Description
These homemade Sesame Bagels are delightfully soft yet chewy, with a golden crust coated in crunchy black and white sesame seeds. With a rich barley malt syrup flavor, they offer a perfect balance of sweetness and savoriness. Best enjoyed fresh for breakfast or sandwiches, these bagels are boiled before baking to achieve their signature texture.
Ingredients
Dough Ingredients
- 320 ml (1 1/3 cup) lukewarm Water
- 10 gr (1 tablespoon) Caster Sugar or fine white granulated sugar
- 9 gr (2 teaspoons) Instant Yeast
- 30 ml (2 tablespoons) Olive Oil or vegetable oil
- 20 gr (1 tablespoon) Barley Malt Syrup or molasses or honey
- 500 gr (3 1/3 cups) Bread Flour
- 8 gr (1 1/2 teaspoon) Fine Salt
Boiling Water Bath
- 1 teaspoon Baking Soda (for water bath)
- Water to fill a large pot (about 2 liters)
Topping
- Black & White Sesame Seeds (to taste)
Instructions
- Prepare the Yeast Mixture: Mix lukewarm water, caster sugar, and instant yeast in a stand mixer bowl. Let it rest for about 10 minutes until the surface is frothy and bubbly, indicating the yeast is active.
- Mix Dough Ingredients: Add olive oil and barley malt syrup into the yeast mixture. Then mix in the bread flour and finally the fine salt. Start combining the ingredients quickly by hand or spatula to form a rough dough.
- Knead the Dough: Attach the dough hook to your stand mixer and knead on medium to medium-high speed for 8 to 10 minutes. The dough should become very soft, stretchy, and pass the windowpane test, meaning it can be stretched thin without tearing.
- First Proof: Cover the bowl with a tea towel and leave the dough in a warm spot for about 1.5 hours or until it doubles in size.
- Divide Dough: Punch the dough down to deflate it and transfer to a lightly floured surface. Using a kitchen scale, divide the dough into 8 equal pieces for consistent bagel sizes.
- Shape Dough Balls: Shape each piece into a tight ball by flattening slightly, folding edges toward the center, flipping seam-side down, and rolling firmly between your palm and counter until smooth. Repeat for all pieces.
- Create Bagel Holes: Lightly flour your finger and press into the center of each dough ball to make a hole. Gently stretch the hole until you form the desired bagel shape.
- Prepare Baking Trays: Line two baking trays with parchment paper or baking mats. Place half the shaped bagels on one tray and refrigerate while working on the other half.
- Preheat Oven and Prepare Boiling Water: Preheat your oven to 180°C (350°F). Fill a large pot with about 2 liters of water, add baking soda, heat over medium until water simmers.
- Boil Bagels: Boil each bagel for 30 seconds to 1 minute on each side. Remove with a slotted spoon and place them on a cooling rack to drain and cool slightly for about 1 minute.
- Coat with Sesame Seeds: Put black and white sesame seeds on a plate. Dip each slightly cooled bagel into the seeds pressing gently to coat evenly. The seeds adhere easily because of the boiling step.
- Bake Bagels: Place the coated bagels on the prepared baking tray. Bake for 20 to 22 minutes until the crust is golden brown. Let cool completely on a wire rack.
- Repeat for Second Batch: While the first batch bakes, take the chilled second batch from the fridge and repeat the boiling, seed coating, and baking steps.
Notes
- Note 1: The yeast mixture must become frothy to ensure your yeast is active and ready for fermentation.
- Note 2: The windowpane test means the dough can be stretched thinly without tearing, indicating good gluten development for chewy bagels.
- Note 3: Proofing in a warm spot helps the dough to rise adequately, which is essential for light and airy bagels.
- Note 4: Stretch the hole gently but thoroughly; if holes are too small, they may close during baking.
- Note 5: Slight cooling after boiling is essential before dipping in sesame seeds so they stick well without melting off.
