Homemade Sesame and Poppy Seed Bagels
Chewy, hand-shaped bagels made with a firm yeast dough, gently boiled in bicarbonate-of-soda water, and baked until golden. Sesame and poppy seeds with flaky sea salt provide a savory, crunchy finish.
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Ingredients
- 210 g Water (Room temperature, plus additional boiling water for the poaching bath and kettle)
- 5 g Fresh yeast (Crumbled; alternatively use fast-action dried yeast)
- 375 g Strong white bread flour (Plus extra for dusting)
- 5 g Salt
- 10 g Olive oil (Plus extra for oiling the parchment and brushing the bagels)
- 1 tbsp Bicarbonate of soda (For the boiling-water bath)
- 5 g Poppy seeds (For sprinkling; amount estimated because the source gives no quantity)
- 5 g Sesame seeds (For sprinkling; amount estimated because the source gives no quantity)
- Flaky sea salt (For sprinkling)
Steps
- 1
In a large mixing bowl, stir together the room-temperature water and crumbled yeast until the yeast has dissolved.
- 2
Add the bread flour and salt. Mix with a dough scraper until the ingredients begin to come together.
- 3
Add the olive oil and mix again until a rough dough forms.
- 4
Turn the dough onto a clean work surface. Knead without adding extra flour for 8 minutes. The dough should feel a little drier and tougher than regular white bread dough.
- 5
Shape the dough into a ball and return it to the bowl. Dust the top lightly with flour, cover with a clean cloth, and leave at room temperature for 1 to 1½ hours.
- 6
Line a baking tray with baking parchment and lightly oil the parchment.
- 7
Dust the dough lightly with flour. Use a dough scraper to turn it upside down onto the work surface so the sticky side faces up.
- 8
Use your fingertips to gently flatten the dough into a circle. Cut it into 6 equal-sized wedges with the dough scraper.
- 9
Roll each wedge from the point into a sausage-shaped piece of dough.
- 10
Roll each piece with your palms on the work surface until it is about 30 cm long.
- 11
Bring the ends of each piece together, overlap them, and press to join them into a ring. Roll the join on the work surface to seal it.
- 12
Arrange the bagels well spaced on the oiled parchment and brush them lightly with oil.
- 13
Cover the bagels loosely with cling film. Leave them to rise slowly for 45 minutes to 1 hour, until only slightly puffed.
- 14
Toward the end of the resting time, preheat the oven to 200°C (400°F). Place a deep roasting tray on the oven floor.
- 15
Fill a large saucepan with water and bring it to a boil. Half-fill a kettle and bring it to the boil.
- 16
When the bagels are ready to bake, add the bicarbonate of soda to the boiling water in the saucepan. Use caution as the mixture may foam.
- 17
Gently lower 2 or 3 bagels at a time into the boiling water, depending on the size of the pan. Boil for 30 seconds.
- 18
Flip the bagels and boil them for another 30 seconds on the other side.
- 19
Remove the bagels one at a time with a spider or slotted spoon and return them to the baking tray.
- 20
As each batch is removed from the water, immediately sprinkle the bagels with poppy seeds, sesame seeds, and flaky sea salt so the toppings adhere.
- 21
Place the tray in the oven. Carefully pour the kettle's hot water into the deep roasting tray on the oven floor to create steam.
- 22
Bake for 15 to 20 minutes, until the bagels are golden brown.
- 23
Transfer the bagels to a wire rack and let them cool completely before serving.
Notes
The dough is intentionally firmer and drier than regular white bread dough. The slow second rise should leave the bagels only slightly puffed; over-proofing can reduce their characteristic chew. Work in batches during boiling so the bagels have room to move freely.
Nutrition per serving
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