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Sesame Bagels
Sesame Bagels
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Sesame Bagels

5 stars (150) Rate this recipe
Preparation
30 MIN
Cooking
55 MIN
Raising
45 MIN
Makes
12
Freezes
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Introducing our first-ever bagel recipe! Making them at home is easier than you think, but you’ll need to stay close to the kitchen so you’re ready to roll once the dough has risen.

Ingredients

Preparation

  1. In a stand mixer fitted with the dough hook, or in a large bowl using a wooden spoon, combine the flour, yeast and salt. Add the water, half of the honey (1/4 cup/60 ml) and the oil. Stir until a soft ball forms. Knead on a lightly floured surface or in the stand mixer for 5 minutes or until smooth.
  2. Shape the dough into a ball and place in a lightly oiled bowl, turning to coat with the oil. Cover with a damp cloth and let rise in a warm, humid place for 30 minutes.
  3. On a work surface, shape the dough into a log and cut into 12 equal pieces. Roll each piece into a 9-inch (23 cm) rope. To join the two ends together, slightly overlap them, then roll the seam back and forth using the palm of your hand. Set aside on a lightly floured surface and cover with plastic wrap. Let rise for 15 minutes.
  4. With the rack in the lowest position, preheat the oven to 450°F (230°C). Line two baking sheets with silicone mats or parchment paper. Sprinkle each sheet with 1 tbsp of sesame seeds.
  5. Meanwhile, in a large pot, bring 12 cups (3 litres) of water and the remaining honey to a boil. Poach 3 to 4 bagels at a time for 3 minutes or until slightly puffed, turning halfway through cooking. Remove with a slotted spoon and place on the prepared sheets. Sprinkle with the remaining sesame seeds.
  6. Bake one sheet at a time for 20 minutes or until the bagel are golden brown. Let cool for 15 minutes. Enjoy with homemade cream cheese (see recipe).

Note

Keep an eye on the clock after you’ve shaped your bagels. If left longer than 15 minutes, the dough will swell with air bubbles that could compromise the bagel’s chewy texture.

Good with...

Cream Cheese

Cream Cheese

35 min

Comments

  1. I started making this recipe in the spring of this year and have made them on a regular basis since. Easiest and best recipe I've ever made! My only critique is that the oven temp was too high (and I believe it's because of my gas oven. In any case, I adjusted the temp after my first batch and they have been fabulous ever since!! Love Ricardo recipes!!!

  2. Made this recipe for the first time last weekend and nailed it. This is very easy but requires attention to detail. Questions: I'm not sure what the purpose of honey in the boiling water is? Can I make the dough the night before? As a note, I made half of the batch with various grains and seeds instead of sesame and they were also delicious. I also usually go 50/50 with whole wheat flour and all-purpose flour to add to the nutritional value in all my breads and it was no issues with this recipe either.

  3. My husband , under my watchful eye made these bagels yesterday and they turned out fantastic. I have been following Ricardo for years and have never been disappointed in any recipe I have tried. Thank you for all the great cooking tips and recipes.

  4. Recipe had a mis-print, which has since been corrected. Shirley S it did show baking powder in the list of ingredients and I sent in a correction! This is the first time my bagels have turned out. I used to let them rest for too long. They puffed up and were excellent. Mary S, I used traditional yeast and let it bloom in the water/honey before adding to the flour.

  5. How would I change this recipe if I wanted 12 grain bagels or is it possible with this recipe? Thanks so much.

  6. They turned out delicious! Looked and tasted like the real thing.

  7. Can I use traditional yeast as that is all I have and really want to try making it.

  8. This recipe turned out perfectly for me! I had some trouble tying the two ends of the "rope" together but I got the hang of it after doing 3 or 4. I love the slight sweetness from the honey and the chewiness was perfect for me. I may experiment how long I boil them in the water because I've heard that the less you boil the bagels the softer they are and I would like to see the difference just out of curiosity. Also I found that 450 was too hot in my oven so I baked them at 400 and they came out great!

  9. I am still unsure about this recipe. Not much flour compared to water. other recipes include 7 3/4 C of flour to 2 1/2 C water which is roughly 25% of water to flour. this recipe is roughly 50% I can't see this one working. Says there are 53 reviews. I don't see any. The only comment is about an ingredient which tells me absolutely nothing. Please explain

  10. Hello, I haven't made these yet. I usually follow another recipe but this looks good. I would love to see the other ratings.

  11. I notice there is no baking soda in the boiling honeyed water— or is it baking powder. Reason for not including?

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.