Bone Broth Everything Bagels
This recipe for Bone Broth Everything Bagels uses bone broth in a classic chewy bagel recipe for extra protein and flavor!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Large Stock Pot
Ingredients
Dough
- 9 grams instant yeast (1 packet)
- ½ cup warm water
- 1 cup Kettle and Fire Chicken Bone Broth
- 284 grams bread flour
- 225 grams all purpose flour
- 2 teaspoons raw honey
- 1 ½ teaspoons fine sea salt
- 1 tablespoon extra virgin olive oil
- everything bagel seasoning
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.
- Preheat the oven to 375°F. Line a new baking sheet with parchment paper and dust with cornmeal (optional).
- 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
Tips
- You can use instant or active dry yeast. Instant yeast is going to be quicker, which is why I use it. So, if using active dry yeast, just ensure to look for visual signs the dough is ready.
- I'm using extra virgin olive oil, but coconut oil also works!
- You can also make the poaching liquid with organic honey instead of cane sugar, that also works!
- These are freezer friendly, just store in an airtight container in the freezer and thaw anytime!
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 263kcalCarbohydrates: 50gProtein: 9gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 618mgPotassium: 77mgFiber: 2gSugar: 3gVitamin A: 1IUVitamin C: 0.01mgCalcium: 25mgIron: 2mg
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