Bagel Slider Buns
I made bagels for you today.
But not just any bagels. They’re little baby bagel slider buns.
I love sliders. They’re so cute, so versatile. And you don’t have to commit if you don’t like the one you’re eating. You can easily decide you don’t like that one and move on.
‘Cause they’re so little; i.e. cheap.
I’m really not advocating ditching a slider by any means.
I found this recipe at Half Baked Harvest. She has an amazing line up of extremely delicious looking recipes. I didn’t change much – except the toppings. I didn’t make “everything” bagels like she did, just poppy seed and sesame seed, and, of course, I made a jalapeno cheese version.
You could make little burgers with these, chicken salad sandwiches, little BLT’s…I could go on and on.
I made grilled chicken sliders with mixed lettuce and a new Asian hot sauce I’m obsessed with called Go-Chu-Jang.
It’s sweet and spicy yumminess.
They’re just crispy enough on the outside and soft and chewy on the inside.
Yes, my nails look like shit. I know, and that won’t change anytime soon.
But, I have a feeling buffalo bacon cheeseburger sliders are in my near future.
- 1 tsp honey
- 1 packet yeast (2 1/4 tsp)
- 1 cup warm water (not too hot - or it will kill the yeast)
- 2 1/2 cups all purpose flour
- 1 tbsp olive oil
- 1 tsp salt
- Enough water to halfway fill a large dutch oven
- 1 egg, whisked
- For toppings (this is where you can be creative, but this is what I used):
- Poppy seeds
- Sesame seeds
- Onion powder
- Sea salt
- Jalapeno slices
- Jack cheese
- In a bowl of your stand mixer, mix the honey, yeast and water. Let stand for 10 minutes, until frothy.
- Gradually add the flour, olive oil and salt until a ball forms.
- Knead on low for 5 minutes.
- Remove, grease bowl with olive oil, and knead with your hands for about a minutes; form into a ball, place back in bowl and cover with a dish towel. Let rise for an hour, until doubled.
- Once doubled, punch down and divide into 10 balls; place on parchment paper sprayed with cooking spray.
- Cover with a towel and let rise for 15 minutes.
- Preheat oven to 450 degrees and spray a baking sheet lined with parchment paper.
- Bring water to a boil, and add bagel rolls in batches of 4-5.
- Boil for 1 minute, turn and boil an additional 30 seconds, remove with a large slotted spoon.
- Brush each bagel roll with egg, then top with desired toppings.
- Bake for 15 minutes, or until golden brown.
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