These homemade Sesame Bagels bring classic New York deli flavor to your kitchen. Chewy, golden, and topped with sesame seeds, they're perfect with cream cheese and smoked salmon, for hearty sandwiches, or even toasted with butter and peach jam. Boiling the dough first gives them that authentic texture and irresistible aroma.
Why You'll Love This Sesame Bagels Recipe
These sesame bagels boast a chewy interior and a golden, nutty sesame crust that's perfect for breakfast, sandwiches, or snacks. Fresh from the oven, they fill your kitchen with amazing aroma and make any meal feel special. Baking them at home turns simple ingredients into a classic treat everyone will love.
- Chewy and Flavorful: Perfectly soft inside with a golden, nutty sesame crust that enhances every bite.
- Versatile: Great for breakfast, sandwiches, or as a snack-always hits the spot.
- Homemade Satisfaction: Simple ingredients come together to create a classic bagel everyone will enjoy.
Ingredients Overview
These homemade sesame bagels use simple ingredients for big flavor. Bread flour gives a chewy, authentic interior, while yeast, sugar, and warm water make the dough rise perfectly. Honey in the boiling water adds a golden crust and subtle sweetness, and a generous sprinkle of sesame seeds gives each bagel a nutty crunch.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Authentic Sesame Bagels
Start by mixing and kneading a simple dough, then let it rise until puffy. Shape the dough into rings, give them a quick boil for that classic bagel texture, and coat with sesame seeds. Bake until golden for a delicious breakfast or lunch treat.
Step 1: In a medium bowl, combine warm water, brown sugar, and the yeast. Let stand for 5-10 minutes, or until foamy.
Step 2: In a large mixing bowl, combine the flour and salt until blended. Add the foamy topped yeast mixture to the bowl of dry ingredients and mix until a shaggy dough forms
Step 3: Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic.
Step 4: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1 ½ hours, or until doubled.
Step 5: Punch down the dough and divide it into six equal pieces. Roll each piece into a smooth ball.
Step 6: Using your fingers or a chop stick, punch a hole in the middle, using your fingers to widen the center hole of each bagel. Place the shaped bagels on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
Pro Tip
Make large holes! Small center holes will close almost completely after rising and baking. If you want larger holes be sure to make them when shaping the bagels.
Step 7: While the bagels are rising, preheat oven to 425°F (220°C) and bring a large pot of water to a boil with a tablespoon of honey or malt syrup added to the water.
Step 8: Boil each bagel for 1-2 minutes per side and they are floating on the surface. Use a slotted spoon or spatula to gently transfer from the boiling water back to the baking sheet.
Step 9: After placing the boiled bagels back on the parchment lined baking sheet, brush with the egg wash (1 egg beaten), and sprinkle generously with sesame seeds.
Step 10: Bake for 20-25 minutes, or until golden brown. Let the bagels cool slightly before serving.
Serving Suggestions
These sesame bagels are perfect for any meal. Top with cream cheese and smoked salmon spread for brunch, make a bacon egg and cheese breakfast bagel, or build a deli-style lunch with meats and cheddar, or toasted with a bowl of Chicken Kreplach Soup or Kapusniak, a hearty Polish cabbage soup. They're also delicious simply toasted with butter or honey.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Switch the Seeds: Try poppy, everything, onion seeds, or our Everything Bagel seasoning for a new flavor twist.
- Make Mini Bagels: Shape smaller bagels for sliders or kid-friendly portions.
- Whole Wheat or Multigrain: Substitute part of the bread flour with whole wheat or multigrain for a nuttier, heartier bagel.
- Sweet Variation: Add cinnamon and raisin or chocolate chips to the dough for a breakfast treat.
- Savory Add-Ins: Mix in herbs, garlic, or cheese for a savory spin on classic sesame bagels.
- Gluten-Free Option: Use a gluten-free bread flour blend designed for yeast baking.
- Skip the Boil: For a softer bagel, bake without boiling first-though you'll lose some chewiness.
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Tips for Success
Here are a few tips for making this recipe:
- Use Bread Flour: Its high gluten content gives bagels that classic chewy texture.
- Pat Dough Dry: Ensure the bagels hold their shape and develop a good crust during boiling.
- Boil Correctly: Briefly boiling bagels before baking creates the signature chewy interior.
- Generous Topping: Coat evenly with sesame seeds for a nutty flavor and appealing crunch.
- Bake Thoroughly: Ensure a golden crust while keeping the interior soft and chewy.
Storage Options
- Room Temperature: Keep bagels in a paper or cloth bag for up to 2 days to maintain a soft crust.
- Refrigerate: Store in an airtight container or plastic bag for up to 5 days, though the crust may soften.
- Freeze: Wrap individually in plastic wrap and place in a freezer-safe bag for up to 3 months.
- Thawing: Let frozen bagels come to room temperature or toast directly from the freezer.
- Reheat: Warm in the oven or toaster for a few minutes to restore crispness and freshness.
Frequently Asked Questions
Boiling bagels before they go into the oven creates the classic chewy texture and helps form a shiny, crisp crust that distinguishes bagels from regular bread.
Bagels typically boil for about 30-60 seconds on each side, which is enough time to set the exterior without making them too dense.
If a shaped bagel floats when placed in water before boiling, it means the dough has risen enough and should bake up lighter and more airy.
Sugars like honey, malt syrup, or brown sugar can help with browning and create a subtle glaze on the bagels. They contribute a slight sweetness and enhance the surface caramelization that leads to a shiny crust.
Yes, you can boil bagels in plain water and still get good results. Additives are optional and mainly affect browning, texture, or flavor rather than the basic chewiness that comes from the boil itself.
Baking soda primarily alters the water's pH to promote browning and chewiness, while sugar mostly contributes to caramelization and a shiny surface. Many people experiment with both or choose based on the flavor and appearance they prefer.
Sprinkle sesame seeds onto the bagels right after boiling while the surface is still wet, or use an egg wash before baking so the seeds adhere more securely.
Gummy interiors often happen if the bagels were underbaked or sliced too soon after baking; letting them cool fully allows the structure to set.
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Get The Recipe!
Authentic Sesame Bagels
Equipment
- Parchment Paper Sheets
- Large Rimmed Baking Sheets
Ingredients
- 1 tablespoon sugar or honey
- 1½ cups water warm, 105-110℉
- 2 teaspoon active yeast
- 4 cups bread flour
- 1½ teaspoon salt
- 1 tablespoon olive oil for greasing the bowl
- 2-3 quarts water
- ¼ cup honey
- 1 egg beaten or whisked
- ¼ cup sesame seeds untoasted
Instructions
- In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for about 5 minutes, or until it becomes frothy.1 tablespoon sugar , 1½ cups water, 2 teaspoon active yeast
- In a large mixing bowl, combine the bread flour and salt. Once the yeast mixture is ready, pour it into the flour mixture. Mix until a shaggy dough forms.4 cups bread flour, 1½ teaspoon salt
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Add more flour if the dough is too sticky, or more water if the dough is too dry.
- After kneading, lightly grease a clean bowl with the olive oil. Place the dough in the bowl, turning it to coat all sides with the oil.1 tablespoon olive oil
- Cover the bowl with a damp cloth and let it rise in a warm place until doubled in size, about 1 to 2 hours.
- Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces.
- Roll each piece into a ball, then poke a hole through the center with your finger. Gently stretch the dough to form a ring. Place the shaped bagels on a lightly floured surface, cover loosely, and let them rest covered for about 10 minutes.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Bring the water to a boil in a large pot and add the honey.2-3 quarts water, ¼ cup honey
- Boil the bagels, a few at a time, for 1-2 minutes on each side. Use a slotted spoon to remove them from the water and place them on the prepared baking sheet.
- Whisk the egg. Brush each boiled bagel lightly with the egg wash and sprinkle the untoasted sesame seeds evenly over the tops of the bagels.1 egg , ¼ cup sesame seeds
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Transfer the bagels to a wire rack and let cool before serving.
Notes
- Use Bread Flour: Its high gluten content gives bagels that classic chewy texture.
- Pat Dough Dry: Ensure the bagels hold their shape and develop a good crust during boiling.
- Boil Correctly: Briefly boiling bagels before baking creates the signature chewy interior.
- Generous Topping: Coat evenly with sesame seeds for a nutty flavor and appealing crunch.
- Bake Thoroughly: Ensure a golden crust while keeping the interior soft and chewy.
Kelly Bloom says
Delicious, I'm making this again!