Sunflower Seed Bagels are a delightful twist on the classic bagel that brings a bit of crunch and nutty flavor to your breakfast table. Perfect for a homemade weekend brunch or a special breakfast treat, these bagels are surprisingly easy to make and incredibly satisfying to eat.
All-purpose flour forms the base of your dough, providing structure and chewiness. Warm water activates the yeast and helps the dough come together smoothly. Active dry yeast is what makes the bagels rise, giving them that fluffy yet dense texture. Honey adds a touch of sweetness and helps to feed the yeast. Salt enhances the flavor, balancing the sweetness of the honey. Sunflower seeds are the star of the show, adding a delightful crunch and nutty flavor. Vegetable oil keeps the dough moist and pliable. Finally, the egg white glaze helps the seeds stick and gives the bagels a beautiful, glossy finish.
These bagels are perfect when split and toasted, then topped with a smear of cream cheese or butter. They also make fantastic sandwiches—try them with avocado, tomato, and a sprinkle of salt and pepper for a fresh, flavorful lunch.
Start by grabbing a large bowl. Mix together the warm water and honey, stirring until the honey dissolves. Sprinkle the active dry yeast over the top and give it a quick stir. Let this sit for about 5 minutes until it gets frothy and bubbly — that’s how you know your yeast is alive and kicking.
Next, add the all-purpose flour and salt to the yeast mixture. Stir it all together until a dough starts to form. It might look a bit shaggy at first, but that’s okay. Once combined, turn the dough out onto a floured surface and knead it for about 10 minutes. You’ll know it’s ready when it feels smooth and elastic under your hands.
Place your kneaded dough into a bowl that’s been lightly coated with vegetable oil. Cover it with a clean kitchen towel and let it rise in a warm spot for about an hour, or until it’s doubled in size. Punch down the risen dough to release any air bubbles and divide it into 8 equal portions.
Roll each portion into a ball, then use your thumb to poke a hole through the center, stretching it out to form a bagel shape. As you shape each bagel, place it on a baking sheet lined with parchment paper.
Preheat your oven to 425°F (220°C) and bring a large pot of water to a gentle boil. Carefully drop the bagels into the boiling water, doing this in batches if necessary. Boil each bagel for 1 minute on each side. This step gives the bagels their classic chewy texture.
Once boiled, place the bagels back on the baking sheet. Mix the egg white with a tablespoon of water, then brush this mixture over each bagel. Sprinkle generously with sunflower seeds for that delightful crunch.
Bake in your preheated oven for 20 to 25 minutes, or until the bagels are a gorgeous golden brown. Let them cool slightly before serving so you don’t burn your mouth on the first delicious bite!