Bounded by Buns sandwich bagels

This is a great sandwich-style bagel, perfect for your next cream cheese adventure. This bagel recipe leads to a chewy sandwich experience that's perfect for breakfast, lunch, or dinner.
8 bagels
schedule 20 minutes
schedule 25 minutes
schedule 3 hours and 30 minutes


Bagel dough
  • 420 grams all-purpose flour (3.5 cups)
  • 245 grams lukewarm water (1 cup + 1 tablespoon)
  • 11 grams salt (2 teaspoons)
  • 6 grams instant yeast ( 2 teaspoons)
  • 13 grams dark brown sugar (1 tablespoon)
  • cornmeal or semolina flour (for dusting)
Boiling process
  • 6 cups water
  • 2 tablespoons honey
Optional toppings
  • 1 whole egg
  • 1 tablespoon water
  • toppings like poppy seeds, sesame seeds or everything seasoning


Dough: mix and then knead all ingredients on medium in a stand mixer for 8 minutes. If you are kneading by hand, you're going to need to mix ingredients in a bowl and then knead for about 15 minutes until you get a smooth dough.

Form the dough into a ball and place it in a covered bowl in a warm place until it doubles in size which should be around 1 to 1.5 hours. 

After the dough has doubled, remove it from the bowl and shape it into 8 equal pieces. I usually weigh each dough ball to keep them all a similar size.

Shape all eight dough pieces into balls and allow them to rest under a clean kitchen towel for 15 minutes.

While the dough balls are resting prepare a baking sheet with a piece of parchment that you have dusted with cornmeal or semolina flour. 

After 15 minutes, carefully poke a hole directly in the middle of each ball and stretch that hole out until the hole is about 2 inches across. Place each bagel-shaped dough on the dusted sheet pan. You should be able to get 8 bagels on a sheet pan in a 3 2 3 pattern based on the long side of a traditional sheet pan.

Cover the sheet pan containing all your shaped bagel dough with plastic wrap and allow the bagel dough to rise for 30 to 45 minutes.

Preheat your oven to 450 degrees F (232 C). 

Boiling: in a large skillet or pot add 6 cups of water and 2 tablespoons of honey. Bring to a boil.

Once the honey water is boiling, boil bagels 2 or 3 at a time for one minute per side, flip and boil for 1 minute on the second side, and then place back in its spot on the parchment-lined and dusted pan. Boil the rest of the bagels until they have all been through the boiling process.

Toppings? If you want to add toppings, whisk together 1 whole egg and 1 tablespoon of water. This is your egg wash. Paint each bagel dough that has already been boiled with the egg wash and then sprinkle heavily with your chosen topping. Continue with all the bagels that you wish to top.

Bake the bagels for 18 to 25 minutes or until you have achieved the level of browning that you desire. 

Remove bagels from the pan to a cooling rack and allow them to fully cool before slicing. 

Have you made this recipe? Tag @beerinator and let him know!



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.