This Sesame Bagels recipe will show you exactly how to make bagels at home, from scratch. These bagels are deliciously fluffy and chewy with a great crunch thanks to the sesame seeds!
1teaspoonBaking Soda (for water bath)plus water to fill a pot
Black & White Sesame Seedsto taste
Instructions
Bagel Dough
Mix the lukewarm Water, Sugar and Instant Yeast in the bowl of your stand mixer. Set aside for about 10 minutes or until the top looks frothy and bubbly (see note 1).
Mix in the Olive Oil and Barley Malt Syrup, then add the Bread Flour and lastly the Salt. Quickly mix by hands or with a spatula to start combining the ingredients, then knead with the dough hook of your stand mixer for 8 to 10 minutes on a medium to medium high speed. The dough should be very soft and stretchy - and pass the "windowpane test" (see note 2).
Cover the bowl with a tea towel and leave to proof in a warm spot for about 1,5 hour - or until it has doubled in size (see note 3).
Punch the dough to deflate it and transfer over a lightly floured surface. Cut it into 8 even pieces - using a kitchen scale to weight the dough for accuracy.
Shaping the Bagels
Start shaping each piece of dough into a tight ball. First, slightly flatten each ball with your fingers then pull and fold the edges towards the centre. Flip the ball so that the seam is facing down. Pull the ball towards you, pressing gently on the side / bottom of the dough. Turn 90 degrees and repeat the process a few times. Then place your palm over the ball and roll it between the palm of your hand and kitchen counter to get a smooth ball. Repeat for each of the 8 doughs.
Cover one of your finger in flour then press the centre of each ball to create a hole. Gently stretch the hole until you get the desired shape (see note 4). Repeat until all the bagels are shaped.
Prepare two baking trays with baking paper or mats. Put half of the bagels on one of the tray and place in the fridge while you boil and bake the second batch.
Boiling & Baking
Preheat your oven on 180'c/350'f. Prepare a large pot with about 2 litres of water - or enough water to have at least 5 to 10cm (2 to 4 inch) of water at the bottom of your pot. Add the Baking Soda, turn on medium heat and bring to a simmer.
Boil each bagel for about 30 seconds to 1 minute on each side. Pick up the boiled bagel with a slotted spoon to drain the excess water and place on a cooling rack to cool down for about 1 minute.
Place the Sesame Seeds in a small plate. Once the bagel has slightly cooled, dip it into the sesame seeds to coat them. The seeds should easily stick to the bagel (see note 5).
Place on the prepared baking tray and repeat with the other 3 bagels.
Place in the oven to bake for 20 to 22 minutes, or until golden. Take out of the oven and leave to cool down completely. While the first batch is in the oven, take the second batch out of the fridge and repeat the boiling, coating and baking process.
Video
Notes
Although not required when using instant yeast like here, this step is used to check that the yeast is active. The water should ideal be around 35'c (95'f).
The "windowpane test" is a way to assess whether or not the dough has been kneaded enough - and if there is enough gluten development. To do the test, gently pull and stretch a small piece of dough. If the dough breaks quickly, it needs to be kneaded for longer. If it stretches easily without breaking and you can see light coming through it, it has passed the windowpane test.
Alternatively, you can also proof the dough overnight in the fridge for 8 to 12 hours.
How wide should the bagel hole be? That is up to you! Once they are boiled, the bagels will not rise or expand a lot - so the shape you create at this stage is basically the one you will get once the homemade sesame bagels are baked!
Alternatively if you want less sesame seeds, simply sprinkle them over each bagel and gently press them in with your finger to make sure they stick to the dough.