Soft and chewy, these Bone Broth Everything Bagels use bone broth for added nutrients and protein to your classic morning everything bagel!
Why You'll Love This Recipe
Have your bagel and eat it too. That’s what I like to think when I make these Bone Broth Everything Bagels because I add bone broth into these bagels, they have even more protein than the standard bagel. The bone broth gives a depth of flavor and adds a little saltiness to this recipe, which lends well to the everything bagel mix!
I love topping these with classic cream cheese, butter, or avocado for a delicious morning breakfast or brunch. Serve them up with my Maple Turkey Breakfast Sausages or my Homemade Pork Breakfast Sausages.
Stand Mixer (or you can use your hands!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Ingredients for Bone Broth Everything Bagels
Organic Cornmeal (optional)
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you're making something healthy and buying fruits, veggies, or meats so maybe you don't need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it's already a healthy recipe, or you're already buying good for you ingredients – it doesn't mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Bone Broth Everything BagelsDifficulty: Easy
This recipe for Bone Broth Everything Bagels uses bone broth in a classic bagel for extra protein and nutrients to your morning bagel!
9 grams (1 packet) organic instant yeast
1/2 cup warm water
1 cup Kettle and Fire Chicken Bone Broth
284 grams (2 cups) organic bread flour
2 teaspoons organic raw honey
160 grams (1 1/4 cups) organic all purpose flour
1 1/2 teaspoons fine sea salt
1 tablespoon extra virgin olive oil
Organic everything bagel seasoning
Organic cornmeal (optional)
- Poaching Liquid
4 quarts water
2 teaspoons organic cane sugar
1/2 teaspoon fine sea salt
- To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the warm water and yeast. Stir to dissolve completely. Add the bone broth.
- Add the bread flour, all purpose flour, honey, and sea salt to the mixing bowl and mix on low. Once the dough comes together, mix for 2 minutes on low or until smooth.
- Grease a medium bowl with half the olive oil. Form the dough into a ball. Place the dough in the greased bowl, cover with plastic wrap, and let rise for 1 to 2 hours or until it has doubled in size. It helps to keep it in a warm place.
- Line a baking sheet with parchment paper and grease the parchment paper with remaining olive oil. Once the dough has doubled in size, remove from the bowl and place on a floured surface. Divide the dough evenly into eight pieces, about 97 grams each.
- Form the pieces of dough into round balls, smooth the tops by pulling and tucking the dough into the bottom of the ball. They should be 3 to 4 inches in diameter. Place the dough balls on the prepared parchment paper. Cover with a kitchen towel and let rest for 30 minutes to 1 hour, until the dough feels springy. If you live in a dry climate, you can cover this with plastic wrap instead, but be sure to grease it.
- Preheat the oven to 375°F.
- Make a hole in the center of each ball of dough by pressing your finger into it. The holes should be much bigger than you would think because the dough will rise and expand when baking, about 2-inches in diameter.
- To make the poaching liquid: Add the 4 quarts water to an 8-quart pot. Bring the water to a boil, then stir in the 2 teaspoons cane sugar and 1/2 teaspoon sea salt. When the water is boiling, drop the bagels into the water, make sure you don’t overcrowd the pot. Boil for 25 seconds on each side.
- Dust the parchment paper with cornmeal (optional) if you want it on the bottom.
- Remove the bagels from the boiling water and place back on the parchment paper. Sprinkle the tops with everything bagel seasoning.
- Bake for 25 to 30 minutes or until golden brown on the bottoms.
- Store in an airtight container for up to 7 days, or you can freeze.
- High Altitude — Bake for 20 to 25 minutes or until golden brown on the bottoms.
Did you like this post?
Make sure to check out my Maple Cranberry Scones recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!