Fresh from the oven with a golden, crisp crust and chewy interior, homemade sesame bagels are a satisfying staple perfect for breakfast spreads, brunch tables, or any time you crave artisan-style bread with a flavorful crunch. These bagels bring bakery-quality results straight to your kitchen—complete with their signature bite and generous coating of sesame seeds for a nutty finish.
Ingredient Breakdown
Bread flour is the structural backbone of this recipe. Its high protein content creates the strong gluten network that gives bagels their signature chew. The dough becomes more elastic and resilient, which is essential for achieving that well-formed ring and firm crust.
Barley malt syrup contributes depth and color to both the flavor and crust. Its natural sweetness feeds the yeast, enhances browning, and delivers the slightly malty undertone that makes a bagel taste like, well, a bagel. Molasses or honey can step in as substitutes, each adding their own subtle notes.
The trio of yeast, sugar, and warm water kickstarts fermentation. Sugar feeds the yeast, while the water provides the ideal environment for activation. Within minutes, the mixture should become frothy, a sign the yeast is alive and ready to work.
Salt and oil each serve a dual purpose: salt enhances flavor and controls yeast activity, while oil enriches the dough, adding moisture and a soft touch to the crumb without making it overly rich.
The baking soda bath is more than tradition—it’s science. It alters the pH of the bagel’s surface, helping to form that deep golden crust during baking while maintaining a chewy interior.
Finally, sesame seeds lend their nutty crunch and visual appeal. Using a mix of white and black sesame seeds not only adds contrast but deepens the complexity of flavor in each bite.
Step-by-Step Dough Preparation
Begin by combining the lukewarm water, sugar, and yeast in a mixing bowl. Wait until the mixture becomes bubbly and frothy—this is your signal that the yeast is active and ready.
Stir in the olive oil and barley malt syrup, blending gently to infuse the mixture with richness and depth. Gradually add the bread flour, sprinkling in the salt last to avoid direct contact with the yeast.
Knead the dough with a dough hook for 8 to 10 minutes on medium to medium-high speed. You’re looking for a soft yet firm dough that stretches thin when pulled—a sign of well-developed gluten.
Cover the bowl with a tea towel and let the dough rise in a warm spot for 90 minutes. It should double in size, becoming puffy and slightly springy to the touch.
Shaping the Bagels Like a Pro
Divide the dough evenly into 8 portions using a kitchen scale to ensure consistent size and baking.
To shape, form each piece into a smooth ball. Press the edges toward the center, flip it seam-side down, and gently roll under your palm to tighten.
Dust a finger with flour and punch through the center of each dough ball to make a hole. Stretch gently until you have a balanced ring—neither too thin nor too thick.
Place four bagels on one baking tray and refrigerate them while you work on boiling and baking the first batch. This staggered timing keeps the dough manageable and prevents over-proofing.
Boiling and Baking Process
Fill a wide pot with at least 2 liters of water, enough for a depth of 2 to 4 inches. Add the baking soda and bring to a gentle simmer.
Gently place each bagel into the simmering water, boiling them for 30 seconds to 1 minute on each side. This step gelatinizes the surface starches, setting the crust and preparing the bagel for optimal oven spring.
Transfer the boiled bagels to a cooling rack for a minute to allow surface moisture to evaporate. While they’re still tacky, press each one into a plate of sesame seeds until well coated.
Place the coated bagels on a parchment-lined tray and bake at 180°C (350°F) for 20 to 22 minutes. They should emerge golden, crisp, and aromatic. Let them cool completely before slicing or serving. While the first batch bakes, take the second tray from the fridge and repeat the process.
Recipe Tips & Frequently Asked Questions
Use a kitchen scale for evenly sized bagels
Uniform portions ensure even baking and professional presentation.
Don’t skip the water bath—it’s essential for proper crust
Boiling gives bagels their chewy bite and glossy, golden surface.
Lightly oil your hands to shape sticky dough easily
This makes the shaping process smoother and cleaner.
Work with one batch at a time to keep bagels fresh and easy to handle
Refrigerating half prevents over-proofing and improves workflow.
Let bagels cool fully to avoid gummy texture inside
Cutting into warm bagels can disrupt their internal structure.
Can I use all-purpose flour instead of bread flour?
You can, but the texture will be softer and less chewy.
How do I store leftover bagels and keep them fresh?
Store in an airtight container at room temperature for up to 2 days or freeze for longer. Toast to refresh.
Can I make the dough ahead and refrigerate overnight?
Yes, cold-proofing overnight enhances flavor and makes morning prep easier.
Why are my bagels too dense or flat after baking?
Under-proofed dough, over-kneading, or skipping the boil can cause poor texture.
What to Serve With This Recipe
These sesame bagels shine with classic accompaniments like cream cheese, smoked salmon, and a few briny capers. Add thin red onion slices and fresh herbs for a deli-style breakfast.
For something sweet, spread them with honey butter, fruit preserves, or cinnamon cream cheese.
Use them as a base for hearty sandwiches filled with scrambled eggs and avocado, roasted veggies, or turkey and cheese.
Pair with freshly brewed coffee, chai, or strong black tea for a comforting and satisfying meal.
Topping Variations and Creative Twists
Switch out sesame seeds for poppy seeds, za’atar, or a homemade “everything” mix of garlic, onion, and seeds.
Sprinkle dried minced onions or roasted garlic flakes over the top for a savory twist.
Skip the seeds and brush the tops with egg wash for a glossy, crackly crust that highlights the golden finish.
Homemade sesame bagels offer an unbeatable texture and flavor that rival any bakery. With the right ingredients and techniques, these handcrafted rings deliver satisfying chew, nutty toppings, and the joy of baking from scratch. From boiling to baking, each step builds flavor and character into a timeless favorite.
Ingredients
500 g (3 1/3 cups) Bread Flour
8 g (1 1/2 teaspoons) Fine Salt
10 g (1 tablespoon) Caster Sugar or fine white granulated sugar
9 g (2 teaspoons) Instant Yeast
320 ml (1 1/3 cups) Lukewarm Water
30 ml (2 tablespoons) Olive Oil or vegetable oil
20 g (1 tablespoon) Barley Malt Syrup, molasses, or honey
1 teaspoon Baking Soda (for water bath)
Water to fill a large pot (about 2 liters or enough for 2–4 inches depth)
Black and White Sesame Seeds, as needed
Instructions
Bagel Dough
In the bowl of a stand mixer, combine lukewarm water, sugar, and instant yeast. Allow the mixture to sit undisturbed for approximately 10 minutes, or until the surface becomes bubbly and foamy.
Once the yeast is activated, stir in the olive oil and barley malt syrup. Add the bread flour next, followed by the salt. Use a spatula or your hands to begin incorporating the ingredients before kneading with a dough hook on medium to medium-high speed for 8 to 10 minutes. The dough should become supple and elastic, easily passing the windowpane test—a sign of proper gluten development.
Cover the bowl with a tea towel and let the dough rise in a warm environment for about 1.5 hours, or until it has doubled in size.
When the dough has risen, gently deflate it and transfer it onto a lightly floured work surface. Divide it into 8 equal portions—using a kitchen scale for precise measurements ensures evenly sized bagels.
Shaping the Bagels
Take one dough piece at a time and shape it into a taut ball. Flatten it slightly with your fingers, then fold the outer edges toward the center. Flip the dough so the seam faces down, and roll the ball towards you while applying gentle pressure to tighten its shape. Rotate the dough and repeat to create a smooth surface. Finish by rolling it gently under your palm against the counter.
Dust your finger with flour, then press it through the center of each dough ball to create a hole. Carefully stretch the hole until it forms a neat ring. Repeat with all portions of dough.
Prepare two baking sheets lined with parchment paper or silicone mats. Place half of the bagels on one tray and refrigerate them while the first batch is prepared and baked.
Boiling & Baking
Preheat the oven to 180°C (350°F). Fill a large pot with about 2 liters of water or enough to create a depth of 5 to 10 cm (2 to 4 inches). Stir in the baking soda and bring the water to a gentle simmer over medium heat.
Working in batches, gently lower each bagel into the simmering water and boil for 30 seconds to 1 minute per side. Use a slotted spoon to lift each one out, allowing excess water to drain, and transfer to a cooling rack for about a minute.
Spread the sesame seeds onto a plate. Once the bagels have slightly cooled and are still tacky, press them into the seeds until well-coated. Arrange them on a baking sheet, spaced evenly apart.
Bake for 20 to 22 minutes, or until the bagels are golden and crisp on the outside. Remove from the oven and let them cool completely. As the first batch bakes, take the second tray out of the fridge and repeat the boiling, coating, and baking process.
Homemade Sesame Bagels Recipe
Ingredients
- 500 g 3 1/3 cups Bread Flour
- 8 g 1 1/2 teaspoons Fine Salt
- 10 g 1 tablespoon Caster Sugar or fine white granulated sugar
- 9 g 2 teaspoons Instant Yeast
- 320 ml 1 1/3 cups Lukewarm Water
- 30 ml 2 tablespoons Olive Oil or vegetable oil
- 20 g 1 tablespoon Barley Malt Syrup, molasses, or honey
- 1 teaspoon Baking Soda for water bath
- Water to fill a large pot about 2 liters or enough for 2–4 inches depth
- Black and White Sesame Seeds as needed
Instructions
Bagel Dough
- In the bowl of a stand mixer, combine lukewarm water, sugar, and instant yeast. Allow the mixture to sit undisturbed for approximately 10 minutes, or until the surface becomes bubbly and foamy.
- Once the yeast is activated, stir in the olive oil and barley malt syrup. Add the bread flour next, followed by the salt. Use a spatula or your hands to begin incorporating the ingredients before kneading with a dough hook on medium to medium-high speed for 8 to 10 minutes. The dough should become supple and elastic, easily passing the windowpane test—a sign of proper gluten development.
- Cover the bowl with a tea towel and let the dough rise in a warm environment for about 1.5 hours, or until it has doubled in size.
- When the dough has risen, gently deflate it and transfer it onto a lightly floured work surface. Divide it into 8 equal portions—using a kitchen scale for precise measurements ensures evenly sized bagels.
Shaping the Bagels
- Take one dough piece at a time and shape it into a taut ball. Flatten it slightly with your fingers, then fold the outer edges toward the center. Flip the dough so the seam faces down, and roll the ball towards you while applying gentle pressure to tighten its shape. Rotate the dough and repeat to create a smooth surface. Finish by rolling it gently under your palm against the counter.
- Dust your finger with flour, then press it through the center of each dough ball to create a hole. Carefully stretch the hole until it forms a neat ring. Repeat with all portions of dough.
- Prepare two baking sheets lined with parchment paper or silicone mats. Place half of the bagels on one tray and refrigerate them while the first batch is prepared and baked.
Boiling & Baking
- Preheat the oven to 180°C (350°F). Fill a large pot with about 2 liters of water or enough to create a depth of 5 to 10 cm (2 to 4 inches). Stir in the baking soda and bring the water to a gentle simmer over medium heat.
- Working in batches, gently lower each bagel into the simmering water and boil for 30 seconds to 1 minute per side. Use a slotted spoon to lift each one out, allowing excess water to drain, and transfer to a cooling rack for about a minute.
- Spread the sesame seeds onto a plate. Once the bagels have slightly cooled and are still tacky, press them into the seeds until well-coated. Arrange them on a baking sheet, spaced evenly apart.
- Bake for 20 to 22 minutes, or until the bagels are golden and crisp on the outside. Remove from the oven and let them cool completely. As the first batch bakes, take the second tray out of the fridge and repeat the boiling, coating, and baking process.
