Bone Broth Everything Bagels
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Soft and chewy, these Bone Broth Everything Bagels use bone broth for added nutrients and protein to your classic morning everything bagel!
If you love making brunch as much as I do, be sure to check out some of my other favorite recipes like my Homemade Sesame Bagels, Everything Bagel Scones, or my Turkey Avocado Brunch Bowl.
Table of Contents
Why You'll Love This Recipe
Healthy Bagels: 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! Read my post Benefits of Bone Broth and How to Enjoy It for more reasons why you should incorporate bone broth into your diet.
Everything Spice: These Bone Broth Everything Bagels are topped with classic everything bagel spice mix. So, these taste just like your favorite bagels but with a little something extra.
Use for Everything: 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. Make a breakfast sandwich with egg, cheese, bacon, and avocado. Or, you can even make a sandwich for lunch on these bagels!
Ingredients
Red Star Organic Instant Yeast
Kettle & Fire Bone Broth (Use code MIMIBAKESCOOKIES for 20% off your Kettle & Fire order!)
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
King Arthur Organic Bread Flour
FreshJax Organic Brunch Life Everything Bagel Seasoning
Carapelli Organic Extra Virgin Olive Oil
Organic Cornmeal (optional)
Tools Needed
Stand Mixer (or you can use your hands!)
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Large Pot
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Step by Step Instructions
Step 1
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.
Step 2
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.
Step 3
Preheat the oven to 375°F. Dust the parchment paper with cornmeal (optional) if you want it on the bottom.
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.
Step 4
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 ½ 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.
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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
FAQ's
Yes, if you don't have bone broth you can just use water in its place. But, the bone broth adds great nutrients and protein that I love!
These bagels are delicious with just plain butter (duh) or cream cheese! But I also love having protein with them. Try with bacon, Maple Turkey Breakfast Sausages or Homemade Pork Breakfast Sausages.
Yes! Just like store bought bagels, you can freeze homemade bagels. Just be sure to store in an airtight container or zip bag before freezing. Then you can thaw whenever you want bagels!
Craving More?
Bone Broth Everything Bagels
Ingredients
Dough
- 9 grams instant yeast (1 packet)
- ½ cup warm water
- 1 cup Kettle and Fire Chicken Bone Broth
- 284 grams bread flour
- 2 teaspoons raw honey
- 160 grams all purpose flour
- 1 ½ teaspoons fine sea salt
- 1 tablespoon extra virgin olive oil
- everything bagel seasoning
- cornmeal (optional)
Poaching Liquid
- 4 quarts water
- 2 teaspoons cane sugar
- ½ teaspoon fine sea salt
Instructions
- 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. Dust the parchment paper with cornmeal (optional) if you want it on the bottom.
- 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 ½ 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.
- 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.
Video
Notes
Nutrition
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