Add hops to your own taste.

I use only a small amount of hops and add it at the end of the boil for aromatics, only.

After removing the wort from the heat, add the honey and stir well.

Ferment as normal.

Bottle and allow several months for carbonation and ageing (remember, this will probably be about 7% alcohol, not 3% or 4%).
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The earliest recipes which I have found for braggot are in "The Closet of Sir Kenelme Digby Knight Opened" originally printed in 1669 by Sir Kenelme's son after Sir Kenelme's death. These recipies were collected during the first half of the Seventeenth Century and certainly have roots going even farther back. There are two recipies in the book and they have their similarities, as well as their differences. Both call for the brewing of ale and then adding honey and fermenting a second time.
I simply add the honey after I finish mashing the grain and ferment only once prior to bottling. The first recipe uses a larger amount of honey, proportionate to the ale, while the second calls for the addition of herbs and spices, including hops.
The first recipe calls for forty gallons of ale and 5 gallons (approx 60 lbs or 27 kg) of honey. The second recipe uses eight to ten lbs of honey (3.6 to 4.5 kg) in 20 gallons of ale.