Pulling a tray of bagels from the oven, is a joy unmatched in its own unique ways. Golden, glossy, and dotted with sesame seeds that toast just enough to fill the kitchen with that nutty sesame aroma. These aren’t the overly dense or gummy kind either. They’re soft in the center, chewy around the edge, and sturdy enough to hold up to a loaded veggie sandwich or your morning schmear.
What makes this recipe worth the effort is that it doesn’t rely on complicated steps or specialty ingredients. It’s a straightforward dough with a short boil in a baking soda bath (that’s what gives bagels their signature chew and shine). Sesame seeds get sprinkled on right before baking so they cling beautifully and toast evenly.
If you’ve only ever bought bagels, the process might sound intimidating. But once you’ve done it once or twice, it’s no harder than baking basic bread rolls. The main difference is shaping and boiling really, which is far less fussy than it looks. Plus, this dough freezes beautifully (either before or after baking), meaning you can have fresh bagels ready any morning with barely any prep.
You can use white or black sesame seeds, or a mix for contrast. I love a split batch typically, half coated with sesame, half plain for cinnamon sugar or “everything” topping later. The dough is forgiving and perfect for experimenting.
Once baked, the bagels will stay fresh for about two days on the counter, but they’re at their best toasted, with herby veggie cream cheese, obviously.
Sesame Bagels
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Kitchen scale (recommended)
- Slotted spoon
- Large Pot
- Parchment-lined baking sheet
- Wire rack
- Pastry brush
Ingredients
- 1 ¼ cups warm water about 105–110°F
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 3 ½ cups bread flour plus more for dusting
- 1 ½ teaspoons salt
For boiling:
- 8 cups water
- 2 tablespoons brown sugar or honey
- 1 teaspoon baking soda
For topping:
- 1 egg white for egg wash; or use plant-based milk for vegan
- ¼ cup sesame seeds white, black, or a mix
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy on top.
- Add flour and salt to the yeast mixture. Mix by hand or using a stand mixer with a dough hook until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
- Shape into a ball, lightly oil the bowl, and cover. Let rise in a warm spot until doubled, about 1 hour.
- Punch down the dough and divide into 8 equal pieces (about 100g each). Roll each into a ball, then poke a hole in the center with your thumb and gently stretch into a 2-inch ring.
- Place shaped bagels on a parchment-lined baking sheet, cover lightly with a towel, and rest for 15 minutes.
- Set to 425°F (220°C).
- Bring water, brown sugar (or honey), and baking soda to a gentle boil. Add 2–3 bagels at a time, boil 30 seconds per side, then transfer to a parchment-lined tray.
- Brush each bagel with egg white (or plant milk) and sprinkle generously with sesame seeds.
- Bake 20–25 minutes until golden and crisp on top.
- Transfer to a wire rack to cool slightly before slicing or topping.