Crispy Buffalo Style Salmon Sliders
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.
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?
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Cause they are and they’re delicious!
Love this recipe! Thank you!
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!
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!
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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! 🙂
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!