Sesame Bagel Recipe: The Best Way To Make A Bagel At Home

Embark on a culinary journey with our exquisite sesame bagel recipe, a delectable treat that will tantalize your taste buds and elevate your bread-making skills. Sesame bagels, with their irresistible chewy texture and nutty flavor, are a beloved breakfast staple that can now be recreated in the comfort of your own kitchen.

Ingredients

For the Bagels:

• 3 cups (360g) bread flour, plus more for dusting
• 1 tablespoon (15g) active dry yeast
• 1 tablespoon (15g) granulated sugar
• 1 teaspoon (5g) salt
• 1 1/2 cups (360ml) warm water (105-115°F)

For the Sesame Seed Topping:

• 1/2 cup (60g) sesame seeds
• 1/4 cup (60ml) water

Instructions

Making the Dough:

1. In a large bowl, whisk together the bread flour, yeast, sugar, and salt.
2. Gradually add the warm water while mixing with a wooden spoon until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4. Form the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap.
5. Let the dough rise in a warm place for 1 hour, or until doubled in size.

Shaping the Bagels:

1. Punch down the dough to release the air.
2. Divide the dough into 8 equal pieces.
3. Roll each piece into a rope about 12 inches long.
4. Join the ends of the rope to form a ring.
5. Place the bagels on a baking sheet lined with parchment paper.

Preparing the Sesame Seed Topping:

1. In a small bowl, combine the sesame seeds and water.
2. Mix well to form a paste.

Applying the Sesame Seed Topping:

1. Dip the top of each bagel into the sesame seed paste.
2. Press the bagels down gently to ensure the seeds adhere.

Baking the Bagels:

1. Preheat oven to 450°F (230°C).
2. Bake the bagels for 15-20 minutes, or until golden brown and cooked through.
3. Let the bagels cool on a wire rack before slicing and serving.

Tips for Perfect Sesame Bagels:

• Use high-quality bread flour for optimal texture and flavor.
• Proof the yeast in warm water before adding it to the dough to ensure proper activation.
• Knead the dough until it becomes smooth and elastic to develop gluten and create a chewy texture.
• Let the dough rise in a warm place to allow the yeast to ferment and create air bubbles.
• Do not overbake the bagels, as they will become dry and tough.
• Enjoy your sesame bagels warm or toasted with your favorite toppings.

Variations

• Everything Bagels: Add a variety of seasonings, such as garlic powder, onion powder, poppy seeds, and salt, to the sesame seed topping for a savory twist.
• Cinnamon Sugar Bagels: Brush the tops of the bagels with melted butter and sprinkle with a mixture of cinnamon and sugar before baking for a sweet treat.
• Garlic Herb Bagels: Add chopped fresh herbs, such as rosemary, thyme, or oregano, to the dough for a fragrant and flavorful variation.

Health Benefits of Sesame Seeds

Sesame seeds are a nutritional powerhouse, rich in:

• Fiber: Supports digestion and promotes satiety.
• Healthy Fats: Provides essential fatty acids for heart health.
• Protein: Contributes to muscle growth and repair.
• Calcium: Essential for bone health.
• Antioxidants: Protects against cellular damage.

Final Thoughts:

Indulge in the delectable world of sesame bagels with our foolproof recipe. With its chewy texture, nutty flavor, and endless variations, this culinary masterpiece is sure to become a staple in your breakfast or snacking routine. Experiment with different toppings and flavors to create your own unique bagel creations. Happy baking!

Top Questions Asked

1. Why are my bagels not chewy?

• The dough may not have been kneaded long enough.
• The dough may not have risen sufficiently.
• The bagels may have been overbaked.

2. How can I make my bagels crispier?

• Bake the bagels at a higher temperature for a shorter amount of time.
• Place a baking stone or pizza stone in the oven to create a crispy crust.

3. Can I freeze sesame bagels?

• Yes, you can freeze sesame bagels for up to 3 months.
• Thaw the bagels at room temperature before serving.