Sesame Bagels

Name: Sesame Bagels
Prep time: 60 min
Cook time: 25 min
Total time: 175 min
Yield: 8 bagels
Cuisine: Quebecois
Ingredients: 4 cups bread flour (, plus extra for dusting); 2 1/4 tsp active dry yeast; 1 1/2 cups warm water (about 43°C / 110°F); 2 tbsp sugar; 1 tbsp salt; 2 tbsp baking soda; 1/4 cup sesame seeds (toasted)

175 min 8 bagels Medium

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Sesame Bagels

These homemade sesame bagels are perfectly chewy with a golden crust, making them an ideal breakfast treat.

Prep

60 min

Cook

25 min

Total

175 min

Servings

Difficulty

Medium

There's something incredibly satisfying about making your own bagels from scratch. These sesame bagels are a delightful morning treat, boasting a chewy texture and a nutty, golden crust. Whether you enjoy them with classic cream cheese or as the base for a hearty sandwich, homemade bagels bring a touch of bakery magic to your kitchen. Bagels have a rich history, believed to have originated in Poland and brought to North America by Jewish immigrants. They have since become a beloved breakfast staple, especially in cities like Montreal and New York, each with its own distinct style. This recipe pays homage to the classic sesame variety, with a focus on achieving that perfect balance between a tender crumb and a crisp exterior.

Ingredients

Servings

Dough

Boiling and Topping

Instructions

Prepare the dough

In a large mixing bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5 minutes until frothy.

Pro tip: Make sure the water is warm but not hot to the touch.

Form the dough

Add flour and salt to the yeast mixture. Mix until a dough forms, then knead on a floured surface for 10 minutes until smooth and elastic.

Pro tip: Use the heel of your hand to effectively knead the dough.

Let the dough rise

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Pro tip: A warm oven (turned off) can be a good spot for rising.

Shape the bagels

Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball, then poke a hole through the centre and gently stretch to form a bagel shape.

Pro tip: Make the hole slightly larger than desired, as it will shrink during boiling and baking.

Preheat and prepare boiling water

Preheat your oven to 220°C (425°F). Bring a large pot of water to a boil, then add baking soda.

Pro tip: The baking soda helps give bagels a shiny crust.

Boil the bagels

Boil bagels in batches for 1 minute on each side. Remove with a slotted spoon and let drain on a rack.

Pro tip: Boiling helps set the bagels' shape and gives them their traditional chewy texture.

Add sesame seeds

Dip the top of each bagel into the toasted sesame seeds, pressing gently to adhere.

Pro tip: Toasting the seeds enhances their flavour.

Bake the bagels

Place bagels on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown.

Pro tip: Rotate the baking sheet halfway through for even baking.

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Tips & Tricks

<ul><li>Use bread flour for a chewier texture.</li><li>Ensure water is at the correct temperature to activate yeast.</li><li>Boil bagels in water with baking soda for a shiny exterior.</li><li>Toast sesame seeds before topping for extra flavour.</li></ul>

Serving Suggestions

Homemade sesame bagels are best enjoyed fresh, but they can also be made ahead of time. Allow them to cool completely before storing in an airtight container for up to two days. For longer storage, freeze them individually wrapped in plastic wrap, and reheat in the oven for a fresh-from-the-bakery taste. Pair these bagels with a spread of your choice, or use them to make a delicious sandwich. They are especially delightful with smoked salmon and cream cheese, or simply toasted with butter.