Sesame Seed Bagel Recipe

5 from 46 votes

Make the perfect sesame bagels with our easy-to-follow sesame seed bagel recipe. Homemade sesame bagels are chewy and irresistibly delicious.

Prep Time35

Cook Time25

Rise Time1

Total Time2

Course: Breakfast

Cuisine: American

Servings: bagels

Cost: $3

2 cups warm water (454 grams)
1 tablespoon instant yeast (9 grams)
2 tablespoons white sugar (25 grams)
2½ teaspoons kosher salt (15 grams)
5¾ cups unbleached bread flour (720 grams) (start with 5¼ and wait to add the last ½ cup).
¼ cup sesame seeds

In the bowl of a stand mixer with the dough hook attached, add the warm water, yeast, sugar, salt, and most of the flour (keep back about ½ cup).
Mix the dough for 1-2 minutes until it comes together. Give the dough a poke with your index finger. If it feels a little sticky, add another ¼ to ½ cup of flour.
Knead the dough for 9 minutes with a Bosch mixer and 12 minutes with a KitchenAid Mixer. The dough should become smooth and elastic.
Form the bagel dough into a ball and place it in a large bowl. Cover it with plastic wrap and let it rise in a warm area for about 1 hour or until it has doubled in size.

Preheat the oven to 400℉.
Punch down the risen dough and divide it into 8 equal pieces. Shape the bagels. The video in the recipe card is really helpful.
Snake Method: Squeeze out any air in the dough ball. Roll it into a snake that will fit around your hand, overlapping on your palm. This is my favorite way to shape the bagels.
Ball Method: Squeeze out any air in the dough ball. Roll each portion into a dough ball and use your index finger to poke a hole through the center, shaping them into bagel rings.
Allow the shaped bagels to rest on a floured surface while you bring a large pot of water and sugar to a boil. They should puff up slightly (not double in size).

Carefully drop the bagels, a few at a time, into the boiling water. Boil them for 30 seconds on each side.
Using a large slotted spoon, transfer the boiled bagels onto a baking tray lined with parchment paper or a Silpat mat. Immediately sprinkle the sesame seeds on top of the wet bagels.
Bake the bagels in the preheated oven for 20-25 minutes, rotating the pans halfway through. They should turn very golden brown.
Remove the freshly baked sesame seed bagels from the oven and transfer them to a wire rack. Let them fully cool before slicing.

Tips:

The sesame seeds must be added the very moment the bagels are taken out of the water to help them stick. Otherwise you can use a pastry brush and gently brush them with an egg wash to help the sesame seeds to stick the surface of the bagels.

Storage: To keep your homemade sesame seed bagels fresh, store them in an airtight container or a resealable plastic bag at room temperature for up to 4 days

Freezing: Slice the bagels in half and put them two halves back together. Double bag the bagels and put them in a freezer for up to three months.

Thawing: Allow the bagels to thaw on the counter. To thaw a bagel quickly, carefully use a butter knife to separate the two halves of the frozen bagel. Put the two halves on a plate and microwave for 30 seconds. Add them to the toaster.