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Freshly baked pomegranate and honey bagels
Freshly baked honey-glazed bagels studded with ruby-red pomegranate seeds

Pomegranate & Honey Bagels

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
According to legend, the bagel began its conquering journey from 17th century Poland, but found its true home in New York. The secret is the 'double heat treatment': the hot water bath before baking gelatinises the starch on the dough's surface, creating that shiny, chewy, crisp crust we adore. This version contrasts the floral sweetness of honey with the acidic explosion of pomegranate against the dense dough.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 8 servings
🔥 Calories 295 kcal
🌍 Cuisine American-Jewish Fusion

Ingredients

Equipment Needed

  • Large mixing bowl or stand mixer
  • Wide saucepan (for boiling)
  • Slotted spoon
  • Baking tray with baking parchment
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk (butter)

Instructions

1 ✓

Mix the flour and salt in a deep bowl. Make a well in the centre and sprinkle in the yeast.

Tip: Always sprinkle salt around the edge of the flour, not directly on the yeast, as salt aggressively draws water from the yeast cells, inhibiting their function.
2 ✓

Dissolve the honey in the lukewarm water, then pour into the flour. Start kneading. When the dough has come together, add the soft butter.

Tip: Always add fat (butter) at the end of kneading, because if added too early, it coats the flour particles and hinders gluten formation.
3 ✓

Knead vigorously for 10-12 minutes until the dough surface is silky smooth and does not stick to your hands.

Tip: Perform a windowpane test: if you can stretch a small piece thinly without it tearing, the gluten structure is ready.
4 ✓

Form a ball, place in a lightly oiled bowl, cover with a damp tea towel and leave to rise for approx. 60 minutes until doubled in size.

Tip: The damp cloth ensures a humid environment so the dough surface doesn't form a skin, which would hinder growth.
5 ✓

Turn the dough out onto the worktop, flatten gently to release large gas bubbles. Sprinkle over the pomegranate seeds and fold them in carefully so they don't break.

Tip: The seeds can add moisture to the dough, so work quickly.
6 ✓

Divide the dough into 8 equal parts (use scales for accuracy). Shape into tight balls, then flour your thumb, pierce the centre of the ball and stretch the hole to approx. 3-4 cm wide.

Tip: The hole will shrink during baking as the dough rises, so make it slightly larger than you want the end result to be.
7 ✓

Rest the shaped bagels covered for 15 minutes. Meanwhile, boil water in a large saucepan and add a spoonful of honey.

Tip: The honey water coats the dough, which caramelises upon baking (Maillard reaction), giving better colour and flavour.
8 ✓

Boil the bagels in the simmering water for 30 seconds per side. Lift out with a slotted spoon and drain thoroughly.

Tip: This step 'seals' the dough surface (gelatinisation), making the crust chewy and crisp while the inside remains soft.
9 ✓

Arrange them on a baking tray lined with baking parchment. Brush the tops with beaten egg and press a few extra pomegranate seeds on top for decoration.

Tip: The egg white proteins provide shine during baking, while the yolk adds deep colour.
10 ✓

Bake in an oven preheated to 200°C for 20-22 minutes until deep golden brown.

Tip: If your oven has a steam function, use it for the first 5 minutes for an even glossier result.

Recipe FAQ

Why is the bagel wrinkled?
You likely boiled it for too long, or the dough overproved after shaping. 30 seconds per side is plenty!
Can I use fresh yeast?
Yes, 20-25g of fresh yeast corresponds to 7g of dried. Dissolve it in the lukewarm, honey water before use.
How should I store them?
Bagels are best fresh. If any remain, slice in half and freeze. They are reborn in the toaster.

Ingredients

  • 500 g Strong white bread flour or plain flour
  • 50 g Honey (plus 1 tbsp for the boiling water)
  • 10 g Salt
  • 7 g Dried yeast
  • 300 ml Lukewarm water (hand warm)
  • 80 g Pomegranate seeds (fresh)
  • 1 pc Egg (for glazing)
  • 30 g Room temperature butter