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Sesame Bagels Recipe

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4 from 1 review

These homemade sesame bagels are chewy, golden, and delightfully topped with a crunchy sesame seed crust. Made from a simple dough enriched with barley malt syrup and boiled before baking, these bagels have an authentic texture and flavor that’s perfect for breakfast or sandwiches.

  • Total Time: 2 hours 50 minutes
  • Yield: 8 bagels

Ingredients

Dough Ingredients

  • 320 ml (1 1/3 cup) Water (lukewarm)
  • 10 g (1 tablespoon) Caster Sugar (or fine white granulated sugar)
  • 9 g (2 teaspoons) Instant Yeast
  • 30 ml (2 tablespoons) Olive Oil (or vegetable oil)
  • 20 g (1 tablespoon) Barley Malt Syrup (or molasses / honey)
  • 500 g (3 1/3 cups) Bread Flour
  • 8 g (1 1/2 teaspoons) Fine Salt

For Boiling

  • 1 teaspoon Baking Soda
  • Water to fill a large pot

Topping

  • Black & White Sesame Seeds (to taste)

Instructions

  1. Activate Yeast: Mix the lukewarm water, sugar, and instant yeast in the bowl of a stand mixer. Let it sit for about 10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
  2. Make Dough: Add olive oil and barley malt syrup to the yeast mixture. Then add bread flour and salt. Start combining with a spatula or hands, then knead with a dough hook on medium to medium-high speed for 8-10 minutes until the dough is very soft, stretchy, and passes the windowpane test.
  3. First Proof: Cover the dough with a tea towel and leave it in a warm spot for about 1.5 hours or until it doubles in size.
  4. Divide Dough: Punch down the risen dough to deflate it. Transfer it to a lightly floured surface and divide into 8 equal pieces using a kitchen scale for accuracy.
  5. Shape Dough Balls: Shape each piece into a tight ball by flattening slightly, folding edges to the center, flipping to seam side down, and rolling between your palm and countertop until smooth. Repeat for all pieces.
  6. Form Bagels: Flour a finger and press into the center of each dough ball to create a hole. Gently stretch the hole until you achieve the desired bagel shape. Do this for all pieces.
  7. Prep Baking Trays: Line two baking trays with parchment paper or baking mats. Place half of the bagels on one tray and refrigerate them while you work with the other batch.
  8. Preheat & Prepare Water Bath: Preheat oven to 180°C (350°F). In a large pot, bring about 2 liters of water with baking soda to a simmer over medium heat.
  9. Boil Bagels: Boil each bagel for 30 seconds to 1 minute on each side. Use a slotted spoon to remove and drain excess water. Let bagels cool on a rack for about 1 minute.
  10. Apply Sesame Seeds: Place sesame seeds on a plate. Once bagels have cooled slightly, dip them into the seeds to coat evenly.
  11. Bake First Batch: Transfer coated bagels onto the prepared baking tray and bake for 20-22 minutes until golden brown. Remove from oven and cool completely.
  12. Bake Second Batch: While the first batch bakes, take the second batch from the fridge and repeat boiling, sesame coating, and baking steps.

Notes

  • Ensure yeast is active by waiting for a frothy surface after mixing with sugar and warm water.
  • The windowpane test confirms that the dough has been kneaded enough to develop gluten for elasticity.
  • A warm environment helps the dough to proof and rise properly.
  • Creating the hole carefully and stretching ensures the characteristic bagel ring shape without tearing the dough.
  • Using barley malt syrup enriches flavor and gives the crust its traditional color and slight sweetness.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes per batch
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish/American

Find it online: https://recipeteach.com/sesame-bagels-recipe/