Serious Eats: Recipes
The buns aren't chewy like bagels. I wanted to mimic some of the flavors of Everything bagels, but just some, not quite all. I limited the seeds to sesame and poppy on top, and anise in the dough. Dried toasted onions go into the dough. These buns are definitely on the savory end of the bread continuum.
I made burger-sized buns because I wanted them for sandwiches. Of course you could make them smaller and use them for dinner rolls. Divide them into 12 pieces instead of 8 for generous rolls, or 16 pieces for smaller rolls.
I used brown sesame seeds for these buns, but white or toasted sesame seeds would be just fine, too.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.
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