Homemade Sesame Bagels Recipe

Bread comes in all shapes and sizes, and one of our favorites is the classic bagel. There is just something about this inner tube-shaped, doughy bread that keeps bakers and bagel shops busy. With so many bagel varieties, it can be tricky to pick a favorite but  Miriam Hahn, the recipe creator behind this homemade sesame bagel recipe, says that "Sesame bagels are my favorite because they're simple enough to support any type of topping, yet the nutty, toasted seeds add a subtle flavor that is unbeatable." 

Hahn goes on to say that "Although homemade bagels take some heat for being labor intensive, they're actually pretty easy, and who doesn't like to poke holes through soft dough?" On the bread-making scale, we would score this as easier than making soft pretzels, but harder than making dinner rolls. Hahn remarks, "The best thing about making any type of bread [at home] is you know what's in it, and you can avoid preservatives."

To make this homemade sesame bagel recipe, you will need some basic ingredients. Along with some warm water, you'll need sugar, instant yeast, all-purpose flour, salt, oil, an egg, and sesame seeds. Hahn says, "I love to use instant yeast in this recipe to speed things up, but if you don't have the instant type, you can use regular active dry yeast, and just wait 10 to 15 minutes for the yeast to activate in the first step." Hahn also notes, "If you avoid eating eggs, you can substitute any type of melted butter as a wash to help adhere the sesame seeds."

First, combine the warm water, sugar, and yeast. Warm water is pretty critical here because, if it is too hot, it can deactivate the yeast. To see if the water is the right temperature, dip your finger in, and see if you can leave it in the water comfortably. You should see some bubbles in the yeast mixture, and at that point, combine your flour and salt in a separate bowl, and then mix it into the yeast mixture.

Add a little flour to a large surface, and knead the dough for 10 minutes. Form it into a ball, and place it in an oiled bowl, turning it on all sides so it gets coated in a thin layer of oil. Cover the bowl, and place it in a warm spot for 1 hour. Hahn says, "I often use my oven that is turned off for this, especially in the winter when there is a chill in the air."

At this stage of the game, preheat the oven to 410 F. Divide the dough into 6 equal portions, and form them into a ball. Press your finger through the center of each ball to get the bagel hole started. Then, pick up the bagel and stretch out the inner hole by pulling the bagel sides. The center hole should be about 1 ½ to 2 inches in diameter.

Bring a large pot of water to boil, and drop in 2 bagels at a time. Cook for 30 seconds on each side, then shake off the excess water, and place them on a parchment-lined baking sheet. Brush them with a beaten egg, followed by a sprinkling of toasted sesame seeds. Bake in the oven for 15 to 20 minutes, or until they are golden brown.

Your mouth-watering bagels are ready to eat. Enjoy them plain, with butter, cream cheese, avocado, peanut butter, or your topping of choice. You may never buy store-bought bagels again.