Sesame Seed Bagels

Sesame Seed BagelsContinuing my quest to explore the world of bread, I stumbled upon a recipe for bagels in my copy of the Bread Revolution cook book. It’s never even crossed my mind to make these but then I do love a good bagel for lunch! So here is what you will need to make 9 bagels.

  • 500g Strong White Bread Flour
  • 10g Fine Sea Salt
  • 7g Fast Action Yeast
  • 250ml Cold Water
  • 45g Honey
  • Sesame Seeds

Preparing the DoughIn a stand mixer with the dough hook attached, mix together the flour and salt. Then add in the yeast & mix again. Make a well in the centre and add in the water and the honey. Mix on low for a minute or two until the dough comes together then mix on medium for about 5 minutes or until you can stretch the dough quite far without it breaking. It should still be quite firm though.

If you are doing it by hand simply knead for about 10 minutes or until the same result is achieved.

Place in a lightly oiled bowl, cover and leave to double in size – this should take about an hour.

1st Proving - the start

1st Proving - the endWhen the dough has doubled in size, knock it back on a clean work surface. (in 90° turns, fold the outside edge inwards until all the air bubbles are popped.)

Divide the dough into 9 equal portions. I found it easier to weigh them rather than second guessing!

Roll each piece into small tight balls and leave to rest for 5 minutes.

Resting the DoughFlour a baking sheet and leave to one side. Flatten each ball with the palm of your hand then carefully tear a hole through the middle and widen each one, still keeping the circular shape. Dust with flour and place on the baking sheet. Cover with a damp cloth and leave to prove again for 30 minutes.

2nd ProvingMeanwhile, get a large roasting tray and half fill it with water. Bring it to the boil on the hob then reduce to a simmer. Also, preheat your oven to 200°C/Fan 190°C.

In two batches (depending on the size of your roasting tray, maybe more) carefully drop the bagels into the simmering water leaving enough room for them to spread slightly. Cook for 2 minutes on each side.

First CookingThen place them on a baking tray lined with baking/parchment paper. Whilst they’re still still wet, top with the sesame seeds (if using.) Place them straight into the preheated oven for about 15 minutes until they are a deep golden colour.

Ready for the OvenRepeat the process with the remaining bagels.

Sesame Seed BagelsYou could easily change the flavour of the bagels by either leaving them plain instead of using sesame seeds, or you could top them with onion seeds, poppy seeds or even some sea salt. They are easily adapted to anyone’s tastes and obviously you can fill them with anything you like!

I thoroughly enjoyed baking these and I honestly think I will make them again.

Hope you enjoyed this week’s post my lovelies.

Miss KitchenMason

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3 comments on “Sesame Seed Bagels

  1. love bagels! going to attempt these this weekend x

  2. Davet says:

    Hi,The right sidebar is ticuhong the middle column in the homepage as you can see. I want to change the size same like left sidebar, not ticuhong the middle column.Thanks for reply.

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