Description
Soft, chewy, golden bagels with a glossy crust and a tender interior, finished with sesame seeds for a classic bakery-style bite.
Ingredients
Scale
- 4 cups (520 g) bread flour
- 1 1/2 cups (360 ml) warm water
- 2 3/4 teaspoons (8 g) instant yeast
- 1 tablespoon (13 g) brown sugar
- 2 teaspoons (10 g) fine salt
- 1 tablespoon (21 g) honey
- 1 large egg white, beaten with 1 tablespoon water
- 2 tablespoons sesame seeds
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the warm water, instant yeast, and brown sugar. Add the bread flour and salt, then knead for 8 to 10 minutes until the dough is smooth, firm, and elastic.
- Cover the dough and let it rise for 60 minutes, or until puffy.
- Bring a large pot of water to a gentle boil and stir in the honey.
- Divide the dough into 8 equal pieces. Roll each piece into a ball, poke a hole through the center, and gently stretch into a ring shape.
- Place the shaped bagels on the prepared baking sheet and let them rest for 10 minutes.
- Boil the bagels for 1 minute per side, working in batches.
- Return the boiled bagels to the baking sheet, brush each one with the beaten egg white and water, and sprinkle with sesame seeds.
- Bake for 20 to 25 minutes, until deeply golden brown.
- Cool for at least 15 minutes before slicing and serving.
Notes
- Use bread flour for the chewiest texture.
- Make the center hole slightly larger than you think you need, because it shrinks during rising and baking.
- Keep the boiling water at a gentle simmer so the bagels hold their shape.
- Freeze cooled bagels in a sealed bag for up to 2 months.