Sesame Bagel
A homemade sesame bagel with a chewy interior and a crusty, sesame-studded exterior. Boiling the dough gives it that classic bagel texture.
- Total time
- 105 min
- Servings
- 8
- Calories
- 250
- Protein
- 8g
Ingredients
- 3.5 cups bread flour
- 1 tablespoon instant yeast
- 1.5 teaspoons salt
- 1.25 cups warm water
- 1 tablespoon honey
- ½ cup sesame seeds
Instructions
- 1
In a large bowl, mix 3.5 cups bread flour, 1 tbsp instant yeast, and 1.5 tsp salt. Add 1.25 cups warm water and 1 tbsp honey; stir until a shaggy dough forms.
- 2
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, until doubled.
- 3
Punch down the 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.
- 4
Preheat oven to 425°F (220°C). Bring a large pot of water to a boil, then reduce to a simmer. Boil bagels in batches for 1 minute per side; they should float and look slightly puffed.
- 5
Drain briefly, then dip each bagel into 0.5 cup sesame seeds, coating both sides. Place on a parchment-lined baking sheet.
- 6
Bake for 20-25 minutes until golden brown and crusty. Let cool on a wire rack for 10 minutes before serving.
- 7
Optional: brush with egg wash before adding seeds for extra shine, or add cinnamon or garlic to the dough for flavor variations.
Tools you’ll need
- Large bowl
- Baking sheet
- Parchment paper
- Large pot
- Wire rack
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