Poppy Seed Bagel
A classic chewy bagel with a golden crust and a generous coating of poppy seeds. This homemade version is boiled then baked for that authentic New York-style texture.
- Total time
- 150 min
- Servings
- 8
- Calories
- 280
- Protein
- 10g
Ingredients
- 4 cups bread flour
- 2.25 teaspoons instant yeast
- 2 teaspoons salt
- 1.5 cups water
- 1 tablespoon honey
- ½ cup poppy seeds
- 2 tablespoons baking soda
Instructions
- 1
In a large bowl, combine 4 cups bread flour, 2¼ tsp instant yeast, and 2 tsp salt. Make a well in the center.
- 2
Add 1½ cups warm water and 1 tbsp honey to the well. Stir with a wooden spoon until a shaggy dough forms.
- 3
Turn dough onto a floured surface and knead until smooth and elastic, about 10 minutes. The dough should spring back when poked.
- 4
Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- 5
Punch down dough and divide into 8 equal pieces. Roll each into a ball, then poke a hole through the center and stretch to form a bagel shape.
- 6
Preheat oven to 425°F (220°C). Bring a large pot of water to a boil, then add 2 tbsp baking soda.
- 7
Boil bagels in batches of 2-3 for 1 minute per side. Remove with a slotted spoon and drain briefly.
- 8
Dip the top of each boiled bagel into ½ cup poppy seeds, pressing gently to adhere.
- 9
Place bagels on a parchment-lined baking sheet and bake until deep golden brown, about 20-25 minutes. Cool on a wire rack.
- 10
Enjoy warm or toasted. Store in an airtight container for up to 3 days.
Tools you’ll need
- Large mixing bowl
- Wooden spoon
- Slotted spoon
- Large pot
- Baking sheet
- Parchment paper
- Wire rack
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