These sesame bagels are soft and chewy inside, with beautiful golden crust and crunches from sesame seeds.
The dough in these bagels is slightly damper than the typical New York-style bagels (64% hydration). I like this higher hydration. Because it makes softer bagels with more airy bread crumbs. However, it still has a nice chewy outside as it boils in a water bath before baking. Add egg wash before baking to help the sesame seeds stick together, giving the bagel a gorgeous, shiny golden top.
Knead bagel dough
These bagel dough can be kneaded either by hand or in a stand mixer, depending on your preference. If you are using a mixer, attach the dough hook and knead on slow speed for about 6-8 minutes until the dough is smooth and elastic. If you want to knead it by hand, knead it for about 8-10 minutes until the dough is smooth and slightly elastic.
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Overnight proofing in the fridge:
Calibrating the dough overnight in the fridge is a great option for making bagels in advance. Slower, overnight rises allow for better flavor development. In the morning, shape the dough and continue with the recipe. I prefer to calibrate the dough overnight on the first ascent, rather than cold the shaped bagels, as it helps to prevent over-prevention. Before it is cold, the bagel can rise too much and lose its structure.
How is this done?
In a large bowl, mix water, yeast, sugar, flour and salt. Mix it with a fork to create a shaggy dough. Then switch to combining it using your hands. Place on a clean work surface and knead until smooth. This can also be done with a stand mixer.
Raise the fabric until the size is doubled. You can also do this bit overnight in the fridge. The cold decorations not only help you make bagels in advance, but also improve the texture and flavor. After standing up, punch down the dough, remove it from the bowl and measure it. Cut it into eight equal-sized pieces and shape it into a bowl. Allow these to rest for about 5 minutes to relax the gluten. To form a bagel, press your thumb and fingers into a bowl of dough to make a hole, then roll the dough with your fingers to gently spread the hole.
The bagel rises for a short 2 seconds until it is slightly puffy at room temperature. The exact time depends on room temperature. In the summer, my kitchen is hot, so this is very quick for me, but in the winter it takes longer. The bagels should look a bit bulging, but they don’t double the size completely. It is very easy to place on individual pieces of parchment and transfer to a poaching bath.
Poaching and baking
After they are poached, place them on a lined baking tray. Using parchment can allow the bottom of the bagel to be baked very dark, so line the bread with a silicone mat to add a layer of pot. Using a brightly colored pot can also help you avoid this. Or place another baking pan under the one that holds the bagel. Brush them with egg wash and sprinkle with sesame seeds.
Bake bagels in a hot oven for about 20-25 minutes until deep brown. Let cool before serving and slice. The next day, these are great toasts!
Once the bagels have been baked and cooled, then completely cool on a wire rack before adding them to the frozen bag and freezing. This prevents condensation from forming inside the bag and helps maintain the texture when freezing. They will remain fresh for up to 2-3 months. To make it easier to enjoy the bagels straight out of the freezer, slice them before freezing. After they’ve cooled completely, slice each bagel in half. This way, when you’re ready to eat, simply skip the frozen half to the toaster and toast like a fresh bagel!
Related recipes
Homemade sesame bagels
These sesame bagels are soft and chewy inside, with beautiful golden crust and crunches from sesame seeds.
poaching
2-4 liter water1-2 TBSP Brown sugar Or honey
Egg wash and topping
1 egg Bubble with 1 tablespoon of water3-4 TBSP Sesame seeds
In a large bowl, mix the water, yeast and sugar. If you are using active dry yeast, let this sit for 5-10 minutes to whisk the foam. Next, add flour and salt. Mix it with a fork to create a shaggy dough. Then switch to combining it using your hands. Place on a clean work surface and knead until strong and smooth, about 8 minutes. This can also be done with a stand mixer with a dough hook.
Raise the fabric until the size is doubled. After standing up, punch down the dough, remove it from the bowl and measure it. Cut it into eight equal-sized pieces and shape it into a bowl. Allow these to rest for about 5 minutes to relax the gluten. To form a bagel, press your thumb and fingers into a bowl of dough to make a hole, then roll the dough with your fingers to gently spread the hole.
The bagel rises for a short 2 seconds until it is slightly puffy at room temperature. The bagels look a little bulging, but they don’t double the size. It can be placed on individual papers of parchment and easily transferred to a poaching bath.
Bring it to a boil, hold a pot of water and stir in the brown sugar.
Preheat the oven to 425°F/220°C. Arrange the silicone mat or parchment paper in a baking pan.
Place bagels in boiling water in parchment squares and drop them into batches one at a time. Once the bagels are in the water, remove the paper.
They poach under the water for 1 minute and turn them over after 30 seconds. Use a slotted spoon to remove the bagel from the water and place it on a baking sheet.
Brush them with egg wash and sprinkle generously with sesame seeds.
Bake bagels for 20-25 minutes until deep brown. Let cool before serving and slice.
A hot oven can make the bottom of a bagel quite dark. I line up the bread on a silicone mat and add some insulation. Using a light-colored pot can avoid this or even put another baking pan underneath the ones that have bagels.
Serving: 1Bagelcalorie: 281kcalcarbohydrates: 50gprotein: 10gfat: 5gSaturated fat: 1gPolyunsaturated fat: 2gJanuary Saturated Fat: 2gTrans Fat: 0.003gcholesterol: 20mgsodium: 464mgpotassium: 127mgfiber: 2gsugar: 5gVitamin A: 35iuVitamin C: 0.2mgcalcium: 33mgiron: 1mg
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