Homemade Sesame Bagels
Soft and chewy Homemade Sesame Bagels are the perfect breakfast for any day of the week! Top them with a slab of butter, cream cheese, or make a bagel sandwich!
Equipment
- Digital Food Scale
- Stand Mixer
- Large Stock Pot
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 9 grams instant yeast
- 1 ½ cups warm water
- 284 grams bread flour
- 225 grams all purpose flour
- 2 teaspoons raw honey
- 1 ½ teaspoons fine sea salt
- 1 tablespoon coconut oil
Poaching Liquid
- 4 quarts water
- 2 teaspoons cane sugar
- ½ teaspoon fine sea salt
Topping
- sesame seeds
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the warm water and yeast. Stir the yeast mixture to dissolve completely.
- Add the bread flour, all purpose flour, honey, and sea salt to the mixing bowl and mix on low. Once the dough comes together, mix for 2 minutes on low speed or until smooth.
- Grease a large bowl with the coconut oil. Form the dough into a ball. Place the dough in the greased bowl.
- Cover with plastic wrap, and let rise for 1 to 2 hours or until it has doubled in size. It helps to keep it in a warm place.
- Line a baking sheet with parchment paper and grease the parchment paper with coconut oil. Once the dough has doubled in size, remove from the bowl and place on a lightly floured surface.
- Divide the bagel dough eight equal pieces, about 97 grams each.(I use a bench scraper to cut the dough up!).
- Form the pieces of dough into round balls, smooth the tops by pulling and tucking the dough into the bottom of the ball. They should be 3 to 4 inches in diameter. Place them on the prepared parchment paper. Cover with a kitchen towel and let rest for 30 minutes to 1 hour, until the dough feels springy. If you live in a dry climate, you can cover this with plastic wrap instead, but be sure to grease it.
- Preheat the oven to 375°F.
- Make a hole in the center of each ball of dough by pressing your thumbs into the center. The holes should be much bigger than you would think because the dough will rise and expand when baking, about 2-inches in diameter.
- To make the poaching liquid: Add the 4 quarts water to a 6-quart pot. Add in the 2 teaspoons cane sugar and 1/2 teaspoon sea salt. Bring the large pot of water to a boil. When the water is boiling, drop the bagels into the water, make sure you don’t overcrowd the pot. Boil for 25 seconds on each side.
- Remove the bagels from the boiling water using a spatula or slotted spoon (so excess water drips back into the pot), and place back on the parchment paper. Sprinkle the tops with sesame seeds.
- Bake for 25 to 30 minutes or until golden brown on the bottoms.
- Store in an airtight container for up to 7 days, or you can freeze.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Always be sure to let the dough rise until it has doubled in size, no matter how long it takes. I give a time for reference, but always look for visual signs whenever making bread.
- If you live in a dry climate, you can cover the second rise with plastic wrap to prevent the dough from drying out. If you do this, be sure to grease the plastic wrap so it doesn’t stick to the tops of the dough.
- If you don’t have coconut oil, you can also use extra virgin olive oil or avocado oil.
- If you need to bake a little longer, you can do that! Bake until lightly golden brown on the bottoms.
- Be sure to store bagels in an airtight container so they retain their soft and chewy texture. You can use a big Ziploc bag or Tupperware. You can even store bagels in the freezer to make them last even longer!
- High Altitude — Bake for 20 to 25 minutes or until golden brown on the bottoms.
Nutrition
Calories: 258kcalCarbohydrates: 50gProtein: 8gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 607mgPotassium: 77mgFiber: 2gSugar: 3gVitamin A: 1IUVitamin C: 0.01mgCalcium: 25mgIron: 2mg
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