Honey Lavender Bagels are a delightful twist on a classic breakfast staple. The combination of sweet honey and subtly floral lavender creates a unique flavor profile that's perfect for a lazy weekend brunch or a special treat. These bagels are not just a meal but an experience to be savored.
The foundation of our bagels is all-purpose flour, which provides the structure and chewiness you expect. Next, we have warm water to activate the active dry yeast, which gives the bagels their rise. Honey adds natural sweetness and helps the yeast do its job. The star ingredient, dried culinary lavender, offers a subtle floral note that makes these bagels special. Salt enhances the flavor, and a bit of vegetable oil keeps the dough pliable. Finally, an egg is used for an egg wash, giving the bagels a beautiful golden sheen.
Start by combining 1 1/2 cups of warm water with 2 tablespoons of honey in a bowl. Sprinkle 1 tablespoon of active dry yeast over the top and let it sit for about 5 minutes. You’ll know it’s ready when it looks foamy. This means the yeast is activated and ready to make your dough rise.
In a large mixing bowl, whisk together 4 cups of all-purpose flour and 1 1/2 teaspoons of salt. Pour in the yeast mixture and start mixing until a dough begins to form. Once it comes together, knead it until it’s smooth and elastic—this should take around 8 to 10 minutes. If you're using a stand mixer, use the dough hook for this step.
Add in 1 tablespoon of dried culinary lavender and knead it into the dough until it’s evenly distributed. This is where the magic happens, so ensure the lavender is well mixed to infuse every bite with its delightful aroma.
Place your dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm spot for about an hour, or until it has doubled in size.
Preheat your oven to 425°F and line a baking sheet with parchment paper. After the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then poke your thumb through the center to form a bagel shape. Gently stretch the hole to about 1.5 inches wide, keeping the bagel shape intact.
Bring a large pot of water to a boil, then reduce it to a simmer. Carefully place each bagel in the water, boiling them for 1 minute on each side. This step gives bagels their characteristic chewy exterior.
Transfer the boiled bagels to your prepared baking sheet. Brush each one with beaten egg to give them a glossy finish. Bake for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
These Honey Lavender Bagels pair beautifully with a simple cream cheese spread. For a bit of indulgence, try them with a honey butter or a light drizzle of extra honey. They also complement herbal teas wonderfully, especially those with floral or citrus notes.
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