Chewy & Savory Sesame Bagels
Chewy & Savory Sesame Bagels
Homemade Chewy & Crispy & Savory Sesame Bagel Recipe // *How to make Sesame Bagel~!!
Experience the delightful texture of these homemade sesame bagels – crispy on the outside, delightfully chewy on the inside, and bursting with a nutty, savory flavor. Perfect for breakfast with coffee or milk, or elevated with cream cheese or jam.
Dough Ingredients- 300g Bread Flour
- 175g Lukewarm Water (approx. 40℃/104℉)
- 6g Instant Dry Yeast
- 15g Sugar
- 4g Salt
- 12g Grapeseed Oil
- 18g Sesame Seeds
- Bread Flour for dusting, as needed
- 1 Tbsp Baking Soda (for boiling water)
Cooking Instructions
Step 1
In a small bowl, combine the lukewarm water and instant dry yeast. Let it sit for 5-10 minutes until it becomes foamy. This step activates the yeast, ensuring it’s alive and ready to work its magic.
Step 2
In a large mixing bowl, add the bread flour, activated yeast mixture, sugar, and salt. For now, set aside the sesame seeds and grapeseed oil.
Step 3
Using a stand mixer, mix on speed 2 for about 2 minutes until the ingredients just come together into a shaggy dough. This is called the ‘clean-up stage,’ where the dough starts to pull away from the sides of the bowl.
Step 4
Once the dough has formed a cohesive mass, add the grapeseed oil. Continue mixing. The oil will contribute to a softer texture and a lovely sheen on the dough.
Step 5
Increase the mixer speed to 4 and knead for approximately 5 minutes. This stage is crucial for developing the gluten, which gives bagels their signature chewy texture.
Step 6
The dough should now be smooth and elastic. Test for gluten development by gently stretching a small piece of dough. It should form a thin, translucent membrane that tears when stretched – this is known as the ‘windowpane stage.’ If it tears too easily, knead a little longer.
Step 7
Add the sesame seeds to the dough. Switch the mixer to speed 1 and mix for just 1 minute to incorporate the seeds evenly. Mix gently to avoid breaking down the sesame seeds, which could affect the dough’s texture.
Step 8
Unlike many breads, bagels typically skip the first proofing stage. Immediately divide the dough into 8 equal portions, each weighing about 87g. (Note: 300g divided by 87g yields about 3.4 portions; actual yield might be 3-4 bagels depending on precise weighing. This recipe assumes an 87g portion size).
Step 9
Gently round each piece of dough into a ball. Cover them with plastic wrap or a damp kitchen towel and let them rest at room temperature for 20 minutes. This ‘bench rest’ relaxes the gluten, making the dough easier to shape.
Step 10
Check if the dough has rested sufficiently. It should have increased in size by about 50% (1.5 times its original volume). A gentle poke with a floured finger should leave an indentation that slowly springs back. If it springs back immediately, it needs more rest; if it collapses, it might be over-proofed.
Step 11
Time to shape the bagels! Lightly dust your work surface with bread flour. Gently press down on each rested dough ball to release the large air bubbles, but avoid deflating it completely.
Step 12
Turn the dough over so the smooth side is down. Fold it into thirds, like folding a letter.
Step 13
Starting from the folded edge, roll the dough down tightly to form a long, stick-like shape, approximately 20-23 cm (8-9 inches) in length. Try to keep the thickness even.
Step 14
Take one end of the stick and gently flatten it with a rolling pin to create a wider surface. Leave the other end pointed or ‘sharp’.
Step 15
Wrap the flattened end around the pointed end, pressing the two together firmly to create the classic bagel ring shape. Ensure the seam is well-sealed to prevent it from opening during boiling and baking.
Step 16
Place the shaped bagels onto a baking sheet lined with parchment paper or a silicone baking mat. Leave some space between each bagel as they will expand slightly.
Step 17
Allow the bagels to proof in a warm place (around 28-33℃ or 82-91℉) for about 20 minutes. Be careful not to over-proof; they should puff up slightly but not double in size. Over-proofing can lead to a gummy texture.
Step 18
While the bagels are proofing, prepare the boiling water. Fill a large pot with water and bring it to a rolling boil. Once the water reaches over 90℃ (194℉), reduce the heat slightly to a strong simmer. Carefully stir in 1 tablespoon of baking soda. The baking soda is crucial for creating that signature chewy crust and glossy finish.
Step 19
The proofed bagels should now be slightly puffy. Before boiling, let them air dry for a few minutes at room temperature. This helps to form a slight crust on the surface, which prevents them from spreading too much in the boiling water.
Step 20
Carefully place the bagels into the simmering baking soda water, ensuring the side that was facing up during proofing (the ‘top’ side) goes in first. Boil for about 10 seconds per side. Use a wooden spoon or slotted spoon to gently flip them and boil the other side for another 10 seconds. Immediately remove them from the water using the spoon.
Step 21
Transfer the boiled bagels back onto the prepared baking sheet. Bake them immediately while they are still wet from boiling; this helps create a crispier crust.
Step 22
Bake in a preheated oven at 190℃ (375℉) for approximately 15 minutes, or until golden brown. Baking time and temperature may vary depending on your oven, so keep an eye on them.
Step 23
Your delicious homemade sesame bagels are ready! Enjoy the wonderful aroma of freshly baked bagels.
Step 24
Serve warm with a generous spread of cream cheese or a dollop of sweet red bean paste. They are also delicious with butter or your favorite jam.
Step 25
The ultimate savory bite, yum yum! So delicious! @>-
