Sesame Bagels
These homemade sesame bagels are soft, chewy, and golden brown — perfect for breakfast or lunch. The dough is simple, the process therapeutic, and the sesame topping gives that warm, nutty flavor that tastes bakery-fresh every time.
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.
Notes
For freezing: Once cooled, slice (if desired) and freeze in an airtight bag up to 3 months.
Toast directly from frozen. For extra chewiness, use bread flour — it has a higher protein content than all-purpose.
To make it vegan, skip the egg wash and use plant milk instead; the sesame seeds will still stick well.
Try a half-and-half batch with black sesame seeds for contrast.