This study was conducted to evaluate the physicochemical, polyphenolic and antimicrobial properties of five Egyptian honeys: anise, caraway, fennel, sidr, and Egyptian clover. Significant variations were observed in sugar profiles, diastase activity, Hydroxy methyl furfural (HMF), pH, and free acidity, reflecting the influence of floral origin and processing methods. Notably, caraway honey exhibited a high fructose-to-glucose ratio suggestive of slow crystallization, while sidr honey showed high diastase activity and low HMF. Furthermore, each honey exhibited a unique polyphenolic profile, with anise honey being particularly rich in hesperidin and ferulic acid. Antimicrobial analysis revealed variations in efficacy against Pseudomonas aeruginosa ATCC 35023 and Bacillus subtilis ATCC 6633 which were the most affected strains by all types of honey as the inhibition zone by well diffusion assay was around 4 cm, the effect was bactericidal at concentrations ranging from 50 to 100% and bacteriostatic at concentrations lower than 50%. Minimum inhibitory concentration (MIC) results of honey diluted up to 1.95% can inhibit the growth of most strains except Staphylococcus aureus and minimum bactericidal concentration (MBC)results cleared that 50% honey concentrations was considered a bactericidal.. Notably, Caraway and Clover honeys showed strong activity against Staphylococcus aureus, highlighting their potential for therapeutic development, especially against antibiotic-resistant strains. Future investigations should delve into the impact of seasonal variations, geographical origins, and sensory attributes on these honey varieties to harness their full potential for human health. These results highlight the unique properties of certain untraditional Egyptian honeys and their potential health benefits