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Bagel Slider Buns are miniature bagels for all your slider needs. They’re a little crisp on the bottom, soft and chewy on the inside – exactly how a bagel should be. Don’t be intimidated by making your own bagels – if I can do it, I promise you can too!

I made bagels for you today.

But not just any bagels.

They’re little baby bagel slider buns.

So cute. 

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.

This recipe is inspired by one I found at Half Baked Harvest. She has an amazing line up of extremely delicious looking recipes.

It’s a pretty straightforward, easy to follow recipe, which is very important to me.

You can keep these plain with a little sprinkle of salt, or make “everything” bagels, it’s all up to you. I made a few different bagels, poppy seed and sesame seed and, of course, I made a jalapeno cheese version.

What Are Bagel Slider Buns For?

The obvious answer is for little burgers, or sliders, chicken salad sandwiches, or little BLT’s…I could go on and on.

It has been said that the slider originated with White Castle in the 1920’s, and sold 1 billion by 1961. 

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. Exactly how bagels should be.

Yes, my nails need a manicure, as usual. I know, and that won’t change anytime soon.

But, I have a feeling buffalo bacon cheeseburger sliders are in my near future.

Stay tuned. 

Here’s your printable-

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Bagel Slider Buns

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An easy recipe for soft, miniature bagel buns for sliders.

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

• 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

Instructions

1. In a bowl of your stand mixer, mix the honey, yeast and water. Let stand for 10 minutes, until frothy.
2. Gradually add the flour, olive oil and salt until a ball forms.
3. Knead on low for 5 minutes.
4. 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.
5. Let rise for an hour, until doubled.
6. Once doubled, punch down and divide into 10 balls; place on parchment paper sprayed with cooking spray.
7. Cover with a towel and let rise for 15 minutes.
8. Preheat oven to 450 degrees and spray a baking sheet lined with parchment paper.
9. Bring water to a boil, and add bagel rolls in batches of 4-5.
10. Boil for 1 minute, turn and boil an additional 30 seconds, remove with a large slotted spoon.
11. Brush each bagel roll with egg, then top with desired toppings.
12. Bake for 15 minutes, or until golden brown.

Recommended Products

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  Stone Honey Jar | Dixie Chik Cooks
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  Oxo Good Grips Non-Stick Pro Baking Sheet, Gold
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  Large Silicone Pastry Mat

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