Chewy Bagel Hamburger Buns

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Chewy Bagel Hamburger Buns (4) If you are looking for the perfect hamburger bun for your next grill-out then you can stop right now. Pass right on by that bread aisle with the stale, week-old buns and go right to the baking aisle cause we’re gonna put some buns in the oven…..real ones. We’re talking about bread here. Chewy Bagel Hamburger Buns (1)

Oh, if only man could live by bread alone. Maybe that’s not possible but I know some people who are willing to try. If there was ever a bread worth switching to a solo carb diet for then this is it. Chewy Bagel Hamburger Buns (2)

I couldn’t decide whether to call these pretzel or bagel buns. I decided to go with bagel. I know the outside doesn’t look much like a bagel. The bagel part actually refers to the way these are made. Just like bagels and pretzels, these are boiled prior to baking to get that oh so yummy chewiness that we all love in bagels and pretzels. Chewy Bagel Hamburger Buns (3)

Trust me, it is worth the extra step to make these. You can do anything with them, from the obvious use, hamburgers, to cheesy garlic bread. Just slice it in half, spread butter and garlic salt all over it, sprinkle with cheese, and toast. Such soft and yeasty goodness!

Chewy Bagel Hamburger Buns (5)

Chewy Bagel Hamburger Buns

Prep Time: 1 hour, 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Yield: 14 - 16 buns

Chewy Bagel Hamburger Buns


  • 2 tablespoons active dry yeast
  • 2 cups lukewarm water
  • 1 large egg
  • 2 tablespoons honey
  • 3 tablespoons butter, melted
  • 1 cup whole milk at room temperature
  • 8 1/2 - 9 cups flour
  • 2 teaspoons salt
  • pan of boiling water
  • 1 teaspoon baking soda


  1. In a large mixing bowl, dissolve yeast in water and allow to sit for about 5 minutes. Stir in egg, butter, milk, salt, and honey. Stir in half of the flour until the dough starts to come together. Add remaining flour one cup at a time until the dough isn't sticky. Turn out onto a lightly floured surface and knead for 6 - 8 minutes adding additional flour as needed. Place dough in an oiled bowl, cover, and put in a warm place to rise until doubled in size, 1 - 2 hours.
  2. When the dough is ready, separate into 14 - 16 pieces on flouered surface. Roll into balls and flatten slightly with palm. Use a very sharp knife to cut three slits on the top of each bun.
  3. Heat oven to 400 degrees F (200 C) and bring a large pan of water with soda to a rolling boil. Carefully, so you don't smash them (I like to use a large spatula to lift them and lower them into the water), lift buns into the water and boil a few at a time on each side for 1 - 2 minutes. The longer you boil them the chewier the result. Remove from water and place on a large towel. Grease a large baking pan and space the bagels evenly apart with a little rising room. Bake for 20 - 25 minutes until browned nd hollow-sounding when you tap the bottom.

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