Everything Bagel Buns

These rolls are delicious, and so versatile! I only put the bagel seasoning inside the buns, and not on top - but I really wanted to. My sister isn't the biggest "everything bagel seasoning" fan - so I opted to leave the flavor mild and just mix the TBS into the dough.

These came out so soft on the inside, with a lovely chew as well. They held up beautifully to burgers, BBQ sandwiches, and were great just eaten "as is". Cut them open, smear with some cream cheese, and add a fried egg for a delicious breakfast sandwich variation!

These keep well in a sealable container on the counter top for a few days to a week, or place in ziploc bags and freeze up to 3 months if desired.

There are not enough meals in the day to try these buns out all the different ways you can use them!

  • Burger bun
  • Hot Sandwich - BBQ with cheese, toasted Italian
  • Cold Sandwich - ham & cheese, BLT, or Club
  • Breakfast Sandwich - toast the bread, smear with cream cheese, add fried egg and slice of cheese and browned ham or slices of bacon
  • Toasted with just cream cheese (like a bagel)!
  • Dinner roll, warm with some butter or plain
  • Sop up soup
I think I'm saying give this one a try soon! 

Everything Bagel Buns from Sue Bee Homemaker

1 TBS yeast
1 TBS sugar
2 tsp salt
1 TBS Everything Bagel Seasoning
2 cups warm water
1/4 cup unsalted butter - melted
2 large eggs, separated
5-6 cups bread flour


  1. In the bowl of a stand mixer, combine the warm water with the yeast and sugar. Stir gently to combine and then let stand for 10-15 minutes, until the yeast is frothy and activated.
  2. Put the dough hook on the stand and add in the melted butter, everything bagel seasoning, and egg. Begin mixing.
  3. Add in 5 cups of flour, and continue mixing, turning speed up to medium. Add up to another cup if necessary to form a smooth dough. 
  4. Scrape dough out of bowl, add some oil to the bottom, return dough to bowl, flip so that both sides are coated.
  5. Cover with a tea towel and set in a warm place until dough has doubled in size (about an hour).
  6. Punch dough down, and then cover again and allow to rise a second time (another 45-60 minutes).
  7. Divide dough into 12 pieces (for sandwich / burger sized buns, you can break the pieces down smaller for dinner rolls or sliders).
  8. Roll out into smooth balls, divided between two silpat lined baking sheets.
  9. Cover prepped rolls with tea towels and allow to rise again until puffy and doubled in size (about 30 minutes).
  10. Whip the remaining egg and gently brush tops of all rolls with the egg wash. (If you want additional everything bagel flavor / crunch, sprinkle tops of the egg washed rolls with additional everything bagel seasoning prior to baking).
  11. Preheat oven to 375 degrees. Bake the rolls for 15-20 minutes, until rolls are golden brown on top and bottom. 
  12. Remove to cooling racks to cool completely. 

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