without the boiling step.
Hey Julie,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues. The boiling is what makes these a bagel:) Let me know how I can help! xx
Love this recipe! Thank you!
Hi Mel,
Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! xx
If I wanted to make regular sized bagels instead of sliders from this recipe, about how many do you think it would make? I made your pretzel bagels and wanted to try something different. Thanks!
Hi Kandace,
I have only tested these as sliders, but I think you would get about 8 regular sized buns. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Our local bagel shops are all closed due to the Covid-19 pandemic. Found this recipe and decided to try it. Luckily we had all the ingredients. This recipe gave us 7 huge bagel buns. They are so delicious, they don’t even need a topping.
They’re also better than the bagel shop. They are lighter and not as chewy, with lots of air pockets and a crispy top and bottom. After the pandemic ends, we might not return to the bagel shop.
Hi Lee! I am so glad you decided to make these! It always feels better when they are homemade! Thank you so much! xTieghan
Hi — I had the idea of making buns instead of bagels with the same dough and method, so I used google. Your site [and only your site for recipe and method] turned up. I plan to make these but I want them to be larger and flatter. I plan to try some all bread flour and some 40% or even 35% bread flour and the rest whole wheat flour. I was looking to find out if anyone did this, and their method — so thank you for confirming my suspicion that it can be done. Toby, SAlt spring Island, BC 2018
Hi Toby! I hope you loved these buns! Thank you so much and I am so glad you found my blog!
These look amazing! I’m not much of a bread maker, but I’m going to give these a try… in burger size to go with those great crispy quinoa burgers from Half Baked. I have 2 questions.
1. Could I do half all purpose and half whole wheat flour with this recipe?
2. Someone questioned the yeast amount in the comments. You said it was a typo and that you had changed it. It doesn’t appear to be changed so I just want to make sure. Is it 1 packet (2-1/4 tsp) or 2 packets (4-1/2 tsp)?
Hey Janet! Yes, you can use half whole wheat and half white flour. The yeast amount should reads correctly, it is 2 14/ teaspoons. Let me know if you have any other questions. Hope you love these, thanks!!!
Can’t wait to try these! Does the brown sugar go into the boiling water before adding the bagels? Thanks!
Thanks! Yes, the brown sugar does go into the water before boiling. Hope you love these!
I noticed your site’s ranking in google’s search results is very low.
You are loosing a lot of traffic. You need hi PageRank backlinks to rank in top ten. I know – buying them is too expensive.
It’s better to own them. I know how to do that, simply google it:
Polswor’s Backlinks Source
I would love to make these. Could you tell me how long can they be stored? Not that I expect to have leftovers hanging around for several days! 🙂
Thank you!
Oops! It reply too fast!
Probably about 5-7 or 3 months in the freezer. Enjoy!
Well don’t these look just completely perfect + amazing. I LOVE the “everything” combo and was even planning a recipe with it for this week!
Thank you, Ashley! The everything combo is a good one!